Why you should never keep these foods in the fridge
While it’s common to find all styles of cheese in the chilled section at the supermarket these days, hard, aged cheeses can actually fare better elsewhere. From Cheddar to Gouda, these cheeses date back centuries
Aubergines don’t need to be kept in the fridge – but be careful not to leave them somewhere too warm or store them for too long after buying, or they'll shrivel up. It’s important to find a happy medium if you want to get the best from this ingredient
Warm temperatures of around 15-20°C (59-68°F) are needed for bananas to ripen correctly – and this process is halted when they're put in the fridge. When refrigerated, a banana's skin may also eventually turn black because of the impact the low temperature has on the fruit's cell walls.
If you're going to eat all your bread within a few days, keep it wrapped on the counter or in a bread bin – don't store it in the fridge. Cold temperatures change the structure of bread, making it taste stale.
However, you don’t want it to melt or go off, so make sure the dish is stored somewhere cool and out of direct sunlight, especially in warmer weather. If you don’t plan to use your butter in the next few days, it’s best to keep it in the fridge.
The moisture from the fridge can impact this vegetable's quality, changing its texture and causing it to go off rapidly. A whole squash should be stored at room temperature on a shelf or countertop
Cake tastes much better when it's not cold from the fridge. To keep your cake fresh, you can secure it in an airtight container and leave it out on the side (away from direct sunlight) for three to seven days.