The Latest from WonderHowTo: Page 2

Nearly every date printed on packaged food in the United States is a voluntary quality estimate set by the manufacturer. Not a federal safety deadline. Not a legal discard mandate. A suggestion about peak flavor. The FDA and USDA do not require use-by dates on most foods; infant formula is the only major exception.

Most homeowners stare at their kitchen and ask whether it looks dated. That's the wrong question. Designers walk in and ask whether it works, and that shift in framing determines everything: what gets changed, how long the project takes, and how much it ends up costing. Knowing the signs your kitchen needs a renovation, versus signs it simply needs a refresh, is the difference between a smart investment and an expensive mistake.

The open-plan kitchen solved one problem and quietly created another. When the wall came down between the kitchen and the living space, everyday life moved into permanent view. The coffee station, the stand mixer, the Costco-sized paper towel rolls, the wine rack that was never quite organized all of it became part of the room's aesthetic, all the time.

The refrigerator goes warm, food is at risk, and the instinct is to start pricing replacements. In most cases, that instinct is wrong. A master refrigeration technician with more than 20 years of field experience says the majority of not-cooling calls "resolve quickly and cheaply" and that simply cleaning the condenser coils, a free ten-minute job, resolves roughly one in four of them. The signs you need a new refrigerator are real, but they're specific. Most situations don't qualify.

Before testing any English cottage Craftsman kitchen ideas against a real house, the premise needs a correction. The Squirrel Hill house at the center of this piece wasn't dressed up in cottage clothing during its remodel. Architect Mindy O'Connor describes it as having "a strong Tudor personality, with a cottage feel and some Craftsman elements" from the start. The cottage character predates the renovation. It wasn't manufactured by it.

Most people carry a low hum of guilt about cleaning: the countertops that only got a quick wipe, the bathroom that hasn't seen bleach in weeks, the couch cushions nobody has vacuumed under since spring. Public health guidance doesn't back that guilt up. In most homes, cleaning with plain soap, water, and some scrubbing removes most of the germs on a surface, no disinfectant required, according to CDC hygiene guidance.

Visual artist Charles Andre Thomas says a 1921 industrial building in Chicago won him over before he ever stepped inside the unit he'd end up renting. What he found was a raw, 3,000-square-foot shell: exposed brick, beams, overhead ductwork, oversized windows, and no walls dividing it into rooms. After an industrial loft rental makeover, that same open floor now works as his home, his painting studio, and a space that doubles as a showcase for finished work.

Lithium-ion batteries and brushless motors have quietly closed the gap between corded and cordless tools. Modern cordless models are now "pretty equal" to corded ones, and premium cordless tools can beat older corded gear on torque and speed. The hardware moved fast. The workshop wisdom about what to buy, how to use it, and how to stay safe hasn't caught up.

Making the bed the instant you're out of it has long doubled as a mark of discipline, proof the day started off right. A respiratory and sleep-medicine specialist argues that instinct might work against the sleeper: smoothing the sheets too fast can seal in the heat, sweat, and moisture the body released overnight, rather than letting it evaporate (Indian Express, earlier this year). So should you make your bed in the morning, or does the case for waiting actually hold up?

Building a bookshelf room divider behind bed means solving one problem before any other: getting real separation from the rest of the room without blocking every scrap of light that reaches it. Designer Lizzie Gill ran into exactly that problem when she renovated a dilapidated Connecticut barn into a studio and guest space. "I wanted to build a room divider that hid the headboard of the bed, but also allowed light through," she told Architectural Digest five years ago.

Blood is a protein stain, and that single fact explains why the usual instinct, reaching for hot water, works against you. Heat can make a blood stain harder to remove than it was to begin with, while cold water and a mild cleanser tend to lift it right out. That's the whole logic behind how to remove blood stains from clothes: treat it cold, treat it fast, and save the heat for after the stain is gone.

Entryway clutter usually reveals what the space is missing. Shoes pile up because they have no convenient home. Keys disappear after being dropped wherever there is room. Coats and bags land on chairs or the floor because putting them away takes one step too many.

A silent outdoor unit doesn't automatically mean a dead compressor. Lennox points out that homeowners set the thermostat to "heat" instead of "cool" more often than you'd expect, and a tripped breaker or a coil buried under a season's worth of leaves can also stop cooling on equipment that isn't actually broken. This checklist walks through how to tell if your AC condenser is bad, or whether something simpler is behind the warm air coming out of your vents.

There's a specific quality of light most people have experienced without ever quite naming it. Warm, low, distributed across a room from multiple sources rather than washing down from a single overhead fixture. You might have encountered it in a roadside inn, a period film, or the dim wood-paneled dining room of a chain restaurant working very hard to feel old. The candle sconce trend is, at its core, a consumer attempt to bring that quality of light home, and by late 2025, a single but telling...

A machine that runs hot water and detergent through itself every day doesn't clean itself. The filter collects food particles. The rubber door gasket stays warm and damp after every cycle. Soap scum builds up on the interior walls and gives debris something to cling to. Left unattended, the result is a machine that smells, cleans poorly, and in neglected cases can harbor mold and bacteria inside the tub.

Kitchen renovations reliably spend money in the wrong order. Finishes, fixtures, and hardware get chosen first; layout gets treated as a given, the shape the room already is. But layout is the only decision that determines whether two people can cook at once, whether guests walk through the prep zone to reach the refrigerator, and whether there's a surface available when something hot needs to come off the stove. The other decisions affect how a kitchen looks. Layout determines whether it works.

The 40-degree rule for refrigerators is the foundation of home food safety: keep your fridge at or below 40°F, and you stay ahead of the bacteria most likely to make you sick. The FDA recommends 40°F or below for refrigerators and 0°F for freezers as the baseline defense against bacterial growth. But 40°F is a safety ceiling, not a target. Your fridge may be set to 38°F and still run warmer than that.

Parmesan crusted zucchini fails for one reason almost every time: the vegetable releases water in the oven, that water saturates the coating before it can brown, and what should be a crisp cheese crust becomes a soft, pale layer stuck to mush. The fix is not more cheese or a hotter oven. It's removing the excess moisture before the pan goes in.

A useful sink-side tray does one thing well: it keeps wet tools off the bare counter and dries fast enough between uses that it doesn't become its own source of moisture. A plastic dish that pools standing water under your sponge is not that. It's the same problem, moved two inches to the left.

The reason most one-pan chicken and zucchini dishes disappoint has nothing to do with the chicken. It's the zucchini, a vegetable so high in water content that the wrong technique turns your hot skillet into a braising pot. What you wanted was color and texture. What you get is a gray puddle.