Dairy

Don't bin that block of cheese. Freezing changes the texture, but it’s still perfect for cooking. Here is how to use it without wasting a penny.

Tired of limp, soggy bread after defrosting? Most people make one mistake with their freezer bags. Here is how to restore that fresh-baked crunch every time.

Most people think you can just thaw yogurt for breakfast. You can't. Freezing destroys the texture—but here’s the one way to use it without wasting it.

Freezing cookie dough is handy for batch baking. Here is whether to freeze it raw or baked, and what each does to the texture.

Freezing pastry saves money, but puff, shortcrust and filo react differently. Here is what actually works, how to pack it, and when it’s not worth the effort.

Leftover cake often ends up in the bin, but most sponges freeze beautifully. Avoid the common mistake that ruins icing—here is the proper way to do it.

Freezing cream isn't one-size-fits-all. If you're hoping for stiff peaks after thawing, you need the right fat content. Here’s how to avoid a watery disaster.

Bought too much butter? You can freeze it, but the texture might change. Here is how to pack it and what to use it for.

Milk separates after freezing because fat globules clump together. Here's how to save it for cooking, baking, and tea without the grainy texture.

Egg contents expand when frozen, enough to crack shells and mix yolk with white. Every egg-freezing method begins with cracking. Here's how to freeze and use them after thawing.