Nov 4, 2024
NewsPointPotatoes turn starchy when refrigerated, giving them an off flavor. Store them in a cool, dark spot—away from onions—to keep them fresh, flavorful, and ready to mash or roast.
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Garlic bulbs last longer at room temperature in a dry, ventilated place. Fridge storage encourages mold and sprouting, so keep them out for robust flavor anytime you need.
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Tomatoes lose their flavor and texture in cold temperatures. Keep them on the countertop for better ripening, ensuring rich flavor and juiciness for your next salad or sauce.
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Squash varieties, like butternut and acorn, stay firm and flavorful on the counter. Cold temperatures reduce their taste, so store in a cool, dark spot for a longer shelf life.
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Cold temperatures damage cucumber skin, making it watery. Keep cucumbers on the counter for a crisp, refreshing bite perfect for salads and dips.
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Fridges cause basil to wilt and turn black quickly. Keep it in a glass of water on the counter, like fresh-cut flowers, to maintain its bright green color and fresh aroma.
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Like regular potatoes, sweet potatoes get mealy in the fridge. They prefer a dry, cool place, allowing them to retain their natural sweetness and vibrant color for longer.
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Peppers stay crunchy and vibrant when left out. Cold air softens their texture and mutes their flavor, so keep them on the counter to preserve their natural zest and color.
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Fridge moisture makes onions soft and mold-prone. A dry, well-ventilated area prevents sprouting and keeps them fresh for weeks, ensuring their sharpness in every recipe.
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