Kristen Miglore

1 month ago | cooking.nytimes.com | Kristen Miglore

Soy sauce? Peanut butter? Maple syrup? Settle some scores with this breakdown. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. You keep mustard in the fridge, but your partner (or roommate or dad) balks at the idea. Who's right? The fine print on the bottle, on nearly all of the bottles - "refrigerate after opening" - isn't much help.

2 months ago | gvwire.com | Kristen Miglore

Faced with a steamy pan of food that needs refrigerating — or six, on holidays and other feast days — we may find ourselves in an apparent predicament: Do we wait for the food to cool on the counter (and risk lingering too long at temperatures that let harmful bacteria proliferate)? Or do we rush it to the fridge, potentially warming everything inside?

Mar 17, 2025 | straitstimes.com | Kristen Miglore

NEW YORK – Yogurt was born as a means of preserving fresh milk, thousands of years before refrigerators were invented. But forget putting a tub in your backpack or on the counter. The United States Department of Health and Human Services suggests throwing it out after two hours, the same deadline it gives fresh milk and other perishables. Here is what to keep in mind when determining the likely resilience of your own supply and how to know when you will want to discard or compost it.

Feb 27, 2025 | nzherald.co.nz | Kristen Miglore

When it comes to longevity, not all yoghurt is created equally. Photo / Christopher Testani, The New York TimesYour favourite breakfast staple is surprisingly long-lasting. Yoghurt was born as a means of preserving fresh milk, thousands of years before refrigerators were invented. But forget putting a tub in your backpack or on the counter. The US Department of Health and Human Services suggests throwing it out after two hours, the same deadline it gives fresh milk and other perishables. Why?

Dec 12, 2024 | cooking.nytimes.com | Kristen Miglore

There's a universal - and easy - answer to a common kitchen predicament. Maren Caruso/Getty Images Faced with a steamy pan of food that needs refrigerating - or six, on holidays and other feast days - we may find ourselves in an apparent predicament: Do we wait for the food to cool on the counter (and risk lingering too long at temperatures that let harmful bacteria proliferate)? Or do we rush it to the fridge, potentially warming everything inside?