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Cooking Quotes That Will Entice Your Inner Chef

These cooking quotes are from some of the best chefs in the industry, and all selected by the Lalaview review team.

1. “Cooking is like snow skiing: If you don’t fall at least 10 times, then you’re not skiing hard enough.” — Guy Fieri

2. “Once you understand the foundations of cooking—whatever kind you like, whether it’s French or Italian or Japanese—you really don’t need a cookbook anymore.” — Thomas Keller

3. “Taste as you go. When you taste the food throughout the cooking process, you can make adjustments as you go.” — Anne Burrell

4. “Fifty thousand dollars’ worth of cabinets isn’t going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn’t matter how big the kitchen is.” — Tyler Florence

5. “I feel a recipe is only a theme which an intelligent cook can play each time with a variation.” — Madam Benoit

6. “Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” — Guy Fieri

7. “Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment, and creativity.” — Guy Fieri

8. “I don’t cook for the guide, I cook for customers.” — Gordon Ramsay

9. “I still love football, though, and I think cooking is like football. It’s not a job, it’s a passion. When you become good at it, it’s a dream job and financially you need never to worry. Ever.” — Gordon Ramsay

10. “Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.” — Gordon Ramsay

11. “Cooking and baking is both physical and mental therapy.” — Mary Berry

12. “Cooking is a philosophy; it’s not a recipe.” — Marco Pierre White

13. “Simple ingredients prepared in a simple way – that’s the best way to take your everyday cooking to a higher level.” — Jose Andres

For more great cooking content to inspire your inner chef, check out Lalaview today.

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Healthy eating quotes and sayings

Enjoy these healthy eating quotes and sayings selected by the Lalaview review team and remember them the next time you enjoy your lunch!

“Even in this high-tech age, the low-tech plant continues to be the key to nutrition and health.” – Jack Weatherford

“Our bodies are our gardens – our wills are our gardeners.” – William Shakespeare

“To eat is a necessity, but to eat intelligently is an art.“ – La Rochefoucald

“By choosing healthy over skinny you are choosing self-love over self-judgement.” – Steve Maraboli

“Healthy cooking is the best preventive medicine.” – Unknown

“Tell me what you eat, and I will tell you what you are.” – Jean Anthelme Brillat-Savarin

“I choose healthy foods for me, to stay as healthy as can be.” – Unknown

“There is nothing unhealthy about educating youngsters about nutrition.” – Pierre Dukan

“Eat healthy day and night, to keep your future looking bright.” – Unknown

“Eating a high-nutrient diet actually makes you more satisfied with less food, and actually gives the ability to enjoy food more without overeating.” – Joel Fuhrman

“A healthy outside starts from the inside.” – Robert Urich

“Today, more than 95% of all chronic disease is caused by food choice, toxic food ingredients, nutritional deficiencies and lack of physical exercise.” – Mike Adams

“Investing in early childhood nutrition is a surefire strategy. The returns are incredibly high.” – Anne M. Mulcahy

“When walking, walk. When eating, eat.” – Rashaski · Zen Proverb

For plenty more great cooking content, check out Lalaview today.

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Food Quotes That will Get you Thinking … and Hungry!

Everyone loves food. Looking at it. Smelling it. Taking pictures of it. Making it. Eating it. And of course, talking about it! Here are our favourite quotes on the very subject, curated by the Lalaview review team.

1. “Sometimes me think, ‘What is Friend?’ and then me say, ‘Friend is someone to share the last cookie with.’” –Cookie Monster

2. “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” – J.R.R. Tolkien

3.“After a good dinner one can forgive anybody, even one’s own relatives.” – Oscar Wilde

4. “A recipe has no soul. You, as the cook, must bring the soul to the recipe.” – Thomas Keller

5. “Food is symbolic of love when words are inadequate.” – Alan D. Wolfet

6. “Laughter is brightest in the place where food is.” – Irish Proverb

7. “Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.” – Winona LaDuke

8. “Food can be very transformational, and it can be more than just about a dish. That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.” – Alice Waters

9. “Only dull people are brilliant at breakfast.” – Oscar Wilde

10. “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

11. “The way you make an omelet reveals your character.” – Anthony Bourdaine

12. “Life is a combination of magic and pasta.” – Federico Fellini

13. “If you really want to make a friend, go to someone’s house and eat… The people who give you their food give you their heart.” – Cesar Chavez

If you love food you will love all the great content you can find at Lalaview today. Be prepared to get hungry!

