The Shelf Life Advice Quick Reference Guide has answers about refrigerated unopened and opened foods. To receive your copy, type your email address in the box below and click "Sign Up".

After The Storm: What You Can Save and What You Must Throw Out



After a power outage, the big food-related question is this: "What perishable foods must be discarded because of possible contamination, and what's safe to keep?"  Here are some guidelines:


Our Board Scientists Talk about 2015 Food Trends

Smoky flavor sandwichesIn January, articles about food trends are--well--trendy.  We're hearing about continuing trends from 2014, variations of past trends, and totally new trends.  What we'll be eating in restaurants and at home will adopt some interesting new twists.  There's so much to say about this topic that Shelf Life Advice will do 2 articles on the subject.  This first one contains prognostications from 3 of our Advisory Board scientists.  The second article (scheduled to be on our home page in a few weeks) has info gleaned from the news media. Most of their predictions originate with celebrity chefs, food manufacturers, and processors.

Syrup from a Tree or from a Lab--Which Should You Pour on Your Pancakes?

waffle and syrupAt home and in restaurants, the pancake syrup you're using is probably not pure maple syrup but a highly processed product with flavorings that are likely to fool your taste buds into thinking the ingredients just recently left the tree. Is the real stuff better--tastier and/or healthier?  Which is the better buy? Let's compare the products in many ways and find out how they differ and which is the better choice.  Then let's discuss handling matters--should you refrigerate syrups?  How long can you keep them? Final question: What can I cook with syrups?

New Year’s Resolutions For a Safer Kitchen

Rinsing Food Can’t think of any new year’s resolutions because you’re already just about perfect? Shelf Life Advice to the rescue!  Here are some resolutions to obey and even post in your kitchen.  You may already have these posted in your brain if you’ve been an attentive Shelf Life Advice reader for the past few years.  In that case, post them for others who may be preparing food in your kitchen.  These pieces come from indisputably reliable sources—our Advisory Board scientists, government sites, and other food safety experts who have provided content for Shelf Life Advice.

Syndicate content

You must be logged in to post a comment or question.

Sign In or Register for free.