Keeping Kitchen Staples Fresher Longer: - Part 5

Vanilla

Shelf Life - long lasting

Do keep vanilla in a tightly sealed container away from light and heat.

Don't get rid of old vanilla.  Vanilla's high alcohol content makes it extremely self-stable.  Tests found that even 10 year old vanilla is indistinguishable from fresh.

Keeping Kitchen Staples Fresher Longer: - Part 4

Soy Sauce

Shelf Life 1 year

Do store pasteurized soy sauce (most common type) in the pantry.

Don't store unpasteurized soy sauce in the pantry: put it in the fridge.  Though the high levels of salt, sugar, and acid in this fermented soybean liquid protect against rapid spoilage,  tests showed it took on a fishy flavor after a few months in the cupboard.

Keeping Kitchen Staples Fresher Longer: - Part 3

Vinegars

Shelf Life - long lasting

Do ignore any sediment in your vinegar.  The sediment is a harmless cellulose that has been shown to not affect taste.  It can be easily strained out if you want.

Don't toss old vinegar.  Most vinegars contain about 5% acetic acid, which (along with pasteurization) prevents the growth of harmful bacteria, and will last indefinitely.

Keeping Kitchen Staples Fresher Longer: - Part 2

Olive Oil 

Shelf Life - unopened 1 year; opened 3 months

Do check the harvest date printed on the label and high-end oils to ensure the freshest bottle possible (some labels cite an expiration date, which producers typically calculate as 18 months from harvesting, but unopened olive oil can go rancid 1 year after the harvest date.

Do 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.

Checking for freshness - heat a little olive oil in a skillet.  If it smells rancid, throw out the bottle.  This test works for all vegetable oils.

Other Oils

For optimal flavor, replace these oils 6 months after opening:

Store in the pantry:

  Canola
  Corn
  Peanut
  Vegetable

Store in the fridge:

  Sesame
  Walnut

Keeping Kitchen Staples Fresher Longer - Part 1

Spices and Dried Herbs

Shelf Life:  Whole spices 2 years; Ground spices and dried herbs 1 year.

Do buy spices whole, versus ground, whenever possible and grind them just before using.  Grinding releases the volatile compounds that give a spice its flavor and aroma.  The longer the spice sits around (or is stored) the more compounds disappear.

Don't store spices and herbs on the counter close to the stove.  Heat, light, and moisture shorten their life. 

Checking for freshness - crumble a small amount of the dried herb between your fingers and take a whif.  If it releases a lively aroma, it's still good to go.  If the aroma and color of the spice have faded, it's time to restock.

Info from Cooking Illustrated Magazine