Four foods you should never store in the freezer and where to keep them instead

The freezer can help food last longer, but some kitchen staples may be better off stored elsewhere.

Some foods can lose their texture, flavor or overall quality after being frozen and thawed, according to a recent list from food and cooking publication Food & Wine.

New Jersey-based Chef Dennis Littley, a culinary educator and founder of Ask Chef Dennis, told Fox News Digital that freezing can change a food’s texture because the water inside turns into ice crystals.

“The biggest thing I tell home cooks is that being able to freeze something doesn’t necessarily mean you should,” Littley said.

Here are four foods that may be better stored somewhere other than the freezer.

1. Cheese

While most cheeses can technically be frozen, Littley said doing so can leave them crumbly or grainy once thawed.

The change can be particularly noticeable with softer and creamier cheeses.

Instead, Littley recommends keeping cheese well wrapped in the refrigerator and buying only as much as you expect to use while it is still fresh.

2. Cooked pasta

Whether cooked pasta belongs in the freezer can depend on the dish.

“Pasta can soften as it freezes and thaws, and creamy sauces can separate,” Littley said.

For pasta dishes with creamy sauces, he recommends refrigerating leftovers and eating them within a few days rather than freezing them.

Heartier baked pasta dishes, however, can hold up better in the freezer, according to Littley.

3. Cured meats

Prosciutto, salami and other cured meats can generally be frozen, but Littley said the bigger concern is what happens to their texture and flavor afterward.

That can be especially noticeable when the meat is served on a sandwich, charcuterie board or as an appetizer, where texture can be an important part of the experience.

Littley recommends keeping cured meats wrapped in the refrigerator and using them within the recommended time after opening.

4. Wine

Wine is one item that Littley advises keeping out of the freezer.

“No go,” he said. “The liquid expands as it freezes, which can cause problems with the bottle or cork, and you’re not doing the wine’s flavor and aroma any favors.”

Instead, opened wine should be resealed and stored in the refrigerator, including red wine.

Red wine can then be brought back to the appropriate serving temperature before drinking, he said.

While the freezer may seem like an easy way to extend the life of many foods and drinks, Littley said proper storage can help preserve their texture, flavor and overall quality.

“Some dishes freeze beautifully, while others aren’t going to come back the way you want them to,” he said.