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11 Foods Your Freezer Will Completely Destroy

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  Published in Food and Wine on Thursday, October 9th 2025 at 9:17 GMT by CNET
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Freezer‑Friendly (or Not?): A Deep Dive into the 11 Foods Your Freezer Will Completely Destroy

When we think of the freezers in our kitchens, we often imagine a convenient pantry for storing anything from frozen peas to pizza crusts. But the truth is that not all foods fare well under those icy conditions. A recent CNET article, “11 Foods Your Freezer Will Completely Destroy,” lists the items that are best kept out of the freezer or at least treated with a little extra care. Below, we unpack that list, explain the science behind the damage, and offer practical tips for saving your groceries—and your money.

1. Raw Eggs

Why they break: Eggs are porous, and their shells allow moisture to escape. When frozen, the liquid inside expands into ice crystals, which break the shell and cause the yolk and white to separate. This makes them unusable for recipes that rely on a solid structure (e.g., soufflés or custards).

Pro tip: If you must freeze eggs, beat them lightly and place them in a sealed container. They can be frozen for up to 12 months, but the quality is best for scrambled eggs or baking, not for precise cooking.

2. Fresh Milk

Why it separates: Milk’s proteins (casein) coagulate when frozen, turning a smooth liquid into a lumpy, separated product. Once thawed, the texture is unacceptable for most uses.

Pro tip: Freeze milk only if you intend to use it for baking, smoothies, or cooking where texture isn’t critical. Store in an airtight container, leaving space for expansion, and use within 3–6 months.

3. Apples (and other delicate fruits)

Why they become mushy: Apples, grapes, berries, and cherries are high in water content. Ice crystals burst the cell walls, turning crisp fruit into a soggy mash.

Pro tip: If you still want to preserve fruit, blanch them or use the “freezer-safe” varieties such as frozen berries that have been pre‑blanched. For apples, consider freezing in thin slices with a sprinkle of lemon juice to inhibit browning.

4. Carrots and Other Root Vegetables

Why they lose crunch: Like fruit, root veggies contain a lot of water. Freezing destroys the structure of their fibrous tissue, resulting in a rubbery or watery texture after thawing.

Pro tip: Blanch carrots before freezing. Slice or shred them for easy use later in soups or stews. Keep them in a single layer to avoid clumping.

5. Fresh Fish

Why they become mushy and develop off-flavors: Fish’s delicate tissues and high-fat content are prone to oxidation when frozen, especially if not properly wrapped. Thawing can release a metallic taste.

Pro tip: Freeze fish in airtight, vacuum‑sealed bags. Use within 3–4 months for best flavor. For extra protection, submerge the fish in a shallow layer of ice water before sealing.

6. Cooked Rice and Pasta

Why they become gummy: The starches gelatinize when cooked, and subsequent freezing causes them to re‑gelate into a sticky mass. They lose the fluffy or al dente texture that many people love.

Pro tip: Portion rice or pasta into individual servings, drizzle a little oil to prevent sticking, and freeze flat on a tray before transferring to bags. Reheat in a microwave or on the stovetop with a splash of water to revive the original texture.

7. Onions

Why they develop an odd, mushy texture: Onions are made up of a network of cells that break down during freezing. Even if you slice them before freezing, the result is often a soft, flavor‑dull mass.

Pro tip: Use onions frozen in small portioned bags for soups or sauces where texture is less important. If you need crisp onion slices, keep them fresh in the fridge.

8. Raw Chicken (and other poultry)

Why they suffer: Raw poultry can lose juices and develop off‑odors when frozen. The meat’s surface can become dry, and thawed poultry may be less juicy.

Pro tip: Vacuum‑seal or wrap chicken tightly in freezer film. Use within 6–12 months. Always thaw in the refrigerator or under cold running water rather than at room temperature to minimize bacterial growth.

9. Cooked Eggs (e.g., scrambled, fried)

Why they turn rubbery: Eggs already contain a delicate balance of proteins. Freezing and thawing causes them to separate and lose their silky texture.

Pro tip: If you do want to freeze cooked eggs, keep them in a sealed container or freezer bag. They’ll work best in casseroles or omelettes where texture is less critical.

10. Baked Goods (Bread, Muffins, Cookies)

Why they lose flavor and texture: Even though they seem ideal for freezing, baked goods can develop freezer burn or become soggy once thawed, especially if wrapped loosely.

Pro tip: Freeze baked goods on parchment paper, then place in a freezer bag. Keep the bag flat. Thaw at room temperature, or pop them straight into a warm oven for a few minutes to restore crispness.

11. Salads and Dressings

Why they separate: Salad greens are almost 90% water, and dressings (especially mayonnaise‑based) can separate or become watery. Once thawed, the salad’s crispness is largely gone.

Pro tip: Store salads and dressings in the refrigerator rather than the freezer. If you must freeze, consider deconstructing: keep greens separate, freeze dressing in a small container, and add greens just before serving.

Understanding the Science Behind Freezer Damage

When water freezes, it expands by roughly 9%. This expansion forces its way through the cellular structure of foods, rupturing cell walls and disrupting the matrix that holds texture and flavor. While some foods can tolerate this rupture (e.g., cooked meats that are already gelatinized), others that rely on crispness or delicate protein structure fare poorly.

Additionally, freezer burn is caused by the sublimation of ice crystals and moisture loss, leading to dry, discolored, and off‑flavored food. This can happen even if a food is technically safe to eat. Thus, proper wrapping and minimizing exposure to air are vital.

Practical Tips for a Successful Freezer

1. Use Airtight Packaging – Vacuum sealers or freezer‑grade plastic bags reduce exposure to air, limiting oxidation and freezer burn.
2. Label Everything – Include the date and contents. Food in the freezer for longer than recommended is best thrown out.
3. Portion Control – Freeze in meal-sized portions to avoid repeatedly thawing large amounts.
4. Pre‑Freeze – For items that can clump, place them on a tray in a single layer before bagging.
5. Proper Thawing – Most foods are safest thawed in the refrigerator. For quick thawing, use the defrost function in the microwave or submerge sealed packages in cold water.
6. Don’t Overpack – Air circulation inside freezer bags helps maintain uniform temperature.

Conclusion

While the freezer is a fantastic tool for extending the shelf life of many foods, it’s not a one‑size‑fits‑all solution. The CNET article reminds us that some staples—raw eggs, fresh milk, apples, carrots, and a handful of others—don’t hold up well when frozen. By understanding the reasons behind freezer damage and employing simple preservation techniques, you can keep your groceries safe, tasty, and free from waste. Next time you reach for that bag of apples or a carton of milk, give your freezer a quick glance and decide whether it’s truly the best place to store them.