15 Foods that Can Last Forever on your Shelf

Birds are chirping and green grass is growing. It’s all a sign to American households that it’s time for a much needed spring cleaning. But your annual overhaul shouldn’t be limited to your clothing closets. Chances are, your kitchen pantry could benefit from a little tidying too. Sure, you know you need to toss that stale box of cereal. And those graham crackers you left open last weekend surely should go, too. But many other items aren’t going to be as obvious. The expiration date food system can be confusing. There are as many as a dozen different ways processed food companies stamp their goods to tell us when to toss and when to keep — Sell By, Use By, Best Before. The list goes on. A new voluntary initiative is being led by two major trade associations, Food Marketing Institute (FMI) and the Grocery Manufacturers Association (GMA), that will streamline…

Ghee: better than butter?

It looks like butter. It smells like butter. It’s even made with butter. So is ghee actually any better than butter? Well, it might depend on your purpose. Ghee, or clarified butter, is a fat commonly used in Indian, Moroccan and Arabic cuisines. While you still won’t see it in many grocery stores, ghee has been growing in popularity in recent years despite origins that go back nearly 8,000 years. According to a recent study, the local ghee market grew about 4% from 2009 to 2016. “It’s an ancient food,” said Bev Martin, co-owner of Simply Ghee in Lancaster, Pennsylvania. “Ghee is literally just butter without the lactose, caseins and moisture.” To start the process, butter is heated to just over 212ºF. During this melting process, the milk solids separate and fall to the bottom of the pan resulting in a clear, golden liquid — this liquid is cooled to become…