| Aug 5, 2011
Though Chicago and other cities have long reported that lead levels in their water meet federal standards, regulators and scientists worry testing methods used for two decades could significantly underestimate consumers' exposure to the toxic metal....
| Feb 9, 2012
| 8:42 AM
A few slices of veggie pizza from that new restaurant you tried last night, a hunk of lasagna or eggplant parmesan from Saturday's potluck, and that chili you simmered on Sunday need not languish in your refrigerator.
All are candidates for another...
| Feb 15, 2012
| 11:00 PM
Many Americans make meals out of leftovers from their meals. And while everyone knows to refrigerate perishables, not everyone is taking all the proper steps to ensure the next-day food is safe, according to the Institute of Food Technologists, a...
| May 5, 2011
In a downtown parking lot sits one of the most impressive things that Jamie Oliver, the chef-activist-TV personality, has brought to Los Angeles for his "Food Revolution" television show: a red-and-khaki-striped big rig tricked out as a traveling...
| Oct 5, 2011
| 2:41 PM
Guests at an Ocean City hotel have been voluntarily relocated after three people who stayed there were hospitalized with Legionnaire's disease, according to the Maryland Department of Health and Mental Hygiene.
The three people developed the form of...
| Jan 30, 2012
The salad chefs I know fall into two camps: Some serve pre-washed bagged leafy greens straight from the bag. The others insist on washing them first, even though the bag label promises that the contents are "triple-washed."
Over the years, I've ignored...
| Mar 7, 2011
You've forgotten meetings and computer passwords. Join the club. Occasionally, you've even forgotten until 2 in the afternoon that your lunch has been sitting on your desk since 8:30 a.m.
Is it still safe to eat? "That depends on what the sandwich is...
| Feb 22, 2011
Some call it the Deer Camp microwave, a reference to its—shall we say?—rustic charm.
The 1980 Kenmore Solid State boasts a faux wood exterior and an unlikely but inspiring list of cooking options (braise, simmer, roast, sauté) on the front...
| May 30, 2011
The outdoor grilling/picnic season is in full swing. If you covet your free time (and I do), you cook enough for 10 when only eight are coming to dinner. You're counting on leftovers.
You say "leftovers" is an ugly word? Get over it. Leftovers are a...
| Feb 15, 2011
I've been wondering about the microwave in the company cafeteria for some time now.
Built like a Cold War bunker, but smaller, it has nothing resembling a turntable—much less a glass tray. A row of numerals and a series of worn metallic bumps run...
| Aug 9, 2011
Is there a household appliance more useful, more pleasurable, more giving than the blender?
No, there is not.
Yes, the vacuum cleaner deserves our admiration and our gratitude (plus, if you're like me, it's impossible to pass by a vacuum-store window...