Four foods you should never store in the freezer and where to keep them instead

Freezing Foods? Some Items Are Better Off in the Fridge, Says Chef Dennis Littley

A New Jersey culinary educator has urged home cooks to think twice before tossing almost any food into the freezer. In a recent interview with Fox News Digital, Chef Dennis Littley explained why certain staples—cheese, cooked pasta, cured meats and even wine—can lose texture, flavor or overall quality when frozen and thawed.

Littley, founder of Ask Chef Dennis, said the main culprit is the formation of ice crystals inside the food’s water. “The biggest thing I tell home cooks is that being able to freeze something doesn’t necessarily mean you should,” he told Fox News Digital. “Some dishes freeze beautifully, while others aren’t going to come back the way you want them to.”

Cheese: Keep it in the Fridge

While most cheeses can technically survive the freezer, the texture changes are often noticeable, especially with softer, creamier varieties. “Cheese can become crumbly or grainy once thawed,” Littley explained. He recommends buying only what you’ll use within a few days, wrapping it tightly, and storing it in the refrigerator to preserve its fresh mouthfeel.

Pasta: Creamy Sauces Don’t Like the Freeze

The chef noted that cooked pasta behaves differently depending on the sauce. “Pasta can soften as it freezes and thaws, and creamy sauces can separate,” he said. For dishes with rich, creamy sauces, Littley advises refrigerating leftovers and eating them within a few days rather than freezing them. He added that heartier baked pasta dishes, such as lasagna or baked ziti, fare better in the freezer because the structure holds up more effectively.

Cured Meats: Texture Matters

Prosciutto, salami and other cured meats are generally safe to freeze, but the texture can suffer. “That can be especially noticeable when the meat is served on a sandwich, charcuterie board or as an appetizer,” Littley said. The chef recommends keeping cured meats wrapped in the refrigerator and using them within the manufacturer’s suggested period after opening to maintain the intended bite and flavor profile.

Wine: Not a Freezer Friend

Wine is perhaps the most surprising item on the list. “No go,” Littley said. “The liquid expands as it freezes, which can cause problems with the bottle or cork, and you’re not doing the wine’s flavor and aroma any favors.” Instead, he advises sealing an opened bottle with a proper stopper and storing it in the refrigerator, even for red wine. The wine can then be taken out to reach its ideal serving temperature before drinking.

A Practical Takeaway

Freezing can extend the life of many foods and drinks, but the choice of storage method matters for quality. “Some foods do great in the freezer; others don’t,” Littley concluded. For those who want to keep their meals and drinks at their best, a refrigerator—and careful purchasing and packaging—may be the wiser choice.