Wash Throw Pillows in the Dishwasher

Throwing throw pillows in the washer results in torn stuffing and damaged fabric. Load the pillows (without their cases) into the top rack of the dishwasher instead. Run them through a cycle, but skip the hot dry option and use borax instead of dishwasher soap to avoid suds. After that, hang them up to dry.

Clean Hardware in the Crock-Pot

Hardware develops caked-on paint and grime after years of use. Get rid of the mess with nothing more than your beloved Crock-Pot. Simply place the hardware in the slow cooker, cover it with water, and set it to “low” overnight. The paint will slide off off your hardware when you open the Crock-Pot in the morning—win!

Warm Plates in the Toaster Oven

When you place hot food on a chilly plate, the temperature of your meal drops a notch. Nobody likes cold dinners, so reheat your plates for five minutes in your toaster oven on the lowest setting before filling them.

Make Fresh Breadcrumbs in the Coffee Grinder

Do you require breadcrumbs on the fly? With a regular coffee grinder and a fresh loaf of bread, you can make some in no time. It’s almost as simple as dumping breadcrumbs from a can—and tastier!

Dehydrate Food in the Oven

Dried fruits and meats are delicious, but professional food dehydrators can be expensive. Make your own dehydrator as a low-cost alternative by stacking numerous cooling racks on top of each other, divided by aluminum foil balls in each corner. Set the temperature to 200 degrees Fahrenheit and place the stacked racks in the bottom of your oven (you may need to remove the oven racks). You’ll be able to savor perfectly dried fruit, veggies, and jerky in four to six hours!

Roast Coffee Beans in the Air Popper

Coffee lovers, take note! In an ordinary air popper, you can roast your own beans (preferably an older model, which will reach a higher temperature). Set up a container to capture the chaff as the beans crack, as well as a sieve or colander to cool the completed product. It’s never been easier to enjoy freshly roasted coffee at home!

Cook a Meal with a Keurig

A Keurig can make any manufactured item that requires boiling water, whether it’s instant oatmeal or a cup of noodle soup. Simply run a cycle without a K-Cup and allow the water to flow directly into the meal. It’s far faster than boiling water, and it’s a lifeline for people who don’t have microwaves.

Freeze Gum Off Your Shoe

Stepped in gum? Try sticking your shoe in the freezer for a couple of hours. When you remove it, the gum will chip off the sole much more easily.

Shred Meat in Your Stand Mixer

Homeowners can quickly shred chicken, pork, or beef in a stand mixer with the paddle attachment. The mixer makes quick work of a job you may always have done with two forks!

Craft with Your Electric Knife

Your electric knife can do more than carve the Thanksgiving turkey. Rely on the appliance to cut floral foam for flower arrangements, or use it to shape polyurethane foam for dining chairs you’re reupholstering.

NIX THESE HABITS TO BECOME A MASTER IN MINUTES.

The average American spends more than four hours each week preparing, cooking, and cleaning up after meals. However, despite the long hours we log in the kitchen, many of us are still making countless mistakes that cost us time and money every time we tie our aprons on.

Unfortunately, these seemingly-minor mistakes can lead to serious consequences, from the minor to the potentially deadly. But the good news is you needn’t be a professional chef to improve your kitchen skills in a hurry. We’ve rounded up 17 ways you’re using your kitchen wrong, making it easy to improve your culinary game, keep your appliances working, and maintain your safety in the process. And when you want to know what really goes on behind the scenes in a professional kitchen

Hot may be your temperature of choice for cleaning dishes, but when it comes to moving food through your garbage disposal, you’re better off keeping things cool. Hot water has a tendency to melt or loosen solid food, creating a paste that can eventually clog your disposal. If you need a little help moving food through your disposal, opt for cold water instead.

If you’re putting dirty dishes directly into the dishwasher, you’re only adding work to your metaphorical plate. Scraping your plates first will help keep pieces of food from landing on your dishes during the wash cycle and keep them from clogging your filters and hoses, as well. However, that doesn’t mean you need to rinse your plates before they get washed—in fact, all pre-rinsing really does is waste water

It may be tempting to check on your food throughout the cooking process, but doing so by opening the oven is only making things take longer. In fact, opening your oven to check on your food—particularly if you leave the door open as you check it—can result in a heat loss of up to 100 degrees. This means that not only will your food take longer to cook, it may even cook less evenly than if you’d left the door closed. If you can’t wait, turn on the light in your oven and check your food’s progress through the door.

