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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.

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.

Always keep vegetable oil on hand. This versatile, healthy kitchen staple is made of soybeans, is a good source of vitamin E, contains Omega-3s, and has zero trans fats.