Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Chefs Chevron Right
  3. Chefs Reveal the 14 Unexpected Items That Taste Better Refrigerated

Chefs Reveal the 14 Unexpected Items That Taste Better Refrigerated

By Clarissa Buch
Updated October 02, 2019
Skip gallery slides
Save FB Tweet
Credit: Fudio/Getty Images
You probably don’t have potato chips or chocolate chip cookies in your fridge at home, but these chefs do. Here’s why.
Start Slideshow

1 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Potato chips

Credit: Tina Burdiashvili / EyeEm/Getty Images

“Because we live in a particularly warm and humid climate, our refrigerators are one of the few places that remain consistently cool and dry, making them a perfect spot to store your potato chips, a food that’s very prone to getting stale. When refrigerated, potato chips stay crisp and don’t get soggy since they have little exposure to everyday moisture. To take it to the next level, you could even freeze potato chips if you wanted too, since most of the moisture is taken out of the potatoes during the dehydration process so there’s little to not water left to freeze them over in those low temperatures.” – Vijayudu Veena, executive chef of Jaya at The Setai, Miami Beach

1 of 14

Advertisement
Advertisement

2 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Peanut butter

Credit: Yulia_Kotina/Getty Images

“I keep Jif Crunchy Peanut Butter in the door of my fridge at all times. A giant spoon of peanut butter is my midnight snack and guilty pleasure. It keeps it cold enough to be like a healthier version of ice cream.” – Jeffrey Compton, chef de cuisine of Acre

2 of 14

3 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chocolate chip cookies

Credit: Robert Lowdon/Getty Images

“The cookies always seem to taste better, and the chocolate chunks melt slower in your mouth. I put them up near the top, so the fan keeps them cooler." – Glenn Rolnick, director of culinary operations of Alicart Restaurant Group (Carmine's and Virgil's)

3 of 14

Advertisement

4 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Haribo gummy bears

Credit: deepblue4you/Getty Images

“They tend to be a little harder and less chewy that way. In my home, we put ours in the draw as we buy them by the five-pound bag since my wife is obsessed.” – Michael Schulson, founder and CEO of Schulson Collective

4 of 14

5 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Canned sardines and anchovies

Credit: Nedim_B/Getty Images

"I love having a can of marinated sardines or anchovies in the fridge at all times. At home, I always hide it in my cold cut drawer behind the cheese. It's a nice surprise when I forget about them in there. Since they’re canned, they don't need to be refrigerated but I like them cold." – James Kelly, executive chef of Lupa Osteria Romana

5 of 14

6 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Girl scout cookies

Credit: MSPhotographic/Getty Images

“Specifically, Thin Mints, Tagalongs, and Samoas. Chilling Thin Mints make them extra crunchy and enhances the mint flavor. Same with the Tagalongs… the peanut butter has a firm but tasty texture and the cookies become crispier. A cold Samoa tastes more coconutty and the caramel has a firmer and more pleasing mouthfeel. Always put them on the bottom drawer, which is the coldest.” – Judy Joo, chef, restaurateur, and television personality

6 of 14

Advertisement
Advertisement
Advertisement

7 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Lasagna

Credit: Annabelle Breakey/Getty Images

“Next time you have lasagna leftovers, try it cold straight out of the fridge. I would store it well wrapped on a lower shelf away from the fan that lets the cold air into the fridge. The reason it tastes great cold is because of the texture change as well as the fact that by sitting overnight it has allowed everything to meld together, creating a uniform taste throughout.” – Jason Bergeron, chef of Chroma Modern Bar + Kitchen, Canvas Restaurant & Market, and Park Pizza & Brewing Company

7 of 14

8 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

White rice

Credit: 4kodiak/Getty Images

“White rice tastes better coming out of the fridge and should always be stored in the back-right corner.” – Harold Villarosa, executive chef of The Stand

8 of 14

9 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Young red wines

Credit: Marilyn Nieves/Getty Images

“I love drinking chilled red wines, especially here in New Orleans where it stays pretty warm. This is perfect for young fruity red wines, think Beaujolais, Gamay, and Nero d'Avola. This trick can take inexpensive but nice quality red wines to another whole (refreshing) dimension. Stay away from cabs and most pinots, anything with a lot of tannins and/or that sees some oak is best for another occasion. Surprisingly, the wines that are typically going to work best are the cheaper ones, because oak is expensive. In the summer, when I am in a red wine mood, I reach for a chilled Sicilian red and an olive-y pasta salad right out of the fridge (or anything off the grill). It's a porch party!” – Evan Ingram, co-executive chef of Effervescence

9 of 14

Advertisement
Advertisement
Advertisement

10 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Mac & cheese

Credit: Diane Labombarbe/Getty Images

“Cold mac & cheese is almost dessert-like – it puts a smile across my face as the fork cuts through the congealed pasta and cheesy sauce. This is my go-to comfort food memory: standing over the kitchen sink, silently, in the middle of the night, inhaling this creamy treat, feeling not even a twinge of guilt.” – Rusty Bowers, owner of Pine Street Market and Chop Shop