If you are stuck in a decluttering slump, use these clutter hacks to get your home clutter-free. They cover each room in your house and each type of household clutter with the best ideas to declutter your spaces.

Designate a Donation Center

Designate a Spot for ‘Junk’

Use Magnetic Desk Organizers

Be Prepared With Baskets

Set a Timer for 15 Minutes

Store Plastic Bags for Later Use

Pare Down Your Clothing

Fill One Bag a Day

Check Food Expiration Dates

Designate Specific Areas for Toys

Use Pegboards to Organize Visually

Have a System for Project Magazines

Save Countertop Space

You may not realize it, but it is possible to load your dishwasher incorrectly—and doing so could result in broken, corroded, and continuously dirty dishes. Get the most out of your machine by avoiding these 9 bad practices that could be to blame for your less-than-sparkling dishware.

You’re Prerinsing

If you rinse your dishes before loading them into the dishwasher, you may be wasting water and energy. Dishwasher detergents are designed to cling to food particles and separate them from their surfaces, so unless you aren’t planning on running a load for several hours, simply scrape any large pieces of food into the trash and then load up the dishes.

You’re Placing Large Utensils Incorrectly

Avoid putting sharp knives and wooden spoons in the dishwasher, as the heat of the water can dull and degrade these items quickly. Large plastic and metal utensils—like spoons and spatulas—should lie flat in the top rack of the dishwasher. If you load them in the utensil basket, they may block the spray and keep water from reaching the rest of the dishes.

You’re Putting Glassware Over the Tines

It’s a common misconception that glassware belongs over the tines in the top rack of the dishwasher. While cups and glasses do belong on the top rack, they should actually be placed in between the tines to prevent the cracks and chips that can occur when they rattle or bump against each other during the course of the wash cycle.

You’re Not Mixing Up the Silverware

Get spoons and forks squeaky clean by varying their positions in the utensil tray. Alternate their directions—with some handles facing up and others down—to keep them from nesting into each other. The more separated they sit, the easier it is for soap and water to give them the proper scrub down they deserve.

You’re Loading Every Plate in the Same Direction

Avoid loading plates in a single direction. Instead, arrange them all facing the center so they have even access to the soap and sprayer. When loading plates, alternate between large and small sizes to promote the best water flow and the deepest clean.

You’re Placing Platters at the Front

Large platters, cutting boards, and casserole dishes should always be placed at the back or sides of the bottom rack. If these bulky items are loaded in the front, it’s possible that they will block the soap dispenser and prevent detergent from reaching the rest of the load.

You’re Putting Glassware on the Bottom Rack

It’s very tempting to stick a glass or cup in the bottom rack of the dishwasher when the top gets too full, but always resist. The top rack, which is specifically designed for glassware and cups, receives a much gentler wash than the bottom, where these more delicate items are at risk of breakage or other damage.

You’re Mixing Metals

Keep your stainless steel and silver utensils well away from each other. If those two metals collide, they’ll produce a chemical reaction that can actually pit and dent your silver. If you must wash both metals in the same load, place them at opposite ends of the utensil basket to keep this from occurring.

You’re Overfilling

Just like your washing machine, a dishwasher is less effective if it’s crammed full of stuff. If water and soap cannot freely circulate, your dishes will not come out clean. Avoid overcrowding your dishwasher, and hand-wash a few items if you must to ensure that each item gets the proper treatment.

The debate is wide-ranging and full of arguments for and against the use of microwaves. There are some who argue that, with the right plastic and knowing the properties of the food, it’s harmless, as stated by the World Health Organization (WHO).

In this article, discover which plastics are suitable and the risks when using the microwave.

What types of plastic are there?

We classify plastics as natural or synthetic. Synthetics include thermoplastics, thermosets, and elastomers. According to the established coding, they’re identified by a three arrow triangle recycling symbol.

