Know What You're Buying: A Shopper's Guide

Never bring home a bad one again. 50 everyday foods, photographed twice: the same item at its best, and that same item past it. See the difference here, and you'll spot it in the aisle.

Nobody ever taught you how to judge food you can't open first. This does.

Inside:

• 50 foods across produce, dairy and eggs, meat and fish — what to look for, and what to put back
• The same specimen fresh and past its best, side by side on every page
• What the labels actually mean: organic, non-GMO, natural, cage-free, free-range, pasture-raised, grass-fed, and the PLU sticker
• The display tricks — misting, lighting, rotation, pre-cut — and what each one hides
• How to keep what you carry home, so it lasts as long as it should

Most of what circulates about picking food is wrong. You've seen the videos: peppers have a sex, a carrot's tip reveals what was sprayed on it, a white celery base means it was modified. None of it is true. This guide names those claims and corrects them — and every page cites where its facts come from.

87 pages. Every claim traced to the USDA, the FDA, or a university extension service.