The short answer: do not pack unsealed raw meat, warm food or leaky containers. Pack cold food straight from the refrigerator or freezer in sealed, watertight containers, keep raw meat wrapped at the bottom or in a
PositionFood & Lifestyle Editor
JoinedFebruary 18, 2016
Articles986
Heather is a founding editor and contributing writer for Better Living. She loves creating recipes, sharing healthy living hacks, travelling, and researching the latest in wellness trends. On the weekends you’ll find her reading, doing yoga, and planning her next adventure.
At a glance: these 10 day trips range from a 30-minute hop to Great Falls Park to a 3-hour drive down to Assateague Island. Most are reachable without a car-heavy trip: Rock Creek Park is inside D.C. itself, and the
Most folks grab a short-term rental in Florence for five days, sip some Chianti on a terrace, and decide on the spot they need to buy an old stone ruin. But honestly, staying somewhere for a long weekend tells you next to nothing about
New Jersey is famous for their beaches and boardwalks. But Hunterdon County is a naturally stunning destination west of the turnpike that has quietly remained a secret to travelers. But the
The Short Answer: Yes. Refrigerated smoked salmon is a ready-to-eat fish that can carry Listeria, which can grow at refrigerator temperatures. Unopened, keep it at 40°F or colder and follow the date and
The short answer: keep fully cooked, hot food at 140°F or above, and check each dish with a food thermometer. North Carolina Extension suggests a preheated oven set to 200 to 250°F for holding hot food. You can also use a
The Jersey Shore doesn't pack up when summer crowds leave. Come late November, beaches are quiet, the Boardwalk is humming and shore towns trade sunscreen for twinkle lights. If you're searching for things to do on the Jersey Shore for
Taking antibiotics makes us more likely to get C-diff. Eating healthy is key to managing symptoms but can be hard this time of year. Learn more and get a gut-friendly holiday menu!
The short answer: if the turkey has just finished cooking and reached 165°F, slice it and spoon warm broth, stock or gravy over the meat, cover it, and serve promptly or keep it at 140°F or above. If you are
The short answer: turkey dries out when the lean breast cooks past done. Roast at 325°F or higher, check the innermost thigh, the innermost wing and the thickest part of the breast with a thermometer, take the turkey
The Short Answer: Yes, but slowly. Matzo is a dry, baked cracker, so it usually goes stale before it spoils. We found no matzo row in K-State's or Ohio State Extension's charts. Their cracker entries give 8 months and
I hate getting sick. Who doesn’t? But I have to say I’m particularly unpleasant to be around when I have the sniffles. So that’s why I always have an arsenal of immune boosters