This is the international symbol for recycling and, inside it, you’ll find a number from 1 to 7:

• PET (polyethylene terephthalate): Has many properties, such as transparency and dye acceptance. It’s strong, lightweight, and easy to recycle. Many manufacturers use it for packaging beverages.
• HDPE (high-density polyethylene): Flexible, but with some stiffness. It resists chemical impacts and high and low temperatures. It’s colorless, almost opaque, and easy to print, paint, or glue on. It’s commonly used in packaging for food, cleaning products, or motor oil.
• PVC (polyvinyl chloride): This is a very flexible and transparent plastic that many companies use in bags, laboratory containers, or frozen food. It can be recycled into containers, waste garbage cans, and pipes.
• LDPE (low-density polyethylene): This plastic has low recycling possibilities and is the least used in the food chain due to its ease of releasing toxins. It’s resistant to acids. Due to its hardness, it’s used for pipes, plumbing, medical equipment, detergent bottles, and other applications.
• PP (polypropylene): Also tough, thermally stable, and easy to mold and color. We see it in bottle caps, lunch boxes, and diapers. It resists chemical agents, boiling water, and detergents. It’s the only one that the World Health Organization recommends for contact with food.
• PS (polystyrene): We know this as plastic glass. It’s hard and is used in food, toys, and laboratories.
• Others (mixed plastic): A product that is difficult to recycle and that consists of several materials. We can find it in countless objects, such as baby bottles, sippy cups, medical containers, car parts, and compact discs.

The triangle with the connecting arrows in the recycling symbol and, for plastics, indicates that they’re suitable for recycling.

Which ones are microwave safe?

Following the regulations and identification codes, microwave-safe containers have the numbers 1, 2, and 5. Or they have the inscription “microwave safe”. Only these have a design that’s okay to use in the microwave without altering their physicochemical stability and without toxic migration of particles.

You should practice caution with baby bottles, as manufacturers have made them out of polycarbonate for decades. This material releases bisphenol-A, an endocrine disruptor, in the microwave. There’s currently a ban on its manufacture and companies are replacing it with polypropylene or polyethersulfone, which is safe to heat in the microwave. However, you should still check the product label to confirm that they’re BPA-free.

As you can see, there’s an abundant variety of plastics and, at home, we tend to reuse them. In fact, we tend to take containers and use them to store food or drinks even though they weren’t designed for that purpose, or at least not in a durable way. And in the same way, we think that, because they’re plastic, we can heat them momentarily in the microwave.

What are the risks?

Far from being inert, certain plastics release dioxins, poisonous, and carcinogenic substances when we subject them to heat or cold. They pass into foodstuffs in a chemical process known as migration.

Although some analyses estimate that the migration process is overestimated, there’s a mixture of scientific arguments that call for caution. Let’s look at some examples:

If the package has the number 7, it means that it contains bisphenol. In large quantities, it can be harmful to the body. It is an exogenous substance that, according to research, can contribute to obesity, endocrine alterations, and chronic degenerative diseases.
Those bearing the number 3 and the acronym PVC contain phthalates, chemical compounds used as plasticizers, and are harmful to health.
Never heat food in the microwave in plastics with the numbers 4 or PVC (polyvinyl chloride) or 6 or PS (polystyrene).

Another study revealed that a high percentage of people who frequently use the microwave don’t know the right plastics to use. And worse, they use any packaging and overheat the food. This increases the possibility of the migration of foreign substances from the surface of the material to the food.

What’s more, living and working patterns that promote overheating of high-fat foods only make the problem greater. In fact, migration increases when we heat products with these characteristics and extend contact time.

Other options for not heating plastic in microwave ovens

If you don’t have microwave-safe plastic, you can use glass or ceramics that will withstand the temperatures of heating food without any problem. In fact, if it’s only for a few seconds, resorting to paper or cardboard, preferably white, will not pose any risk.

Among the best options are those silicone and pyrex glass, which you can use both microwaves and conventional ovens.

You should never put metal in the microwave. However, nowadays, according to manufacturers’ recommendations, aluminum foil is permissible. You can even find microwave-safe aluminum foil containers available on the market.

Technological development allows us to have, at the present time, materials other than plastic that we can use in the microwave.

To heat plastic in the microwave, check the qualifications of the container

We recommend using the containers that manufacturers have declared safe for heating in the microwave. According to standards, manufacturers must indicate the specifications of the type of plastic on containers. So, it’s up to us to know and handle the information well.

On the other hand, if you have difficulties in recognizing the plastic that can safely go in the oven, you should opt for glass or ceramic as a precaution.

