Latest news with #summerfood
CNET
11 hours ago
- Lifestyle
- CNET
Struggling to Stay in the Kitchen During Summer Heat? These 9 Tips Can Help
Midsummer is the hottest time of year, and 2025 has delivered record-breaking heat waves across the US. With temperatures in three digits, the idea of standing in a hot kitchen might be driving you to consider take out. When it's outrageously hot outside, there are a few tricks that help you stay cool and deliver a delicious dinner for your family. Read more: Best Foods for Staying Hydrated During Hot Weather From choosing the right appliances to timing your cooking sessions just right, a few simple strategies is all it takes. Better still, these tricks will help keep the kitchen from warming up the rest of the house and sending your AC bill through the roof. Here are nine practical tips to keep your kitchen -- and you -- cool, even when the temperature outside is pushing triple digits. 1. Prepare instead of cooking Ceviche requires no cooking. It just might be the perfect summer food. CNET Don't want to heat up your kitchen? Don't cook. That doesn't mean you can't eat. Focus on no-cook, fresh foods, such as summer salads, ceviche, smoothies and cold noodles. Even slicing up fresh fruit or vegetables like cucumbers and melons can be a refreshing and healthy summer treat. No-cook foods help beat the heat in two ways: By not heating up your kitchen -- or your body -- as you consume them. When you do cook, limit your time in the kitchen with a helpful meal kit (these are the best meal kits for 2025). You'll likely still have to cook the food, but you'll do far less prep and spending less time in a sweltering kitchen is definitely a good thing. Most services offer lighter, no-cook meals during the summer, too. Essential gear for food prep 2. Use an exhaust fan An exhaust fan above the stovetop is useful during hot summer days. Kitchen Aid If you're going to use your oven, make sure the exhaust fan is on full tilt whenever you do. Most people associate exhaust systems with limiting smoke, but these above-oven fans suck up a ton of heat too. 3. Use your outdoor grill or pizza oven Home pizza ovens are on a tear and present an excellent alternative to hot indoor cooking. CNET Take the heat out of the kitchen by cooking outdoors this summer. Barbecued grilled chicken or steaks are classics for the grill but don't forget you can grill summer favorites like corn on the cob or watermelon. You might be hot while you're outside using a grill or smoker to heat foods, but your kitchen can stay cool. Essential gear for grilling and outdoor cooking, all tested and reviewed. 4. Use an air fryer or Instant Pot Slow cookers give off far less heat than an oven. CNET Minimizing use of the oven and stove can help you avoid heating up your kitchen. Small appliances can cook your food just as well while emitting less heat than large appliances. Try using an air fryer instead of your wall oven, or a panini press instead of the stovetop. You'd be surprised how versatile small appliances can be. Your slow cooker and Instant Pot aren't just for winter soups and stews. Think of summer recipes you can achieve on your countertop, like Instant Pot pork carnitas. Don't turn your nose up at your microwave, which can zap rice, quinoa, vegetables and more while generating practically no heat. Kitchen appliances that keep your wall oven off 5. Meal prep ahead of hot days Some Instant Pots double as air fryers. Instant Pot If you're going to heat up your kitchen, make it worth it. If you do end up using your oven or stovetop, make larger quantities than normal. That way, you can use precooked leftovers, which means you have food ready to go without heating up your kitchen again. With the right kitchen appliances, you can batch cook and keep the oven off. For example, make a whole bunch of pulled chicken in your Instant Pot (which gives off very little heat). Then you can use the leftovers to make tacos, chicken salad nachos and other meals that don't require firing up your oven. Best gear for batch cooking 