Great-grandma’s canning recipes published in the 1970 church cookbook probably do not stand up to current recommendations.

Pickles can be made from almost any vegetable or many fruits.

You might be wondering why someone in the nutrition field just admitted to drinking pop of any kind.

Be aware of food label lingo to avoid having to toss food.

We do not always have exact answers about whether food is “safe," but there are some best practices to keep in mind regarding food safety.

Oils usually are more healthful than solid fats, but oils tend to become rancid more quickly than solid fats.

We have many oil choices in the grocery store, and some of them are more healthful than others.

To avoid foodborne illness, be aware of food recalls and handle all food safely.

Many types of bacteria, including salmonella, E. coli O157:H7 and many others, can be present in meat and other foods.

Although water-bath canning is safe for acidic foods, such as jellies and pickles, vegetables, such as beans and peas, require a pressure canning process.