July 9, 2015 11:20 AM EDT

Refrigerate Apples

They last 10 times as long if they are kept in the coolest part of the fridge; that’s usually the bottom drawer.

Wash Berries in Vinegar

Specifically, a vinegar-water mix (roughly 1 part to 3 parts). This extends their shelf life by several days.

Embrace Moldy Cheese

On hard cheeses like Parmesan and cheddar, mold grows only on the surface; cutting it away and eating the rest is usually safe.

Place Eggs far back in the fridge

It’s much cooler there (vs. a standard door shelf), which will help raw eggs keep for up to five weeks.

Understand expiration dates

They’re days by which the food is no longer considered fresh by the manufacturer, not days by which food is no longer safe to eat. In most cases, there’s wiggle room for refrigerated goods.

–ALEXANDRA SIFFERLIN

This appears in the July 20, 2015 issue of TIME.

Contact us at letters@time.com.

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