Recommendations change as scientists learn more about what is safe and what isn’t.

Research shows that children are more likely to eat their fruits and vegetables if they’re homegrown.

Dehydration has been a method of preserving food since early in history.

Peppers are low in calories and very rich sources of vitamin C and natural disease-fighting antioxidants.

According to the Chile Pepper Institute at New Mexico State University, 25 wild pepper species and five domesticated species of peppers exist.

Hot peppers produce a burning sensation in your mouth because they contain a compound called capsaicin.

Maybe we need a little extra “zip” during the long, cold winter to keep us going.

Apples are a good source of fiber and vitamin C.

Trim your intake of sweetened beverages and try reducing the amount of sugar in recipes.

In general, leftover perishable foods (cooked meat, casseroles, vegetables) kept at 40 F or below should be used within three or four days.