What’s the Difference Between Best By, Sell By, and Use By?

And introducing Techniquely with Lan Lam! [START FREE TRIAL]( or [LOG IN]( [America's Test Kitchen: Notes from the Test Kitchen]( [America's Test Kitchen: Notes from the Test Kitchen]( [FIND RECIPES ›]( September 30, 2022 [A collection of recipes from this newsletter]( [A collection of recipes from this newsletter]( What’s New at ATK [Packaged Food Products in the Fridge]( What’s the Difference Between Best By, Sell By, and Use By? Let’s clear up some confusion.[We talked to our science editor, Paul Adams, to get to the bottom of the difference between best by, sell by, and use by. →]( Is It Worth Buying Refurbished Kitchen Appliances? Yes, but it depends on where you shop.[Here’s how to score items from KitchenAid, Vitamix, and Breville for cheap(ish). →]( A Note From Our Test Cooks [Techniquely with Lan Lam (Youtube)]( Welcome to Techniquely! From Lan Lam, Senior Editor, Cook’s Illustrated Before joining the Cook’s Illustrated team, I’d never worked anywhere for more than a few years. I find it hard to believe that I’ve been a recipe developer for more than 10 years. Over that time, I’ve gotten the chance to meet lots of curious and thoughtful professional and home cooks who’ve pushed me to hone my kitchen skills and deepen my knowledge of food and cooking. I’ve spent the last year working on a new project that reflects those lessons and I’m so excited to share it with you. It’s a YouTube series called [Techniquely with Lan Lam](. Join me to take a close look at cooking techniques that help us make amazing food. I learned some of these techniques from my colleagues. Others I developed while chasing down answers to questions we all have, such as how do I use less oil when sautéing? Can I make dinner rolls even more plush and moist? The first episode is all about searing. We’ll start by looking at the pros and cons of different ways to put a great crust on a steak (or a piece of salmon or a pork chop) before getting to [my favorite method](. And stay tuned for later episodes where we’ll focus on breads made with the tangzhong method or the benefits of cooking vegetables well past crisp-tender. [Come take a peek](. Let me know what you think. And tell some friends! The recipes in this newsletter are free for two days Want access to every recipe, review, and video? [Start your 2-week free trial](. All About Searing [Watch The Best Way To Cook Steak? →]( [Learn how to cold-sear →]( [Get the recipe for Pan-Seared Strip Steaks →]( Read the Latest from Lan [Read Your Grilled Cheese Needs a Splash of Wine →]( [Read 3 Easy Ways to Make Prettier Pies →]( [Read How Nonstick Is Your Nonstick Skillet? →]( Get Cooking with These Recipes from Lan [Get the recipe for Double-Glazed Salmon with Ginger and Apple Cider →]( [Get the recipe for Egg, Kimchi, and Avocado Sandwiches →]( [Get the recipe for Spinach and Ricotta Gnudi with Tomato-Butter Sauce →]( With more than 390 foolproof recipes for beef, veal, pork, and lamb, this is your guide to cooking any cut. [Meat Illustrated. Save 50%. Your Price: $19.99. Cover Price: $40.00. Order Now.]( [Slicing Compound Butter]( From Our Online Cooking School Flavor Boosters: Compound Butter Compound butters are a great way to finish any dish, and the combinations are endless. Here's how to make them. 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