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The Best Collection of Food Quotes and Sayings

The Lalaview review team loves to talk about food, just as much as we enjoy eating food. And obviously, we love to share food quotes, so enjoy these and bon appetit!

“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf

“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” Giada De Laurentiis

“Life is uncertain. Eat dessert first.” Ernestine Ulmer

“Food is symbolic of love when words are inadequate.” Alan D Wolfelt

“Cooking is like love. It should be entered into with abandon or not at all.” Harriet van Horne

“A balanced diet is a cookie in each hand.” Barbara Johnson

“All happiness depends on a leisurely breakfast.” John Gunther

“Life is a combination of magic and pasta.” Federico Fellini

“I cook with wine, sometimes I even add it to the food.” W. C. Fields

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti

For more great cooking content, check out Lalaview today and prepare your best meals yet.

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The best cookbooks for the advanced cook

If you are looking for some cooking inspiration this weekend, look no further than these books curated by the Lalaview review team.

“Sun and Rain” by Ana Roš

The just-published debut of former World’s Best Female Chef Ana Roš of restaurant Hiša Franko in Slovenia is more than just a cookbook. Reflecting on her life through essays, recollections and – of course – recipes, it’s a journey inside the mind of one of the most acclaimed chefs of the decade. Don’t miss your chance to be the first to read it.

“Mirazur” by Mauro Colagreco

Voted The World’s Best Restaurant 2019, Mirazur is the epoch-defining restaurant by Argentinian chef Mauro Colagreco located on France’s southern coast. Its eponymous book is a collection of the chef’s reflections on his ‘frontier cuisine,’ along with 65 detailed recipes for Mirazur’s dishes, each accompanied by stunning photography.

“Mugaritz: A Natural Science of Cooking” by Andoni Luis Aduriz

Considered one of the world’s most forward-thinking chefs, in this book Andoni Luis Aduriz reveals and analyses the creative process that led Mugaritz in Spain to become one of the most influential restaurants world. With 70 recipes to inspire and challenge you, this volume won’t only teach you cooking techniques but also creativity and innovation.

“Fruit: The Art of Pastry” by Cédric Grolet

In Fruit, French sensation Cédric Grolet – who was voted The World’s Best Pastry Chef 2018 – explains the techniques through which he transforms ingredients into unique trompe l’oeil desserts that celebrate fruits and pure flavours. Get a peek behind the curtain and learn the secrets behind Grolet’s sculpted creations with the 130 recipes featured in the book.

For more great cooking reads and eBooks, check out Lalaview.

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Great cookbooks to add to your collection

If you are looking for some cookbooks to add to your collection, take a look at these curated by the Lalaview review team.

The Joy of Cooking, 75th Anniversary Edition

By Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Scribner.

There are lots of offerings in the all-purpose category, and many of them are great. Standouts include How to Cook Everything by Mark Bittman, a slew of titles from the gang at America's Test Kitchen, and Julia Child's The Way to Cook. But for our go-to, we went with the OG encyclopedic volume. After all, The Joy of Cooking has to be doing something right to stay in print for almost 85 years now.

The edition here is essential. This 2006 publication is an updated version of the Rombauer family-approved 1975 edition—it preserves a lot of the lost voice in the 1997 edition. For more on the differences between editions, check out The New York Times on the subject in 2006, but for the canon, just know that the 2006 version is Epi-approved. Of course, if you prefer a family heirloom edition with your grandmother's handwritten notes, who are we to argue?

Mastering the Art of French Cooking

By Julia Child, Louisette Bertholle, and Simone Beck. Knopf.

It is hard to overstate the impact Mastering the Art of French Cooking had on home cooking when it first came out in 1961. In addition to introducing the world too late national treasure Julia Child, it also opened American eyes to authentic French cuisine and sparked a national interest in gourmet cooking. Before this book came out, French food only happened in infancy (read: expensive) restaurants and, well, in France. After this book came out, everyone was suddenly rushing to put boeuf Bourguignon on the table at their next dinner party.

Mastering the Art of French Cooking is infamously full of complicated recipes; the entire plot of the 2009 film Julie and Julia hinges on this fact. But if you've been too intimidated to try out Child's masterwork, do know that not every recipe requires killing live lobsters or preparing complicated terrines. Since it's spring, check out the section on simple asparagus preparations or make a Filet de Poisson Poché au Vin Blanc—a super-simple poached fish in white wine. Maybe even make them together.

And for what it's worth, this is the only book on this list that did not spark a debate among our editorial staff. Mastering the Art of French Cooking was a shoo-in from the beginning.

Baking: From My Home to Yours

By Dorie Greenspan. Houghton Mifflin

Speaking of Julia Child, for our baking pick, we turned to her former collaborator Dorie Greenspan. It is nearly impossible not to be drawn to Dorie—her writing is so charming, her fans refer to her on a first-name basis. But do not be fooled by the friendly headnotes: these recipes are serious business. More than any other baking author we can think of, Dorie Greenspan's recipes work. You can lean on them hard when you need a cake or a batch of cookies to turn out well.

We picked Baking out of all of Greenspan's books mainly because it's comprehensive. If we were only going to put one baking book in the canon, it couldn't just cover desserts. Baking tops out at a whopping 300 recipes, starting at the breakfast table. And while we love her collaborations with chefs like Julia Child, Pierre Herme, and Daniel Boulud, she's at her best when writing for herself. Yes, picking this book leaves a bit of a blind spot on our list when it comes to bread baking—Greenspan does cover brioche, quick bread, and biscuits—but in every other capacity, this is the ideal baking book.

For more excellent cooking content, check out Lalaview.

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Learn How to Prepare Healthy Meals with These eBooks

Cook eBooks offer a great way to learn new foods and new techniques. They give you the knowledge that will help you enjoy cooking a nice and healthy meal for your family. Here are some of the best eBooks that will equip you with the knowledge you need to prepare delicious and nutritious meals.

The Clarity Cleanse - Gwyneth Paltrow, Habib Sadeghi

Having a clean and open mind is the best way to start a new habit. This eBook teaches readers how they can cleanse their mind and body. This is helpful, especially for cancer patients who are recovering. The author gives his life example of how he struggled with the disease and is now healthy. After his recovery, Habib encourages you to have positive energy and believe in change.

Healthy Eating - Charlie Mason

This guide helps you make healthier choices as it explains in detail how to eat healthy in a friendly tone. Charlie highlights the benefits of maintaining long eating habits. The benefits impact both your bodies and general health.

Food - Dr. Mark Hyman MD

Dr. Mark Hyman is one of New York's bestselling authors. In this cook eBook, he cuts across old myths regarding food. He encourages listeners to make health-positive food choices. You will most importantly learn significant concepts about healthy fats and the best combination for a healthy diet.

If you want to learn about the best recipe that will help you live a healthy life, visit Lalaview.com.

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Eggs Are Where It’s At!

Scrambled, sunny side up, over-easy, poached, in an omelette or quiche, there’s no doubt that eggs are a versatile food that can be used a number of different ways in any meal. But that’s not why you should eat them. Eggs, you see, are really quite good for you despite earlier fears of increased cholesterol. Don’t believe us? Here are just a few of the many benefits of eating eggs:

They’re packed with protein. Eggs are an excellent source of complete protein, that’s protein which, unlike plant-based proteins, contain all nine amino acids that the body can’t synthesize naturally. As such, eggs are a huge help in promoting recovery and development.

Eggs are loaded with vitamins and minerals. A single egg contains vitamins A, B5, B2, B6, B12, D, E, calcium, zinc, phosphorus, selenium, and folate. Need we say more?

