NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

Storing Cheese

Airtight packaging is the key to cheese storage.

Firm cheese can be stored for longer periods than soft cheese.
  • If the cheese has a rind, leave it on to keep the cheese fresh. Wrap unused cheese tightly in foil or plastic wrap, then seal it in a plastic bag or a container with a tight-fitting lid. Store the cheese in the refrigerator.
  • Most cheese comes stamped with a "sell by" date on the package. In general, the softer the cheese, the shorter the storage life. If there is no date on the container, soft cheeses, such as cottage and ricotta, should be stored no longer than five days after purchase. Firm and hard cheeses have less moisture and can be stored for longer periods. For instance, sharp cheddar may keep for weeks in your refrigerator, if properly wrapped.
  • For longer storage, cheese can be frozen, but expect a quality compromise. Freezing usually destroys the texture and affects the flavor and aroma. For instance, semisoft and hard cheeses will be more crumbly, and soft cheeses may separate slightly. Because of these changes, it's best to reserve cheeses that have been frozen for use as ingredients -- in casseroles, for example.
  • As cheese ages, it naturally develops more flavor and may develop surface mold. Most surface mold looks unappealing but is harmless. For firm cheese, cut away at least one inch around the moldy area and use the remaining cheese. Discard soft cheeses, such as cottage cheese, ricotta, and cream cheese, that have mold.
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