How long do condiments last? Some of us have them in the fridge for years. Should we?

We've got the answers. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks in our career, been contributing editors at the likes of COOKING LIGHT and EATING WELL, and were the longest-serving columnists on weightwatchers.

We're talking about storing and preserving condiments. We've got a one-minute cooking tip on colander cooking (one of our favorite techniques from our book THE KITCHEN SHORTCUT BIBLE). Then Bruce interviews entrepreneur Lauren Chitwood of SPIRITLESS. And we tell you what's making them happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & Mark:

[00:57] How long do opened, purchased condiments like pickles or chutneys last?

[11:32] Our one-minute cooking tip: Put quick-cooking veggies in a colander, then pour the hot pasta and its cooking water over them.

[13:13] Bruce's interview with entrepreneur Lauren Chitwood, owner of SPIRITLESS, the maker of alcohol-free bourbon and tequila.

[24:13] What’s making us happy in food this week? Coconut water and haiga rice.