| | | Ripe tomatoes are red, garlic shouldn't turn blue, your corn can stay sweet, we've got tips just for you. The first installment of our new series, Storage Wars, is all about produce and well, we don't want to…spoil…it. | | | | | | | Our Top Stories & Tips Of The Week | | | | | | | According to our extensive research, bags like these 100% organic, French terry beauts can keep a whole slew of fruit and veg at their best. (There are a few sizes, so everybody's covered.) | | | | | | | What You're Loving In The Shop | | | | | | | This calls for cookies. Namely the traditional nutty ones Food52 contributor Jun Loh so looks forward to that he started making 'em before his local bakeries in Malaysia. His recipe may have a couple shortcuts, but it's long on history. | | | | | | | For all those moments where you go buy sour cream, then get home and realize you already had sour cream: Read this and it'll never happen again. | | | | | | |  | | | | How do I stop the hair-raising, tongue-numbing burn of spicy food? | | |  | | | | | |
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