Packed with nutrients and with a mild, earthy flavour and crisp texture, alfalfa sprouts are health food stars. Before you sprinkle them over your salad or sandwich.
Bagged salads may be pre-washed multiple times but, because they’re handled so frequently, they’re still prone to bacteria including listeria, salmonella and, at the very worst, E. coli.
Frustrating as it may be to discover that your pricey punnet of fresh berries has gone bad, eating a strawberry sporting a furry white cloak.
If upon closer inspection the chicken you were planning to cook for dinner looks noticeably pale or grey, has a nasty smell or a bloated appearance.
As galling as it may be to throw food or drink away – particularly when you haven’t even opened it, and especially when it was expensive to buy.
We’ve all done it: pulled a jar of mustard or bottle of mayonnaise out of the fridge that’s been there longer than we remember.
While you might think that oil stays good indefinitely, cooking oils do have a shelf life and it’s worth paying attention to that date if you want your food to taste the best it possibly can.
For whole eggs, experts often advise using the float test for freshness, discarding any that float to the top in a bowl or glass of water.
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