They’re good for your cholesterol levels and overall health. Eggs raise HDL (good) cholesterol and help make LDL (bad) cholesterol less harmful. They also help manage weight by keeping you fell, contribute to better eye health and mental acuity, and may help reduce the risk of stroke.

They’re portable. As if you didn’t have enough reasons to love eggs and their versatility, eggs can be hard-boiled and brought along as perfect daytime snacks, saving you a trip to the vending machine for junk food.

Looking for the latest and greatest in cooking? Visit our online library at Lalaview for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

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The Herbs You’ll Want to Grow at Home This Winter

Winter is coming. Ready or not, the colder temperatures will soon be among us, and that means it’s time to cover up those shrubs and outdoor plants until the spring. For those of us with home gardens, the outdoor growing season may be over, but that doesn’t mean we can’t grow a few things indoors! Herbs are great plants to grow indoors during the winter, and they’ll not only help scratch that gardening itch but they’ll provide an extra kick to your winter meals. The team here at Lalaview thought we’d suggest three herbs that are an absolute breeze to grow indoors in the winter.  

Mint. It’s very hard to kill mint, making it one of the easiest plants to grow indoors. Mint can survive both over and underwatering, so it’s a great starter herb or perfect addition to your expanding collection. Mint is extremely invasive, however, as it is a weed and will quickly spread to other plants, robbing them of their much needed nutrients. With that in mind, mint is best planted in its own pot and kept away from other plants. Spearmint and peppermint are popular choices, and they make for great teas, jams, or garnishes for your favorite dishes.

Oregano. What spaghetti sauce recipe is complete without a healthy helping of oregano? This well-loved classic is quite simple to grow indoors, all it really takes is adequate sunlight. Oregano is also very easy to dry, so you can enjoy it in a variety of different dishes no matter what the recipe calls for!

Basil. A wonderful addition to a variety of salads, sauces, soups, and other dishes, basil is one of the most popular indoor plants around. It may need a little more water than most, but it’s still easy to grow and well worth the effort.

    Looking for the latest and greatest in cooking? Visit our online library at Lalaview for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

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What to do With Your Sourdough Discard

Like many of us stuck in quarantine or isolation, odds are you’ve been doing a bit more baking than usual, maybe even started experimenting with sourdough! Baking with sourdough can be challenging, but it’s also fun and rewarding, and can lead to some of the best tasting breads around! That said, baking with sourdough can also create some challenges; like what to do with all that sourdough discard! Before tossing it out, here’s something worth considering:

While there’s plenty of active yeast and bacteria involved, when it comes right down to it, sourdough starter is little more than flour and water. Unfed sourdough starter may not be very active and bubbly, and it won’t rise quite like fed sourdough starter, but that doesn’t mean you can’t bake with it! In fact, there are countless recipes available online that call for unfed sourdough starter.

You can try making some delicious buttery sourdough biscuits, or perhaps some sourdough chocolate cake! Maybe some sourdough muffins, or delicious sourdough soft pretzels. So long as you add some baking powder your creations will rise and puff like they’re supposed to, and the tiny tang added to the flavor can nicely compliment both savoury and sweet treats. So next time you feed your sourdough starter, think about all the delicious things you can bake before you toss out that discard!

Looking for some food related reads? Visit our online library at Lalaview for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

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Comfort Foods Without All The Calories

We all love some comfort food every once in a while, but comfort food can often be high in the calorie count, and that sure can impact the waistline. Next time you’re craving comfort food but would like to cut back on the calories, try one of these delicious alternatives:

Oven baked onion rings. There’s no need to deep fry onion rings in a whole lot of fat just to get them golden and crispy, you can batter them and bake them in the oven for a lower calories alternative that’s sure to still satisfy that craving for comfort. You can also spice them up any way you’d like for added flavor.

Oven baked cheese fries. French fries are another favorite when it comes to comfort food, and here once again you can skip the deep fryer for a much healthier, not to mention cheesier alternative. Simply roast the potatoes in the oven, then sprinkle some parmesan cheese and broil for the last 10 minutes. The potatoes will end up crispy, cheesy, and lower in calories than traditional fries.