6. Cook during cooler hours If you're going to cook, try to do it when it's cooler out. CNET Cooking in your kitchen when it's already hot outside (and maybe already hot in your home) means you'll only add to the heat. Plan ahead and strategize your cooking times for when it's not as hot. The best time to cook to avoid the heat is in the morning or later in the evening. That might appear easier said than done, but you could bake bread in the morning, or cook proteins and pasta dishes while you're making breakfast or an early lunch so they'll be ready to go for dinner. More cool kitchen tips 7. Add some fans to the mix We're big fans of air circulation during the summer. Amazon Airflow can help cool down your kitchen. If you're using your stove, turn on the range hood vent. It's there to remove not just grease, fumes and odors but smoke, heat and steam that could get trapped and heat up your kitchen while you're cooking. Plus, you can keep a fan on in the kitchen to move air around and cool it down. You can also position your fan to move hot air out, or bring cold air in with a cool, wet towel. We're a fan of these 8. Limit bright lights Let there be (less) light. Getty/MirageC Sunlight and even artificial interior light can generate heat, and when you're in the heat of summer, every degree counts. Dim the lights, shut any curtains, close your blinds and limit how many lights you turn on. You don't need to work in the dark but be wary of turning on lots of overhead lights. Smart lights for a kitchen glow-up Testing gas grills at the CNET Smart Home Testing gas grills at the CNET Smart Home Click to unmute Video Player is loading. Play Video Pause Skip Backward Skip Forward Next playlist item Unmute Current Time 0:00 / Duration 2:07 Loaded : 0.00% 0:00 Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 2:07 Share Fullscreen This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Text Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Transparent Caption Area Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Drop shadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset Done Close Modal Dialog End of dialog window. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Testing gas grills at the CNET Smart Home 9. Keep yourself hydrated Water, water everywhere. Aarke This strategy won't lower the actual temperature in your kitchen but it will make the heat more bearable. Hydration is the No. 1 rule for most summer activities, and cooking outdoors or in a warm kitchen is no exception. Drink lots of water -- it's recommended to drink between 11 and 15 cups per day -- and sip even more than you think you should when the mercury rises. Want to punch it up a bit? Try water infusions for more flavor and refreshment. Planning to sweat? Add sea salt and lemon to boost electrolytes and flavor. Hot tips to stay hydrated FAQs
Forbes
5 days ago
- Entertainment
- Forbes
15 Standout DineLA Deals Worth Trying This Summer
Uchi DineLA DineLA is back for summer, running from July 25 through August 8. Hundreds of restaurants across Los Angeles are offering special prix fixe menus, but these are the ones that truly stand out. unajyu set Toku Unagi & Sushi (West LA) LA's only Japanese unagi specialty restaurant offers an $88 five-course tasting menu featuring scallop mango, ikura chawanmushi with caviar, shrimp tempura and your choice of unagi preparations or omakase sushi for the main course. Dessert at Toku Unagi & Sushi is a surprise from the chef. Californian coastal seafood Koast (Melrose Avenue) From the team behind the Michelin-starred Kali, Koast serves up California coastal cuisine under chef Michael Kerner. Their $65 three-course DineLA menu features standouts like a crispy-on-the-outside, tender-on-the-inside scallop cake, market fish and their beloved brown butter cake. Add a curated wine pairing from their expert sommelier for $30. 