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The freezer can be a lifesaver — the perfect place for leftovers you can’t finish any time soon, in-a-pinch meals for the family, and sweet treats for hot summer days. And according to the USDA, food kept consistently at 0°F will always be safe — it’s just the quality of the food that will suffer (read: It will be OK to eat, but it might not necessarily have the taste or texture you like).

That being said, not everyone’s freezer is 100 percent consistent, and the temperature can fluctuate if you’re opening the door a lot, or if you live in an area that frequently loses power. Here are some signs that something might have gone bad. (Note: None of them involve tasting something to find out!)

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From breakfast for dinner to lazy weekend brunches, this is the built-for-summer frittata template to keep by your side. It’s inspired by my favorite summery take on cheesy scrambled eggs, and studded with the rich, creamy tang of goat cheese and whatever you happened to tote home from the farmers market.

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Grilled cheese is the ultimate comfort food, which is why it’s such a crowd-pleaser. Whether you’re making lunch for a group of hungry kids or you’re having friends over for a cozy dinner party, you can’t go wrong with grilled cheese. The only downside? Standing over the stove with a spatula while those kids play unsupervised outside or your friends hang out in the next room. Enter: the sheet pan grilled cheese.

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In April, my dad and I embarked on a road trip through the Florida Keys. What started out as a good old-fashioned drive from Key Largo to Key West turned into a quest to find the best slice of key lime pie.

We ate a lot of key lime pie. We ate it as pie and on sticks. We tried it in jars and covered in syrup. We tried it with merengue and without. We ate it outside and inside. We even tried a gluten-free version. We ate it every which way and, while each had their own distinct flavor and texture, there was one that stole our hearts.

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When you live in the same household as someone, it’s a not a surprise that you would all eat similarly. Unless someone is making specific meals for every individual — which would be too much work — everyone is going to be eating that pizza, or salad, or whatever you’re having for meals. So it’s generally accepted that children eat how their parents do. But a new study found that managing a child’s diet can also impact the parent’s.

Specifically, parents who actively monitor their children’s food eat better foods than caregivers who don’t manage the diets of their children. The longitudinal study, called the Special Turku Coronary Risk Factor Intervention Project, took place over the course of two decades in two parts.

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Before you purchase your next papaya, take a quick peek at its label to ensure you aren’t at risk of contracting a salmonella infection. A specific variety of the fruit — Maradol papayas, of the Caribeña brand — has been linked to a salmonella outbreak in 12 states. Nationwide, the outbreak has left 47 ill: 12 cases were so severe the patients were hospitalized, and one case in New York City was fatal.

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One of the easiest but tastiest chicken recipes you can grill this summer involves lemongrass, a few pantry staples, and boneless chicken thighs. This Vietnamese lemongrass chicken hits all the right notes of smoky, savory, and just a touch sweet. The best part is that if you grill up a big batch, you can use it all week long in noodle bowls, salads, or sandwiches.

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