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"When the new year rolls around, it&amp;#039;s a good time to look at your pantry and clean out the old stuff. This is especially important for baking-related essentials, which you may not get into much if you&amp;#039;re not a big baker. Here is a list of pantry staples to review \u2014 to check them, use a basic sniff test: Whole Grains: The oils in the grains can go rancid if stored improperly or for too long \u2014 if still fresh, they should smell mildly nutty. Flour: Same deal as with the whole grains. Flour is especially prone to pick up other odors or flavors; make sure you store it in an airtight container. Whole-wheat flour can develop off flavors more quickly, so store it in the fridge or freezer. Brown sugar: This can become hard if not kept airtight. If it&amp;#039;s already hard, microwave chunks in 10 second intervals just until it softens, but be aware that it&amp;#039;ll harden again once it cools, so only save this for when you want to cook with it. Vegetable oils: If they&amp;#039;re stored near a heat source, these can turn rancid in a very short period of time. A cool dark place is always best. Spices: They don&amp;#039;t go bad, but they do lose their potency. Check for a &amp;quot;best by&amp;quot; date, or crush or rub some in your hand. If the aroma isn&amp;#039;t vibrant, then it&amp;#039;s probably past its prime. Baking Soda and Powder: If these lose their oomph, your baked goods will suffer. To test baking soda&amp;#039;s freshness, add a drop of vinegar or lemon juice to 1/4 teaspoon of it. If it fizzes, it&amp;#039;s still good. For baking powder, mix 1 teaspoon of the powder with 1/3 cup of hot water; if the water doesn&amp;#039;t bubble, toss it. Need some help in figuring out where to store foods for optimal shelf-life? This handy chart offers our smartest tips and information on how long items should last. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/home/cleaning/tips/a19006/clean-out-baking-ingredients/>