حفظ الطعام والمشروبات

Yes, for short reheating. What the USDA, Dixie and Hefty say, which plates to keep out (metal trim, plastic, foam), and when to switch to a real plate.

Yes, if the jar has straight or tapered sides and you leave headspace. What Ball, the NCHFP and Pyrex say, and which jars to buy.

Silicone for nonstick and ceramic pans, thin steel for cast iron and stainless. Seven spatulas matched to your pan, with what each maker states about heat and what eleven pan makers say about metal.

Which chef knife should you buy? Six 8-inch picks, from the Victorinox Fibrox Pro to Wusthof, compared on the steel each maker names, German vs Japanese edges and dishwasher rules.

Ceramic, glass and stainless coffee mugs at three price levels, with each maker's own words on lead and what FDA's strict limit for mugs means.

We checked what touches your food in Amazon's top vegetable choppers: blades, container and lid. Mueller, Fullstar, a pull-cord and a glass-bowl pick.

Your fridge dial is a number, not a temperature. Five refrigerator thermometers checked against their makers’ own specs, plus the 40°F and 0°F rules.

A jar sealer keeps dry food fresh in glass, but it is not canning. Our 5 picks for regular and wide-mouth jars, what to seal, and what must stay in the fridge.

Plates, bowls and sets whose listings say microwave safe in writing, which material comes out hottest, and a 30-second check for dishes you already own.

Yes, if it is heat-resistant kitchen glass made for the microwave. What Pyrex, Corelle and the USDA say, which glass to keep out, and why glass cracks in the microwave.

Usually no. See what actually happens to foam in the microwave, what the agencies say about styrene, the one exception, and the 10-second way to move takeout into glass before you heat it.

Wavy lines, a dish with waves, "reheat only" or a crossed-out microwave: see every microwave-safe mark in pictures, the look-alikes that don't count, and what to do when there is no symbol.