You might assume that putting ingredients in the fridge will always prolong their shelf life, but that’s not the case. While there are items you definitely shouldn’t keep in the pantry, others are actually better stored at room temperature — and can degrade in flavor or texture when chilled (looking at you, peak-season tomatoes).
To get the facts straight, we asked chefs across the country to weigh in on the items they always keep out of the fridge. From staple produce to surprising condiments, here’s what they said.
Avocados
Need to ripen avocados fast for toast or guacamole? Keep them out of the fridge, which can degrade their flavor and even cause premature spoilage.
“I never put avocados in the fridge until they’re perfectly ripe — they won’t ripen properly,” says Lance Knowling, executive chef of Northridge Restaurant at The Woolverton Inn in Stockton, New Jersey. They might get soft in the fridge, but don’t mistake that for ripe — “It can trick you into thinking they’re ready, but they’ll usually end up tasteless or even bad.”
Bananas
Refrigerate this kitchen mainstay and you’ll end up with mushy fruit that doesn’t taste like much of anything. “I avoid putting bananas in the refrigerator as cold temperatures slow ripening but also cause the skin to blacken, and can change the fruit’s texture to mushy,” says Oliver Lange, corporate executive chef at Next Door in New York City. Instead, he suggests storing them on the countertop, away from other ethylene-producing fruits like avocados or apples.
Have overripe bananas lying around? Use them in banana bread or a smoothie.
Basil
This tender herb quickly discolors and turns slimy when chilled. “We never store our farm basil in the fridge. It starts to die and decay within hours, especially if harvested,” says Ollie Honderd, executive chef at Madeira Park in Atlanta. If you put room-temperature produce straight into a container in the fridge, the temperature change can cause condensation to form, leading to spoilage, he explains.
Purchase basil with the stems intact and store at room temperature in a glass or jar of water, covered with a plastic bag.
Bread
A soft, tender loaf of bread quickly turns dry and hard in the fridge. Store it in an airtight bag at room temperature or freeze it to keep its texture intact. “I would recommend wrapping or packing it well and freezing it if you’re not going to eat it right away, then heat it in the oven,” says 2023 F&W Best New Chef Eunji Lee, pastry chef and founder of Lysée in New York City. “When you consume [it], it will bring a better taste and texture than when it’s been refrigerated.”
Butter
There’s a time and place for cold butter (flaky pie crust, anyone?). But for daily use, a creamy, ready-to-spread consistency can’t be beat. A functional (and beautiful) butter dish comes in handy here. “I like the readiness of room temperature butter to smear on toast in the morning,” says Alex Tubero, chef and co-owner of Opto in New York City. “My wife says the search for a good butter container is never-ending. We like the handle on top, wide enough to hold a good amount of butter, and a good rim.”
Coffee beans
Especially if you’re shelling out the bucks for specialty coffee beans, don’t make the mistake of refrigerating them. “Refrigeration adds moisture that dulls [the beans’] flavor,” says Matt Abdoo, executive chef and co-founder of Pig Beach BBQ with locations in New York, Boston, and Florida. Store them in an opaque, airtight container instead, or freeze them to help preserve their freshness for longer.
Honey
“[Honey] is a natural preservative, so it is best to maintain in its pure, liquid state,” says David Guas, chef-owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia, and Neutral Ground Bar + Kitchen in McLean, Virginia. “Putting it in a cooler temperature accelerates the process of crystallization and hardens the honey — it intensifies the sweetness and the texture becomes grainy. I like to say, ‘Do not mess with Mother Nature on this one.’”
Keep the pantry staple in, well, the pantry to ensure a smooth, runny stream every time you add some to your morning tea.
Hot sauce
“Hot sauce is probably the most over-refrigerated item,” says Abdoo. “Most varieties are vinegar-based, perfectly safe at room temperature, and often taste better that way.” Keep in mind that while the acidity in vinegar-based hot sauces renders the condiment safe, the color may change over time. And hot sauces containing fruit or vegetables should always be refrigerated.
