13 Foods you should never freeze: a guide to freezer fails

Freezing foods can be a convenient way to meal prep and save time, but not all ingredients are created equal when it comes to preserving their texture, flavor, and consistency. Some foods simply don't belong in the freezer, no matter how tempting it may be to stockpile them for later. To help you avoid freezer fails, we asked cookbook author Jeanine Donofrio of Love & Lemons to share her expert advice on which foods to skip freezing altogether.

1. Lettuce and other greens

High-water-content leafy greens like lettuce, spinach, and kale don't hold up well when frozen and thawed. Unless you plan to use them in soups or smoothies, it's best to use them fresh.

2. Certain fresh fruits and veggies

Avoid freezing any veggies you intend to eat raw later, like cucumbers and tomatoes. Once thawed, they'll lose their crunch and firmness.

3. Eggs

Freezing eggs is a no-go, whether you're planning scrambled, over easy, or deviled eggs. Raw or cooked eggs in their shells expand when frozen, causing the shells to crack. Make your eggs fresh for the best results.

4. Avocados

Avocados turn brown and mushy when thawed, so it's best to use them immediately or store them at room temperature. If freezing a dish with avocado, remove it before freezing and cut fresh slices for garnish.

5. Coffee

Freezing coffee doesn't extend its shelf life like you might think. The flavors and aromas actually degrade, making it better to store coffee in the fridge or at room temperature.

6. Fried foods and crumb toppings

Fried foods and crumb toppings lose their signature crunch when frozen and thawed. To preserve their texture, fry or add fresh toppings just before serving pre-made dishes.

7. Most dairy products

While hard cheeses can be frozen, softer cheeses and dairy products like milk, yogurt, and cream separate and curdle when thawed. Use them fresh for best results.

8. Raw potatoes

Raw potatoes become soft and grainy when frozen and thawed. Cooked potatoes, on the other hand, freeze and reheat just fine.

9. Cooked pasta and rice

Leftover pasta and rice become mushy and flavorless when thawed. One exception is pre-baked lasagna, which stores well when frozen and baked just before serving.

10. Mayonnaise-based salads

Mayonnaise and ketchup clump and separate when frozen, making it a bad idea to store mayo-based salads like egg salad, tuna salad, or chicken salad in the freezer.

11. Cashew-based soups and sauces

Cashews add creaminess to recipes, but their texture becomes gritty and less smooth when thawed from the freezer. Make your vegan mac and cheese or creamy chowder fresh for the best results.

12. Canned foods or bottled beverages

Freezing canned goods or bottles can lead to explosions when they expand from frozen liquid. Keep them at room temperature or in the fridge instead.

13. Certain spices

Some spices like cloves, peppercorns, and garlic powder can lose potency and flavor when frozen due to their long shelf life. Store fresh herbs like rosemary and thyme in the freezer for soups and stews instead.

To freeze foods safely, remember to:

• Check your freezer's temperature to ensure it's set correctly.
• Use air-tight glass or BPA-free plastic containers for storage.
• Leave extra room in containers for expansion.
• Label and date each frozen item.
• Reference the USDA's FoodKeeper App for recommended freezing times.