Some foods are fine hanging around the kitchen, but others really do need a proper chill to stay fresh, safe, and actually tasty.
Keeping certain foods in the fridge can make a big difference in how long they last and how good they taste. While there’s a lot of disagreement about some of these—old habits and preferences die hard, after all—you’ll be much better off making sure they stay cool. Here’s a rundown of the foods you should absolutely be giving fridge space to, no questions asked.
1. Eggs
Eggs are a fridge essential in the UK and plenty of other places where they’re not treated to heavy-duty shelf-stable processes. Keeping eggs cold extends their shelf life and helps protect them against bacteria like salmonella. It’s an easy win for food safety and means fewer emergency trips to the shop when you suddenly fancy baking.
To get the best out of them, store your eggs in the main body of the fridge rather than the door. The door temperature fluctuates every time it’s opened, which can compromise freshness faster. A nice steady chill keeps your eggs at their best — ready for fry-ups, cakes, or those midnight scrambled egg cravings.
2. Fresh herbs
Fresh herbs seem delicate because, well, they are. Basil, coriander, parsley, dill — all of them wilt heartbreakingly fast when left out. The fridge slows down that sad process, helping herbs keep their colour, snap, and beautiful aroma much longer, which means you actually get to use them before they turn into a soggy mess.
For best results, wrap herbs in a damp paper towel and pop them into a container or loosely cover them with a bag. You’ll notice an immediate difference. Herbs kept chilled this way stay vibrant for days longer, meaning you won’t have to resort to sad dried substitutes when you’re halfway through cooking something nice.
3. Opened jars of sauces
It’s tempting to think that ketchup or barbecue sauce can just sit happily in the cupboard after opening, but unless the label says otherwise, the fridge is where they belong. Once air gets in, bacteria and spoilage have a far easier time taking hold, and warm kitchens can speed that up without you even realising it.
Sticking opened jars in the fridge locks in freshness and keeps their flavour sharp. It also massively reduces the risk of foodborne illnesses creeping in. No one wants to dip a chip into some off-tasting condiment because they thought the cupboard would do — fridge it and forget about weird surprises.
4. Fresh berries
Strawberries, blueberries, raspberries — they’re pure magic, but also extremely delicate. Left on the counter for more than a day or two, they start to go soft, leak juice, and grow that tell-tale white fuzz that signals game over. The fridge gives berries their best shot at surviving the week.
That said, don’t wash them before you store them. Moisture speeds up mould, even in the fridge. Keep them dry, loosely covered, and ideally spread out if possible to prevent crushing. When you do finally dig in, your berries will still be plump, juicy, and totally Instagram-worthy.
5. Dairy products
It probably goes without saying, but dairy absolutely has to live in the fridge. Milk, cream, cheese, yoghurt — they all turn rancid ridiculously fast if left out. Even that fancy artisanal butter will start developing funky flavours if it’s kept too warm for too long. And don’t even think about leaving out hard cheeses, no matter how much you swore you saw them doing it when you were in Paris five years ago.
It’s worth noting that the back of the fridge tends to be coldest, so putting dairy items there helps them stay fresher longer. Avoid the fridge door for milk if you can — those temperature swings do no favours for freshness. Plus, nobody enjoys that moment of discovering sour milk just after making a cuppa.
6. Leafy greens
Leafy greens like spinach, kale, rocket, and romaine are some of the biggest fridge heroes when it comes to keeping meals light and nutritious. But without a cold environment, they wilt into an unappealing heap faster than you can say “sad salad.” Fridges keep their crunch and vitamins intact for far longer.
To keep greens fresher, store them in a breathable bag or a container lined with a dry paper towel to absorb excess moisture. A little extra care means your lunchtime salad will feel fresh and vibrant, not like a limp afterthought you eat just to say you did.
7. Cooked leftovers
Cooked meals that you plan to eat later need chilling, not only for freshness but for basic food safety. Bacteria love warm, room-temperature dishes, even if they still smell fine. Getting your leftovers into the fridge within two hours of cooking can make all the difference in keeping them safe.
Make sure they’re cooled to room temperature before refrigerating (to avoid raising the overall fridge temperature), then cover them properly. A good leftovers strategy means you always have an easy meal waiting without the gamble of whether it’ll give you a dodgy stomach.
8. Deli meats
Things like ham, turkey slices, chorizo, and salami might seem sturdy enough, but they’re surprisingly vulnerable once opened. Chilling them properly keeps bacteria at bay and preserves their flavour and texture much better.
Store deli meats in an airtight container once opened, and try to eat them within three to five days for best taste and safety. It’s worth the tiny bit of effort — no one wants to bite into a sandwich and realise the ham has gone suspiciously slimy.
9. Natural nut butters
Natural peanut, almond, or cashew butter (the kind without added preservatives) is brilliant for you, but it does need fridge time after opening. Natural oils can go rancid fairly quickly when left in warm, humid kitchens.
Yes, refrigeration will make nut butters a little firmer, but a gentle stir before spreading solves that easily. You’ll keep that fresh, nutty flavour intact without running the risk of the weird off taste that creeps in if it’s left too long on a shelf.
10. Fresh yeast
If you’re baking with fresh yeast, it’s vital to store it properly. Fresh yeast is alive and sensitive to temperature — too warm, and it starts dying off, too cold and it becomes inactive. The fridge is the sweet spot to keep it healthy and strong until baking day arrives.
Wrap it tightly to prevent drying out and use it as soon as possible. A fridge-kept cube of yeast could be the quiet hero behind your next light, airy loaf, and a good excuse to finally tackle that homemade pizza base you’ve been meaning to try.
