Sweeteners
Shelf Life:
Granulated sugar, honey and molasses: Long lasting
Maple Syrup: 2 years unopened, 1 year open
Store granulated sugar in an airtight container to protect it from heat, moisture and critters.
Keep molasses and honey in the pantry (in the fridge, molasses temporarily turns into a thick, unpourable sludge and honey crystallizes).
Leaveners
Shelf Life:
Baking powder and baking soda: 6 months
Instant or Active Dry Yeast: 4 months (in the freezer)
Replace baking powder and soda regularly. Despite manufacturer claims of a shelf life of 1 year, Cook's Illustrated tests prove they lose potency far sooner.
Don't keep yeast in the pantry. Put it in the freezer to slow deterioration.
Flour
Shelf Life:
All purpose flour: 1 year
Whole wheat flour and cornmeal: 1 year (in freezer)
Transfer all-purpose four out of its paper bad and into an airtight container to protect it from humidity.
Don't leave whole what flour or cornmeal in the pantry; they contain natural oils that will go rancid in as little as 3 months. Enclose them in zipper-lock bags and store them in the freezer.
Olive Oil
Shelf Life:
Unopened: 1 year
Open: 3 months
Move olive oil from the countertop or windowsill to a dark pantry or cupboard. Strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors.
Don't buy olive oil in bulk. Once opened, it has a very short shelf life.
Taken from Cook's Illustrated, Charles Kelsey March 2009
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
