The texture may be somewhat superior on thawing, but this method may be a bit confusing, especially for the purpose for which you intend to use the frozen foods. Here are some tips for freezing foods: ...

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 ...

In fact, sour cream manufacturers themselves even warn against freezing this product due to negative effects on its texture (2, 3). That said, it’s perfectly safe to freeze sour cream. Summary ...

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 ...

You can freeze cheese, but it could lead to a drier and crumblier texture. High fat, industrial cheeses like cheddar are better for freezing than softer or artisanal options.

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 ...