A US chef has flagged four common kitchen items that are best kept out of the freezer, warning that freezing can damage their texture and flavour even though it may seem like a convenient way to extend their shelf life. Chef Dennis Littley, a culinary educator and founder of Ask Chef Dennis, explained that freezing causes water inside food to form ice crystals, which alters its structure once thawed, and stressed that just because something can be frozen doesn't mean it should be.

Littley's list, drawn from a Food & Wine roundup, includes cheese, which can turn crumbly or grainy after thawing, especially softer varieties; cooked pasta, which can go soft and cause creamy sauces to separate, though baked pasta dishes freeze better; cured meats such as prosciutto and salami, which lose desirable texture important for dishes like charcuterie boards; and wine, which should never be frozen because the expanding liquid can damage the bottle or cork and harm its flavour. Instead, he recommends storing all four properly wrapped or sealed in the refrigerator and using them within a reasonable timeframe.