Tips

Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than dried. Each herb is slightly different, but a starting formula is: ¼ teaspoon powdered...

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.

"If you take care of your animals and the land they live on, they will produce a healthy and nutritious product in return.” (Kent Condray)

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!)

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.

Add more protein to your bread by mixing 7 cups of wheat flour with 1 cup of soy flour. It doesn’t change the baking qualities of the flour and gives your bread a longer shelf life. 

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

Fresh cuts of pork, like roasts, chops and tenderloin, can be kept well-wrapped in the freezer up to six months. Well-wrapped ground pork can be kept for about three months in the freezer.

To enjoy safe and savory ground beef, remember to use a thermometer as color won’t always indicate doneness. Cook ground beef to a minimum of 160F.

Freeze pork chops in marinade. This saves time when you thaw them for the grill and makes for a tender, flavorful dinner!

To get that delicious steakhouse steak at home, try simply seasoning it with salt and black pepper and grilling for 13 minutes on a charcoal grill or 11 minutes  on a gas grill.

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

Cook pork as you would cook your steak. Not sure how you prefer your steak? Grab a meat thermometer and try cooking pork to 145 degrees, followed by a three-minute rest time.

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.  

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

To steam veggies on the grill, make a foil packet with double layers of foil. Then add vegetables, seasoning and water. Fold and seal the packet and cook over indirect heat.

Rotate crops to help keep soil healthy. (Jim Sipes)

Dietary Guidelines recommend 3 servings of low-fat or fat-free dairy foods daily. Together, milk, cheese, and yogurt provide nine essential nutrients, including calcium, potassium, phosphorus,...

Grilling is a great technique for cooking beef. It provides maximum flavor and optimal tenderness. Some of the best cuts for grilling are strip steak, flank steak and rib-eye. 

When grilling veggies and fruits, use a grill basket or skewers to keep them from falling through the grill grates. Stainless steel skewers won’t burn; soak bamboo skewers in water for 30 minutes...

Milk costs about 25 cents per 8-ounce serving. Dollar for dollar, dairy is one of the most affordable protein and nutrition sources available.