You also need to determine whether you need to cook food or simply heat it up. For the latter, the time is shorter. So, whether it’s plastic or glass, exposure won’t be a problem.

That’s not the same when it comes to cooking. In this case, never microwave without a container that clearly indicates that it’s safe to use in the microwave. Also, avoid containers that have been deformed or are very worn, as they’re more prone to release chemicals.

Show of hands: Which one of you has just poured bacon grease right out of the pan down into the sink? Or dumped a pot’s worth of used coffee grounds down the drain? Now, consider this: What you dump today you might be drinking tomorrow. Save yourself the hassle and danger by adhering to this list of things that you should never—and we do mean never—dump down the kitchen sink.

Danger in the Drains

Although the drain in your kitchen sink might seem like a convenient place to dispose of household waste and garbage, it can’t handle everything you might want to drop into it. Here, we list some of the biggest down-the-drain offenses. Which are you guilty of committing?

Household Chemicals

Many toxic substances are in common household products, including paint, paint thinners, turpentine, solvent-based cleaners and polishes, lacquer, and even nail polish remover. Rather than disposing of these in the drain, bring leftovers to a community cleanup day, when many cities and towns accept toxic substances for proper disposal.

Pesticides and Fertilizers

The toxins in pesticides can wreak havoc on fragile ecosystems and cause severe health problems in humans if ingested. Similarly, the nitrates used in fertilizers can pose a significant health hazard. In infants, poisoning can cause blue baby syndrome, a potentially fatal condition that results when the blood cannot transport oxygen. Instead of dumping pesticides down the sink, contact your local solid waste agency to learn about proper disposal.

Used Motor Oil

The absolute biggest no-no of the bunch, used motor oil should never find its way down the a sink. One quart of it can contaminate one million gallons of drinking water, according to the EPA. Used motor oil—as well as other automotive products including brake fluid, antifreeze, and engine degreaser—should be taken to a service station or recycling center for disposal.

Medications

Many of us are guilty of having a collection of cold medicine, vitamins, and old prescriptions in the back of the medicine cabinet. When these expire, don’t dump them down the sink or in the toilet. Studies have found everything from antibiotics to birth control medications in drinking water supplies. Many local pharmacies have take-back programs. Alternatively, you can mix medications into kitty litter or coffee grounds and throw them in the trash.

Pet Waste

Most municipalities classify animal waste as raw or untreated sewage, because it often contains parasites and microorganisms that can be harmful to humans and other animals. Pet waste should be disposed of in the regular garbage—not down a sink’s drain.

Neglecting to clean it

One of the most simple (but perhaps irritating) tips for maintaining your microwave boils down to keeping it clean. Sure, cleaning your kitchen appliances isn’t exactly a fun chore, but it’s pretty important when it comes to your microwave. Maybe you only clean it when there’s a sizable mess—but you shouldn’t leave those small, everyday stains, says John Bedford, founder of Viva Flavor, a site dedicated to helping amateur cooks explore the world of food and drink. “Food that remains on the sides will continue to absorb energy during future operations, and will burn the interior over a longer period of time,” he explains.

Basically, your microwave is expending unnecessary effort to “heat up” the lingering remains of your past meals, which will eventually impact the components and shorten the lifespan of the appliance,” Bedford says. So wipe down your microwave after every use. He also recommends giving it a deeper clean once a month, which includes the exterior and the mechanisms of the door as well.

Microwaving certain foods

One essential thing any microwave cook should know is the foods you should never microwave. You should definitely avoid microwaving a whole egg since the water that the eggs contain can heat up and expand. Potatoes, though, can be safely microwaved; just make sure to poke a few holes in the potato with a fork so that the pressure buildup will have somewhere to go.

Microwaving other things that aren’t microwave-safe

Of course, food isn’t going in your microwave totally alone. Make sure that anything else you’re putting in there is not going to cause problems either. You likely already know that metal is a big no-no, but other materials can also damage your oven. Plastic, in particular, could present an issue.

“Any plastic that isn’t [microwavable] could melt, and even small smudges of melted plastic inside the microwave can cause problems,” warns Walton Holcomb, founder of BrewSmartly. You don’t want that in your microwave or anywhere else near your food. And you should also make sure that you’re not microwaving any packaging that might contain tiny bits of metal, like an accent or a leaf.

