Popular Foods

Yes, you can freeze cranberry sauce, but do not expect the exact same texture when it thaws. Cranberry sauce freezing can cause separation and a softer set. Freeze small portions, thaw in the fridge, then stir hard before serving or cooking with it.

Yes, you can freeze ginger successfully. Fresh ginger freezes remarkably well for 3 to 6 months, maintaining its spicy punch and health benefits throughout storage. You can freeze it whole with the peel still on, or prepare it ahead by slicing, grating, or even making frozen ginger cubes. One of the coolest tricks? Frozen ginger is actually easier to grate than fresh, and you can use it straight from the freezer without thawing for most recipes.

Yes, you can freeze gravy, and it is a practical way to save a roast dinner for later. Cool it fast, freeze in small portions, and thaw in the fridge. Reheat until boiling hot and whisk smooth before serving.

Yes, cookie dough freezes remarkably well and actually benefits from it. Both homemade and store-bought varieties can be frozen for 2-3 months while maintaining quality. The freezer acts like a pause button, keeping your dough fresh until you're ready to bake those warm cookies whenever a craving strikes.

Yes, you can freeze ham, both cooked and uncooked varieties! According to USDA guidelines, cooked ham keeps its best quality for 1-2 months in the freezer, while uncooked uncured ham can last up to 6 months. The key is proper wrapping to prevent freezer burn and clearly labeling with dates. Whether you've got leftover holiday ham or bought extra on sale, freezing is a smart way to extend its life without sacrificing too much flavor or texture.

Yes, you can freeze carrots successfully, but blanching them first makes a huge difference in quality. Blanched carrots maintain their color, texture, and nutritional value for up to 12 months in the freezer. Raw frozen carrots work fine for soups and stews but should be used within 2-3 months.

Yes, you can absolutely freeze apples! They're actually one of the easier fruits to preserve this way. Fresh apples freeze beautifully for 8-12 months when properly prepared, though you'll want to treat them first to prevent browning. The texture changes a bit after freezing - they become softer - so frozen apples work best in cooked dishes like pies, sauces, and baked goods rather than eating fresh.

You can freeze tomatoes, but expect a softer texture after thawing. Freeze them whole, chopped, or as a quick puree for sauces, soups, and stews. Pack airtight, label, and keep your freezer at 0°F (about minus 18°C) for best quality.

Yes, you can freeze potatoes, but raw potatoes don't freeze well due to their high water content causing mushy texture. The best approach is to blanch or fully cook them first. Properly prepared potatoes maintain quality in the freezer for 10-12 months when stored correctly.

Yes, corn on the cob freezes wonderfully and is one of the easiest vegetables to preserve. When properly blanched and stored at 0°F (-18°C), frozen corn maintains its sweetness, texture, and nutritional value for 8 to 12 months, making it a convenient year-round staple.

Yes, you can freeze cottage cheese for up to 3 months, though it's not ideal. The texture becomes grainier and more crumbly after thawing due to liquid separation. Full-fat varieties freeze better than low-fat versions. Best used in cooked dishes like lasagna, casseroles, and baked goods rather than eating fresh.

Yes, you can absolutely freeze mashed potatoes for up to 10-12 months when stored properly. The key is adding plenty of butter and cream before freezing, which protects texture and prevents the potatoes from becoming watery or grainy. Just cool them completely first and use airtight containers.

Yes, you can freeze McDonald's burgers as long as they were chilled quickly and kept out of the danger zone. Treat them like any cooked hamburger: refrigerate within 2 hours, then freeze well wrapped at 0°F / −18°C for a few months of decent quality.

Yes, you can freeze cabbage, but there's a catch - it's only good for cooked dishes after freezing. Raw cabbage that's been frozen and thawed loses its signature crunch and gets pretty limp, making it useless for coleslaw or salads. However, frozen cabbage works beautifully in soups, stews, stir-fries, and casseroles. The trick is blanching it first - a quick 90-second dip in boiling water followed by an ice bath stops enzyme activity and keeps the quality decent for up to 9-14 months in the freezer.

Yes, you can freeze cucumbers, but manage your expectations. Raw slices thaw limp because cucumbers are ~95% water. For best results, freeze them as puree, shredded for freezer pickles/slaw, or in ice-cube portions for smoothies and cold soups. Keep fridge at 41°F/5°C and freezer at 0°F/−18°C.

Yes, bananas freeze well and it’s a handy way to rescue ripe fruit. Peel first (or mash), pack airtight, and freeze at 0 °F / −18 °C. Expect best texture for smoothies, baking, and nice cream, not for fresh snacking.

