Advertisement

EatingWell Blogs (Page 10)

July 1, 2016 - 11:51am

Even though I’ve cooked meat on the grill (and on my stovetop) one zillion times, I still get a little anxious about cutting into it once it’s off the heat in case it’s not done–especially if I’m serving people other than my immediate family. There’s nothing worse than taking meat off the grill only to sheepishly return soon after and put your partially cooked steak, chicken or burger back on the flames. It’s downright embarrassing.

Don’t Miss: EatingWell’s 13 Best Grilling Tips

So how do I make sure that my meat is done before whisking it off the grill? The best way to really know if your meat is really cooked is to use a thermometer. But there are...

read full post »
June 20, 2016 - 9:49am

"BPA-free" is the buzzword of choice for water bottles and plastic packaging. Bisphenol A (BPA)—the chemical that hardens plastic food containers and is in the lining of metal cans to prevent corrosion—has gotten bad press for having a harmful estrogen-mimicking effect, which may cause early puberty and lower sperm counts, even raise your risk of obesity, diabetes and some cancers (breast, ovarian, testicular, prostate).

Many manufacturers have made the switch to BPA-free But are those BPA-free plastic water bottles better? Now, emerging science suggests the BPA-replacement chemicals may be just as harmful. In one study in Environmental Health Perspectives, researchers looked at over 450 plastic containers, including BPA-free ones, and found almost all leached chemicals that imitate estrogen.

Bisphenol S (BPS) and bis­phenol F (BPF)...

read full post »
June 17, 2016 - 9:22am

Fresh berries are the most delicious during the summer, so haul in the bounty! They're one of the most perishable fruits, so it pays to know how to store them.

Related: 21 Easy Summer Berry Dessert Recipes

Remove fresh berries from their container and sort them as soon as you can. Eat any gently bruised ones right away—they're super-ripe and the tastiest. Compost any that show signs of mold.

Skip washing until you're ready to use them. Washed too soon and berries absorb the moisture and start to rot.

Then, decide how long you want to store them, so you can pick where to store them.

Don't Miss: ...

read full post »
June 17, 2016 - 9:21am

When enjoying meals outdoors, here’s what you need to know to about food safety:

Related: Our Top 50 Recipes for Summer

Keep It Cold

While it’s OK to let picnic foods sit out for a little bit while serving, it’s safer for foods that are meant to be eaten cold—potato salads, coleslaw and even fresh fruit—to be kept cold (40°F or below) to prevent bacterial growth. Instead of letting food sit out on a table, serve it from an ice-filled cooler or from bowls submerged in a deep tray (or small inflatable pool) filled with ice. Cold foods can be held on ice for up to 2 hours; if temps are above 90°F, 1 hour is the limit.

Keep It Hot

Foods like burgers and chicken need to be cooked to a...

read full post »
June 17, 2016 - 9:15am

Since both can measure ingredients from as little as 1/4 cup to 1 cup (or more), many people wonder if they really need both types—especially when they have limited space.

Related: Can I Use Wax Paper Instead of Parchment Paper?

Let’s back up a touch and clarify the two types: liquid measures are glass or plastic with a pour spout and graduated measuring marks on the side. They come in 1-, 2-, 4- and even 8-cup sizes. Dry measures look like straight-sided cups with handles and usually come in a set (typically 1/4-, 1/3-, 1/2- and 1-cup sizes).

In our Test Kitchen, we religiously use liquid and dry measures for their intended purpose, depending on what we’re measuring. Anything completely pourable (e.g.,...

read full post »
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner