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

Food-related programs have been popular topics for children enrolled in 4-H.

Consumers share the responsibility for keeping produce safe to eat.

Food canning isn’t the time to get creative with recipes.

Be sure to protect your food from visible and invisible unwanted guests.

Bananas have been a popular fruit for thousands of years. In early times, bananas were held in such high esteem they became known as the ""fruit of the wise man"" and ""fruit of paradise.""

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About 30 botulism cases are reported yearly in the U.S. and most of those cases are associated with food canned improperly at home.

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

Our spring season beckons us to enjoy dining and cooking outdoors.

Obviously, diet products are big business, especially since two out of three people are overweight.

Regardless of how you decide to prepare your bird, ensure a successful and safe turkey dinner by taking some precautions.

The Centers for Disease Control and Prevention refers to hand washing as the single most important means of preventing the spread of disease.

According to a 2014 report from U.S. Department of Agriculture Economic Research Service, about 31 percent of the 430 billion pounds of food available is lost annually.

A 1/2-cup serving has about 15 calories, plus it contributes some fiber, vitamin C, potassium, B vitamins and beta carotene to the diet.

Cleaning your cutting boards thoroughly and replacing them when necessary is a way to maintain food safety in your home.

When selecting fresh green beans, look for beans that are deep green and straight, and snap easily.

We usually associate foodborne botulism with foods improperly canned at home, but other foods also have been implicated.

Have a healthy respect for grills.

Do you know how to do the butcher wrap, drugstore wrap and the casserole wrap?

As a late-night comedian famously showed with his “person on the street” interviews, people do not necessarily know what “gluten” is.

The Center for Science in the Public Interest recently studied “solved” foodborne illness outbreaks in the U.S. The center reported 28,000 people were sickened in 1,610 restaurant-related outbreaks during a 10-year period, compared with 13,000 people sickened in 893 outbreaks at home.

If you combine foods containing the umami compounds, the resulting flavor is more intense than the food’s flavor by itself.

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Because the canned food industry was short on packaging and processing supplies during World War II, the frozen foods industry took great strides.

Some food packages say ‘use by’ and other foods say ‘sell by.’

Some people use the words “pressure cooker” and “pressure canner” interchangeably, but pressure cookers and pressure canners are two different devices.

Try putting large trays of veggies and fruits first, and place the higher-fat, higher-calorie foods farther down the buffet line.

The U.S. Department of Agriculture recently updated its slow cooker tips.

When you mix nutrient-rich, orange-fleshed squash with chicken broth, sautéed onions and spices, you have a hardy, delicious autumn soup that fills your home with a delicious aroma.