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: ...

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 ...

Stromboli tends to freeze pretty well, but the quality of the dish when thawed depends on how it's stored. Allow the stromboli to cool down completely before slicing it up into one-sized portions.

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.

Freezing changes the texture of tofu drastically and almost magically: When ice crystals form, they create small holes in the tofu, making it far spongier, firmer, and chewier than it was before.