Opened fresh mozzarella keeps 5–7 days; low-moisture blocks keep 2–3 weeks when sealed and cold. Mozzarella can look fine right up until it doesn’t. One day it’s milky and stretchy. The next, it smells sour, feels slick, or grows fuzz that kills your appetite. The catch is that “mozzarella” can mean two different cheeses: fresh…
A medium banana has about 1.3 g of protein, with a little more in larger bananas and a little less in smaller ones. Bananas get labeled as a “carb food,” so people are often surprised that they have any protein at all. They do. It’s just a modest amount, and it shifts with the size…
Yes—potatoes can fit, especially when boiled or baked and paired with veggies, olive oil, and beans or fish in steady portions. Potatoes get a weird reputation. One day they’re “comfort food.” The next day they’re treated like they don’t belong in a healthy pattern. The Mediterranean way of eating is less rigid than that. It’s…
Canned vegetables can be a nutritious pantry staple when you pick low-sodium options, check ingredients, and drain and rinse before eating. Cans get a bad rap because they feel “processed.” But a can is mostly a packaging choice. The real questions are simple: what’s inside, how it’s packed, and how it fits your routine. If…
Refrigerated dates usually stay good for months, and many keep their best texture for up to a year when sealed and kept cold. Dates look tough and wrinkly, so they feel like they’ll last forever. Then you open a container, spot a sticky patch, and second-guess the whole batch. The truth: timelines depend on what…
Place steak 4–6 inches from top heat, flip once, and pull it 10°F under target since it keeps climbing while it rests. Broiling is the closest thing an electric oven has to a grill. The top element throws intense radiant heat straight down, so the surface browns fast while the center stays juicy. The catch…
Boil a 1 to 1½-lb lobster for 8–12 minutes once the pot returns to a rolling boil, then rest it 2 minutes before cracking. Lobster is pricey, so the stress is real. The good news: you don’t need chef tricks. You need two things you can control—how hard the water boils, and when you start…
Slow-cooked whole potatoes come out fluffy when you start them warm, keep them dry, and finish with a short high-heat crisp. Baked potatoes don’t need an oven. A slow cooker can handle the job while you’re busy, and it’s a lifesaver when the oven is packed or it’s too hot to run it for an…
Mayonnaise isn’t “bad” on its own; it’s calorie-dense, so the ingredients and your portion decide how it lands in your day. Mayo gets blamed for a lot: weight gain, “bad fats,” and that uneasy feeling that you’re doing something wrong when you dip fries or spread a sandwich. The truth is more ordinary. Mayonnaise is…
Room-temp eggs can turn risky soon; follow the 2-hour rule and refrigerate them right away. Eggs feel sturdy. They ride home in a carton and don’t look fragile the way milk does. That’s why “left out” happens: a grocery bag on the counter, a carton forgotten after breakfast, a bowl of dyed eggs cooling near…