Storage: Store tightly covered in a dry place like a pantry or spice cabinet
Expiration: Baking powder is typically good for one to one and half years. After the first year its worth testing if your baking powder is still good.
Testing method: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it foams vigorously, it still has rising power.
White All-Purpose Flour
Storage: Store in an airtight container (or freezer bag) in a cool, dry place like a panty or spice cabinet to maximize shelf life.
Expiration: White all-purpose flour will typically last up to one full year.
Testing method: Expired or bad flour can smell. If you are worried about your flour check if it is omitting an unpleasant smell.
Spices and Herbs
Storage: Store in a tightly covered container away from consistent light and moisture. Make sure to reseal your spice containers to maximize freshness.
Expiration: Dry spices and herbs can last anywhere from 1to 2 years if stored properly.
Testing method: When checking the freshness of your spices always start by checking the smell. If the scent is unpleasant it’s a good sign they have gone bad. Also check the intensity of the aroma if the spice still gives off a strong pleasant aroma it’s probably still safe to use.
Storage: Store in temperature-controlled space with minimal exposure to light.
Expiration: Vegetable oil can last up to 6 months after being opened or up to a full year when un-opened
Testing method: like most food products your safest testing method is to smell the oil for an unpleasant aroma to indicate its gone bad.