Slamming the door

Appliances, to be fair, are inanimate objects. So you might think it’s OK to be less than gentle, on occasion, when using them. But this can damage them over time! And yes, we’re talking to you, elbow-door-closers.

“When you’re taking something out of the microwave, it’s really tempting to use an elbow to slam the door shut,” Bedford explains. “There are actually some quite delicate mechanisms in most microwave doors, as it’s obviously important they secure properly to keep the energy on the inside.” And aggressively slamming the door won’t just shorten the life of your microwave – it can also be dangerous. If the door gets damaged, it might no longer be sufficient to keep all the energy in, and that would be a safety issue. Treating them rough like this is definitely one of the ways you’re shortening the life of your appliances.

Running it while it’s empty

Maybe there are a few seconds left on the microwave and you just run it instead of resetting it. Running it when there’s nothing in it is also certainly easy to do by accident. If you notice this, you should definitely put a stop to it, because it can damage your microwave. Take it from Bedford: “With nothing inside, all the microwave can do is absorb its own energy!” he told Reader’s Digest. “I’ve done this accidentally before and killed the appliance after only around ten seconds.” Now that’s an embarrassing headache no one wants.

Running it on the wrong circuit

Kitchen circuits can be a tricky business and might be better left to an electrician to figure out. But here’s what you need to know: Your microwave shouldn’t be run on the same circuit as larger kitchen appliances.

“According to the 2020 NEC Code, large kitchen appliances need to be served by multiple circuits,” explains Craig Anderson, owner of Appliance Analysts. “This is because appliances, especially in the kitchen, have been getting larger and larger over the years. The conflicting electricity demands are too much for one circuit and can threaten to damage or inhibit your appliances.”

Again – not something the average homeowner would really be expected to know, but certainly good to know! Anderson warns that this could particularly be an issue in older homes, which tend to have fewer circuits, to begin with.

Pushing the weight limit

Never wondered if your microwave has a weight limit? Neither have we. But rest assured, it does! As Bradley Keys, Marketing Director for PatchMD, explains, “Many foods and dishes are well below our microwave’s capacity, [which is] why we tend not to care about its weight limitation. However, be mindful of heavier dishes and large frozen items.” He warns that microwaving something overly heavy can strain the unit, potentially damaging the turntable, motor, and even magnetron.

Where can you find your unit’s weight limit? It’s “usually printed on the microwave door or can be seen in its manual,” Keys says.

Microwaving sponges

If you’re savvy with kitchen hacks, you might already know that popping your probably very grimy kitchen sponge in the microwave for a minute or two is a great way to clean it. But you have to make sure that, in turn, you don’t dirty your microwave! Your kitchen sponge could be “covered with salmonella, staphylococcus, and other bacteria for days after you use them,” warns George Pitchkhadze, CMO at Thrive Cuisine.

And he says that while the dishes you’re using the sponge on will dry, negating the bacteria, the same can’t be said for the microwave. “They retain moisture well and are warm often, making them a perfect breeding ground for all kinds of diseases,” he says. But this doesn’t mean you should stop using it to clean your sponge – just make sure you’re cleaning the microwave afterward! Specifically, “clean the inside of your microwave using disposable, biodegradable tissues,” he suggests.

Not giving it space

Those of you with a packed countertop, this is for you. If you’re boxing your microwave in, it could prevent proper airflow, causing damage over time. “If a microwave oven is located with its heat vents too close to a wall or cabinet, restricting airflow, the electronics will get too hot for what they are designed for long-term, [causing] early failure,” says William Pinson, an appliance technician.

This even means that you should avoid keeping things on top of it, too. Likewise, you shouldn’t keep it too close to your oven or any other major heat source, which could cause it to overheat over time.

Far from a Hang-Up

If you’re not using your cookware, it shouldn’t be eating up space on the counter or stovetop waiting for duty. Get pots and pans out of your way when you install a wall- or ceiling-mounted pot rack. This one, by Cooks Standard, includes a shelf above the rack for spices, books, or even more cookware!

How Things Stack Up

Stackable seating is a lifesaver for small spaces all around the house, in the kitchen and beyond. With stackable stools, you can set them out when you need them and stash them when you don’t. Pick stools that fit under your dining room table or kitchen island to free up even more floor space.

