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  2. Do Preserves Need To Be Refrigerated? An Expert Explains - AOL

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    Garcia-Benson says preserves should be refrigerated after being opened for safety reasons and longevity, for preserves may only last a week if stored outside the fridge, even if it’s a ...

  3. 15 Foods That Should Always Be Refrigerated - AOL

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    5. Opened Condiments. After being opened, condiments such as mayonnaise, mustard, or ketchup get exposed to air and contaminants. While many of these products contain vinegar and salt — which ...

  4. These are the foods that you should -- and should not ...

    www.aol.com/article/2015/09/11/these-are-the...

    To refrigerate or not to refrigerate, that is the question. For premium support please call: 800-290-4726 more ways to reach us

  5. Stevia - Wikipedia

    en.wikipedia.org/wiki/Stevia

    Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana , a plant native to areas of Paraguay and Brazil .

  6. Non-dairy creamer - Wikipedia

    en.wikipedia.org/wiki/Non-dairy_creamer

    A cup of coffee with sachets of Coffee-Mate non-dairy creamer and pure sugar (also shown are a stir stick and coffee cup holder). A non-dairy creamer, commonly also called tea whitener or coffee whitener or else just creamer, is a liquid or granular product intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate, or other beverages.

  7. Talk:Vermouth - Wikipedia

    en.wikipedia.org/wiki/Talk:Vermouth

    I was wondering the same thing, as well as how long vermouth typically lasts after it's opened. KenFehling ( talk ) 21:51, 10 November 2008 (UTC) [ reply ] no it does not need to be refrigerated after opening -- 94.36.80.16 ( talk ) 21:21, 6 January 2009 (UTC) [ reply ]

  8. Wait, Which Condiments Should I Be Refrigerating? - AOL

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  9. Should You Store Alcohol in the Freezer? It All Depends on ...

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    Once opened, a bottle of vermouth—whether the dry white vermouth used in a Martini or the sweet red vermouth you’d add to a Negroni or Manhattan—will oxidize and eventually turn to vinegar ...