Foods with a high dairy content—like cream sauces, mayonnaise, sour cream, and salad dressings —tend to separate or curdle when thawed. This results in a lumpy, unappetizing texture that’s hard to fix ...

Freeze: Once dried, use clean hands to transfer the beans to freezer-safe quart bags. Press out the air and seal well, wiping ...

While this may not seem like a huge problem (hello, endless snacks!), it’s helpful to know how to properly store that extra ...

There are a number of foods that can be frozen to keep them fresh for longer. But you need to make sure you're preserving them in the correct way for the best results ...

Sometimes the fact that things won't be around forever makes them extra sweet, but when it comes to bread, it's mostly just disheartening. After just a few days, your once soft and fluffy baguette ...

Feta and halloumi, though moist, can freeze and thaw without issue. Their texture is already somewhat clumpy or (what I call) squeaky, so freezing and thawing just makes this texture slightly more ...

And make sure the freezer temperature remains at 0 degrees or lower to "retain vitamin content, color, flavor and texture," Carothers adds. Can you freeze deli meat? Here’s how to safely extend ...

I started freezing tofu even more than pressing tofu (unnecessary, in my opinion). Freezing tofu is a technique long used by East Asian cooks and vegan chefs, dating to the late-1600s in China .