Better food storage to reduce waste - Anne-Marie Desbiens

Why do some foods spoil faster than others? Should you wait for leftovers to cool down before refrigerating them? Why do some fruits rot before ripening? Which fruits can ripen on the counter? Should you blindly trust expiration dates? We all know that nothing special happens in our yogurt container on the night of the 23rd to the 24th, its expiration date. What we don't always know is that it's teeming with life, like most of our food. Yeasts, molds, and bacteria are at work, sometimes for the better, but sometimes for the worse. The mechanisms at play in the spoilage of our food are complex, and it's the skill of Anne-Marie Desbiens, a chemist by training, columnist, and blogger, to explain why we can eat yogurt past its expiration date and how our chicken becomes unfit for consumption. Through images, words, and humor, Anne-Marie Desbiens reveals the secret life of food and gives us a wealth of advice for optimizing its storage and avoiding waste in our daily lives.