Bread Bread also grows dry and crusty in the fridge, counteracting any intended preservation. A countertop breadbox is a much better option. Cake If... 10 Foods You’re Spoiling By Putting In the Refrigerator

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Bread

Bread also grows dry and crusty in the fridge, counteracting any intended preservation. A countertop breadbox is a much better option.

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Cake

If cake is subjected to lower temps, it can become dry and crusty. Covered on the counter, it should stay golden for about a week.

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Bananas

If you want your bananas to turn brown and bruise faster than normal, place them in the fridge. But a pro-tip to preserve them longer is to cover the stems with tightly wound plastic wrap.

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Tomatoes

Placing tomatoes in the fridge will actually drain the flavor from them and ruin the texture. Keep ’em on the counter.

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Apples, pears, peaches, nectarines, cherries & plums

Pitted and stone fruits actually tend to do better at room temperature. If the temperature is too low, the internal structures of these will become mushy.

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Whole Melons

Like oranges, lemons and limes, melons have a protective skin that keeps their insides soft and tasty. Stashing them in the icebox before you slice ’em can break down their flesh and make them mealy.

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Maple Syrup

Real maple syrup will become gritty and congeal if stored in an environment that’s too cold.

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Honey

Like maple syrup, cold temperatures will cause honey to crystalize or congeal. Honey will taste sweeter if you keep it on the bottom shelf and at room temp.

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Coffee

Coffee beans and grounds become dry and flavorless when chilled, so keep them room temperature.

Onion & Garlic

Potatoes, onions and garlic

When subjected to low temperatures, potatoes become starchy and difficult to eat. Stowing onions and garlic in the fridge can lead to them becoming soft.

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