1 Pico 1 Pico at Shutters on the Beach (Santa Monica) Beloved by celebrities for its oceanfront views and refined coastal fare, 1 Pico recently launched a new menu from chef Vittorio Lucariello, known for his Neapolitan roots. The $65 DineLA menu includes baby calamari bruschetta, cacio e pepe with sausage, branzino, and desserts like mango sago, tiramisu and a molten chocolate cake. Bonus: complimentary valet for DineLA guests. Crab fried rice Sampa (DTLA Arts District) Chef Josh Espinosa reimagines Filipino cuisine with elevated flair. Brunch ($45) includes housemade calamansi juice and options like lechon fried rice, crab omelette, steaksilog, and pan de sal French toast. The $55 dinner menu at Sampa features kare kare tamales, Filipino bucatini, ribeye salpicao and ube cheesecake. Grilled skewers Kappo Miyabi (Santa Monica) This wagyu-focused Japanese spot offers a $65 dinner set with sushi and their signature wagyu hot stone rice. But the real deal is lunch at Kappo Miyabi—just $35 for miso soup, salad, crispy rice, assorted sushi, hand rolls, miso-glazed eggplant and gyoza. Nigiri Uchi (West Hollywood) Part of the acclaimed restaurant group recently visited by Beyoncé for its famed fried milk dessert and warm banana cake with Kahlúa ice cream, Uchi's $55 menu includes hama chili, zero sen temaki, Korean flounder and sea bream nigiri, crispy pork, grilled cobia, and their signature 'seasonal candy bar.' Oysters Connie & Ted's (West Hollywood) Chef Michael Cimarusti and executive chef Sam Baxter offer classic New England-style seafood at $35 for lunch or $55 for dinner. Expect fresh oysters, the award-winning HookBurger, Ed's Portuguese fish stew, and lobster rolls (hot with butter or cold with mayo) at Connie & Ted's. Sushi bar Soko (Santa Monica) Inside the Fairmont Miramar, Soko, an intimate eight-seat sushi bar led by chef Masa Shimakawa serves an $85 three-course dinner with sashimi, Miyazaki wagyu beef and bara chirashi sushi with bamboo and wakame soup. Miso bronzed black cod Koi (West Hollywood) A longtime celebrity favorite, Koi offers both regular and vegan DineLA menus. Highlights include crispy rice with spicy tuna, miso bronzed black cod, and vegan takes on classics like the dragon roll and garden roll. Lemon Grove rooftop Lemon Grove at The Aster (Hollywood) A rooftop oasis with sweeping views of the Hollywood sign and Capitol Records, Lemon Grove offers a $65 menu from chef Daniel Pfeifer-Kotz. Highlights include hummus with cucumbers, roasted half chicken with herb jus, ricotta agnolotti, dark chocolate mousse and apple cake. Cavatelli alle pescator Florence Osteria & Piano Bar (West Hollywood) This new Tuscan-inspired spot brings the flavors of Florence to LA with $35 lunch and $65 dinner menus. Look for tuna tartare, Cavatelli alle Pescatora (with clams, mussels, shrimp, and lobster bisque) and limoncello tiramisu with cocoa-soaked biscotti at Florence Osteria & Piano Bar. FIG interior FIG at Fairmont Miramar (Santa Monica) With poolside views and a focus on local, farm-to-table ingredients, inside the Fairmont Miramar Hotel & Bungalows's restaurant FIG's $65 dinner menu from chef Joseph Cook includes peaches with burrata, slow-cooked duck breast and a flaky apple galette. DineLA menu Crustacean (Beverly Hills) This iconic Vietnamese fusion restaurant celebrates 30 years in Beverly Hills and 50 years as a brand. Crustacean's $45 lunch menu includes kohlrabi Caesar, crispy "banh hoi" tiger prawns, caramelized pork spare ribs, turmeric grilled fish, and smoked poblano udon. Add garlic noodles or rice for an additional charge. Family style menu Openaire at The LINE Hotel (Koreatown) Two Michelin-starred chef Josiah Citrin offers a $65 prix-fixe, family-style dinner under a greenhouse canopy at Openaire inside the LINE Hotel. Expect tempura squash blossoms, slow-roasted ocean trout, Snake River Farms wagyu zabuton, and chocolate peanut butter crunch cake. Prime rib Lawry's The Prime Rib (Beverly Hills) Celebrating 85 years, classic steakhouse Lawry's offers one of DineLA's best deals. For $69, enjoy their iconic spinning bowl salad, a 4-ounce lobster tail, a choice of prime rib cuts, mashed potatoes, Yorkshire pudding, and your choice of creamed spinach or corn.
