That bag of apples in the crisper drawer may be the reason your lettuce is going limp. Here are the foods you should never store together, and what to do instead. For most of these pairs, the culprit is a natural gas called ethylene, which some fruit gives off and some… Read more
That jar of Nutella in your pantry has probably been open longer than you’d like to admit. The good news: Ferrero, the company that makes it, gives it a longer life than most opened spreads get. Here’s what the manufacturer actually says, and the few signs that mean a … Read more
You’ve probably had this happen: a jar of Nutella ends up in the fridge, maybe because anything with milk in it feels safer cold, and the next morning you’re trying to dig a knife into what feels like a hazelnut-flavored brick. That’s not bad luck. Ferrero, the company… Read more
Some sauerkraut sits on the grocery shelf next to the canned vegetables. Some sits in the refrigerated case next to the pickles and kimchi. That split is the whole answer to whether yours needs the fridge, and it comes down to one step: whether the kraut was heat-proce… Read more
A pineapple can look golden, smell fine and still disappoint you when you cut it open. The trick is not to rely on color alone. Here is how to pick a ripe pineapple, based on USDA and university extension guidance, and why the popular leaf-pull test isn’t on the list. … Read more
Canned pumpkin is one of the longer-lasting things in a pantry, right up until you open it. An unopened can rides out years on a shelf without much drama. Once it’s open, the clock moves a lot faster. The two most common products, plain puree and pre-spiced pie filling… Read more
A few drops of peppermint extract can turn plain hot chocolate or a batch of holiday cookies into something that tastes unmistakably like the season. It’s also one of the most concentrated things in the baking aisle, strong enough that a half-teaspoon too many tastes l… Read more