Foods you've been storing all wrong

Learn how to properly store your groceries to keep food flavorful, save money on groceries, and reduce food waste.

Nuts

Do: Refrigerator // Don't: Pantry Toss nuts into a resealable bag or storage container in the refrigerator. Their natural oils become rancid quicker at room temperature and cause a sharp, bitter flavor. Cool, dry conditions slow the process, and they can last for a year or more.

Eggs

Do: Refrigerator Middle Shelf // Don't: Refrigerator Door Store raw eggs in the coldest part of the refrigerator - the middle shelf. Even though the door has cute built-in egg cups, the temperature fluctuates too much for food safety experts.

Potatoes

Do: Pantry // Don't: Refrigerator Place unwashed potatoes in perforated plastic bags or paper bags out of the light. Avoid kitchen hot spots like underneath the sink, above the oven or near a window. The cold converts the potato's starch to sugar, leaving you with a discolored, weirdly-sweet spud, and the heat promotes sprouting.

Tomatoes

Do: Counter // Don't: Refrigerator Stop giving tomatoes the cold shoulder. Instead, lay them face up at room temperature out of direct sunlight. They lose flavor and water in the chilly refrigerator. For short-term storage, stash them in a paper bag in the coolest part of the kitchen.

Red and Yellow Onions

Do: Pantry // Don't: Refrigerator Store unpeeled dry onion bulbs in a cool, dry, dark place with airflow (not in plastic). Crying Caveat: Chill a whole onion for 30 minutes before cutting to reduce tearing.

Cucumbers

Do: Counter // Don't: Refrigerator Keep uncut cukes at room temperature to prevent chilling injuries like accelerated decay. Don’t store near bananas or tomatoes, which release a ripening agent called ethylene gas.

Garlic

Do: Counter or Pantry (short-term) or Freezer (long-term) // Don't: Refrigerator Garlic likes cool, shady spots with good air circulation. Keep it in mesh bags or baskets. You can freeze whole bulbs to use later; even though the color may turn yellow, the flavor will remain intact, says The Herb Society of America.

Coffee Beans

Do: Pantry (short-term) or Freezer (long-term) // Don't: Pantry (long-term) or Refrigerator Keep beans cool and dry in air-tight glass or ceramic containers stored in a dark spot away from heat. If you buy in bulk, wrap small portions in airtight bags and freeze for up to a month.

Bread

Do: Pantry (short-term) or Freezer (long-term) // Don't: RefrigeratorUnless you like stale bread, skip the refrigerator. Put bread in a breadbox on the counter, set cut-side down on a wooden board or in a paper bag to keep it from drying out. For longer storage, seal sliced bread tightly in a bag and freeze.

Avocados

Do: Counter // Don't: Refrigerator Avocados won't ripen in the cold, so leave the hard ones at room temperature for 4-5 days. Sprinkle cut, ripe avocados with lemon or lime juice, place in an air-tight container or cover with clear plastic wrap and stow in the refrigerator for up to a day.

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