About DoesItGoBad.com

Hey! My name is Marcin Skrzypiec and I run the show here.

I hate wasting food, and after seeing that all around me, I wanted to do something about it. That’s why I decided to build DoesItGoBad.

DoesItGoBad is a library of articles about food storage, shelf life, and spoilage. I wrote them myself, and try to update them any time I find something useful. Or stumble upon a piece of information I wasn’t aware of when first writing the piece.

Site author's photo
Me, my camera, and photo setup

I do my best to search for information in reliable sources, such as universities’ websites, sellers of certain food products, and so on. Whenever possible, I link to the source of information, so that you know I’m not pulling it out of thin air.

Besides that, quite a lot of the info comes from my own experience. I cook every day and am quite familiar with what I can expect from foods that my family and I eat regularly.

Your experiences with some of the foods might be slightly different. That’s okay.

What Are My Credentials?

I’m not a doctor or a food scientist, and I don’t play one online.

I have a master’s degree in computer science. I know, it’s not particularly related to the info that I share over here.

But getting that degree helped me become pretty decent at researching and compiling information. And that’s what I do here.

Besides, I don’t think you need a degree in food science to write about how to handle food or cook. Chances are you don’t have one either and you’re storing and cooking food every day.

What I’m doing here is providing helpful tips so that you can make the most out of what you’ve bought or grown, without worrying that it spoils.

I do that because too many people go with the dates printed on labels, and more often than not that’s not an optimal way to go about food storage.

Plus it’s not always obvious if the product you have on hand has gone bad or not. Especially, if that’s the first or second time you bought it.

Kombucha sediment near the surface
Kombucha: bubbles and sediment near the surface. At first, I wasn’t sure if it was okay. Turns out it’s perfectly normal.

How is DoesItGoBad.com Different?

For starters, I don’t outsource my writing. I do my own research, and write the articles myself. This way, at the very least, the writing style and the info I provide are consistent.

Shooting photos
Shooting photos for my article on string cheese


Some time ago I decided to start shooting my own photos to accompany the content. The photos aren’t great (I’m a beginner and pretty bad at it), but at least you know that I actually had the product in my hands.

When I read articles related to food storage, I sometimes feel like the author hasn’t even touched the product, let alone used it. They just did a bit of googling, bought a stock photo, and the article was ready. That’s why I buy the products I write about and take photos of them in action.

There isn’t enough space for the lighting setup in my kitchen, so I shoot in my living room. Here’s what the setup looks like:

My photo setup
My photo setup on the floor in the living room.

There are 330+ articles over here and 180+ of them feature my photos. That’s over 50%. The goal is to get to 100%. I’m going to get there, eventually.


Another thing is that I also produced more than a dozen videos. Except for the two videos that I paid for, the rest is recorded by me.

I don’t think there’s anything wrong with outsourcing video. To make one, you need equipment, the right conditions, knowledge, and time to record and edit the footage. But I decided to go with my own videos to keep things consistent.

Here are a couple of my favorites:

When I’m going to be a little less busy with my infant daughter, I’ll probably get back to recording more videos. The process is time-consuming, but I find it fun and satisfying to do.

I Stay On Topic

Have you ever searched for a recipe only to find that the first result starts off with a 500 words intro about the history of the dish or the life story of the recipe’s author? I know I did. And I didn’t like it.

That’s why I write only about things related to storage, shelf life, and going bad of food. I add a fun fact here and there, but it’s a sentence or two, not two screens’ worth of text.

Freshly baked raspberry muffins
Freshly baked raspberry muffins. One of the benefits of shooting my own photos is eating all of those delicious foods I write about.

I’m Lazy and You’re (Probably) Too

When I read storage suggestions, I sometimes wonder how the people who write those have all the time needed to do what they recommend. Or have all the different types of storage equipment like cheese paper, freezer paper, and the like.

I’m a simple guy. Freezer bags and storage containers are what I have on hand, and 95 out of 100 times they’re enough. No extra wrapping things three times, or any of that. And that’s what I recommend in my articles.

Of course, sometimes going the extra mile is worth it and doesn’t take much time. Some examples include saving the brine that fresh mozzarella comes in or making sure your sauerkraut stays submerged in its brine.