QUESTION:My co-workers have been using mustard from an unrefrigerated jar. Does mustard need to be refrigerated?

ANSWER:The issue of refrigerating condiments always sparks a lively debate. Some people can’t stand cold ketchup; others won’t touch it if it’s been out on a table for a week.

The official answer on mustard, from the French’s website, is that mustard doesn’t have to be refrigerated for safety, but it does for quality. Mustards keep their pungent flavor and their color longer if they’re refrigerated.

While the acidity in mustard will slow down bacteria growth, it may not be enough to stop it completely. So if you have a jar that you stick a knife or spoon into, you might want to be more careful with it than you would be with a squeeze bottle that’s less likely to be cross-contaminated.

As for the ketchup, it also will keep longer refrigerated, but it can keep for a few weeks at room temperature as long as it’s in a cool, dry place and is out of direct sunlight.

QUESTION:I received four pomegranates as a gift. How can I tell if they’re ripe and what can I do with them?

ANSWER:If they were bought in a store, they should be ripe already. If the sides are sunken, the pomegranate is getting overripe and should be used soon.

Pomegranate seeds look like bright, red jewels, with a crispy texture and tart juice. You can eat them whole, sprinkling them on a salad, for instance. However, pomegranates will stain, so there is a trick to getting the seeds: Make a few cuts in the leathery skin, trying not to pierce the seeds. Fill a sink or a large bowl with cold water. Holding the fruit under water, pull it apart in chunks. Use your fingers to free the seeds.

The seeds will sink and the pith will float. Skim it off and discard it, then use a strainer or slotted spoon to get the seeds.