Steak salad. Steak and potatoes are definitely a comfort food classic, but swapping out the potatoes for some salad can make it a healthy dish too! Every bit as delicious, but with the extra vitamins, minerals, and fibre from the veggies, not to mention a cut back on the calories from the potatoes and butter.

Looking for some food related reads? Visit our online library at Lalaview for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

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How to Minimize Food Waste

Let’s face it, food waste is a major problem, not only in North America but through much of the developed world. We all need to do our part, so with that in mind, here are two ways to help minimize food waste.

Ignore the dates. Most food manufactures will print dates on their packaged foods as a matter of standard practice. It’s worth noting, however, that there’s a big difference between “best before date” and “expiry dates”. Even then, many foods will still be safe to eat well past their “expiry dates”. Give milk the sniff test, check bread for mould, and know that odds are you’ll be just fine even if something’s a little past its prime.

Batch cook. We buy our groceries with the best of intentions thinking we’ll get around to cooking various meals on various days. Then life happens. We get busy at work, we get a flat tire on the way home, or maybe we decide on a last minute night out. Those mid-week meals never happen, and that food goes to waste. Batch cooking your meals at the start of the week and freezing them for later, however, is a great way to cut down on the cooking time we’ll need throughout the week, and a great way to make sure that no food goes unused only to eventually be tossed.

Looking for some food related reads? Visit our online library at www.lalaview.com for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

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Essential Tips for Cooking Meats

Can’t wait to cook yourself a sizzling steak or the perfect piece of poultry but worried you’re a bit short on skill? For those looking to up their kitchen game, here are four essential tips for cooking meats.

Dry your meats before cooking them. No matter the meat, patting them dry with a paper towel or letting them air dry in the fridge before cooking them will ensure a crisp skin that won’t stick to the pan.

For tender, juicy meat, brine it. Brining your meats is the best way to ensure they come out tender, juicy, and absolutely dripping with flavor. Brined meats are also far more forgiving if ever they’re overcooked.

Searing takes time and patience. Searing helps lock in juices and gives your meat an extra dimension of flavor, but it takes time, and the less poking and prodding, the better. Use high heat and leave the meat undisturbed, when it’s ready to flip it should come right off the pan with no need for scraping with a spatula.

Always let your meat rest. The temptation to cut into a freshly cooked steak may be too much to bare at times, but it’s always best to let your meat rest before cutting into it. Letting it rest allows the juices to redistribute, ensuring that you won’t lose them all the moment you cut into your meat.

Looking for some great cooking related content? Visit our online library at www.lalaview.com for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

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Essential Tips for Cooking Meats

Can’t wait to cook yourself a sizzling steak or the perfect piece of poultry but worried you’re a bit short on skill? For those looking to up their kitchen game, here are four essential tips for cooking meats.

Dry your meats before cooking them. No matter the meat, patting them dry with a paper towel or letting them air dry in the fridge before cooking them will ensure a crisp skin that won’t stick to the pan.

For tender, juicy meat, brine it. Brining your meats is the best way to ensure they come out tender, juicy, and absolutely dripping with flavor. Brined meats are also far more forgiving if ever they’re overcooked.

Searing takes time and patience. Searing helps lock in juices and gives your meat an extra dimension of flavor, but it takes time, and the less poking and prodding, the better. Use high heat and leave the meat undisturbed, when it’s ready to flip it should come right off the pan with no need for scraping with a spatula.

Always let your meat rest. The temptation to cut into a freshly cooked steak may be too much to bare at times, but it’s always best to let your meat rest before cutting into it. Letting it rest allows the juices to redistribute, ensuring that you won’t lose them all the moment you cut into your meat.

Looking for some great cooking related content? Visit our online library at www.lalaview.com for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

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Tips For The Ultimate Grilled Cheese

A staple of winter and summer meals alike, grilled cheese is an easy favorite sure to please everyone’s pallet. To make that certain sandwich just a little more special, though, you can always consider these five tips and tricks:

Shred your cheese. For a quicker melt and more consistent layer, shred your cheese instead of slicing it and spread it evenly across the surface of the bread.

