Stop Refrigerating These 20 Foods, Experts Warn

A key ingredient in so many recipes, this allium loses its flavor if stored in the fridge. The best place to keep onions is in a bowl on your counter or somewhere in your pantry.

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Similar to onion, bulbs of garlic lose their potency when stored in a colder climate. They’ll also start to lose structure and feel rubbery. Instead, keep whole heads and unpeeled garlic cloves in a cool, dark, dry place. (Peeled, sliced or minced garlic should go in the fridge.)

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When exposed to extreme temps, this herb can turn black and go bad. Treat your bunch of basil like a bouquet of flowers and place in some water on the counter. Another idea: Keep a small basil plant, so you can pluck a leaf or two for a quick garnish and don’t have to worry about extras wilting.

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Chocolate, in all its forms, can absorb moisture and odors and develop condensation when stored in the fridge. It’s best to store chocolate bars and chocolate chips in a cool, dark place in your pantry until you’re ready to use (or eat) them.

Shopping for avocados typically involves finding ones that match your ideal ripeness level. Bought ones that are under-ripe or just about to be perfectly ripe? Placing these in the fridge would be a huge mistake. It pretty much stops the ripening process. That said, if your avocados are overripe, you should put them in the fridge ASAP to prolong shelf life.

“If you place bread in the fridge to extend its shelf life, you will be doing yourself a disservice,” says Martinez. That’s because it rapidly dries out in there. Instead, store loaves in the freezer for the long-term or utilize your pantry, counter or bread box if you plan to go through the loaf relatively quickly.

When kept in the fridge, honey can crystalize, turn hard or lumpy — basically becoming unusable. It’s best to store in a cool, dark place, instead.

Bite into a room temperature tomato, then one that just came out of the fridge and you should notice the second tomato tastes nowhere near as good as the first. Plus, the texture of tomatoes can be negatively affected if stored in the fridge — becoming mealy and unappealing.

Pumpkins, acorn squash, butternut squash and other winter squashes should be stored in a cool, dry place with good air circulation. Refrigeration creates conditions that are too cold and humid, which may result in the squash rotting faster (and no one wants that).

Spuds will rapidly deteriorate in the fridge, losing flavor and freshness. Plus, cold temperatures can trigger potato starches to convert to sugars and can result in increased amounts of acrylamide (a chemical) during cooking, according to the Food and Drug Association (FDA). Instead, store in a cool, dark place like your pantry.

For maximum freshness, coffee beans should be stored in the freezer or in your kitchen cabinet. “Don’t ruin a good cup of coffee by putting it in the fridge, where it’s bound to absorb any odors!” says Martinez.

Bananas are another fruit, like avocados, where timing ripeness is key — and refrigeration can really interfere with that process. You should store unripe bananas at room temperature, on the counter, to allow for proper ripening. (Note it’s best to store bananas away from other ripening fruits, which produce ethylene gas.)

Underripe melons including watermelon, cantaloupe and honeydew aren’t meant to be stored in your fridge. Logistics aside — do you even have space to fit a massive whole watermelon? — melons will get inherently sweeter as they sit on your counter for a couple of days. You can transfer the melons to your fridge to extend their shelf life, and, of course, once you cut into one, it’s definitely time for the fridge.

Splurged on a good-quality olive oil? You don’t want to waste money by shortening its lifespan. Repeatedly taking a bottle in and out of the fridge causes olive oil to break down faster, as a result of the frequent temperature fluctuations. Plus, the oil will solidify and congeal when stored in the fridge. It’s best to store in a cool, dark place.

Baked breakfast goods can go stale quicker or become very dry when stored in the fridge.

“Nut butter can be impossible to stir if you store it in the fridge,” says Martinez, an avid almond butter eater. “So I’ll never put a jar in the fridge.” That said, refrigeration helps to prolong the life of peanut, almond and cashew butters, so stash them in the fridge if you don’t frequently work your way through jars and/or are worried about nut butters going rancid.

“Contrary to what people might think, soy sauce is shelf-stable and therefore doesn’t need to be kept refrigerated,” explains Martinez. It should be fine in your pantry.

Vinegars are one of the few foods the FDA recommends keeping after a power outage. That’s because these bottles can actually be stored in a cool, dark place — instead of the fridge — all the time, since its acidic nature acts as a natural preservative.

After a stint in the fridge, this sweetener will solidify and become very difficult to remove from the jar. Do yourself a favor and store it in a cool, dark place, so it’s ready for your next baking project.