Don’t Put Your Bread In The Fridge & Other Important Food Storage Tips

(photo: liz west)

(photo: liz west)

Julia Collin Davison is an executive food editor for the book division of America’s Test Kitchenand is an on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. And she was also kind enough to chat with Consumerist about some of the foods we think people might be storing incorrectly.

Today, we’ll focus on some of the more perishable (and debated-about) items in your kitchen: Dairy, eggs, and bread

Where to store: In the refrigerator, obviously, but more precisely…
Where exactly: In the back of the fridge– not in the door, even if your fridge has one of those egg-holder things. “Those holders are in a horrible location, because eggs need to be stored as cold as possible and that door is the warmest place,” notes Davison. “So take that thing out, it’s usually removable, and store them in the back of the fridge.”

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