food safety

Bowl of cleaned beef tripe with sliced red onion, peppers, ginger, garlic, bay leaves, seasoning, and red stew on a kitchen counter

Shaki Meat: What It Is and How to Cook It Safely

June 6, 2026June 12, 2026ting

Shaki meat is cow tripe, often used in Nigerian soups, stews, pepper soup, and assorted meat dishes after cleaning and simmering until tender.

ting placing covered marinated chicken on the lowest refrigerator shelf at 40 degrees F

How Long Can Chicken Marinate in the Fridge Safely?

June 5, 2026June 7, 2026ting

Raw chicken can marinate in the refrigerator for 1 to 2 days at 40°F or below. Keep it covered, store it low in the fridge, and cook it to 165°F.

Packaged raw chicken being checked near its sell-by date in a refrigerator

Sell By Date on Chicken: What It Means and When to Toss It

June 3, 2026June 10, 2026ting

A sell by date on chicken is mainly for store rotation. At home, safety depends on refrigeration, time, smell, texture, packaging, and cooking raw chicken to 165 degrees F.

Cooked chicken breast being checked with a food thermometer

Can Chicken Be a Little Pink and Still Be Safe?

June 1, 2026June 10, 2026ting

Chicken can be a little pink and still be safe only if the thickest part reaches 165 degrees F. Color alone is not a reliable safety test.

Raw chicken breast and cooked sliced chicken on separate plates with a food thermometer

Is Chicken Meat? Poultry, Red Meat, and Safety Explained

May 31, 2026June 11, 2026ting

Yes, chicken is meat. More specifically, it is poultry, not red meat. Handle raw chicken carefully and cook it to 165 F.

Raw pork chops on a tray being checked for freshness before cooking

How To Tell If Pork Chops Are Bad

May 14, 2026June 10, 2026ting

Bad pork chops may smell sour, feel slimy, show mold or unusual discoloration, leak from damaged packaging, or have unsafe storage history.

Jar of mayonnaise beside a refrigerated salad container

How Long Can Mayo Sit Out?

May 12, 2026June 10, 2026ting

Commercial mayonnaise may be acidic, but opened mayo and mayo based dishes still need safe handling. Use the 2 hour rule, or 1 hour above 90 degrees F.