Yes, milkshakes can be frozen safely if handled like other perishable “leftover” foods. Chill fast, freeze at 0°F (−18°C), and thaw in the fridge. Expect texture changes (ice crystals, separation), but flavor holds well for 1–3 months when packed airtight with headspace.

Yes, avocado freezing is safe when done as a purée. Whole or sliced avocados tend to go mushy and waterlogged, so blitz the flesh with lemon/lime juice and freeze airtight at 0°F / -18°C. Expect texture changes after thawing; ideal for guac, smoothies, dressings, and baking.

Yes, soup freezes beautifully and is perfect for meal prep! Most broth-based soups maintain excellent quality when frozen for 2-3 months. Cream-based varieties need special handling since dairy can separate, but they're still freezable with proper technique. It's one of the easiest foods to store long-term.

Yes, you can freeze hummus. Portion it into airtight containers, leave headspace, and freeze at 0°F / -18°C. Thaw in the fridge (40°F / 4°C), stir to re-emulsify, and use promptly. Hummus freezing is an easy way to batch-cook, control portions, and cut waste while staying food-safe.

Yes, most hard and semi-hard cheeses (cheddar, Swiss, gouda) can be frozen for later cooking. Keep them cold (40°F / 4°C), wrap tightly, and expect a slightly crumblier bite after thawing. Soft fresh cheeses (ricotta, cream cheese) don’t freeze well. When in doubt, freeze grated portions - cheese freezing works best that way.

Yes, you can freeze sauerkraut for 8-12 months, though freezing reduces probiotic content and can soften the texture. It's best stored in the refrigerator where it keeps for several months while maintaining beneficial bacteria. Freeze only if you have excess that won't be consumed in time.

Yes, you can freeze sour cream, but it is mostly a quality tradeoff. After thawing it often looks separated and can feel grainy. Freeze it only if you plan to cook with it later, like in soups, casseroles, or baking.

Yes, you can freeze pomegranate seeds (arils). It is a simple way to stop them going soft in the fridge. Freeze at 0°F (minus 18°C) in a single layer, then bag. Expect best flavor and color for months, ready for smoothies, yogurt, and salads.

Yes, you can freeze cheesecake for up to 3 months with excellent results. The high fat content from cream cheese makes it ideal for freezing. Wrap it tightly after chilling to prevent freezer burn, and always thaw in the refrigerator overnight. Skip adding toppings until after thawing for best quality.

Yes, you can freeze celery for up to 12 months, though it loses its signature crunch. Blanching celery for 3 minutes before freezing preserves flavor and prevents browning, making it perfect for soups, stews, and stocks. While frozen celery won't work for raw snacks or salads, it's a game-changer for reducing food waste and always having this versatile veggie ready for cooked dishes.

Yes, you can freeze yogurt to extend its shelf life by up to 2 months. While freezing preserves safety and nutritional value, the texture becomes grainy and separated after thawing. The beneficial probiotics survive but enter a dormant state during freezing, remaining viable when thawed properly.

Yes. Pumpkin pie freezing is safe and very practical for make ahead holidays. Freeze a fully cooled pie well wrapped, then thaw in the fridge before serving. For best quality, use within 1 to 2 months, and keep leftovers chilled and covered.

Yes, you can freeze cupcakes, and they actually freeze surprisingly well. If you cool them completely, wrap them tightly, and freeze at 0°F (–18°C) or below, cupcakes keep good eating quality for about 3–6 months while staying safe much longer. Cupcakes freezing is ideal for parties, batch-baking and reducing waste.

Yes—butter freezing is safe and handy. Freeze sticks or blocks tightly wrapped to block air, keep your freezer at 0°F / -18°C, and thaw in the fridge. Quality is best within 6–9 months (USDA FoodKeeper). Salted butter usually holds flavor longer than unsalted.

Yes—eggnog can be frozen if it’s the commercial, pasteurized kind; the USDA’s consumer chart lists “Eggnog, commercial” as freezer-safe for up to 6 months (0°F / −18°C). Homemade eggnog should not be frozen, and both types must be kept cold: 40°F / 4°C or below. Always check labels and use pasteurized eggs.

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.

Yes — Tofu freezes safely and often tastes better after. Freeze water-packed tofu at 0°F / -18°C for best quality up to 5 months (USDA). In the UK, treat cooked tofu like other leftovers: chill ≤40°F / 4°C and use within 48 hours, or freeze for about 2 months for best quality.