Do you have the fabulously stocked kitchen that a classically trained chef would be proud to cook in? Do you have anything and everything that anyone could ever want on the cupboard shelves, in the kitchen cabinets and refrigerator bins? But how long have some of those foods been on those shelves? And how long is too long?
The following is a handy chart to help you determine what is "still good" from "time to toss." Don’t stop lining your shelves with cans and boxes and make sure to keep the fruits and veggies in stock, but make sure you know when to replace them.
