Is It Safe To Eat 2-Year-Old Frozen Meat?
Do you have two-year-old frozen meat in your freezer? If you're considered about its quality, the answer might come down to taste more than safety.
Read MoreDo you have two-year-old frozen meat in your freezer? If you're considered about its quality, the answer might come down to taste more than safety.
Read MoreExpiration dates are common on many food items, often signaling the point beyond which the product has optimal quality. This, however, may not apply to sugar.
Read MoreThe ingredients in your chicken salad will affect how well it freezes. If you're planning to freeze your chicken salad, you'll want to rethink using mayonnaise.
Read MoreMany grocery stores and produce brands now sell frozen avocado halves and chunks, which are perfect for the most famous avocado dish of all: guacamole.
Read MoreIf you've been holding on to a jar of olives for a while, it's fair to wonder if they've gone bad. Here's how you can tell if your olives are past their prime.
Read MoreThe journey to a tasty poke bowl involves numerous steps. But the most important of all involves how you flavor it.
Read MoreReheating food goes hand in hand with having leftovers. Find out what elements are important to consider in order to have optimal results when reheating a dish.
Read MoreIf you're sick of reheating your tortillas or rushing to eat dinner, we have a solution for you. Keep them warm for as long as you please in the slow cooker.
Read MoreLet's face it: Glazed donuts are not as amazing on their second or third day. However, a few minutes on a charcoal grill will totally change that.
Read MoreEating potato chips past the recommended date printed on the bag can be daunting. Luckily, it's usually safe, so long as you follow a few guidelines.
Read MoreKeeping a plastic water bottle in the car is handy, so long as you don't leave it sitting in the hot sun for days on end. Doing so can actually be harmful.
Read MoreWe know it's not a good idea to eat reheated food that's not piping hot, but sometimes it's tricky to heat everything evenly. Follow this tip to get it right.
Read MoreFresh pineapple is a tasty sweet-yet-tart treat that adds a tropical flavor to recipes - or when enjoyed raw. But how do you know when one has gone bad?
Read MoreMeal prepping can get repetitive. But it doesn't have to! Prepare different ingredient groups in batches and assemble different combos throughout the week.
Read MoreCream cheese has a high moisture content and low acidity, creating the perfect conditions for bacteria to multiply when left at room temperature for too long.
Read MoreAlso known as salicornia, sea beans are considered a salty miracle food due to their high nutritional content and ability to improve soil. But what are they?
Read MorePerhaps you've used baking soda as a cleaning agent for breaking down stubborn stains. Its chemically reactive properties help for this use too.
Read MoreThe reason a small dab of vegetable oil can be the game-changer you've been seeking for hard-to-open jars with lids is because it's a natural lubricant.
Read MoreiI you're looking to save time with fewer grocery store runs, be sure to keep an array of dry goods on your shelf.
Read MoreThere are many ways to use up your stale bread, like bread pudding or panzanella. Next time your loaf goes stale, try whipping up a trifle for a twist.
Read MoreWhile you might be more familiar with other squash varieties, don't forget about pattypan! It's got a rich history and can be enjoyed in many different ways.
Read MorePork, properly preserved and prepared, is a culinary delight. But just as there are few things better than good pork, few things are worse than pork gone bad.
Read MoreEver wonder about chocolate mint? We answer your questions about this mystery herb as well as applications in cocktails, dishes, and even beyond the ktichen.
Read MoreEating spoiled tuna salad can lead to food poisoning. Here's how to tell if your tuna salad has gone bad, including changes in appearance and smell.
Read MoreCorn on the cob is susceptible to various forms of spoilage, including damage from insects and its natural aging process, and both can be easily detected.
Read MoreWhile blemish-free leaves are the most aesthetic choice, are those tiny black flecks on your cabbage cause for concern? Here's what to do if you see spots.
Read MoreThe refrigerator door, despite its convenience and easy access, is not the ideal spot for fragile vessels like glass containers of pickles or other condiments.
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