BBC News
20-07-2025
- BBC News
Travelling to Japan this summer? Beat the heat with these cooling dishes
From chilled ramen to flowing noodles caught with chopsticks, these regional specialties blend flavour, fun and centuries of heat-beating wisdom. In recent years, Japan's scorching summer weather has become increasingly intense and heat exhaustion can quickly sap the joy out of a trip. Fortunately, nearly every region in Japan has developed its own unique cooling dishes rooted in local climate, culture and ancient wisdom. From north to south, residents have adapted their diets with regional shokibarai (literally: "beating the summer heat") meals. Some are served chilled to lower body temperature, while others feature hydrating ingredients like pickled vegetables or digestion-friendly broths. From icy noodles to refreshing rice cakes, each dish shows how cuisine and climate are deeply intertwined in Japan. Here are eight mouthwatering foods to try as temperatures rise. North Chilled ramen Japan's northern Yamagata Prefecture is renowned as one of the country's ramen capitals, boasting the nation's highest consumption per household. Among the region's many distinctive noodle dishes, hiyashi ramen (chilled ramen) stands out as a uniquely summery specialty. Both the noodles and soy sauce-based broth are served cold, sometimes with ice cubes floating in the bowl. "Even on scorching days, I find myself willing to wait in line for a bowl," says Chihiro Hasegawa, who lives in Yamagata City. Ririka Hirabuki, another Yamagata resident, echoes this thought. "It's a must-have flavour during Yamagata's hot summers," she says. "On especially hot days, I crave it even more!" Hiyashi ramen was created in 1952 by the owner of Sakaeya Honten, a Yamagata noodle shop, after a customer suggested that if soba could be served cold in summer, why not ramen, too? So, the shop's original owner, Senshiro Abe, set out to create a broth that would stay flavourful and fluid without the fat congealing, even when chilled. According to Toshihiro Suzuki, tourism director at Yamagata Prefecture Tourism and Products Association, Yamagata's location inspired this innovation. "It's a basin city, and summers are brutally hot," he says. "In fact, Yamagata once held the record for Japan's highest temperature – 40.8C in 1933." What began as one man's invention has become a regional icon served in diners and noodle shops throughout the region every summer. Zunda mochi In the city of Sendai, summer isn't complete without a serving of zunda mochi, a strikingly green rice cake made with mashed edamame. The beans are boiled, peeled and lightly mashed with sugar and salt to create a textured, nutty-sweet paste that is generously spooned over freshly pounded mochi. According to Takeshi Ito, a Sendai-based mochi shop owner and self-described "zunda evangelist", the dish is more than just a sweet. "Zunda mochi is a perfect match of nutrition and tradition," he says. "The mochi provides quick energy through its easily digestible carbohydrates, while the edamame paste is packed with protein and vitamins like B1 and B2, ideal for recovering from summer fatigue." Some shops even offer a chilled version in summer, known as hiyashi zunda, designed to be served cold for an added cooling effect. This refreshing, high-protein treat has long been a seasonal staple in Miyagi Prefecture, often served during mid-summer family gatherings and festivals. It's also visually distinctive: the vibrant green of the edamame contrasts beautifully with the pure white of the mochi underneath. Today, zunda has gone beyond mochi and found new life in a variety of modern sweets, from zunda milkshakes and parfaits to zunda soft-serve ice cream. East Yanagawa nabe In the sticky Tokyo summer heat, one centuries-old dish still promises nourishment and nostalgia: Yanagawa nabe. This hotpot features deboned freshwater loach (dojo) simmered in a sweet-and-savoury soy broth with burdock root (gobo), then finished with a layer of beaten egg, forming a silky, golden topping. Despite being served hot, it's long been considered a restorative summer dish, as it's packed with nutrients that help replenish