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Storage and Preservation Tips

  • A person cutting half a watermelon with a bread knife

    The Watermelon Cutting Mistake That Could Make You Sick

    When it comes to health and safety, fresh fruit seems like a pretty safe option. However, one watermelon cutting mistake could expose you to bacteria.

    By Haley McNamara Read More
  • Bourbon in a glass.

    The Expensive Bourbon That's Aged At Sea

    While bourbon has to be made in America, there's no rule that says it can't be aged elsewhere, so this brand let its creativity sail.

    By Joe Hoeffner Read More
  • Trader Joe's storefront with palm trees and lanterns on each side

    Can Trader Joe's Pizza Dough Be Frozen For Later?

    Trader Joe's has a ball of pizza dough that's perfect for people who enjoy making homemade pizza, but it does have an expiration date. Can you freeze it?

    By Erica Martinez Read More
  • A frozen lasagna in a foil pan

    The Major Frozen Pasta Recall That Affected Multiple Brands

    Food recalls are sometimes unavoidable and can affect major companies that sell multiple brands. This frozen pasta recall took various products off shelves.

    By Maria Scinto Read More
  • A pile of honeydew melons, with some cut open

    The Easy Way To Tell If A Honeydew Is Ripe

    A perfectly ripe honeydew melon is a tasty treat, but an overripe or unripe fruit is always disappointing. Here’s how to tell if yours is just right.

    By Lindsey Reynolds Read More
  • A white microwave on a kitchen counter

    What's The Best Place For A Microwave In The Kitchen?

    We've all dreamed of nuking popcorn from bed, but when it comes to the best spot for a microwave in your kitchen, here's how to think outside the box.

    By Cassie Womack Read More
  • Restaurant leftovers in paper containers on white surface

    How Long You Have To Put Restaurant Leftovers In The Fridge Before They Become Hazardous

    Up for dinner and a movie with a side of salmonella? Here's why you'll want to hustle on getting your favorite restaurant leftovers in the fridge.

    By Creshonda A. Smith Read More
  • Ina Garten poses in home library

    Ina Garten's Favorite Pots And Pans Come From A Bougie Brand

    When it comes to what to cook, we listen to celebrity chefs like Ina Garten, and when it comes to kitchen equipment, The Barefoot Contessa knows how to invest.

    By Lindsey Reynolds Read More
  • Three green colored folded kitchen towels against a white background

    Marie Kondo's Way To Fold And Store Kitchen Towels Is Both Neat And Practical

    Kitchen towels help keep your cooking area clean, but admit it: They're always a mess in storage. Thankfully, Marie Kondo has a solution (as always) for you.

    By Iva Sorsa-Sunic Read More
  • A negroni cocktail on the rocks.

    Why You Should Always Be Wary Of Ice When Traveling

    If you're taking steps to avoid food poisoning while traveling by not drinking local water, you should be careful with the local ice cubes, as well.

    By Joe Hoeffner Read More
  • White wheat flour with a wooden spoon

    Keep Weevils Out Of Your Flour With This Common Herb

    Weevils are a common problem and can quickly infiltrate dried goods like flour. Keep your pantry weevil-free with this one common kitchen herb.

    By Iva Sorsa-Sunic Read More
  • Anthony Bourdain speaking at an event.

    The Anthony Bourdain-Approved Knife Brand That's Perfect For Beginners

    Many chefs swear by high-end, expensive knives but Anthony Bourdain recommended one that didn't cost hundreds of dollars and was still high quality.

    By Dylan Murray Read More
  • Fresh corn in green husks on a wooden surface

    The Best Way To Store Fresh Ears Of Sweet Corn

    To get the most out of those delicious golden kernels, it's essential to know how to properly store your corn. This is the way to do it.

    By Lindsey Reynolds Read More
  • A charcuterie board with meats, cheeses, and olives.

    The Common Mistake You're Likely Making With Charcuterie Boards

    You might think the most important thing about a charcuterie board is the items you put on it, but what's on the bottom is equally important.

