We use strawberry jam as an example to explore the underlying principles of water activity, a key technique for food preservation.

You don't need a canning kettle, a candy thermometer or any preserving experience to pull off this rhubarb jam.

Erin Merhar is a professionally trained chef, food writer, recipe developer, and stylist, with more than 16 years of culinary experience in both restaurants and food media. Strawberry Freezer Jam is ...

Not sure if that open jar of jam in your fridge is still good to eat? Wondering how long is too long to keep unopened jars in ...

Here’s a complete guide to buying, eating, storing, and cooking with guava.

Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in fondue cheese. Be sure to stir the Swiss fondue as you dip. Fondue cheese is said ...

Fruit shrub is a sweet-tart syrup made by combining ripe fruit, sugar, and vinegar. Mixed with sparkling water, it becomes one of the most refreshing nonalcoholic drinks around; stirred into gin, ...

Claire Gillespie is an experienced health and wellness writer. Her work appears across several publications including SELF, Women’s Health, Health, Vice, Headspace, and The Washington Post. Many bugs ...

Apples are rich in fiber and polyphenols, plant compounds that may help lower your chance of heart disease, type 2 diabetes, and some cancers. Eating apples may support weight loss, gut health, and ...

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