Lately I've been looking to add more healthy seafood to my diet without breaking the bank, and while canned fish will never have the allure of a fresh filet, today's good-quality canned salmon is not the fishy, bone-studded mush you may be picturing. The boneless and skinless fish — once flaked and mixed with brown rice, cilantro, shallots and lime juice — cooks up into crisp-edged cakes that make an easy and satisfying weeknight meal, especially when topped with a dollop of Sriracha-spiked mayonnaise.

How long will chicken stay fresh in the refrigerator? How long can you keep grapes on the countertop? Is it okay to freeze cucumbers? There is a certain amount of common sense when determining if a given food is past its prime (and you can always try a smell test) but for general guidelines and planning purposes this infographic from Visual.ly is incredibly handy. Check out the full graph below with shelf life guides to over 30 uncut, unopened, and uncooked fruits, veggies, meats, condiments and other typical fridge foods:

Q: Are there any phone apps that will help me keep track of prices and sizes so that I can be a better comparison shopper at the grocery store? I frequent three different grocers in my town (and Costco every few months), and such an app would be very handy.

Sent by Jena

A few years ago, I wrote about one of my favorite tools in the kitchen: my Martha Stewart 5.5-quart enameled dutch oven. Some thought I was drawing a comparison between this $60 pot and the $275 version from Le Creuset and, not surprisingly, found the Martha Stewart version lacking. I found it kind of funny, because it seemed to me there was an elephant in the room, the one that often lurks around conversations about cooking equipment: Sometimes people can't afford the best, so they buy the best they can afford. And there's nothing wrong with that.

We rarely use milk at our house, and whenever we do buy it for a recipe, half the bottle inevitably goes to waste. That is, until we realized we could freeze it for later! If you're like us, or if you find milk on sale and want to stock up while it's at a good price, here are some tips for freezing it. More

When my husband and I bought our first home, I couldn't wait to stock the kitchen with things I loved, vowing to gradually get rid of low quality tools and gadgets carelessly obtained in college that we continued to use. One of my first purchases was a beautiful, heavy set of brushed stainless steel measuring spoons. More

No one intends to waste food, but things happen — an overenthusiastic shopping spree at the farmers' market, an unexpected string of meals eaten out instead of at home, a container of mystery leftovers lurking in the back of the fridge. Fortunately, a lot of food waste can be prevented by integrating little habits into your cooking routine. Not only will you save food, but you'll save money, too.

I'm always so inspired by dream kitchens like this cottage kitchen in Maine or any one of these gorgeous, glamorous spaces. I appreciate the details, materials, the layout, all the finer things that make it special and swoon-worthy. But sometimes too much day dreaming can make me feel a little deflated when I walk into my thoroughly average and unspectacular rental kitchen. Has that ever happened to you? Most of us probably don't cook in our dream kitchen. Instead, we deal with our kitchens' quirks and inconveniences on a daily basis.

But your kitchen can still be a place that you love and cherish, a place you enjoy, not merely tolerate. These 10 small changes are easy upgrades, but they'll go a long way towards making you feel more organized and uplifted in your kitchen. More

Last year we wrote about how simple it is to re-grow bunches of celery and green onions on a windowsill, but it turns out those experiments are just the beginning. Black Thumb Gardener has a list of 17 plants that can be grown from kitchen scraps, including ginger, sweet potatoes, lemongrass, and even pineapple.

Here's one more way to cut back on kitchen waste: try cooking with your carrot tops! We've been seeing these nutritious greens popping up on restaurant menus and food blogs in all kinds of interesting ways: whizzed into pesto, blanched and dressed with sesame seeds or snipped into a pretty salad of shaved carrot coins.