Not everything belongs in the fridge. Nutritionist Minmin Gao recently warned that common kitchen staples like honey, tomatoes, and even cooked rice can degrade, lose flavor, or even breed bacteria when stored in the refrigerator.

Gao highlighted seven foods that fare worse under cold temperatures:

• Honey: Crystallizes in the fridge, making it hard to use.

• Tomatoes & cucumbers: Prone to rot due to low-temperature damage.

• Citrus fruits (oranges, grapefruits): Fridge humidity speeds up spoilage.

• Garlic & onions: Damp environments encourage mold and bacteria.

• Ginger: Delicate skin rots quickly when chilled.

• Cooked rice: Left at room temperature, it becomes a “bacteria breeding ground” within hours.

Instead, Gao recommends storing these items in cool, dry spaces. Honey stays shelf-stable in a pantry, while garlic, onions, and ginger last longer in well-ventilated areas. For rice, eat within two hours of cooking or freeze leftovers immediately.

The advice comes as households often over-rely on refrigeration, unknowingly accelerating food waste. Similar warnings have emerged about improper storage of bread and herbs, which can lose texture or flavor when chilled.

Gao’s tips aim to simplify food safety—no fancy gadgets required. “Your fridge isn’t a magic box,” she says. “Sometimes, the countertop works better.”

Quick fix: Check your fridge today. If you spot these items, relocate them to extend freshness and avoid kitchen mishaps.