Small Upgrades for Your Tiny Kitchen

No matter the size of your abode, most homeowners share a similar wish list item: just a few more square feet of storage in the kitchen. When ingredients and utensils flood onto working counter space, one of the most used rooms in the home can become pretty—well, unusable. If you, too, feel cramped when cooking, take on one or more of these 12 smart (and small!) installations, upgrades, and DIYs to make that tiny kitchen feel full-size.

Return to the Fold

If you’re too cramped on space to fit a standard-size table and chairs, you can still enjoy the full convenience of an eat-in kitchen when you mount a fold-down table to the wall. Prop the table up for mealtime, and when you’re done simply collapse it so you can feel less claustrophobic in your kitchen.

Hidden in Plain Sight

Undercabinet toe-kick drawers are a sneaky way to squeeze an extra five to six inches of storage into your small kitchen. Perfect for stashing seasonal serving ware, trays, baking sheets, or virtually any flat item, toe-kick drawers take advantage of untapped space without adding any visual clutter to the room.

On the Hook

Hooks and towel bars offer countless customizable ways to take advantage of the unused space on almost any surface. Attach one to the inside of a cabinet to hold dish towels or pot lids, run a few across an empty stretch of wall to hold coffee mugs or often-used cooking utensils, or stick magnetic hooks on the side of the fridge to keep your favorite apron or oven mitts close at hand.

Window Herb Garden

Get a fresh-grown garden without sacrificing any valuable space when you craft an in-window vertical gardening setup. This slim wood structure fits up to six varieties of herbs to enliven your meals all season long—and keep your kitchen feeling bright and vibrant.

Make a Multipurpose Surface

If there’s a primary symptom of a too-small kitchen, it’s the counterproductive dearth of counter space. Even a bit more countertop real estate would benefit your overall effectiveness (and sanity) when preparing meals. That’s why the Camco Silent Top Stovetop Cover is so brilliant. No more sophisticated than a cutting board on legs, it sits over the range and instantly creates a few extra square feet of usable counter space

Hang It Up

An ordinary tension rod can be put to great use in the kitchen, whether over the stovetop, above the sink, or in a tall cabinet. Simply suspend the bar between two surfaces, and then attach S-hooks like these to hold baskets, spatulas, or even cleaning supplies. The setup keeps essential items at hand, all without junking up your countertops.

Shelves on Shelves

If you have kitchen cabinets and no shelf dividers, you may be wasting valuable space behind closed doors. Most pantry items and dishes stored in cabinets don’t reach the bottom of the shelf above them, leaving inches unused. Insert undershelves to transform once-dead space into functional storage

Magnetic Personality

Some people favor countertop spice racks, while others store their herbs in cabinets or on wall-mounted shelves. But for those of us with more cooking prowess than space, these aren’t be-all and end-all solutions. Try this instead: Purchase a couple of dozen airtight magnetic canisters from a home goods store, transfer spices into the new jars, then turn the outside of your fridge into your new pantry.

The pantry—originally a room to store bread—dates back to medieval times, though today this cool, dry spot keeps a much wider variety of foods safe to eat. With the right conditions, many pantry staples can sit for years or even decades and still be perfectly edible, which is nice to know if you’re stocking up for emergencies! While you should always use your best judgment before eating something you bought years ago, take some peace of mind from the fact that these pantry goods pretty much never expire.

Most Canned Food

Because the canning process locks out oxygen, canned food will stay fresh for years—often far beyond the printed expiration date. Remember, though, that eating improperly stored canned goods can cause botulism, so if your cans look rusted or have deep dents or bulges, don’t eat what’s inside.

Salt

When stored in an airtight container, this natural preservative will last forever. So, go ahead—shake that salt shaker.

Honey

It may be a liquid, but this viscous sweetener has a very low water content, which helps it last for years. Even when honey changes color or crystallizes, it’s still good—as long as the container is sealed.

Sugar

All kinds of sugar, including brown sugar, powdered sugar, and white sugar, will last indefinitely. Sugar can harden over time, but it’s still safe to eat if you don’t mind the texture. If the lumps really bother you, try softening the sugar by putting it in a plastic bag along with a damp paper towel and microwaving it for about 15 seconds.

