Basil, thyme, rosemary, and other herbs lose taste and dry up in the refrigerator. Place them on the counter, out of direct sunlight, in a small glass with the stems immersed in room-temperature water.
Oils are mostly kept at room temperature. Nut-based oils are the only ones that can be refrigerated.
Cooked chicken should not be refrigerated for longer than two to three days. Not only does it lose flavour, but keeping it at a low temperature ruins the texture and flavour.
Refrigerating honey crystallises it, making it difficult to scrape out of the jar. Place it on a cold, dark shelf.
Storing bread in the fridge causes it to dry up faster. It is better to keep it at room temperature in a sealed container.
Refrigeration ruins the taste of potatoes, so keep them in paper bags.
The moisture in the fridge softens and moulds onions. Store them in a cool, dark place and keep them separate from potatoes to prevent rotting.
Tomatoes lose flavour and become mushy when kept in the refrigerator. If you want to ripen them faster, store them in a paper bag.
Don’t bother your cereal as they are fine and happy outside of the fridge.
Store avocado, apples, bananas, citrus fruits, berries, peaches, apricots, and nectarines out of the fridge, if you want to protect their flavours and texture.