Electric pressure cookers let you make everything from main courses to desserts, but don’t use them for canning food.

Perishable food should spend no more than two hours at room temperature.

Eggs are a good source of protein and a chemical that helps with brain, nerve and, potentially, memory health.

About 90 percent of poisonings happen in homes.

You can make your own chlorine-based sanitizer.

Filling a quart jar with a variety of veggies, fruits, protein and grains can provide you with a balanced meal.

Think food safety when selecting and handling fresh produce.

Don’t let foodborne illness spoil your outdoor cooking and dining experiences.

Measuring cups and spoons, and digital temperature gauges take the guesswork out of modern cooking and baking.

Some weeds are edible and can provide vitamins and minerals.