Our Best Storing & Freezing Tips

It'll still be super delicious.

Making your Thanksgiving pies ahead of time can be a lifesaver when it’s crunch time in the moments leading up to the holiday dinner, but there’s a right and a wrong way to do it. Whether you’re making an apple pie or pumpkin pie, there’s a few things you can do to ensure they’re as delicious as possible on Thanksgiving day. Here’s exactly what you need to know to prep and store your holidays pie in advance.

Here are three easy ways.

A little work now will go a long way later.

It can make a big difference.

It saves me so much time and money!

They'll last for months.

Save yourself some stress and make it ahead of time.

Don't be forced to ditch slimy watermelon.

Q: As a person who lives alone, with my only regular dinner guests being those at my dinner parties, I’m curious about the most economical way to eat an avocado. I never really want to eat a whole one by itself in one day, but all of the “tried and true” methods of preserving it have failed for me, except freezing it as a puree immediately after I’ve blended it.Is there a great way to preserve half an avocado, or even slices of avocado, for a day or so?

The answer is not what you'd expect.

My kitchen would be incomplete without them.

It’s so easy.

No more smooshed frosting!

It really makes a huge difference.

Banish slimy mushrooms from your life forever.

Plus how to store them properly.

Fresh corn doesn't have to just be for summertime.

You don't even need a canner.

You need to be a little gentle.

We want to keep you grill-ready at a moment’s notice.

Full onboard with this method.

No floppy veg here.

Plus how to use it once its thawed.

Plus what to do with it.

Plus how to store them properly.

Don't serve your guests brown guacamole! This is all the info you need to make sure of it.

Without entering the dreaded “danger zone.”

Your morning toast will thank you.

Sprouts for days.

Cookies on demand.

No stale cookies here.

There's no need to toss them.

No more sad, slimy mushrooms.

Say bye to sad-looking (and tasting!) herbs.

You can do it safely, even when you're pressed for time.

Give yourself extra time.

This is the key to keeping your baking staple fresh.

It all started with an aha moment.

Turns out there's no rush to use your apple picking bounty.

Don't panic, you have options.

Don't discard that liquid gold.

This is ingenious!

It depends on a few factors.

Give those herbs a new life.

Give your basil a fighting chance.

It’s so smart!

First, let us be clear: There’s nothing wrong with a brown avocado. Avocados that are browned in spots are simply oxidized; the oxygen in the air causes the enzyme in the homemade guacamole to turn from green to brown. It’s still safe to eat, but let’s be honest — it’s not the most pleasant to look at. Who wants to eat brown guacamole, right? And yet, sometimes when you cut open an avocado, you don’t plan on using the entire thing.

Preserve green beans at their peak of freshness for up to three months!

Don't let summer peaches go to waste.

Say goodbye to squishy raspberries!

Have you seen this before?!

Thank you, TikTok!

You’ll flip over this method.

Sad, wilty produce? I don’t know her.

Step one: Remove it from the plastic container.

So you can enjoy it anytime of year.

The winner tastes like it's fresh from the store.

They were “pristine” for over two weeks!