10 of 14

11 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Dry grains

Credit: Andrei Dragomir/Getty Images

“I don't know about tasting better, but I always keep my flours and grains in the fridge, especially seldom used ones so I don't find any unpleasant growing critters or weevils in them.” – Helene Henderson, chef-owner of Malibu Farm

11 of 14

12 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Snickers

Credit: erdinhasdemir/Getty Images

“I was hoping to not have to come clean with this, but, if I don't have a sleeve of Thin Mints available, then I always keep a bag of Mini Snickers in the freezer. You don't have to commit to a full-size candy bar if it’s just a tiny little nubbin, right? That's what I tell myself, anyway.” – David Bancroft, executive chef of Acre and Bow & Arrow

12 of 14

Advertisement
Advertisement
Advertisement

13 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Mangoes

Credit: Jessica Shaver Photography/Getty Images

“Growing up in Puerto Rico, I have always leaned towards getting things cold. I like to put ice in orange juice and chocolate milk. My entire family loved chilling mangoes in the fridge that my grandmother grew in her backyard. The texture and flavor definitely change, but in a positive way. Mangoes, similar to okra, tend to have mucilage or “slime” when they fall from the tree. Placing them in the fridge prevents some of that mucilage from forming, and, if they are ripe enough, the result is similar to mango sorbet as you gnaw on the seed.” – Shamil Velazquez, chef of Delaney Oyster House

13 of 14

14 of 14

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pizza

Credit: Fudio/Getty Images

“Hands down the item for me that is magically somehow better out of the fridge than when it’s fresh and hot is pizza. There is something so satisfying about the chew of the cold cheese and the bite of chilled tomato sauce. Some medical professionals agree that it can in fact have healing qualities in regard to the effects of hangovers or even when having a “bad day.” Okay, that might just be my own opinion… but I enjoy it so much that I once served a chilled salad preparation at the restaurant inspired by cold pizza.” – Joey Ward, chef-owner of Southern Belle Georgia Boy

14 of 14

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Clarissa Buch

Share the Gallery

Pinterest Facebook
Trending Videos
Advertisement
Skip slide summaries

Everything in This Slideshow

Advertisement

View All

1 of 14 Potato chips
2 of 14 Peanut butter
3 of 14 Chocolate chip cookies
4 of 14 Haribo gummy bears
5 of 14 Canned sardines and anchovies
6 of 14 Girl scout cookies
7 of 14 Lasagna
8 of 14 White rice
9 of 14 Young red wines
10 of 14 Mac & cheese
11 of 14 Dry grains
12 of 14 Snickers
13 of 14 Mangoes
14 of 14 Pizza

Share options

Pinterest Mail Email iphone Send Text Message Print

Login

Food & Wine

Magazines & More

Learn More

  • Subscribe this link opens in a new tab
  • Books from Food & Wine
  • Contact Us
  • Media Kit
  • Content Licensing

Connect

Follow Us
Subscribe to Our Newsletter
Other Meredith Sites

Other Meredith Sites

  • 4 Your Health this link opens in a new tab
  • Allrecipes this link opens in a new tab
  • All People Quilt this link opens in a new tab
  • Better Homes & Gardens this link opens in a new tab
  • Bizrate Insights this link opens in a new tab
  • Bizrate Surveys this link opens in a new tab
  • Cooking Light this link opens in a new tab
  • Daily Paws this link opens in a new tab
  • EatingWell this link opens in a new tab
  • Eat This, Not That this link opens in a new tab
  • Entertainment Weekly this link opens in a new tab
  • Health this link opens in a new tab
  • Hello Giggles this link opens in a new tab
  • Instyle this link opens in a new tab
  • Martha Stewart this link opens in a new tab
  • Midwest Living this link opens in a new tab
  • More this link opens in a new tab
  • MyRecipes this link opens in a new tab
  • MyWedding this link opens in a new tab
  • My Food and Family this link opens in a new tab
  • MyLife this link opens in a new tab
  • Parenting this link opens in a new tab
  • Parents this link opens in a new tab
  • People this link opens in a new tab
  • People en EspaƱol this link opens in a new tab
  • Rachael Ray Magazine this link opens in a new tab
  • Real Simple this link opens in a new tab
  • Ser Padres this link opens in a new tab
  • Shape this link opens in a new tab
  • Siempre Mujer this link opens in a new tab
  • Southern Living this link opens in a new tab
  • SwearBy this link opens in a new tab
  • Travel & Leisure this link opens in a new tab
Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2021 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
© Copyright . All rights reserved. Printed from https://www.foodandwine.com

View image

Chefs Reveal the 14 Unexpected Items That Taste Better Refrigerated
this link is to an external site that may or may not meet accessibility guidelines.