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Prosciutto is a type of Italian dry-cured ham that seems hardy. After all, prosciutto is made by salting a leg of ham then hanging it up in a dark room, unrefrigerated, for months until it's dried out and turns into the salty, complex cured meat you know and love.

You can never go wrong with a fresh doughnut, served straight out of the fryer or still warm with glaze. But sometimes, you've got to plan ahead and pick up a box of doughnuts the day before an event, so your guests (or, let's be real, you) can enjoy these baked goods bright and early. Or maybe you've somehow been left with a box of leftover doughnuts from the office.

What's the shelf-life of your breakfast sausage? Well, it really depends on what type of sausage you have on hand.

The scent of sizzling bacon can be detected by humans from a range that would put a bloodhound to shame. It instantly incites a Pavlovian, borderline-pornographic response, flooding your system with endorphins and stimulating the hickory-smoked portion of the brain.

You can roast beets and put them in a beet hummus, fry them into beet latkes, or leave them raw and add beets to no-bake granola