With Christmas baking now in full swing, food experts say it’s a good time to check the freshness of pantry staples before you start mixing.
According to baking experts with Iowa State University, most baking ingredients won’t make you sick if they’re past their best-by date, but older ingredients can hurt flavor and texture.
Flour over a year old, for example, is better for cookies and cakes, while fresh flour is best for bread. Whole wheat flour should be stored in the freezer to prevent it from going rancid.
Eggs can usually be used past the carton date if they’ve been refrigerated, though older eggs work better in cookies than cakes or meringues.
Fats and oils should be tossed if they smell off, since rancid fats affect taste.
Sugar doesn’t spoil, but brown sugar can harden and may need softening.
Nuts and chocolate should be checked for freshness, and freezing nuts can prevent them from turning rancid.
Spices don’t spoil, but they do lose strength over time.
The takeaway as Christmas approaches: fresh, properly stored ingredients make better holiday baking.