Don’t Put Your Bread In The Fridge & Other Important Food Storage Tips

We’ve all got a somewhat innate sense of where to store the foods we eat in our modern cultures — you’re not going to stick your ice cream in the pantry and expect it to stay frozen, or freeze your fresh apples. But what about butter — countertop or refrigerator? Should I really use that “eggs” slot on the inside of my fridge door? Answer us, oh kitchen gods!

Julia Collin Davison is an executive food editor for the book division of America’s Test Kitchenand is an on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. And she was also kind enough to chat with Consumerist about some of the foods we think people might be storing incorrectly.

Today, we’ll focus on some of the more perishable (and debated-about) items in your kitchen: Dairy, eggs, and bread

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