Most do this wrong. 10 baking ingredients you’re storing wrong

Though some cultures store eggs at room temperature, in the U.S., eggs should always be refrigerated. This is due to the washing process that removes the protective cuticle, making them more susceptible to bacteria.

Store eggs in their original carton on a shelf in the fridge rather than the door, where temperatures fluctuate. This maintains freshness and reduces the risk of salmonella.

While some people like to keep butter on the counter for easy spreading, this can lead to spoilage, especially in warm climates. Butter should be stored in the fridge to maintain its quality.

If you prefer softer butter, consider using a butter bell, which keeps it fresh at room temperature by creating an airtight seal with water. Otherwise, keep a small portion at room temperature and replenish as needed from the fridge.

Heat, light, and moisture are the enemies of spices. Storing them near the stove or in a sunny spot can cause them to lose their potency quickly.

To preserve their flavor and aroma, store spices in a cool, dark place in airtight containers. Whole spices have a longer shelf life than ground ones, so consider buying whole and grinding them as needed.

Storing honey in the fridge can cause it to crystallize, making it difficult to pour and use. Honey is a natural preservative and doesn’t need to be refrigerated.Store honey in a tightly sealed container at room temperature. If it does crystallize, placing the jar in warm water and stirring until the crystals dissolve can restore its smooth consistency