Most people think “expired = unsafe,” but that’s a myth. Only infant formula is federally required to have a true expiration date. For most foods, dates reflect peak quality, not safety.

How long can you keep common foods? Canned goods: 1–5 years past “Best By”; dry pasta & rice: 1–2 years; eggs: 3–5 weeks past “Sell By”; milk: 5–7 days; yogurt: 1–2 weeks; hard cheese: months if mold-free; bread: 5–7 days; frozen foods: quality drops after 6–12 months. Pro tip: “sniff it, look at it, then taste a tiny bit. Your senses are better than any label.”

Food spoils from bacteria, moisture loss, oxidation, and temperature—not just the printed date. Storage matters: a can in a cool pantry lasts years; the same can in a hot garage might spoil fast.

Extend shelf life: store dry goods airtight, freeze bread/meat, keep fridge ≤40°F, rotate stock, label frozen items.

Every year, 40% of U.S. food goes uneaten—$161 billion lost. Understanding dates helps you save money and the planet. As the article says: “A quick sniff… And the courage to say: ‘Is this really bad—or just misunderstood?’”