TIDBITS

LITTLE ROCK — PINK MEAT

Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf can remain pink in the center even though the beef is cooked through. To be sure, always check for doneness using a thermometer - meatloaf is considered done when the internal temperature reaches 160 degrees.

- Betty Crocker Cookbook Bridal Edition

FREEZING GINGER

Fresh ginger will keep, wrapped in a paper towel inside a plastic bag, in the refrigerator for up to a month. If you need to keep it longer, peel it, slice it and place it in a freezer bag; to use, just saute it gently in oil to warm it up and release the flavor.

- Food Network Kitchens

SPICE STORAGE

To keep spices as fresh as possible, store them in a dark, cool place. The best spice-storage options are in a kitchen cabinet or drawer within the cooking prep area, but 2 to 3 feet from the stove.

While most spices will stay fresh at room temperature for up to six months, seeds (such as poppy, sesame and celery) and red spices (such as chili powder, paprika and ground red pepper) should be refrigerated. They'll keep up to one year.

And saffron, the world's most expensive spice, should be wrapped in foil before being put in a container.

- McClatchy Newspapers

GRANOLA FACT

Granola, that sweet and crunchy, salty and chewy blend of toasted grains, nuts and fruit, dates back to the 1800s and was once known by the names grainola and grunola.

- Los Angeles Times