Bread

Storing bread in the fridge is a surprisingly common mistake. Research from the USDA and food scientists at the University of Minnesota shows that refrigeration actually speeds up the staling process in bread due to a process called retrogradation, where starch molecules crystallize faster at cold temperatures.

Instead of extending freshness, the cold air dries out bread, leaving it hard and tasteless in just a couple of days. The best way to keep bread soft is at room temperature in a bread box or tightly sealed bag.

If you must keep it longer, freezing is preferable, as it preserves moisture and taste. According to a 2024 consumer habits report, nearly 57% of people still refrigerate bread, unaware of this science.

If you want your morning toast to taste as good as bakery-fresh, skip the fridge.

Tomatoes

Placing tomatoes in the fridge might seem like the best way to make them last, but it often ruins their flavor and texture. Studies from the University of Florida in 2023 found that cold temperatures damage the membranes inside tomatoes, making them mealy and dull in taste.

Chilling also halts the ripening process, so any tomatoes that aren’t fully ripe will stay flat and bland. Flavor compounds in tomatoes drop dramatically after just a few days in the fridge, as confirmed by sensory analysis panels.

For the juiciest, richest tomatoes, keep them on the counter away from direct sunlight. Only refrigerate once they are fully ripe and you absolutely can’t eat them in time.

Coffee

While many households stash coffee beans or grounds in the fridge to keep them fresh, recent findings from the National Coffee Association highlight why this is a bad idea. Coffee is highly porous and easily absorbs moisture and odors from the fridge, which can cause it to taste stale or even pick up the scent of last night’s leftovers.

Refrigeration also accelerates the degradation of essential oils that give coffee its signature aroma and flavor. The ideal storage is in an airtight container in a cool, dark pantry.

A 2023 survey of coffee aficionados revealed that 40% of people noticed a drop in flavor when storing coffee in the fridge. To savor every cup, keep your beans far from the chill.

Onions

Onions and fridges just don’t mix. According to the National Onion Association and a 2024 study on vegetable storage, refrigeration makes onions soft and moldy by increasing humidity and promoting sprouting.

The cold, damp environment encourages the breakdown of their cell walls, leading to mushy or slimy onions. Instead, store them in a well-ventilated basket or mesh bag in a cool, dry, dark area.

Only peeled or chopped onions should be refrigerated in a sealed container for a short period. Leaving whole onions in the fridge is a fast track to spoilage, not longer life.

Potatoes

Potatoes undergo a weird transformation when refrigerated, as documented in studies by the UK Food Standards Agency in 2024. Cold temperatures convert potato starch into sugar more rapidly, resulting in an unpleasantly sweet taste and strange texture when cooked.

Worse, these sugars can form acrylamide, a chemical linked to health concerns, when potatoes are fried or baked at high heat. The best spot for potatoes is a dark, breathable place like a pantry or cellar, away from both sunlight and refrigeration.

Never put raw potatoes in the fridge if you want to keep their flavor and safety intact.

Honey

Storing honey in the fridge is unnecessary and actually counterproductive. Scientific testing at the National Honey Board confirms that refrigeration causes honey to crystallize rapidly, making it thick, grainy, and hard to pour.

Honey is naturally antimicrobial and shelf-stable for years at room temperature, thanks to its low moisture and high acidity. Keeping it in a tightly sealed jar in a cool cupboard preserves its smooth texture and taste.

According to a 2023 honey market analysis, more than a third of consumers mistakenly refrigerate honey, thinking it will keep it fresher. All you need is a dark pantry shelf.

Garlic

Whole garlic bulbs fare badly in the fridge. Research from Michigan State University’s Extension Office in 2025 shows that refrigeration encourages sprouting and mold, which shortens garlic’s shelf life and alters its flavor.

Cold, moist air triggers the cloves to shoot green sprouts, which taste bitter and are less potent. Instead, store garlic in a mesh bag or open bowl in a dry place with good airflow.

Peeled or chopped garlic can be refrigerated for a short time, but whole bulbs should always stay out. If you want garlic with punch, keep it away from the fridge.

Bananas

Bananas are especially sensitive to cold. According to the USDA and a 2024 postharvest study, refrigeration disrupts the enzymes responsible for ripening, causing the skin to blacken and the fruit inside to become mushy and flavorless.

Cold also stops the banana from developing its natural sweetness. Bananas ripen best at room temperature, and only once they are fully ripe can you refrigerate them to slow further ripening.

Even then, the skin will darken but the inside remains edible for a few days. For the best taste and texture, let your bananas hang out on the counter.

Oils (Except Nut Oils)

Most cooking oils, like olive or vegetable oil, become cloudy and thick when refrigerated, as shown in multiple storage studies and confirmed by the North American Olive Oil Association. Chilling doesn’t extend their shelf life but can cause condensation in the bottle, leading to spoilage or off flavors.

The only exceptions are nut oils, such as walnut or flaxseed oil, which are highly perishable and do benefit from refrigeration. For other oils, keep them tightly closed in a cool, dark place.

This preserves their flavor and keeps them ready for pouring or drizzling at a moment’s notice.