Healthy cooking
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Thanksgiving turkey: Can you cook it frozen?
You can safely cook a frozen turkey without thawing it first — if you follow a few safety precautions.
Healthy recipes: A guide to ingredient substitutions
Healthy recipes start with healthy ingredients. Find out how to reduce salt and saturated fat in your favorite recipes with some simple substitutions.
Pantry basics for a gluten-free holiday
Your favorite holiday dishes are back on the table, thanks to these gluten-free recipe substitutions from a Mayo Clinic chef.
Recipe makeovers: 5 ways to create healthy recipes
Try these tips for lowering fat, calories and salt in your favorite recipes.
E. coli and food safety
E. coli doesn't affect the way a food looks, smells or tastes. Learn ways to protect yourself.
Slide show: Guide to herbs and spices
Herbs and spices add flavor without adding lots of calories. And they can help you reduce salt and fat in your recipes.
Slide show: Guide to gourmet salt
Gourmet salt can be found in the kitchens of chefs and home cooks alike. See why.
Want a healthy dessert? Grill fruit!
Instead of fat-laden ice cream or cake, create a low-fat, low-sodium treat with the grill. Try pineapple or any firm fruit. Brush the fruit lightly with canola oil and sprinkle with cinnamon. Then wrap in foil and grill. Keep a close eye it. Fruit cooks quickly.
Cooking dinner? Try these techniques
Braising, broiling, grilling and steaming can capture the flavor and nutrients of your food without adding excess fat, oil or sodium. If your recipe calls for frying with oil or butter, try baking or broiling the food instead. If the directions say to baste the meat or vegetables in oil or drippings, use wine, fruit juice, vegetable juice or fat-free vegetable broth instead.
Include food safety in your party plans
If you're planning a party, put food safety at the top of your to-do list. To protect your guests from food poisoning, don't let perishable foods sit out more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C). Your goal is to minimize the time a food is in the danger zone between 40 and 140 F (4 and 60 C) when bacteria can quickly multiply.
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