1. Does mixing ingredients together make the contents last longer?

  2. Ground beef concerns
  3. Is it ok to freeze miso paste?

  4. Test if whitish chocolate has bloom or is spoiled

  5. What are these white and thick things in my egg?

  6. blood in poultry farm white egg
  7. Is raw honey safe to consume?

  8. Do older apples contain more or less pectin in the skins/cores?

  9. Only the core of my banana is black. Is it safe to eat?

  10. Green line in chicken?

  11. Cooking leftover sushi
  12. Sous vide power issue. Food safety

  13. Botulism from *uncooked* potatoes wrapped in foil?

  14. Can the following be added to tahini and stored over six months?
  15. Can you make fries with coconut oil?
  16. How to tell if sausage package swollen or just taut
  17. The art of Sushi: using wasabi to kill parasites

  18. Do Ice Wands have an advantage over a homemade solution?

  19. cooking hot pot meat from frozen

  20. How to thaw a bottle of beer that got frozen accidentally without exploding the bottle
  21. Can I safely clean/eat harvested foods that have aphids on them?
  22. How long will a Thai dressing keep in the fridge?

  23. Black Spot on Ground Beef?

  24. How to make safe sushi?

  25. Black spots on cups from Cracker Barrel

  26. Sealed fish left out 3 hours
  27. Can you pasteurize flour at home?
  28. Is cold chicken breast done?

  29. Kroger Sell-By Dates
  30. Sausage left to thaw more than 2 hours - is this safe to eat?

  31. Are paper kitchen towels food-safe?

  32. What's the difference between heirloom and direct-set yogurt cultures?

  33. How long does jarred chopped garlic keep?

  34. Salmonella in eggs that been used in mousses and other desserts in their raw state

  35. How do I know if food left at room temperature is still safe to eat?

  36. Can air in bag of dried beans mean mold?
  37. Pork roast left out
  38. White residue emerging while cooking bacon

  39. Is it possible to make "coffee" with cacao?

  40. Black mold inside Misto oil sprayer collar

  41. Why are vegetables often left unrefrigerated at the grocery store?
  42. Does simple syrup require refrigeration?
  43. Corrosion in espresso filter holder
  44. Is soaking beans 24 hours unrefrigerated safe?

  45. Are these eggs safe to eat?
  46. What is the purpose of washing pork?
  47. Yellow bell pepper with brown spots inside
  48. Homemade sauerkraut liquid level below cabbage. Should I add brine?
  49. What are professional methods for preventing pantry moths?
  50. Black Coalish Thing In Orange

  51. Are soft root vegetables edible?

  52. How long is defrosted meat safe?
  53. How long are egg-free dressings like Just Mayo okay to eat after sell by date?
  54. Is it safer to wrap or cover your food when warming them in the microwave?
  55. Any danger to leaving brown sugar exposed to air?
  56. Safety and quality of low-price imported beef sold in US supermarkets

  57. Advice on how I can make my own 1 cal cooking spray like frylight

  58. How to make tomatoes last longer?
  59. Are there advantages to an unlined copper jam pan?

  60. How long does it take to cook eggs safely as a function of temperature?

  61. I need to quickly and safely thaw frozen ground beef, what are my options?

  62. Is it still good?

  63. how often is cleaning done in a professional kitchen?

  64. HELP! My Crock-Pot lid was Slightly askew while cooking my roast!

  65. Is this coconut spoiled?
  66. Is safe to eat jerky with white mold?

  67. Can defrosting chicken make it slimy?

  68. Is boiling water poured over frozen berries enough vs. bacteria?

  69. What are the measures to reduce the risk of cold smoked salmon?
  70. Whiskey inside a metal flask for a month. Safe for drinking?

  71. Egg muffin tin cooking
  72. How do you dispose of old raisins?

  73. Can I ferment Black Garlic at 40C instead of 60C

  74. Why does food spoil in the freezer?
  75. How long to steam salmon roe (eggs) to get rid of listeria?

  76. unsalted food, how long will it last in the fridge?

  77. Safe to use pot that has a scratch inside?

  78. What are the preservatives in protein bars?

  79. Pasteurized milk that has gone sour

  80. Is it safe to eat potatoes that have sprouted?

  81. Are vegetables poisonous if they have roots, are sprouting or are many weeks old?
  82. It's adequate to clean egg shell to cook with it?
  83. Food safety concern - storing medium rare steak overnight

  84. Sealing with water bath
  85. Fully cooked wild rice microwave package

  86. if I were to cook 2 of the same dishes with different expiry dates on the ingredients would the cooked dish have different expiry dates?

  87. What would cause bubbles in confit garlic stored in oil?

  88. Is safe to reuse plastic bags used for sous vide
  89. What’s wrong with my sweet potatoes?
  90. Is butternut squash with veins OK to eat?

  91. Solder for steamed pudding mold

  92. Worried about raw eggs, Salmonella, and pasta maker.
  93. Making yogurt with soured fresh milk?

  94. Eucalyptus tea: is it safe to drink?
  95. How can I tell if the Salmon I buy is safe to eat raw?

  96. Marinated steak in tenderising mixture too long. Still good?
  97. shipping cheese
  98. Pan of frozen lasagna

  99. Chicken rejuvenation?

  100. travelling with cooked chickens