Have you ever wondered about the longevity of everyday cooking ingredients such as sugar and flour? The truth may surprise you. Whilst many baking items come with a “best-by” date, these often do not dictate the actual shelf life, especially if you're storing these ingredients properly - ideally in a cool, dry place, inside an airtight container.

Ordinary refined flours, like all-purpose flour or cake flour, typically last for a duration of one to two years. It is recommended to store these in an airtight container, located in a cool, dry place. Contrarily, whole grain flours, nut flours, and gluten-free flours will usually last between three months to one year due to the oxidative nature of the bran's germ and bran contained within.

When it comes to sugar in its varying forms-granulated, brown, or powdered-its shelf life is virtually endless. This is because it doesn’t support microbial growth. Store sugar in a cool, dry place to prevent it from absorbing moisture and developing lumps.

Cocoa powder contains flavanol, a natural preservative, allowing it to last for nearly three years. Although labeled with a best-by date indicating its peak quality, you do not necessarily need to ditch an "expired" product. Chocolate chips are similar, with a lifespan of about two to four years when stored correctly.

Cornstarch, the all-rounder in both sweet and savory dishes, also has a seemingly eternal shelf life provided it is stored appropriately.

Both baking powder and baking soda last about two years when stored in a cool, dry place, but ensure to check their active status from time to time.

Yeast does eventually perish, given it is a living entity. Dry active yeast can last for one year, whereas instant yeast, if properly stored, can go for two. To test if yeast is still active, you can proof it by adding it to warm water and sugar. If it bubbles within 10 minutes, it's still good to use.

Cream of tartar, a typical agent in desserts for swift stabilization, is practically immortal when kept in ideal conditions.

Vanilla extract and similar alcohol-based extracts typically last one year after opening and two years unopened. For a quick quality check, rely on your nose-if it smells faint, it probably needs to be replaced.

Keep these tips in mind for your next baking venture. Happy baking!