Stock a useful pantry, read dates, store food safely in the fridge and freezer, use leftovers and throw less away.
7 guides in this section
What best-by, use-by, sell-by and freeze-by dates really mean, which foods need strict attention, how to judge quality with your senses, what infant formula rules say and how dates relate to waste.
7 min readFreezer temperature, packaging that prevents freezer burn, what freezes well and what does not, how to freeze in portions, storage times, three safe thawing methods and how to cook from frozen.
7 min readThe right fridge temperature, which shelf suits raw meat, dairy, leftovers and produce, how crisper drawers work, what does not belong in the fridge and simple habits to keep it clean and organized.
7 min readA practical pantry list of grains, legumes, canned goods, oils, vinegars, spices and condiments, how to build it gradually on a budget, store it well, rotate stock and cook from it on busy nights.
7 min readThe two-hour rule, how to cool big batches fast, how long leftovers keep, which foods need extra care, how to reheat to 165 °F in the microwave, oven and stove, and when to throw food away.
7 min readWhy so much food is wasted, how to plan and shop to waste less, store food so it lasts, use scraps and stems, cook use-it-up meals, understand date labels and compost what is left.
8 min readWhich produce belongs in the fridge, on the counter or in a cool cupboard, how ethylene speeds ripening, how to keep greens, berries and herbs fresh, and how to revive produce that wilts.
8 min read