Freezer

Thawing frozen fruit at room temperature is the fastest way to ruin your next bake. Here is how to defrost it properly so it stays firm for pies and crumbles.

Vacuum sealing prevents freezer burn, but it can't save a cake from being crushed. Here is how to decide if a sealer is worth the investment for your freezer.

Find a mystery bag at the bottom of your freezer? Stop wasting food. Here is the simple, low-cost system to label and organise your freezer so nothing goes to waste.

Fed up with dry, icy patches on your frozen food? You’re likely trapping air. Here’s the simple kit switch that actually prevents freezer burn for good.

Found freezer-burned food in your freezer? Here's how to trim it and use it in soups and stews, plus tips to stop it happening again.

Microwave defrosting leaves cold spots and mushy veg. Here's how to thaw curry and stew while keeping the texture intact, plus when to use the fridge instead.

Sogginess happens when warm, humid air hits a cold surface. Here's how to thaw cakes in the fridge to maintain texture and avoid condensation.

Get the air out before food freezes. Thawing only shows the damage. How to pack, how to thaw, and what freezer burn still is.