New York might be the Big Apple, but Washington State is the largest apple-producing state in America. The apple itself is native to central Asia. Read more »

These tiny, bold-flavored fish are most often available in their preserved form in tins. Anchovy paste is available in tubes. When selecting anchovies, go for whole anchovies packed in salt. Read more »

Cooking with alcohol

An important ingredient in many recipes, alcohol adds flavor to sauces, soups, marinades, and even ice cream. When heated, some but not all of the alcohol evaporates.

When selecting, match the type of alcohol to the food. For instance, flavor a raspberry sorbet with raspberry liqueur. There is no reason to use very expensive spirits for cooking, but keep in mind that if it’s not worth drinking, it’s not worth cooking with either. Read more »

Acidity in Food

Acidity in food imparts a sour (tart) taste on the tongue that is one of the four basic flavors. The most common forms are citrus juice, vinegar, wine and tomatoes. Acidic ingredients (yoghurt and buttermilk included) also affect the texture, color, and shelf life of foods. Read more »

Vulnerable Foods 

In addition to the precautions that are taken when purchasing any foods, some foods should always be treated with special care. The foods that are best able to support the growth of bacteria are those containing protein and water, and include the following Read more »

It is important that foods be purchased from reputable vendors, meet temperature and humidity requirements, show no evidence of being refrozen (such as container or large ice crystals on the food’s surface), be received in undamaged containers, and meet specifications. Suspect cans (dented, bloated, or showing signs of leakage) and foods in unmarked containers should be discarded. All foods should be in their original containers or clearly labeled if they have been transferred to another receptacle.

A very small percentage of foodborne illnesses are traced to the food industry, which produces, processes, packages, transports, and retails the food people consume. Only about 3 percent of foodborne illnesses originate at food plants. Read more »

Toxic Metals

Chemical contamination may occur when certain metals contact foods and are then consumed. Potentially toxic metals include lead, brass, copper, zinc, animony, and cadmium. Food safety measures regarding toxic metals allow only approved materials to come in contact with foods. Read more »

Agricultural Chemical Contamination 

Poisonous chemicals may be introduced unintentionally through agricultural or industrial contamination of food, water, and soil. Other possible contaminants include toxic metals from various materials contacting foods or beverages and physical objects that enter food during processing or packaging. Read more »

Industrial Chemical Contamination

Mercury, lead, cleansing agents, and other chemicals used by industry sometimes contaminate foods and lead to foodborne illness. Mercury poisoning has occurred in people who consumed fish from waters contaminated with mercury. Plants grown near a metal refinery, or even next to roads with heavy traffic, may have unsafe levels of lead. Read more »