Periodic cooking of eggs by Emilia Di Lorenzo, Francesca Romano, Lidia Ciriaco, Nunzia Iaccarino, Luana Izzo, Antonio Randazzo, Pellegrino Musto, Ernesto Di Maio

“…Abstract Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. …”
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Cooking with Fresh Herbs by Emily Minton, Martha Maddox

“… People worldwide are becoming more adventurous when cooking with fresh herbs. If you are just starting to use fresh herbs in your cooking or need a refresher, these tips for washing, storing, and cooking with herbs will lead you in the right direction. …”
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Cooking with Fresh Herbs by Emily Minton, Martha Maddox

“…FCS8932, a 6-page illustrated fact sheet by Emily Minton and Martha Maddox, provides tips for washing, storing, and cooking with herbs — with recipes for herb blends and for dishes using fresh herbs. …”
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Healthy Eating: Cooking for One by Emily Minton

“…You may think that cooking for one is a difficult task because most recipes are intended to serve four or more people. …”
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Perfect Meals with Pressure Cooking by Paula G. Harris-Swiatko, Karla P. Shelnutt, Amy Simonne, Sarah M. Ellis

“… Preparing great tasting, healthy meals can be a time-consuming task, but pressure cooking is a great way to prepare them in just minutes! …”
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Food Safety: Cook It Safely by Jennifer Hillan

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Food Safety: Cook It Safely! by Jennifer Hillan, Linda B. Bobroff

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Healthy Eating: No-Cook Recipes by Jennifer Hillan, Emily Minton

“…Try these quick, easy recipes for balanced, healthy meals. No cooking required! This revised 1-page fact sheet was written by Jennifer Hillan and Emily Minton and published by the UF Department of Family Youth and Community Sciences, May 2011.   …”
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Perfect Meals with Pressure Cooking by Paula G. Harris-Swiatko, Karla P. Shelnutt, Amy Simonne

“…Preparing great tasting, healthy meals can be a time-consuming task, but pressure cooking is a great way to prepare them in just minutes. …”
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Healthy Eating: No-Cook Recipes by Jennifer Hillan, Emily Minton

“…Try these quick, easy recipes for balanced, healthy meals. No cooking required! This revised 2-page fact sheet was written by Jennifer Hillan and Emily Minton, and published by the UF Department of Family, Youth and Community Sciences, May 2012. …”
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Healthy Eating: Meals Without Cooking by Karla P. Shelnutt

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Healthy Eating for Elders: No-Cook Recipes by Jennifer Hillan

“… This leaflet describes quick, easy recipes for balanced and healthy meals. No cooking required! This document, FCS8693-Eng, is one in a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611. …”
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Healthy Eating: No-Cook Breakfast Ideas by Emily Minton

“…Sometimes we get up and don't feel like cooking breakfast. For those days, here are a few no-cook breakfast ideas. …”
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Healthy Eating: Meals Without Cooking by Karla P. Shelnutt

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Healthy Eating: Meals Without Cooking by Linda B. Bobroff

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Keeping Food Safe: Preparing and Cooking by Claudia Peñuela, Amarat Simonne

“… Food preparation and cooking can be fun and rewarding for many reasons. …”
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Florida 4-H Tailgate: Cooking Safety by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Florida 4-H Tailgate: Cooking Equipment by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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