Most of what people worry about with tomato sauce, a smelly jar in the back of the fridge, a can past its date, is really a quality question, not a safety one. The genuinely serious risk with tomatoes lives somewhere most people...
Read MoreFor centuries, gochujang was fermented outdoors in large earthenware pots called onggi, sitting through summer heat and winter cold with no refrigerator anywhere near it. That history is part of why the question of whether it...
Read MoreA jar of gochujang that bulges at the lid or leaks a little down the side looks like something has gone wrong. Usually, it hasn’t. Gochujang is a living, actively fermenting food even after it’s jarred, and that pressure is...
Read MoreYou are halfway through a batch of pancake batter and the buttermilk carton is empty. Or the recipe calls for a full cup, and the store only sells it in a quart you will use once and forget. Or you are lactose intolerant and...
Read MoreYou are halfway through a batch of alfredo sauce for a dinner party and the heavy cream carton in the fridge is empty. Or you are lactose intolerant and need a swap that still makes a soup taste rich and finished. Or you are...
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