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A new WHO/FAO scientific assessment reviews arsenic in food and clarifies what the findings mean for everyday rice cooking, water safety and informed household choices.
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KitchenAid’s latest official guidance explains how dough type, batch size, mixer design and kneading technique should shape a home baker’s choice.
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KitchenAid’s latest official guidance explains how batch size, dough density and mixer stability should shape a home baker’s approach to bread dough.
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The European Commission has opened a one-month public consultation on EFSA’s assessment of genetically modified oilseed rape Brassica juncea RF3 for food and feed uses.
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The CDC’s latest NoroSTAT update reports 1,360 norovirus outbreaks in participating U.S. states during the 2025–2026 season and reinforces practical food-handling precautions.
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A voluntary U.S. hospital-food initiative puts whole grains, vegetables and gentler cooking methods in focus. Here is what it changes—and what home cooks can use today.
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A new Food Standards Australia New Zealand analysis records 92 recalls in 2025 and points to undeclared allergens, packaging errors and label checks as everyday food-safety priorities.
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A new USDA resource asks states to strengthen school breakfasts, lunches and snacks. Here is what the pledge says, and what it does not yet promise.
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A packaging defect may cause certain Dalston’s Pineapple Soda cans to rupture unexpectedly. Here is how to identify the affected batches and dispose of them safely.
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A European Union transition date has arrived for eight smoke-flavouring products. Here is what changes for pantry labels, barbecue mixes and traditionally smoked foods.
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KitchenAid’s latest official guidance puts dough quantity, texture and mixing frequency ahead of cosmetic features when choosing a stand mixer for home bread baking.
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KitchenAid’s latest advice update frames mixer choice around baking frequency, dough style and batch size. Here is the practical decision path for home bread makers.