energy, support digestion and fortify the body against the heat. Once seen as a working-class dish, Yanagawa nabe remains a local delicacy, especially in Tokyo, where certain restaurants have preserved its original recipe for generations. "Some foreign visitors don't seem to know what dojo are," says Chieko Hirai of the eponymous eatery Hirai. "When they see them alive, some even leave before ordering. But loach are incredibly nutritious and they really help you beat the Tokyo heat." According to the Ministry of Agriculture, Forestry and Fisheries, loach and burdock were both prized during Japan's Edo period (1603-1868) for their ability to replenish energy and stamina – qualities especially valued in the draining summer months. Loach is rich in protein, iron and vitamins, which can support metabolism and help combat fatigue, while burdock is thought to have cooling properties in traditional East Asian medicine. Combined in a hot, easy-to-digest broth, Yanagawa nabe is a restorative dish that revives body and spirit after a long day in the heat. Mizu manju Gifu Prefecture provides a cooling antidote to the heat with mizu manju (jewel-like sweets filled with red bean paste and chilled in spring water). Its delicate, translucent skin is made from powdered kudzu (a starch derived from the root of a fast-growing vine) and bracken starch, which becomes elastic and slightly chewy when steamed and then chilled. The result is a dessert that looks like a raindrop and melts gently on the tongue. This elegant summer treat hails from Ogaki, which is often called the "City of Water" for its abundant underground springs. The dessert originated in the Meiji era (1868-1912), when locals used idobune (well boats) to cool produce before refrigerators were common. Leveraging this cold-water tradition, confectioners began making mizu manju as a seasonal indulgence and a celebration of summer itself. Just as produce floated in the well boats, these glassy confections now float in display tanks at local sweet shops – a cherished seasonal sight that marks the arrival of summer. "In the peak of summer, people often lose their appetite, but mizu manju goes down smoothly," says Motoyoshi Matsushita, head of the Ogaki Confectionery Association's youth division. "The starches we use, like kudzu and agar, are gentle on the stomach, and the natural sweetness of the bean paste helps quickly restore energy." West Mizunasu In Japan's western Kansai region, summer refreshment comes from the astonishingly crisp and juicy mizunasu (water aubergine). Native to the coastal Senshu area south of Osaka, this variety is prized for its mild flavour, high water content and paper-thin skin, so delicate it can be eaten raw or sliced into delicate pickles known as asazuke. One place preserving the tradition of cultivating mizunasu is Kitano Farm. "Our mizunasu is as juicy as fruit and faintly sweet, so special that it's one of the rare aubergines in Japan that you can enjoy raw, like sashimi," says Tadakiyo Kitano, the farm's representative. Farmers have grown mizunasu here since the Edo period, enjoying it as a natural thirst quencher during hot afternoons in the fields. The pickled version, made by briefly soaking the aubergine in rice bran or lightly seasoned brine, is still a staple in local homes. "Traditionally, mizunasu is mostly enjoyed as nukazuke, or rice bran pickles. But my personal recommendation is wrapping it with prosciutto to highlight its fresh, delicate flavour," Kitano says. Uji kintoki In Kyoto's heat, few things offer relief like Uji kintoki, a matcha-flavoured shaved ice dessert named after the famed tea-producing town of Uji. This refined take on kakigori (Japanese shaved ice) starts with fluffy, snow-like ice drizzled with vivid green matcha syrup and topped with ogura an (a sweet red bean paste made from azuki beans). Other classic toppings include shiratama dango (mochi balls), green tea ice cream or a splash of sweetened condensed milk, turning a simple dish into a parfait-like work of with mizunasu and Yanagawa nabe, the dessert has roots in the Edo era, when sugar, shaved ice and powdered tea were rare luxuries enjoyed by