Author

Jodie Waters Page 2

A staff writer at Biology Insights examining kitchen safety, Jodie Waters scrutinizes material specifications and regulatory standards on cookware and containers. She began as a copy editor for a trade publisher reviewing household items. Waters lives in a historic home under renovation in Pierre, South Dakota.

Why Is Arrowhead Water Bad? The Real Problems
How Long Does Hydrogen Water Last? Open vs. Sealed
How to Make Tea Taste Stronger Without Bitterness
How to Stop Grease From Smoking in Your Oven
How Many Times Can You Reuse Loose Leaf Tea?
How Much Onion Equals 1/2 Cup? Sizes and Cuts
How Many Ounces in a Tablespoon? Fluid, Dry & More
Which Storage Practice Reduces the Risk of Cross-Contamination?
Why Stainless Steel Cookware Belongs in Your Kitchen
Are Pumpkin Seeds from China Safe? Risks & Tips
How to Peel a Lemon Without the Bitter Pith
How to Cut Pita Bread Without Tearing It
What to Do with Celery Pulp After Juicing
How Long to Roast Peanuts in an Air Fryer?
Why Spring Water Is the Best Bottled Water
Which Water Brand Is the Healthiest?
What Is the Safest Bottled Water to Drink?
Is Filtered Tap Water Better Than Bottled?
Is Water From the Fridge Distilled?
Which Bottled Water Is the Safest to Drink?
Does Castor Oil Go Bad? Signs & Shelf Life
Can You Drink Old Water? Taste, Safety, and Storage
Should You Drink Soft Water?
Does Filtering Water Remove Minerals?
Should You Boil Tap Water Before Drinking?
What Is the Cleanest Water You Can Drink?
Which Water Is Best to Drink: Spring or Purified?
Is There Plastic in Tea Bags?
Is Aluminum Foil Bad for You? What the Science Says
Which Plastic Bottles Are Safe for Drinking Water?