Raw meat, eggs, leftovers and produce should not simply go wherever there is space. Research shows why knowing food-safety rules does not always translate into safer habits.
Dark glass, metal, plastic and bag-in-box packaging do not protect extra virgin olive oil in the same way. Here is what the latest research means at home.
Starch, moisture and cooking method help explain why chestnuts cooked together can turn soft, floury or remain firmer.
Pea, hemp, seaweed or insect pasta? An Italian study explores how food neophobia affects willingness to try unfamiliar foods.
Freezing food before its date can extend storage, but UK and US date labels do not always mean the same thing. Here's what to check before freezing and after thawing.
Fresh mushrooms are highly perishable, and their texture and appearance can change as they sit in storage. Refrigeration slows those changes, but practical recommendations need some local context: official guidance in the UK and US does not always address exactly…
Food packaging that changes colour as food spoils: how does it work, what can it detect and what are its current limitations?
Whole winter squash can keep for months, while cut squash needs refrigeration. Here's what changes once you cut it.
Pesticides on fruit and vegetables: washing can reduce some residues but not remove them all. What a review of 47 studies actually found.
Leftover rice in the fridge, how long it lasts, how quickly to chill it and how UK and US guidance differs on storing and reheating rice.
Apples, bananas, berries, peaches, pears and kiwifruit do not all belong in the same place. Some keep longer in the fridge, while others need to ripen at room temperature first. But hiding all our fruit in the refrigerator can also make it easier to forget.
Nitrites do more than give cured meats their familiar colour and flavour: they also help preserve them. A new study shows what happened when sodium nitrite was reduced in one cooked turkey ham.
