Today is January 31, 2025 / /
Today is January 31, 2025 / /
How Long Does Garlic Last? It depends on how you store it and whether or not it’s been peeled. A whole, unpeeled garlic head will last quite a while (about six months). An unpeeled clove that has been separated from the head, meanwhile, will stay good for about three weeks. Once you peel garlic, you’re going to Continue Reading »
The 4 signs that it might be time to get rid of those stored potatoes and root vegetables 1. Mold. If I were to go full food safety mode, I’d say the safe route is to discard anything with mold. And yet the part of me that hates throwing food away would tell you just to Continue Reading »
Eggs are one of the best foods to keep in the refrigerator for convenient meals and snacks, thanks to their versatility and affordable price. Even so, sometimes you find yourself with more eggs than you can eat before the date on the carton. Do you toss them out? You don’t have to. Read on to Continue Reading »
The Best Apples to Store Storing apples for winter starts in the grocery store or market. Of course, any variety will do for short-term storage. But if you’re looking to store apples well into the winter months, you’ll find that some types are better than others. In general, you’ll want to look for more tart, Continue Reading »
How Long Does Raw Ground Beef Last in the Fridge? I hate to be the bearer of bad news, but raw ground beef only lasts one to two days in the fridge, according to FoodSafety.gov. However, there are a few extra measures you can take to try and extend the shelf life of your ground beef. First, the Continue Reading »
Why Is There White Stuff on My Carrots? The white stuff on baby carrots is called “carrot blush,” and it’s a thin layer of film that may develop on the carrots when they become dehydrated. “The white forms on baby carrots when they lose moisture and are exposed to the atmosphere,” says Ilyse Schapiro MS, RD, Continue Reading »
The Difference Between Salted and Unsalted Butter The only real difference between salted and unsalted butter is literally the salt: All butter is made from milkfat in cream and contains at least 80 percent milkfat, 18 percent water, and 2 percent solids (mainly protein and salt), explains Jen Giambroni, a dairy expert with Real California Milk. Continue Reading »
Chili Peppers Red hot, orange, or green peppers contain a compound called capsaicin that gives them their kick. When peppers are heated, especially the ultra-hot varieties, the capsaicin vaporizes into the microwave’s enclosed air. Opening the microwave door exposes you to fumes that can irritate and burn your lungs, throat, eyes, and nose. How to Continue Reading »
We, the Jewish people, have some strong feelings about chicken soup. And with good reason — it’s delicious, comforting and been scientifically proven to help when you have a cold. It’s not called Jewish penicillin for nothing! But, like cooking brisket, there are some essential rules you must follow when making chicken soup. Forget the Chicken Breasts Continue Reading »
You can count on these products to last for at least two years in your cool, dry pantry. Gravy, dry or canned Honey Low-acid canned items (meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach) will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as Continue Reading »
Recent Comments