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Yes — can you freeze milk? Absolutely. For best quality, freeze milk at 0°F/–18°C as soon as possible and use within about 3 months. Thaw in the refrigerator (≤40°F/≤4°C) and shake to re-emulsify. Milk freezing doesn’t affect safety when handled correctly, but texture may separate slightly.

Yes—freeze cooked rice (not dry grains). Cool it fast, pack airtight, and freeze at 0°F (-18°C). In the U.S., use refrigerated rice within 3–4 days and frozen rice within 3–4 months for best quality; in the UK, eat refrigerated rice within 24 hours and follow FSA’s general freezing guidance.

Yes — cream cheese freezing is safe but not ideal. Freeze only if you must, because thawed cream cheese turns crumbly and grainy. For safety, keep it fridge-cold at 40°F / 4°C, freeze at 0°F / −18°C, and follow country guidance: the USDA doesn’t recommend freezing; the UK FSA gives no specific freezer time.

Yes — you can freeze eggs for later, but never in their shells. Crack and lightly beat whole eggs, or freeze whites and yolks separately (treat yolks with a little salt or sugar). Freeze at 0°F / -18°C in airtight portions. Refrigerate shell eggs at 40°F / 4°C for 3–5 weeks.

Yes — smoked salmon freezes well for short periods. For best quality, wrap portions tightly, press out air, and freeze at 0°F (-18°C). In the fridge (40°F / 4°C), smoked fish keeps about 14 days unopened; in the freezer, quality holds ~2 months. Always follow label “use-by” dates.

Yes — watermelon freezing works, with a caveat. Freeze seedless cubes or purée for smoothies, slushies, granita, and cocktails; expect softer texture after thawing. Keep cut melon at ≤40°F/4°C and freeze at 0°F/−18°C. Quality is best within months; safety at 0°F/−18°C continues indefinitely.

Yes — cooked pasta freezes well. Cool it fast, portion into airtight bags, and freeze at 0°F (-18°C). For best quality, use within 1–2 months (U.S.) or about 3 months (UK). “Pasta freezing” is a smart way to bank quick meals without sacrificing safety or texture.

Yes — you can freeze mushrooms. For best quality, clean and cook (steam-blanch or sauté), chill fast, then pack airtight and freeze at 0°F / -18°C. Thaw in the fridge (40°F / 4°C) and use in cooked dishes. Mushrooms freezing works best when you prep them before freezing.