Many of you have asked why I always bake with parchment paper. In this post, I’m going to share a few tips and reasons why!

One of the main reasons I use parchment paper is for health. If you’re heating anything, even on pans that say they’re non-toxic, the paper will create a nice little barrier. You don’t want anything from your baking sheets leeching into your food and at least this way, you can be sure your food isn’t touching any chemicals.

Continue reading Here’s Why I Always Bake with Parchment Paper at LORAfied.

Are you not sure sure what cooking oils you should use and when? In this post I’m going to share the only 3 you’ll need and why!

Cooking Oils Simplified

Olive Oil

Shop the brand I use: Bragg Organic EVOO

You’ll want to reach for this one for uncooked foods for things you’re doing at low to medium temperature. You can also bake with it but once you get over maybe 350F, you’ll want to start switching to a different oil because olive oil can start going rancid.

Continue reading The Only 3 Cooking Oils You’ll Ever Need in Your Kitchen at LORAfied.

Do you toss food the day it hits the expiration date on the package? What do those dates mean, anyway? You might be surprised to learn the government doesn’t actually require dates on anything other than baby formula, so what’s the deal? Here are some tips for knowing when to toss or keep your kitchen staples.

Dairy: up to a week past it’s date

Eggs: 3-5 weeks past it’s sell by date!

Continue reading Home-Ec Hacks: Food Expiration Date Explained at LORAfied.