We're all guilty of throwing some vegetables into the freezer and confidently believing they will be able to endure for years ...

In his new column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. First up: why smaller is better in the freezer. By J. Kenji López-Alt Welcome to my new column, Ask Kenji.

Freezing helps save money and reduce food waste, but some high-water foods turn mushy and lose texture after thawing. Dairy products like yogurt and soft cheeses, as well as raw eggs in shells, don’t ...

Ice cream seems like a simple concept. Take some dairy, add some sugar and flavors and freeze. But to get a perfectly creamy, smoothly textured frozen treat, we need more than just a low temperature — ...