#food-preservation

#food-preservation

You can't get much sweeter than marmalade, and this is most likely the reason for both Dagna and her son's success, despite their differing strategies. The chance of mould developing is low because there's so much sugar to balance the bitterness of the orange peel, says Camilla Wynne, preserver and author of All That Crumbs Allow. Mould needs water to do its thing, and sugar binds to water.

If you've ever had garlic for a few weeks or so, you may have noticed it begin to sprout. While it's still safe to eat, sprouting garlic develops a different flavor and texture; it can lose its prized pungence and taste bitter or woody. We looked at various ways to store garlic to keep it fresh, and there's a particular solution that's especially effective for preventing those sprouts.

Ground turmeric is simple. They need three things to survive: darkness, dryness, and a very tightly sealed container. That's it, really - after you've got it home, put it in an airtight jar or tin, then stuff it in a drawer far away from your cooking zone where temperature can fluctuate wildly throughout the day. Just doing this, and the spice will maintain its brilliant sunset hue for one to two years instead of fading to a depressing beige just weeks after.

War is a divisive subject. There's nothing positive about the loss of millions of lives. However, despite the immense destruction caused throughout history, some of the world's most iconic foods have resulted from wartime. Take candy, for example. M&Ms were literally inspired by a need to create candy for soldiers that could withstand the terrible conditions of war. It's true what Plato said, that "Necessity is the mother of invention." And sadly, there are few conditions that drive food innovation better than wartime, when lives are at stake and everyday ingredients truly become luxuries.

"Vanilla beans are said to last up to two years when stored correctly. That is, if the delicious pods can even make it that long in your cupboard. The secret to keeping vanilla beans flavorful isn't a secret at all; in fact, it's rather simple. Tasting Table spoke to Chef Lior Lev Sercarz, the founder of NYC's La Boite, at the New York City Wine & Food Festival, where he explained that a good, airtight glass container is all it takes."

Crystallization is a natural process in honey.

It's almost eerie to consume something that's been sitting on a shelf, unrefrigerated for months, but the practice of canning has been around for hundreds of years, and is proven effective and safe. Now, a canned food's nutritional content and healthfulness are all dependent on what's inside. A can of meat lover's chili, complete with bacon bits, might not be a health-conscious choice, while a canned vegetable might contain some key nutrients like fiber, vitamins,

When baking cakes and brownies, one of the first things that disappears in the oven is moisture. When cooling at room temperature, out in the open, more moisture dissipates from the baked goodies. Beet juice's added moisture helps keep the crumb tender and cakes and brownies softer for longer. My doubanjiang red velvet brownies were still moist and tender two days post-baking.

Turning tomato into butter is not a new concept, but the hack has gained more popularity in the summer of 2025 as a way to make the most of the season's fresh bounty. Tomato butter is savory and tangy with a subtle, sweet creaminess. Just a smear of it can give your everyday toast a delicious makeover, turning it into an umami flavor bomb.

The only negative to buying baked goods from Costco could also be seen as a positive, depending on how you look at it, and that is the enormous quantity in which most Costco items are sold. Sure, it's economical, but watching two dozen Costco cookies slowly perish on your counter is no fun. Luckily, according to Reddit, there is a ways to save these sweet treats.

Armour Star canned ribs were patented in 1963, and, honestly, that was probably an exciting innovation at the time. The process involved packing the meat with a moisture-deficient sauce and then cooking it in the can, allowing the natural moisture of the meat to create a uniform, thickened sauce. The novelty would have been fun, if nothing else. Even today, you have to admit you'd look twice if you saw canned ribs on a shelf.

Canned food is typically cheaper than fresh alternatives, not due to a lack of quality but rather because it can be mass-produced and stored for longer.

Vinegar's high acidity prevents bacterial growth, but proper storage is essential for maintaining its freshness. Keep it in a cool, dark, and temperature-stable environment.

The secret to wrapping bread correctly is to store it in an air-tight or vacuum-sealed container, where the bread can keep for up to three months. "You could double wrap the bread if you're going into things like a deep freeze just to provide another layer of protection," says Parisi. "Maybe wrap in parchment then plastic wrap."

Cargill conducted a study where taste testers couldn't distinguish between fresh and frozen burgers, suggesting that frozen patties might hold their own against fresh ones.

Testing of popular food dehydrators was conducted, covering various food items such as jerky, fruit leather, and dried flowers. The effort revealed insights into their performance and utility.

Every ingredient counts when you're making guacamole. The avocado has to ripen just right for that nutty, sweet taste to set the tone for the whole dish.

Labeling spices is vital to avoid confusion, ensuring you can easily track freshness and usage. This simple practice can significantly enhance your cooking experience.