About Larder Lane
Hi, I'm Sarah — the home cook behind Larder Lane. This site is where I share what actually works for keeping food fresh, organizing a kitchen, and freezing things without ruining them.
Larder Lane started for one reason: most food content tells you what to cook, but very little of it tells you how to storewhat you cooked. How long does that batch of chili really last in the fridge? Can you freeze cream cheese? What's the safest way to thaw a chicken? Those are the questions we answer here.
Our promise: USDA-grounded guidance
Every storage time, freezing recommendation, and food safety guideline on this site is checked against published guidance from the USDA Food Safety and Inspection Service (FSIS) and the U.S. Food and Drug Administration (FDA). When official guidance changes, we update the relevant pages.
We don't guess. If a question doesn't have a clear answer in the USDA or FDA literature, we say so plainly rather than make something up.
Editorial standards
- No fabricated personal details.Larder Lane doesn't invent a hometown, a family, pets, kids, a degree, or a backstory to make content feel relatable. The voice is honest: it's a home cook writing about food storage.
- Real-world testing where it matters.When we recommend a technique (e.g., how to freeze pesto in ice cube trays), we've done it ourselves before publishing.
- Transparent affiliate links.If we link to a product on Amazon or another retailer and earn a commission, it's disclosed at the top of the article and on our Affiliate Disclosure page.
- Information, not medical advice. Food safety guidance on Larder Lane is informational. People with allergies, immune conditions, or dietary restrictions should consult their doctor or a registered dietitian. See our Editorial Disclaimer.
Get in touch
Have a question, a correction, or a topic request? Send us a note — we read everything.