Itsnotaboutnutrition

Boiling potatoes in beer does change them, but subtly. You won’t get potatoes that taste like they came straight from a pub menu; you’ll get a mild malty, bready flavor that makes mashed potatoes and hearty side dishes taste a little deeper.

The best approach is to use beer as part of the cooking liquid, not all of it. A mild lager plus water gives you that extra flavo...

That bag of flour in the back of the pantry may still be usable long after its best-by date—but not always. White all-purpose flour keeps longer than whole-grain or nut flours, and smell, appearance, and storage matter more than the date alone.

A three-year-old bag is worth inspecting carefully. If it smells sour, musty, or like old oil, or if you see bugs, webbing, di...

Closing a crisper drawer vent can help vegetables stay crisp, but only if you control the extra moisture. I lined the drawer with paper towels, kept the vent fully closed for two weeks in July, and found that greens, herbs, cucumbers, and zucchini held up noticeably better.

It didn’t turn my refrigerator into a produce-preserving miracle box. Broccoli, green beans, and...

Sliced ham that has been in the refrigerator for three weeks should not be served. Even if it looks mostly normal and has been kept cold, that is far beyond the usual safe storage window for opened ham.

For opened, cooked sliced ham, plan on 3 to 5 days in a refrigerator kept at 40°F or below. A sealed package of fully cooked, vacuum-packed ham may las...

My dishwasher had started leaving behind a musty smell, cloudy glasses, and the occasional bit of residue on supposedly clean dishes. After nine years without cleaning the machine itself, I ran an empty hot cycle with a bowl of white vinegar on the top rack.

The difference was obvious when I opened the door: the interior looked brighter, the smell was gone, and the nex...