Homemade salad dressing
Creamy, mayo-based dressings are best judged by sight. If you can see the ingredients begin to separate, it’s time to say bye-bye. While vinaigrettes and other oil-based dressings generally last longer, these dressings will reveal their point of no return when the oil starts to smell rancid.
From red to tri-coloured mini, these versatile veggies are at their peak when the skin is firm and free from any markings. You’ll know their sweet, crunchy flavour is gone if you see wrinkly brown spots. Slice ’em up before they have a chance to go soft!
Broth or stock
For their rich flavour, beef and chicken broth are staples in many a cook’s kitchens. Still, maybe with the exception of a pot of soup few recipes call for an entire Tetra Pak of the stuff. Once you’ve opened it, rely on your sniffer to tell if it’s past its prime. Expired food, including broth, will have a distinct sour smell.