Storing various meals and products in fridge (or freezer) can result in mixing different flavours, which isn't that great. What are your best
I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous
I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it st
Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at lea
I've been looking for a bottle of Rose's Grenadine for quite a while without luck, so when I saw a big ol' liter of Llord's at the liquor store, I grabbed it. I
For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on the
I've noticed that a banana in the refrigerator will turn pitch black in just a few hours. Why is this?
I live in an apartment that was furnished with a fridge, but I find that it tends to be rather humid, causing condensation on my veg and consequently spoiling m
I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done th
Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish. I've always
I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time. Some as long as 3+ months. I've never seen any obvious
Is there any reason to store maple syrup in the refrigerator? It tastes better when it's a little warmer.
Are they simply "cold" or "not cold", or does the degree of coldness make a difference? Does it depend on what is being refrigerated?
Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?
I have a sandwich that says "sell by 11/4". The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag. I went to
Is there a difference between how long fresh herbs and vegetables last if they are in a plastic bag or in the open? If it does, is there a break-down of which
Most store-bought stock/broth packaging contains some claim like "refrigerate after opening, and use within 7-10 days". My bottle of clam juice makes no claims
I kept all of the bacon grease from making bacon this weekend, and now I have a jar of solidified grease in the fridge. How long can I use this to impart bacony
I'm hoping this will solve a biiig long-running debate I have with my friends. Heinz Tomato Ketchup (The UK version contains sugar from beets, rather than HFCS