Butter both sides of the bread. It may make for a slightly messier meal, but buttering both sides of the bread will ensure a satisfying crisp on the outside and a rich overall flavor.

Toss in some extras. When it’s time to experiment with the timeless classic a little something extra is definitely in order. Consider tomato or bacon for an extra bit of savoury sensation, apple slices for a sweet or tangy taste, or even a thin layer of salsa for an extra bit of bite.

Serve with soup. Grilled cheese makes for a perfect pairing with tomato soup, but there’s no rule starting you can’t combine it with any other soup of your choosing.

Let it rest! It may be tempting to take that first bite almost fresh off the grill, but letting your sandwich rest and cool off before eating will ensure you don’t burn your mouth or make a mess with dripping hot cheese.

Looking for more food fun and facts? Visit our online library at www.lalaview.com for a wide variety of ebooks, audiobooks, music, available on all your favorite devices.

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Does Anyone Know How to Cook Anymore?

We live in an age of infinite accessibility. Any information we desire is available at our very fingertips, with no need to visit a once essential institution known as the library. Any product we covet can arrive at our feet in a mere 24hrs, sometimes less. The groceries and raw ingredients for any meal can be shipped from a foreign country to a local grocery store to your front door for a nominal fee, but do we even bother with that anymore? Yes, we live in an unprecedented age of access to everything, but is this ease with which we obtain robbing us of our basic skills?

Cooking may not have been the first to go as far as underused skills are concerned, but it certainly appears to have fallen victim to our modern way of living. The effort of cooking a meal at home seems somewhat antiquated when any dish we desire can be delivered piping hot in 45min or less. For those who do still like to make a bit of a mess but can’t be bothered with the finer details, meal prep services have popped up like wildflowers, offering perfectly measured portions and easy to follow instructions to make any home cooked meal seem like it came from a restaurant.

But in all this ease something has been lost; the actual skill of cooking. How many of us know how to bake a cake from memory? Or zero in on a flavor combination by estimating the amount of spices? Cooking was once far more experimental than formulaic, and that’s often why it was fun. So go ahead, experiment, make it messy. It may not be perfect, but that was never the point.

Looking for the latest and greatest in cooking? Visit our online library at www.lalaview.com for a wide variety of ebooks, audiobooks, music, and more, accessible anytime from your favorite devices.

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Do Expiry Dates Really Matter?

It’s happened to us all. You reach into the fridge for that carton of milk, looking to add a splash to your coffee or to prep the perfect bowl of cereal, when wouldn’t you know it, it’s expired! But maybe it’s still good even if it’s past the date? Is it worth the risk? To help clear up any confusion, here are a few basic guidelines when it comes to expiry dates.

There’s a difference between “sell by,” “best by,” and “use by” dates. Rather than just looking at the date, have a look at just what kind of date is printed on your packaging.

A “sell by” date is intended for retailers, and while it does in fact indicate a certain degree of product freshness odd are the product in question will have a shelf life that longs exceeds the “sell by” date.

A “best by” date is an indication of product freshness but by no means an expiry date. The product may not be at its best, but it’s most likely perfectly safe to eat and likely still quite tasty.

A “use by” date is a little more serious and tends to indicate a product’s shelf life, but odds are it could still be edible after the date has passed.

Does it pass the smell test? Dairy and meats should have their use by dates taken seriously, but odds are if the product still looks and smells fine, it will taste fine too and be safe to eat, just be sure to cook the meats thoroughly. For eggs there’s always the float test, drop the egg in a glass of water, if it sinks to the bottom it’s still good.

Watch out for mold. Breads may get stale but they’re perfectly fine for consumption after their expiry dates so long as there’s no mold present, and in fact, stale bread makes for the best French toast!

Looking for more delicious content? Visit our online library at www.lalaview.com for a wide variety of ebooks, audiobooks, music, and more, accessible anytime from your favorite devices.