When cooking meats, safe internal temperatures should be: Poultry (ground and cuts): 165 degrees; other ground meats: 160 degrees; beef, pork and lamb: 145 degrees.

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Keep a little pink in your pork! Cook it to 145 degrees and then let it rest for 3 minutes. (That’s the USDA recommendation!)

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To freeze sweet corn, you need to cook it first. To keep from over-cooking it, cool it quickly in cold tap water, then ice water. Strain excess water, then bag, seal and freeze.

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Does someone in your family have a nut allergy? Try soy nut butter. It's a great substitute for peanut butter!

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Work beef into your healthy diet. It has essential nutrients to help us build muscle and maintain energy.

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You can cook sorghum a lot of different ways — like rice or quinoa, popped like popcorn, milled into flour or made into syrup. 

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When shopping for pork, try the same cuts that you like for beef. They have similar names because they come from similar part of the animals. (And you can prepare them the same ways!)

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Buying larger cuts of beef and slicing them into steaks at home can save you at least a dollar or two per pound. Freeze individually or serve when entertaining a group.  

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