Freeze! Don’t just stow it all away: Swetha Sivakumar, on refrigeration

There’s a science to stacking produce in the fridge. Which items should go in ripe, which ones raw? Which can breathe only in the crisper? Find out.

Keeping food cold is a great way to make it last longer. Low temperatures slow chemical reactions and the growth of microbes that spoil food.

Lowering the temperature by just 10 degrees Celsius can almost double how long vegetables stay fresh. Which is why, where my mother shopped for produce every two or three days in our fridge-less 1980s, I tend to do one run for the week. But there is a rider: refrigeration works best if one doesn’t just