If you want groceries to stay fresher and taste the way they’re meant to, where you store them matters as much as when you buy them. A lot of us assume the refrigerator is the safest home for nearly everything, but the cold can actually dull flavor, ruin texture, and speed up certain changes. The result is produce that looks tired faster, pantry staples that behave strangely, and food that just feels a bit off. Martha Stewart’s advice is a good reminder that “colder” is not always “better.”
Take bananas, for instance. If they’re still green or only just turning yellow, the fridge slows their natural ripening and the peel can darken quickly, even if the fruit inside is fine. The easiest fix is to keep unripe bananas on the counter until they reach the sweetness you like. Once they’re properly ripe, you can refrigerate them for a few days to buy yourself extra time.
Fresh basil is another one that doesn’t love the chill. In the refrigerator, the leaves can wrinkle and turn dark, which makes it look past its prime long before you’re ready to use it. Instead, keep it at room temperature away from direct sunlight. A simple trick is to trim the stems and stand the bunch in a glass of water, treating it like a small bouquet.
Bread also tends to suffer in the fridge. Cold temperatures pull moisture out and make slices feel dry and stale sooner, especially if you planned to eat it within a day or two. For short-term storage, a cool, dry spot like a pantry or bread box is usually best. If you need it to last longer, refrigerating can help slow mold growth, particularly with homemade loaves, but it’s a tradeoff in texture.
Chocolate may seem safer in the fridge, but moisture is its enemy. Refrigeration can cause sugar to rise to the surface and form a pale, dusty-looking layer called bloom, which is harmless but can affect the snap and feel. A cool, dry cupboard is typically a better choice. If your home runs very warm and chocolate is likely to melt, store it tightly sealed so humidity can’t reach it.
Cold-pressed oils like olive or avocado can turn cloudy and thicken when chilled. It doesn’t mean they’re spoiled, but it can be annoying when you just want to drizzle and go. Keep oils in a cool, darker cabinet, ideally in a well-sealed dark glass bottle or metal container. Garlic and onions also prefer a dry, airy spot, since the fridge can encourage garlic to soften and sprout, while onions can turn overly sweet and soft, plus their odor can spread to nearby foods. Honey is naturally stable at room temperature, and refrigeration can make it so thick it’s hard to scoop or pour.
What food have you been storing in the fridge out of habit, and which switch are you most tempted to make after reading this? Share your thoughts in the comments.
