Foods People Put In The Fridge That Shouldn't Ever Go There

Apples emit a natural gas, which can then make all of your other fruits ripen way too fast. It's best to leave apples on the counter, where their enzymes can go wild and really boost the flavor of the fruit.

American FDA guidelines urge citizens to keep their eggs in the fridge. However, this may be more of a cultural standard than a hygienic must. In the UK, eggs are often kept in the cupboard or on a shelf. Studies have shown there's no difference — so why waste the space?

When life gives you lemons, don't put them in the refrigerator. Unless you like your citrus fruits unripe and maximally sour, it's a better idea to shove them in the pantry and give them some time to finish ripening.

They're known for their eye-catching yellow peel and unique flavor, however, make sure to keep your bananas far from the fridge or else they risk losing vital nutrients and even turning brown. Gross.

For the sake of the rest of your food, don't leave uncovered brewed coffee in the fridge. For one, it'll make everything else stored there smell like a cappuccino. Another big concern is that hot coffee is capable of raising the temperature of your entire fridge.

Skip the fridge and use your green thumb instead! This herb kept in a cup of fresh water under sunlight will guarantee a longer shelf-life, and it may even sprout roots for a new plant. Never pay for pesto again!

Those brunch-worthy fruits don't ripen as fast when they're in the fridge. To make sure your guacamole has the best flavor and texture possible, remember to leave them out at room temperature a few days before preparation.

One of the most satisfying things about bell peppers is their signature crunch. Preserve this texture by keeping them out of low-temp environments like the fridge.

Pistachios, for instance, are capable of picking up the odors of other foods. So unless you want your healthy snack tasting like whatever leftovers are in your fridge, it's better to store them in a dry, airtight space.

Another beloved ingredient that doesn't require refrigeration, hot sauce has enough vinegar inside to prevent bacteria from growing, and the spicy flavor is even more potent when kept outside of the fridge.

It's pretty difficult to find a way to ruin Nutella, but one way to make it less enjoyable is by putting it in the fridge, where its creamy consistency will harden and its signature flavor will dissipate.

It may be tempting to shove your leftover loaf into the fridge. Yet, while it's true that refrigeration can increase the lifespan of your baguette, it also makes it tasteless and dry. A better idea is to invest in a breadbox.

This doesn't need to be stored in the fridge until three months after being opened. Households with children (or PB&J lovers) shouldn't have to worry about finishing this classic spread in time.

Leftover cake is arguably the best part of any celebration, but to keep your dessert as moist and flavorful as possible, skip the fridge and keep it instead in an airtight container. You won't regret it.

No one likes a wrinkly, mushy T on their BLT. To avoid this less-than-savory appearance and texture, keep your tomatoes in a dry area of your kitchen, which allows them to develop richer flavors than they would in the fridge.

Storing this natural preservative in the fridge can only cause problems. The sweetener runs the risk of crystallizing and becoming thick and grainy. Room temperature is ideal for this popular topping.

It's a great flavorful addition to any meal (provided you don't have a date afterward), but putting garlic in the fridge is a surefire way to ruin the taste of this classic ingredient. Sticking to the pantry is your best storage bet.

Unless you're planning on using them for a spa day, cucumbers are actually best kept on the counter and out of the fridge. Too much cooling can cause them to become waterlogged and lose flavor.

These shouldn't be kept in the fridge too long, or they could become soggy and damp — or even rot. Store them in a dark corner of the pantry, but keep them away from apples or they'll lose their sweetness and turn bitter.

A go-to staple in every chef's kitchen, olive oil should never be kept in the fridge because it hardens in cool temperatures. Instead, opt to store it in the pantry or cupboard where it stays room temperature and dry.

And just because you keep ingredients outside the fridge doesn't mean they will go bad more quickly. With many foods, their lifespan all depends on how you care for them. We've got the tips and tricks. With veggies, don't immediately wash off their excess dirt! The dampness makes them deteriorate faster in storage. Don't forget to clean them just prior to preparing them for eatin'.

If you're lucky enough to have cake to spare, keep it from drying out by covering the exposed areas with sliced bread held in place by a few toothpicks. The slices will get stale before the cake.

What's the point of eating celery without that satisfying crunch? Wrap celery and broccoli in aluminum foil and place it in the fridge to make that crunch stick around for weeks!

You bought more cheese than you can handle, but don't worry. If you store cheese in greaseproof paper it keeps it from sweating and molding.

Put onions in a stocking and tie a knot between each one. Storing them separately rather than in a bunch keeps them fresher longer! Pantyhose, you miracle product, you...

Keep your freshly baked bread soft and not hard as a baseball bat. Wrap the bread in a kitchen towel and place it in a paper bag. This keeps it from drying out but still lets the loaf breathe.

Only use half an avocado in your guac? Keep the other half from turning brown by brushing the meat with olive oil or lemon juice.

Nothing is worse than buying a gallon of milk and living in an expiration-date fueled frenzy. Freeze that milk, defrost it, and use it for up to three entire months!

A gnarled sprout coming off a potato could spoil any spud lover's appetite, so toss a few apples in with your potatoes for storage. That keeps 'em growth free! An apple a day keeps the potato growths away.

Using a 9:1 ratio of water and vinegar, soak and then drain your berries before letting them dry. Not only does it make berries last longer, but it kills off any nasty microorganisms lurking in them.

If you cut off the crown and place the pineapple on its head it will stay fresh longer. Your fingers will thank you: You never have to curse the sharp prickly end of a pineapple again!

Wilted lettuce makes for a sad salad. Keep it crispier by storing it wrapped in a paper towel or two to absorb excess moisture.

No need to cry over stale onions ever again. Keep your onions in a glass of water. This will not only keep them crispier, but you'll be able to employ your green thumb and grow new onions from the bulbs!

Wanna moonlight as a Chopped champion? Ration out your freshly picked herbs by placing them in an ice cube tray and adding a bit of olive oil. Now freeze the tray, and you'll have pre-prepared seasoning cubes for your skillet!

Sometimes it feels like bananas turn brown the moment they enter your house. So wrap the stems of your bananas in cling wrap to make them brown slower.

Using a dozen eggs before they expire can feel impossible. So get creative. Crack open those eggs and place them in an ice cube tray before sprinkling with sugar or salt to avoid graininess. Now just freeze 'em!

Beef may be what's for dinner, but you can have it tomorrow for lunch, too. Separate it into several sandwich bags, roll them flat, and freeze. The beef will last longer and thaw quicker.

Have you ever tried to bake but discovered your brown sugar turned into a bulletproof lump? Next time toss it in the freezer to keep it permanently soft!

If you want crisp, delicious, flat bacon the way you see it in restaurants, then set your oven to 350 degrees Fahrenheit, lay out your bacon on a tray, and let it crisp up for 20 minutes. Once you try this, there's no going back!

Dental floss isn't just for your teeth and gums anymore! Grab a long piece of floss—make sure it's flavorless—and pull it taut. Then lower it over your cake to slice it evenly. You'll never worry about making a mess with all that frosting again—and that's one less piece of cutlery you have to wash.

If you use this hot and tasty sauce regularly, stop recycling the bottles! Instead, use them to store your olive oil. The easy-pour lid makes getting the right amount of oil a total breeze.