nobility and warlords. According to one theory, the sweet-toothed shōgun Tokugawa Ieyasu, who ruled from 1603 to 1605, added red bean paste to matcha-sweetened ice, laying the foundation for the dish. This green-hued classic is a seasonal highlight at Kyoto cafes and teahouses, where it's served in glass bowls to showcase its layers. For travellers braving Kyoto's midsummer humidity, a bowl of Uji kintoki offers both cooling relief along with a delicious glimpse into Japan's long love affair with tea. South Nagashi somen Nagashi somen ("flowing noodles") is less a meal than a hot-weather ritual. At the height of Japan's steamy summer season, diners gather around long bamboo chutes where chilled somen noodles come sliding down streams of cold spring water. Armed with chopsticks, children and adults then try to catch the noodles before they slip away. Though now enjoyed across Japan, nagashi somen traces its roots to the mountain town of Takachiho in Miyazaki Prefecture. The idea is said to have originated when local newspaper correspondents stationed here in the 1950s were cooling off during summer fieldwork by eating freshly boiled noodles that had been chilled in the cold river water. Inspired by this scene, a local restaurant owner formalised the practice in 1955 by building bamboo channels to send noodles rushing through ice-cold spring water from nearby Takachiho Gorge. That restaurant, Chihonoie, still stands today and is widely credited as the birthplace of commercial nagashi somen. Set against the backdrop of lush forests and waterfalls, it offers an immersive culinary experience with water splashing and communal laughter when someone misses their noodles yet again. More like this:• India's cooling summer dish that costs less than a dollar• Thailand's cooling rice dish to beat the heat• Sichuan peppercorn: A Chinese spice so hot it cools Once caught, the noodles are dipped in tsuyu (a chilled, umami-rich sauce made from soy, mirin and dashi) then slurped down between bites of tempura or cool slices of cucumber. "It's the perfect dish for summer when the heat dulls your appetite," says Ishi Take, director at Chihonoie. "Nagashi somen is light, refreshing and easy to eat – even when [it's so hot outside that] nothing else sounds appealing."He adds, "We get all kinds of visitors here – parents with kids, couples, even travellers from overseas. Everyone gathers around the bamboo flumes, laughing and trying to catch the noodles. It's not just a meal; it's a shared summer memory." Kanzarashi In Shimabara, Nagasaki Prefecture – another so-called "City of Water" for its crystal-clear springs – locals have long cooled off with kanzarashi: small, glutinous rice flour dumplings served in a chilled sugar syrup. This traditional sweet dates back centuries when locals ground their rice into flour to stretch their supply. To keep it from spoiling during the hot summer months, they formed the flour into dumplings, cooled them in spring water and served them with syrup. Over time, the region's abundant sugar production gave rise to this elegant seasonal dessert, served cold to welcome summer guests. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
Daily Mail
15-07-2025
- Business
- Daily Mail
A&W brings back fan-favorite item for a limited time
Published: | Our summer era has officially begun with the return of A&W's seasonal favorite, the Cod Burger and Cod Taco, delivering all of the summer feels in one flavorful bite. The Return of a Summer Time Favorite Enjoy our delicious and mouthwatering wild-caught cod, with a crispy golden batter and served with tangy tartar sauce and creamy coleslaw. You can choose a toasted brioche-style bun or a soft flour tortilla. "We've seen how much our guests have loved the Cod Burger in the past, and we're excited to bring it back just in time for summer," says Karan Suri, Senior Director, Innovation at A&W. "At A&W, we've become known for having Canada's best-tasting burgers because of our real and natural ingredients, and our Cod Burger is no different." Enjoy the perfect taste of summer by ordering the Cod Burger and Taco at your neighborhood A&W restaurant or on the A&W mobile app.
