Here's your guide to waste and taste

My wallet aches every time I have to throw out bread that's starting to sprout mold or cheese that's turning hard. With grocery prices rising faster than incomes, no one can afford to toss food.

In the July issue of ShopSmart, from the publisher of Consumer Reports, editors say proper food storage is the key to keeping food from spoiling, getting buggy or absorbing odors from other foods.

Here are some of their tips:

Bread. It can go stale or get moldy if left out on a counter or stored in the fridge. If you're not going to eat it fast, you can keep bread in the freezer for up to three months. To refresh thawed baguettes, rolls and other breads, unwrap and heat them in the microwave for a few seconds.

Brown sugar. It can get as hard as a rock because of moisture loss during storage. Storing it in an airtight container will help keep moisture in. If you've already got hardened sugar, heat it in a 250-degree oven until it's soft and use it right away or it will turn rock-solid again, fast.

Cheese. When it comes to storing cheese, ShopSmart found conflicting advice. Fancy cheese shops advise storing it in a porous wrap such as wax paper so the cheese can breathe. The dairy and packaging pros said to take a tip from how supermarket cheeses are packaged and keep cheese as airtight as possible, which will prevent mold. ShopSmart's advice: Wrap it first in wax paper, then wrap it tightly in plastic.

Cooking oil. Buy oil in opaque or dark containers if possible and store it in a cool, dark place to protect it from damaging light. Buy only what you can use within three to six months - or one month for very fragile walnut and other nut oils. Like all fats, oil can go rancid, giving recipes an off flavor. If you're not using it fast enough, keep the oil in the fridge. Since oil congeals when it gets cold, bring it to room temperature before using.

Crackers. Crackers and chips can get soggy fast if they're not sufficiently protected in a humid environment. So be sure to wrap the package in an airtight container or use a plastic clip or Quick Seals.

Whole-wheat flour. Unlike white flour, whole-wheat flour (also wheat germ, brown rice and other whole-grain foods) contains higher levels of fat that gives it a brief shelf life (one to three months). If you use whole-grain ingredients only occasionally, they'll keep about six months in the fridge and 12 months in the freezer.

Ground meat. It'll keep one to two days in the fridge. After that, put it in the freezer. For the best flavor and texture, use frozen ground meat within three months.

Nuts and seeds. To protect them from going rancid, store them in the fridge; they'll last up to six months. In the freezer they'll last up to 12 months. Keep them in airtight, snack- or recipe-size portions so you can thaw only what you want to use. Toasting refrigerated or thawed nuts in a skillet or the oven for a few minutes will bring out the flavor.

Cookin' at the Taste: Rick Tramonto, Jimmy Bannos and Tony Mantuano are among the chefs who will be mixing things up on the demonstration stage at the Taste of Chicago.

Besides 60-plus booths of fabulous food and ethnic eats, the festival, which runs Friday through July 6, features a tent where chefs, cookbook authors and culinary students will share recipes and kitchen insights. Demonstrations start every hour on the hour between 11 a.m. and 5 p.m. each day.

Other chefs in the lineup include Ying Stoller, Gurnee author of "Ying's Chinese Cookbook" (3 p.m. Saturday); Freddy Sanchez of Adobo Grill (11 a.m. Sunday); Mary McMahon and Nell Fork of Now We're Cookin' (1 p.m. July 2); Dan Smith and Steve McDonagh, aka the Hearty Boys (3 p.m. July 3); Isabella and Olivia Gerasole of Spatulatta.com (noon July 5).

A full schedule is available through the Mayor's Office of Special Events' Web site, egov.cityofchicago.org.

Your vote counts: Not just at the polls in November, but during the Campaign for a Sweeter America.

During the Taste of Chicago, the Pillsbury Doughboy will declare the fest the Sweetest Spot in the Chicago area and offer attendees free treats. From 11 a.m. to 9 p.m. Friday, Saturday and Sunday, festgoers can vote for their favorite dessert - cake, brownies, frosting or quick bread. Voting will also be conducted at rallies in Columbus, Ohio; Pittsburgh; Washington, D.C.; Boston; Indianapolis; Baltimore; and Asheville, N.C.

If you can't make it to the Taste, you can vote online (early and often) at pillsburybaking.com/campaign. America's favorite dessert will be announced in October.

Contact Food Editor Deborah Pankey at (847) 427-4524, food@dailyherald.com, or c/o Daily Herald, P.O. Box 280, Arlington Heights, IL 60006.