    By Joe Hoeffner Read More
  • A black air fryer with a basket of french fries on a kitchen counter

    The Hazardous Air Fryer Mistake That Could Burn Down Your House

    Your air fryer is your mealtime ride or die. But this easy-to-make air fryer mistake could end up a lot worse than a bummer basket of burned fries.

    By Iva Sorsa-Sunic Read More
  • Several peaches viewed from above.

    How To Pit A Peach Without Completely Tearing The Fruit Apart

    Whether you have a clingstone or a freestone, there is a certain way to cut a peach to remove the pit and it works on almost all varieties of the fruit.

    By Joe Hoeffner Read More
  • A stack of vacuum-sealed fish filets

    The Potentially Deadly Reason To Avoid Thawing Fish In Its Vacuum-Sealed Package

    Vacuum-sealed fish pose the risk of exposure to potentially life-threatening bacteria if stored or thawed incorrectly. Here’s how to do it safely.

    By Paul Gaita Read More
  • Martha Stewart wearing dangly earrings

    The Genius Way Martha Stewart Used Mason Jars For A Sophisticated Picnic

    Martha Stewart has long been ahead of the trends, and this extends to her tips for repurposing mason jars that date back to the end of the '70s.

    By Maria Scinto Read More
  • whole spices and peppers and herbs at Turkish market

    Why Whole Spices Are Better Than Ground Spices

    While those little jars of pre-ground spices at the store are good enough for a lot of cooking, unlocking the most vibrant flavors requires going to the source.

    By Lindsey Reynolds Read More
  • Hands holding a watermelon

    Here's How Long Your Watermelon Will Last Before Cutting Into It

    Fruit lovers may often wonder: does a watermelon freshly bought from the store need to be cut right away, or can it last a few days without being cut?

    By Maria Scinto Read More
  • Overhead view of a open and over-frosted freezer chest

    Stop Putting It Off — It's Time To Defrost Your Freezer

    No one WANTS to defrost their freezer. But it's essential for energy conservation, and preventing food waste. Learn the best ways to defrost here.

    By Lindsey Reynolds Read More
  • Someone taking a spoonful out of a jar of peanut butter with sandwich bread in background

    Keep Peanut Butter From Separating With This Simple Storage Method

    If you love natural peanut butter, you probably hate the oil separation that occurs when the jar is left standing. This storage method will help you out.

    By Iva Sorsa-Sunic Read More
  • Top view of a round plastic container with macaroni salad inside

    Stop Using Round Storage Containers And You'll Instantly Save Precious Space

    Food storage containers come in all shapes and sizes, but just because you can get round storage containers doesn't mean you should. Here's why.

    By Creshonda A. Smith Read More
  • Fresh striped bass in ice.

    How To Make Fish Taste Less Fishy

    Fish fillets left in the fridge too long might develop an overly "fishy" taste, but fortunately that issue can be easily reversed with one kitchen staple.

    By Joe Hoeffner Read More
  • Slice of lasagna decorated with herbs

    Why You Should Make Lasagna The Day Before Eating It

    Lets normalize lazy lasagna. Dig into the most delicious reason to make lasagna a day ahead, and discover why you'll never want to eat the fresh stuff again.

    By Maria Scinto Read More
  • A person pulling out frozen food from a grocery store freezer

    Why You Should Think Twice Before Buying Frozen Food In Bulk

    It's easy to feel like you're saving money by buying frozen food in bulk. But unless you're well-organized, it can actually be a false economy.

    By Lindsey Reynolds Read More
  • A bottle of Sweet Baby Ray's BBQ Sauce

    Does BBQ Sauce Need To Be Refrigerated After It's Been Opened?

    To put in the fridge, or not put in the fridge, that is the ultimate condiment question. For BBQ sauce specifically, should you refrigerate it after opening?

    By Kat Olvera Read More
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