All posts by Vicki Hayman

Produce Safety

Sliced melon is no stranger to foodborne illness! It’s considered a potentially hazardous food, meaning a food that has the ability for bacteria to grow and thrive. The recent multi-state outbreak of Salmonella infection has shed light on the importance of keeping cut melon safe. Continue reading Produce Safety

Quiche: A Custard Pie

Why should sweet pies have all the fun when making quiche yields such a satisfying savory meal? Quiche is a pie that originated in northeastern France in the Alsace-Lorraine region. The key to great quiche is a flaky crust and a creamy custard filling that holds a cut edge. The secret to getting a creamy custard is to find the perfect ratio of milk to eggs – too much milk, and the custard won’t set properly; too little, and it becomes tough as it bakes. Continue reading Quiche: A Custard Pie