Food Safety
Cross-Contamination: How Foodborne Illness Actually Spreads
Cross contamination prevention starts with understanding how pathogens move through your kitchen. Here's the science behind safe food handling.
BeginnerDoes Washing Produce Remove Pesticides and Bacteria?
Does washing produce remove pesticides and bacteria? USDA and FDA research on what cold water washing actually does, and why commercial produce washes don't help
BeginnerFood Additives Explained: What Every Label Ingredient Actually Does
The complete food additives list explained: what they do, how regulators approve them, and what the science actually says about safety
BeginnerFood Irradiation: What It Is and Why It's Not Radioactive Food
Food irradiation safety is well-established by WHO, CDC, and FDA. Here's how it works, what it does to food, and why 'radioactive food' is a misconception.
BeginnerFood Safety During Pregnancy: The Risks Behind the Rules
Pregnant women face 10-20x higher Listeria risk than the general population. Learn the biology behind food safety rules in pregnancy and which foods carry the highest risk
BeginnerGarlic in Oil: Why This Kitchen Staple Is a Botulism Risk
Homemade garlic in oil at room temperature is a documented botulism risk. Learn why the oil creates the exact conditions C. botulinum needs and how to stay safe
IntermediateHow Cooking Works: The Science Behind Every Technique
Cooking is applied energy that changes food's structure, chemistry, and safety. Learn the core mechanisms behind every technique: heat transfer, chemical reactions, and why it matters.
BeginnerLectins in Food: Are They Actually Dangerous?
Raw kidney beans can poison you in 4-5 beans. Cooked lectins? The evidence for harm at normal dietary doses isn't there. Here's the science.
IntermediateMarinating Meat Safely: What Temperature Rules Apply and What Doesn't Work
Marinating at room temperature is unsafe no matter the acid content. Learn why acids don't sterilize, when marinade becomes contaminated, and how to do it safely
BeginnerMicrowave Food Safety: The Hot Spot Problem and How to Fix It
Microwaves kill bacteria through heat, not radiation, but cold spots can leave food unsafe. Learn the standing time rule, temperature targets, and what to never microwave
BeginnerMold on Food: When to Cut and When to Toss
Is it safe to cut mold off food? It depends on the food. Here's the science behind mycotoxins, hyphae penetration, and the cut-or-toss rule.
BeginnerRaw Cookie Dough: The Flour Risk Nobody Warned You About
Raw flour is a recognized E. coli O157:H7 source. The 2016 flour recall sickened 45 people across 21 states. Learn why raw dough is risky even without eggs
BeginnerRaw Eggs: What's the Actual Risk and When Should You Worry?
About 1 in 20,000 eggs carries internal Salmonella. Here's how to calculate the actual risk, who should worry, and when pasteurized eggs make sense.
BeginnerRaw Milk: Unpasteurized Science
Is raw milk safe? We look at what the evidence actually says about pasteurization, nutrition claims, and the real pathogen risks of unpasteurized milk.
BeginnerSafe Internal Temperatures for Food: The Science Behind USDA Numbers
USDA minimum safe internal temperatures aren't arbitrary. Each number targets the pathogen most likely in that food. Here's the full table and the science behind it.
BeginnerThe Temperature Danger Zone: 40°F to 140°F Explained
The temperature danger zone is 40°F to 140°F (4°C to 60°C). Food left in this range allows bacteria to multiply to dangerous levels. Here's the science behind the rule.
Beginner