food safety

Imagine this scenario: you have just sat down to a beautiful plate of french toast and begin to pour sticky maple syrup over the stack, when out plops a funky black lump from the bottle. This picture-perfect moment is ruined, and you can't help but leap back from the table from shock and disgust. What the heck could be growing in the bottle?

This not-so-pleasant predicament actually happened to me, so I'm sharing my learnings with you. Maple syrup, as it turns out, should always be refrigerated upon opening, otherwise you could wind up with the situation I just described, with mold growing inside the bottle. Personally, I have never refrigerated any sugary syrups (agave, honey, brown rice syrup), so I can't believe I've lived this long not refrigerating maple syrup. While some claim you can scrape off the mold and boil the syrup to kill the remaining strands of bacteria, I prefer to live by the mantra "When in doubt, toss it out."

Can you relate to this experience? Did you know to refrigerate maple syrup?

When you're planning to make s'mores sans a campfire or to caramelize the tops of crème brulée, you'll need a blowtorch. However, this gas-powered flame is a dangerous kitchen tool if you're not careful. Learn the most important blowtorch safety tips.

Without getting too technical about exact temperatures — or the ripening gas known as ethylene — here's a simple chart that lays out where to store your most common produce, whether at room temperature, on a refrigerator shelf, or in the crisper (the coldest fridge drawer).

I've certainly been guilty of not storing my fruits and veggies in the right place, which can lead to wilted leaves and floppy carrots. That's no good! Keep reading to take a look at the chart

Dry ice creates a most spectacular fog for your carved pumpkins and Halloween punches; however, if handled improperly or ingested, it can cause severe burns both externally and internally. Avoid frostbite accidents by following these dos and don'ts, so you can safely achieve the heavy fog effect.

1. Don't touch the dry ice with bare hands! You've probably witnessed doctors using dry ice to burn off warts. Do use tongs to transfer the blocks of dry ice.
2. Don't set the dry ice in anything made of glass, which has the possibility of shattering from the cold dry ice. Do use plastic bowls and cauldrons. Set the plastic bowl on a wooden cutting board so the dry ice does not destroy the surface underneath.
3. Don't place the dry ice directly into the punch bowl or cocktail glasses, because it increases the risk of someone getting a piece in their mouth or swallowing it. Do place a smaller punch bowl inside a larger punch bowl. Then disperse the dry ice around the outside of the punch bowl.
4. Don't use cold water to activate your fog. Do pour a little warm water over the dry ice cubes to trigger the thick fog.
5. Don't try to break down ice pieces with a knife or a hammer. Do buy the size of dry ice that you plan to use from the very beginning.
6. Don't inhale the vapor of your dry ice or set the dry ice in a confined area; it's made of carbon dioxide and can cause asphyxiation. Do place the dry ice in a well-ventilated area.
7. Don't try to dispose of dry ice until it has released all its vapors. Do leave the dry ice in its vessel until the fog stops, signaling it has released its gases.

Have you ever used dry ice to add more effect to your Halloween party spread?

Circle of Moms is excited to announce that our giveaway-filled Kitchen Conundrums Live Chat will be held on our Facebook page on Tuesday at noon PST!

Hosted by Top 25 Foodie Blogger Susan Schuman of Our Family Eats, we'll be answering any questions you've had about feeding your family -- whether you need tips on picky eaters or cutting your grocery bill!

We'll be also giving away food-related prizes from partners like PRK Products Baby Food & Drink Organizers, Glop and Glam (who've created awesomely fun hair products for kids), and Elizabeth Gordon, author of The Complete Allergy-Free Comfort Foods Cookbook...so be sure to tune in for a chance to win!

What family food questions or topics would you love to see discussed on Tuesday? Tell us in the comments!

Image Source: via Susan Schuman

Just a few months ago, McDonald's was under serious fire after it was discovered that its main egg supplier was committing severe animal cruelty violations. Now the Golden Arches is taking a step in the right direction by announcing its plans to handle its pigs in a more humane and sustainable way.

Yesterday, McDonald's said that it will require pork suppliers to stop using gestation crates, cages that keep individual sows in very close quarters while they're pregnant. McDonald's is one of the world's biggest buyers of pork, which is used to make bacon, ham, sausages, and McRib sandwiches.

No doubt, McDonald's is bowing to increased pressure from animal rights activists. PETA's fully supportive of the decision, as is the Humane Society, which calls it "important and promising."

The pork industry, on the other hand, is up in arms over the fast feeder's decision, defending the stalls as a "conventional" practice. Where do you stand? Since McDonald's is modifying its animal treatment practices, are you more likely to make a trip there?

Have you always pooh-poohed those cage-free, organic eggs sold at the supermarket? Well, read ahead, because a new story may have you thinking twice.

A 20/20 special airing today on ABC shows workers at Iowa-based Sparboe Farms — the fifth-largest shell egg producer in the US and main supplier for eggs at McDonald's — burning off the beaks of young chicks; dead, rotted hens being pulled out of cages; and live chicks being thrown into plastic bags to be suffocated. The footage, caught undercover by animal rights group Mercy for Animals, was powerful enough for McDonald's to announce today that it's broken ties with Sparboe Farms for good.

The FDA also issued a warning letter to Sparboe yesterday, citing 13 violations that could potentially contribute to salmonella contamination. McDonald's has issued a statement maintaining this controversy is "not a food safety issue for our menu items," but it's likely this egg exposé will be one for the books. If you have the stomach to watch the video, tell me: does it surprise you?