Gochugaru
The fiery color and nuanced heat of this Korean pantry essential diminishes when tucked into the fridge.
“Gochugaru [Korean chile powder] is all about its color, aroma, and bright, fruity heat — three things the fridge slowly dulls,” says Eric Choi, chef and co-owner of C as in Charlie in New York City. “The cold can cause condensation inside the container, which clumps the powder and mutes its flavor. I store it in an airtight jar in a cool, dark pantry.”
If you have a surplus of the chile powder on hand, take Choi’s cue and freeze some of your stash for later.
Ketchup
This one might surprise you. “I don’t like storing ketchup in the refrigerator because the flavor becomes muted when refrigerated,” says Tony Reed, executive director of culinary at Spiceology, who stores the condiment in his dry storage cupboard. “Most ketchups are high in vinegar, sugar, and salt, so bacteria and mold growth are unlikely at room temperature.” However, if it takes you longer than a month to use up, consider storing it in the fridge to retain its quality.
Olive oil
“Olive oil solidifies and becomes cloudy [when stored in the fridge],” says Abdoo — something you already know if you’ve ever stored homemade dressing or an oil-topped pesto in the fridge. To prevent solidification and oxidation, Abdoo says to keep your olive oil at room temperature, away from heat or light, ideally in an opaque container.
Onions
Stored in the fridge, the all-star allium can easily turn mushy and even moldy. “Whole onions should not be refrigerated because the chilly temperatures can cause them to become soft and spoil faster,” says Jenn Crovato, chef-owner of 1310 Kitchen & Bar in Washington, D.C., and author of Olive Oil, Sea Salt & Pepper. “Onions are best stored in a dark and dry place like a pantry or a dedicated drawer. However, cut onions can be stored in the refrigerator in an airtight container — this will actually help slow down bacteria growth.”
Make sure to keep them separate from potatoes (which are prone to sprouting when exposed to ethylene-releasing onions).
Potatoes
Keep your spuds out of the fridge to preserve their earthy flavor and prevent an unappetizingly gritty texture after cooking. “Storing potatoes in the refrigerator converts their starches into sugar, giving them an unnaturally sweet taste and causing them to brown too quickly when cooked,” says Lange. Instead, he suggests storing them in a cool, dark place, in a paper bag or ventilated basket, away from onions.
Soy sauce
“Soy sauce is naturally preserved due to the high salt content,” says David Benstock, executive chef-owner of IL Ritorno in St. Petersburg, Florida. As with the other condiments on this list, chill an opened bottle of soy sauce if you don’t often use it.
Stone fruit
Peaches, plums, and other stone fruits are best ripened at room temperature for peak flavor and juiciness. “Cold temperatures stop stone fruits from ripening and can leave them bland,” explains Abdoo, who recommends storing them in a single layer at room temperature. To speed up ripening, store them in a paper bag without any other fruit.
Toasted sesame oil
“Toasted sesame oil is liquid gold in Korean cooking, and its nutty fragrance is what makes it so special. The fridge can flatten that aroma and turn the oil cloudy, which isn’t harmful but feels uninviting,” says Choi. “I keep mine in a shaded cabinet and aim to finish it within a few months, so every drizzle tastes as fresh as the day I opened it.” Always sniff sesame oil for signs of rancidity before using.
Tomatoes
More than half the experts we consulted pointed to the juicy summer fruit as a food to never refrigerate. Doing so mutes a tomato’s vibrant flavor and results in a mealy texture. For best results, leave tomatoes on the counter to reach their peak potential.
“I never store tomatoes — or any other ripening fruit — in the fridge,” says Ben Triola, executive chef at The Chloe in New Orleans. “Refrigeration often causes soft-bodied fruits and vegetables to become mealy and lose their fresh quality [and] also slows the ripening process. At home, I keep them in a single layer in a large bowl or tray, sorting through them every day to use the ripest first. I’ve found that when a beautiful tomato is sitting on your counter, you’re far more likely to use it than if it’s buried in the fridge.”
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