After getting home from Wegmans, it may be tempting to just throw everything in the fridge. It can’t go bad if it’s in the fridge, right? WRONG. As it turns out, some foods deteriorate much faster when exposed to the cold moisture of a refrigerator. The following foods actually do better staying in your cupboard or on the counter.



Photo by Hannah Lin

It may seem that refrigerating bread would keep it fresher and make it last longer. However, putting bread in the fridge causes it to stale up to six times faster.



Photo by Julia Murphy

Tomatoes are delicate fruits. The cold from the fridge can damage the thin cell wall membranes and affect flavor and texture.



Photo by Marci Green

Refrigerating basil can cause it to wilt and possibly absorb odors. Instead, consider trimming the stems and placing basil in a jar filled with water and a plastic bag over the leaves.



Photo by Wes Pundt

Potatoes can become gritty and develop an off-flavor. It’s best to put them in a paper bag in a cool, dry place.



Photo by Clark Halpern

Onions can get moldy or mushy when exposed to the moisture of the refrigerator. Store them in a cool, dry, well-ventilated place. If exposed to light, they can become bitter.



Photo by Jenny Shen

Refrigerating garlic causes the bulb to deteriorate and mold. Store it at room temperature instead.



Photo by Katherine Baker

Coffee, both ground and beans, can collect moisture in the fridge, which affects its taste. It’s best stored at room temperature in an airtight container.

Hot Sauce


Photo by Dylan Stilin

Tabasco will last in the pantry for months. The refrigerator actually makes the flavor weaker and sauce thicker and hard to pour.