Maple Syrup

Just like honey, pure maple syrup has low water content and can last for ages—which, given how much it costs, is a huge relief!

Alcohol

Distilled liquors like tequila, vodka, gin, whiskey, and rum last indefinitely, even after they’ve been opened. The only downside to keeping an opened bottle of spirits on the shelf is that it will slowly lose its flavor over time.

Powdered Milk

As long as it’s sealed, an unopened package of powdered milk can last indefinitely.

Vanilla Extract

Pure vanilla extract (not the imitation stuff) is mostly alcohol, so a bottle of the stuff will stay fresh for years as long as it’s been properly sealed after use.

Distilled White Vinegar

This high-acidity liquid is a preservative for a reason: Distilled white vinegar will last forever in a cool, dark place.

White Rice

Inside an airtight container, all varieties of uncooked white rice will last forever (just keep an eye out for pantry pests). Alas, brown rice has a shorter shelf life than its white cousin.

Dried Beans

Though they may take longer to get tender when you finally cook them, many varieties of dried beans remain edible basically forever.

Cornstarch

Keep cornstarch well sealed after you’ve opened it, and this low-moisture thickener can last for years.

The pantry serves as a catchall for foods of all kinds. But it takes just one taste of rancid oil, a whiff of moldy jelly, or the sight of drippy prosciutto to know that not all food stores well at room temperature. Many people simply check the label and if it doesn’t say refrigerate, the item goes into the pantry. Some foods, however, last longer, taste better, and stay safer when stored in the refrigerator or freezer, even if the label doesn’t explicitly say so. Though it may make your jaw drop (and stomach turn) to learn this, the following items, many of which are considered pantry staples, should never be stored there.

Garlic-Infused Olive Oil

Homemade garlic-infused olive oil can potentially contain botulinum spores, which grow into the bacteria that cause botulism, a food poisoning that attacks the body’s nerves and can be fatal. Fresh garlic tends to carry botulinum spores, so any oil infused with garlic should be kept in the refrigerator to prevent bacteria growth. Even then, throw it away after seven days.

Pure Maple Syrup (Especially Organic)

After enjoying a plate of pancakes dripping with pure maple syrup, you may be tempted to stash that syrup back in the pantry without giving it another thought. Pure maple syrup, however, especially the organic kind, can go moldy, so it’s best stored in the fridge. Need another argument in favor of cold storage? If you store your syrup in the pantry and the container is opaque, you may not see the mold until you’ve started to pour syrup on your short stack.

Sunflower and Truffle Oil

Cold-pressed oils like sunflower and truffle oil have a short shelf life if they’re not refrigerated. As they’re pricier than some of their counterparts, it’s definitely worth keeping them cold to extend their usefulness.

Nuts

When stored in the pantry, nuts are more likely to go stale than grow moldy. That said, if you frequently reach for the nuts, you may be leaving bacteria behind, and if you grab a few nuts while your hands are wet, the chance that bacteria will grow increases. Over time, you could end up with nuts that are both stale and bacteria-laden. Don’t run the risk; store them in the refrigerator.

Salami and Other Cured Meats

You might see “shelf-stable” printed on their packaging, but cured meats are prone to drying out if opened and stored in the pantry. Wrap the meat in butcher paper and refrigerate it to preserve its flavor and texture, and to protect you from potential illness.

Chocolate

You can significantly extend the life of chocolate by storing it in the refrigerator rather than the pantry. Before you stick it in the fridge, wrap chocolate tightly to protect it from condensation and prevent it from absorbing odors and flavors from other foods. Once the chocolate is wrapped, put it in an airtight container until you’re ready to use it.

Tortillas

Though tortillas are rarely served cold, it’s best to store them in the fridge. Whether you prefer flour or corn tortillas, they’ll stay fresher longer if kept at a regulated cold temperature after you open the package. When it’s time for tacos, allow the tortillas to gradually warm up to room temperature or pop them in the oven.

Natural Peanut Butter

Natural peanut butter, the kind that separates in the jar, needs to be kept cool. Like the oils in whole-grain flours, the oils in natural peanut butter can go rancid if left in the pantry.

Mustard

Most mustard containers indicate that refrigeration isn’t necessary after opening. But mustard loses its flavor and vibrant color fairly quickly. To keep it tasting and looking its best, keep mustard in the refrigerator.