If you’ve ever noticed that the USDA and the FDA don’t quite agree on cooking temperatures or the exact boundaries of the “Temperature Danger Zone,” you aren’t imagining things. The apparent contradictions—such as the USDA telling home cooks to cook ground beef to 160°F, while the FDA Food Code tells restaurants 155°F—stem from a fundamental…
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Published on July 19, 2025, by Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program Seafood, with its delicate flavors and quick cooking times, can be a culinary delight when prepared correctly. However, it’s also notoriously easy to overcook, resulting in dry, rubbery dishes. This guide will walk…
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