Food At It's Best

AV0CADO

The avocado will be soft and ready to eat in 3-5 days. Avoid mushy avocados with black spots.

BANANAS

Bananas will be perfectly ripe and sweet in a day or so when there is a tinge of green at the stem end, along with the scattered flecks of brown.

CELERY

For crisp, tender celery, avoid yellow leaves or woody stalks.  Green Pascal is less stringy and more flavorful than the paler Golden Self-Blanching.

CHEESE

Natural cheeses, like Edam, are much tastier and generally have fewer additives than processed cheeses.  However, be sure to trim away dyed wax or other outer coatings.

CHICKEN

Look for a plump, thick-skinned chicken. yellow skin is no guarantee of freshness - it only means the bird has been fed on corn.

EGGS

Brown eggs are as nutritious as white.  Check for cracks.

FISH

Whole fish doesn't dry out as quickly as fillets or steaks. Look for bright, bulging eyes, tight, shiny scales and firm, translucent flesh - and no "fishy" smell.  Reject fish with dull-looking flesh or a limp, mushy look.

LETTUCE

Lettuce should smell sweet, not bitter, and be free of brown edges.  The greener your lettuce, the tastier your salads.

ONIONS

The skin of onions should be paper-dry, bright and satiny - so buying them loose from a bin gives you the best selection.  Avoid onions that are sprouted or have soggy stem ends.

PAPAYA

A papaya one-third speckled with yellow will ripen in 2 days.

PEARS

Pears are sold slightly under ripe.  Buy blemish-free fruit and let it sit on top of the refrigerator for a couple of days.

PINEAPPLE

Pineapple is okay when there are no soft spots or brown leaves.

POTATOES

The best-quality potatoes are U.S. No. 1 Grade.  Long, oval Idahoes are ideal for baking; red "new" potatoes are great boiled.

ROAST

A well-marbled cut of meat makes a tender, juicy roast, but leaner cuts like top round would be more healthful.  Moist cooking methods help retain flavor.

SEEDS

The freshest seeds are sold in airtight packages. Keep them tightly sealed to prevent rancidity.

ZUCCHINI

A small or medium-size zucchini is the best.  The skin should be smooth.  Use at once, since it decays quickly.