10 Storage-Tricky Foods Explained

Store: In the Freezer

Why? The high levels of natural oils in nuts can turn rancid. Cold temperatures slow down the process and the darkness of the freezer protects nuts from light exposure, which also causes nuts to go stale.

Store: In the pantry if used often — otherwise, in the freezer

Why? The healthy oils found in whole grains are impacted by heat, light and moisture. If grains are in heavy rotation, they'll keep in an airtight container for three to six months; if they smell musty, they need to be tossed. Whole grains and whole-grain flours will keep in a freezer for up to a year. Keep flours in a pantry for no more than one to three months; store them in the freezer for up to six months.

Store: In the pantry

Why? Potatoes may seemingly keep for longer in a refrigerator, but don't be fooled: Cold temperatures will convert the starch in potatoes into sugar, causing an unpleasant change in taste.

Store: On a countertop, away from heat, moisture and light

Why? The cellular structure of this fruit collapses in the cold, resulting in a mealy tomato. They'll continue to ripen at room temperature and will keep for about three days once ripe.