Yahoo
04-07-2025
- Health
- Yahoo
6 Ways to Avoid Food Poisoning at Potlucks, According to an M.D.
Reviewed by Dietitian Alyssa Pike, RDNSteer clear of shared dips and dairy-based dishes that sit out too long. Always wash your hands or use sanitizer before eating, especially when traveling. When in doubt, don't eat it—your gut will thank you is peak buffet season. Whether you're grazing through a deli tray at your cousin's graduation party, hitting the omelet station on a cruise or piling up a plate at a backyard cookout, you're probably enjoying yourself—and not thinking about foodborne illness. But maybe you should be. Summer temperatures, long serving times and lots of hands touching shared platters can create the perfect storm for harmful bacteria. 'Warm weather and long outdoor gatherings can be the perfect recipe for an upset stomach if you're not careful,' says Masarat Jilani, M.D., resident doctor for Jude. Upset stomachs are especially miserable when you're on vacation or celebrating. The good news? A few simple habits can help you enjoy your summer feasts without an unwanted side of food poisoning. Deviled eggs and charcuterie boards are party staples for a reason, but they come with risks. 'Deviled eggs are a breeding ground for salmonella if left out too long, especially in warm weather,' Jilani warns. The same goes for dips with mayo or soft cheeses. If they've been on the table for more than an hour in the heat, it's time to toss them. 'Serve dips in smaller portions and keep the rest chilled, then refill as needed,' Jilani suggests. It may be more work, but less it's likely to result in someone having some serious tummy trouble. And when in doubt? Trust your senses. 'If something smells odd, looks off, or the texture is strange—don't eat it,' Jilani says. At buffets, freshly prepared omelets, grilled veggies or stir-fries are some of your safest bets. These items haven't been sitting out under a heat lamp or steam table for who knows how long. 'Opt for food that's hot and made to order whenever possible,' Jilani advises. If you do go for pre-prepared items, pay close attention to temperature. Anything that should be hot but feels lukewarm—especially meat, seafood, eggs, or dairy-heavy dishes—is a red flag. That chicken in cream sauce may look tempting, but if it's tepid, give it a pass. 'Hot food should be above 145°F and cold food below 41°F,' says Jilani. 'Anything that falls into the danger gap between those temperatures shouldn't sit out and should really be eaten straight away once served.' Cheesecake, cream pies and softening ice cream may look harmless enough on the buffet table, but they're among the riskiest items when left out too long. 'Anything that looks like it should be refrigerated but has been left out—skip it,' Jilani advises. Dairy-based desserts are especially prone to bacterial growth when warm, and symptoms of food poisoning from spoiled dairy can hit hard. If you're hosting, serve cold treats in small batches directly from the fridge or freezer and replenish as needed. Yes, it means more cleanup—but far fewer regrets. If the shrimp cocktail has been sweating in the sun or that tuna tartare looks even slightly off, don't risk it. 'Eat seafood only if it's very fresh and thoroughly cooked,' Jilani says. 'Now is not the time to try sushi for the first time.' Seafood is especially vulnerable to spoilage, so unless you're at a reputable spot with high turnover and proper refrigeration, it's best to steer clear. A beach vacation shouldn't come with a side of food poisoning. You already know you should wash your hands before you eat and after using the bathroom. But when you're sharing food, it's extra important. 'Carry an alcohol-based hand sanitizer and use it frequently,' says Jilani. 'Especially when you're traveling and may not have access to clean water.' Shared serving utensils also present a risk. 'Be cautious of food that looks like it's been handled repeatedly or left uncovered,' Jilani adds. And at home gatherings? Offer individual spoons or serving tools so people aren't double-dipping into communal dips or grazing directly from cheese boards with their hands. The classic rule of thumb is that perishable food can sit out for up to two hours at room temperature—but that doesn't apply during a summer scorcher. 'The two-hour rule only applies in more temperate weather—not a July heat wave,' says Jilani. 'If the outdoor temperature is above 95°F, that window drops to just one hour.' That means once the food hits the table, the clock is ticking. If you're hosting, serve in smaller batches and stash backups in the fridge or cooler. If you're a guest, fill your plate early rather than lingering—you don't want to be the one who takes the last helping of tuna salad that's in the food safety danger zone. Buffets and backyard spreads are part of what makes summer fun—but they come with some hidden hazards. Being vigilant about temperature, cleanliness and how long food has been sitting out can go a long way, according to Jilani. With a little planning and a lot of hand sanitizer, you can enjoy the season's best bites without regret. Read the original article on EATINGWELL
