Today is April 30, 2025 / /
Today is April 30, 2025 / /
Can Peanut Butter Go Bad? Short answer — yes! Who would’ve thought, right? Low moisture content and high levels of fat give it an extremely long shelf life. But it will eventually go rancid due to its high fat content. Food that has gone rancid likely won’t get you sick, but you probably won’t want Continue Reading »
Unsalted Butter Unsalted butter is the most commonly used variety and takes the top spot for being multipurpose. Also known as sweet cream, this sort of butter does the heavy lifting in some of the most beloved bakes — casseroles, cookies, and, a host of sautéed dishes get their deep flavor from this grocery store staple. Salted Continue Reading »
EDA HO/GETTY IMAGES Apples How Long They Last: 3 to 4 weeks When it comes to sweet and healthy snacks, apples can’t be beat. To keep them fresh, sweet, and crunchy the longest, leave them out until they’re ripe, and then store them in the refrigerator until you’re ready to munch or bake them into muffins or a pie. Apples Continue Reading »
The Best Heavy Cream Substitutes Different ingredients have different strengths, so consider how you intend to use your heavy cream substitute. For example, one substitute may be a great thickener for soups and sauces, but won’t whip well. Examine your recipe and choose the substitute that will work best. 1. Half-and-Half and Butter A combination Continue Reading »
What Is Cool Whip? How Is Cool Whip Made? Originally created in 1966, Cool Whip was dreamed up by William H. Mitchell, a chemist at General Mills (who is also credited with inventing Tang, Pop Rocks, and Jell-O). Since whipping cream takes some time and muscle power, this was billed as a schedule- and strength-saver Continue Reading »
What Is Cool Whip? How Is Cool Whip Made? Originally created in 1966, Cool Whip was dreamed up by William H. Mitchell, a chemist at General Mills (who is also credited with inventing Tang, Pop Rocks, and Jell-O). Since whipping cream takes some time and muscle power, this was billed as a schedule- and strength-saver Continue Reading »
1. Don’t use aluminum foil to bake cookies. When it comes to baking cookies, it’s best to reach for parchment paper over aluminum foil. That’s because aluminum is extremely conductive, meaning any part of the dough that makes direct contact with the foil will be exposed to much more concentrated heat than the rest of Continue Reading »
How to Thaw Chicken Breasts Safely and Quickly Don’t worry if the edges turn opaque. The hot water is mildly cooking the edges, but that doesn’t affect the flavor a bit. Run hot tap water into a bowl. Check the temperature with a thermometer. You’re looking for 140 degrees F. Submerge the frozen chicken breast. Continue Reading »
Does Apple Pie Need to Be Refrigerated? Well, it depends — a regular apple pie that just contains sugar will last up to two days at room temperature, but an apple pie that is made with custard or cream, or has egg in the filling, needs to be refrigerated in order to prevent foodborne illness. Continue Reading »
Best-by Dates According to the USDA, the best-by date indicates when a food product will have the best flavor or quality. “Best-by dates are recommendations for enjoying the food product when quality is at its peak, meaning the flavor and texture will be optimal when consumed within and by these dates,” says Kelly Jones MS, RD, CSSD, Continue Reading »
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