Cut away the mold
Before you toss suspect-looking leftovers, know this: firm foods are more likely to be salvageable than soft foods. Mold generally can’t penetrate deep into hard cheeses like Asiago and cheddar, so it’s OK to cut off about an inch. The same goes for firm produce like bell peppers and carrots. However, chuck moldy-looking foods with high moisture content—yogurt, soft cheeses, cooked leftovers, and bread. Porous foods are likely to be contaminated beneath the surface. Here are 50 more kitchen mistakes you need to stop making.