Store-bought chicken broth is a staple ingredient in my kitchen, but the other day when I went to make soup, I did a double take. I couldn't remember the last time I used chicken broth and the container was open. Although the expiration date said November 2009, I wasn't sure if the stock was still good. After doing some research, I learned that once a box of chicken broth is open, it should be kept in the refrigerator for no longer than a week. The date on the outside is for an unopened box. Homemade stock will last in the fridge for four days.
Freezing both homemade and store-bought chicken stock will extend its life for about 60 days.
The food world is full of unsung heroes. Take Benedetto Capaldo, the alleged creator of the submarine sandwich. Capaldo, a deli owner in New London, CT, was born this Sunday, March 29, in 1890. According to Saveur, in his heydey at the height of the second World War, Capaldo prepared over 1,000 Italian sandwiches for the Navy submarine base in Groton, a neighboring town. The term "subs" caught on after the deli's best customer, leaving behind the legacy that Americans so enjoy today.
Today's subs go by many different monikers and have dozens of variations, but they all consist of elongated pieces of bread stuffed with various accoutrements. Read on for recipes of six classics.
It's hard to appreciate the onset of Spring without considering the glorious bounty of new produce options at the farmers market. This week, I was enraptured by the spring onions.
Don't confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. Learn how to pick and enjoy them when you read more
UK officials are hoping that a simple swap of the dishes will be the quick fix for some of the country's social problems. According to official figures, 43 percent of middle-class professionals exceed safe alcohol guidelines. Experts are putting the blame on the upward size trend of wine glasses. That's why next month, ministers plan to release a mandatory code of practice requiring all venues serving alcohol to offer customers a choice of drink size. While a standard wine glass once held 125 ml — a little over 4 ounces — many establishments now consider this a "small" size. A large size rings in at 250 ml — a serving that could equal as much as one-third of a bottle of wine. And at least 10 percent of UK bars have been using 250 ml as a standard-sized wine glass. "Glass sizes have increased over the years, as has the strength of wine," said Public Health Minister Dawn Primarolo. "Too often the only size available is a large glass. I would like to see more choice available, so people can opt for a small glass."
What do you think of this solution? Will offering smaller servings of wine at bars encourage drinkers to consume less?
Store-bought chicken broth is a staple ingredient in my kitchen, but the other day when I went to make soup, I did a double take. I couldn't remember the last time I used chicken broth and the container was open. Although the expiration date said November 2009, I wasn't sure if the stock was still good. After doing some research, I learned that once a box of chicken broth is open, it should be kept in the refrigerator for no longer than a week. The date on the outside is for an unopened box. Homemade stock will last in the fridge for four days. 
Paul Smith
Diego Dolcini
Mark Davis