Lauren Bennett

Yes, you can freeze mashed potatoes — and they reheat beautifully when you coat them with plenty of butter and cream before freezing. The trick is cooling them completely, storing them in airtight containers, and reheating them low and slow. Get this right, and frozen mashed potatoes taste just as creamy as the day you … Read more

Yes, you can absolutely freeze cooked rice, and it’s one of the smartest things you can do with a big batch. We freeze rice every week in our test kitchen, and it has saved us from countless takeaway orders on busy weeknights. The trick is speed. Cool rice within an hour of cooking, portion it … Read more

Yes, you can freeze cream cheese. But here’s the catch — the texture will change when you thaw it. Frozen cream cheese becomes grainy, crumbly, and loses its signature smooth spreadability. That doesn’t mean it’s ruined. It means you need to know how to freeze it properly, how to thaw it, and what to use … Read more

Yes, you can freeze milk. I have been freezing milk on and off for the better part of a decade, and it works every time when I follow a few simple rules. The short version: pour off about a cup to leave room for expansion, seal it in a freezer-safe container, label it with today’s … Read more

Can you freeze cooked pasta without it getting mushy? Yes — if you undercook it slightly, cool it fast, and store it in an airtight container. I’ve been freezing pasta for years, and the technique works every time when you follow a few simple rules. In this guide, I’ll walk you through exactly how to … Read more

Yes, you can freeze fresh herbs — and which method works best depends on the herb in your hand and the dish you cook most. We tested four methods across tender leaves like basil and mint, and woody stems like rosemary and thyme, and the short answer is that freezing is one of the best … Read more

If you have ever pulled a container of leftover chowder from the freezer only to find a greasy cap of fat floating over grainy, broken liquid, you already know why this question matters. Cream and dairy transform a humble pot of soup into something silky and comforting, but the freezer is their worst enemy. The … Read more

Yes, you can refreeze meat after it has thawed, but only if it was thawed safely in the refrigerator and never warmed above 40°F (4°C). According to the USDA, meat that has stayed at or below 40°F throughout the entire thawing process contains dormant, not multiplying, bacteria, so returning it to the freezer remains safe. … Read more

Yes, you can freeze eggs — and it’s one of the smartest ways to extend their shelf life up to a full year. Whether you bought too many, got a big haul from your backyard chickens, or just want to save money during price spikes, freezing eggs is a practical kitchen skill worth learning. If … Read more

Cooked chicken lasts 3 to 4 days in the fridge when stored at 40°F or below, according to the USDA Food Safety and Inspection Service. That’s the official answer, and it’s the one we’ll anchor this entire guide to. I know that rule can feel overly conservative. Plenty of home cooks on Reddit and cooking … Read more