Technique

Kitchen tips worth keeping

None of these are secrets. They are simply the habits that separate a good dish from a flat one, collected as we learned them.

Storage

Store leftovers safely

Good storage is about temperature, timing, and containment. Handle leftovers with a few simple rules and they stay safer and taste better.

1
Refrigerate perishables promptly
Don't leave cooked food sitting at room temperature for long periods. As a general food-safety rule, refrigerate perishables within 2 hours, or 1 hour when temperatures are above 90°F.
2
Divide large batches
Put soups, stews, and other large quantities into smaller, shallow containers so they cool more quickly.
3
Use airtight containers
Good seals reduce moisture loss, odors, and exposure to other foods in the refrigerator.
4
Label and date leftovers
A simple date removes the guesswork about how long something has been stored.
5
Follow the four-day leftover rule
Many cooked leftovers should generally be refrigerated for only 3–4 days before being eaten or frozen.
6
Freeze what you won't eat soon
If you know leftovers won't be eaten within a few days, freezing them early generally preserves better quality.
7
Keep raw meat contained
Store raw meat in sealed packaging or containers, preferably on a low refrigerator shelf where leaks can't drip onto ready-to-eat foods.
8
Cool food safely—not indefinitely on the counter
You don't need to wait until cooked food reaches room temperature before refrigerating it. Use shallow containers and refrigerate promptly.
9
Reheat leftovers thoroughly
For food safety, leftovers should generally reach 165°F when reheated.
10
When in doubt, throw it out
Smell and appearance cannot reliably identify every food-safety hazard. If storage time or handling is questionable, don't taste it to test whether it's safe.