Unopened and in their sealed containers or packaging, these items can be kept in the pantry and do not need refrigeration.

This process involves adding hydrogen to unsaturated fats—which are liquid at room temperature, such as vegetable oil—to make trans-fat, which is shelf-stable and solid and room temperature.

8 Ways to Make the Best Potato Latkes of Your Life Founded by former intermodal transportation coordinator Taylor Blue, Little Latke is the first ever shelf-stable potato pancake. It’s an ...

Food banks can now purchase a stew from Matriark Foods, sourced from surplus vegetables, through the Feeding America ...