Food Coloring

Store food coloring in a cool, dark place away from direct sunlight. Liquid colorings last several years; gel and powder forms last indefinitely if kept dry and sealed. Do not refrigerate unless the label specifies.

Gel and paste colorings are more concentrated than liquids; use sparingly to avoid over-thinning batters or doughs.

Mix liquid colorings into wet ingredients first for even distribution.

Natural colorings may fade or shift slightly over time or with heat.

Always check the label for synthetic vs. natural origin if you have a preference.

Gel colorings work best in frostings and doughs; liquids work well in beverages and thin batters.

Adding too much liquid coloring, which can thin out delicate batters or cookie doughs.

Not mixing coloring thoroughly before adding to dry ingredients, resulting in streaks or uneven color.

Assuming all colorings are heat-stable; some natural colors can fade or change when baked.

Forgetting that colors intensify as they dry or bake—start with less than you think you need.