Store them at room temperature, preferably stem-side down, to maintain their taste and texture.
Refrigeration can cause them to become soft or moldy. Once cut, onions should be stored in the fridge, wrapped in plastic wrap or a sealed container.
Cold temperatures can cause the starch in potatoes to convert to sugar, resulting in a gritty texture and off-flavors when cooked.
Refrigeration can cause garlic to sprout prematurely and lose its flavor. Keep garlic bulbs intact until ready to use.
Storing bread in the refrigerator can cause it to dry out and become stale more quickly. Instead, store bread in a cool, dry place or freeze it for longer-term storage.
While ripe avocadoes can be stored in the refrigerator to slow down ripening, unripe avocadoes should be kept at room temperature to allow them to ripen properly.
Honey is naturally resistant to spoilage and should be stored at room temperature. Refrigeration can cause honey to crystallize and become thick and grainy.
Refrigeration can introduce moisture and unwanted odors, affecting the quality of the coffee.
Most commercial hot sauces contain vinegar or other preservatives that make them shelf-stable at room temperature.
Once cut, they can be refrigerated, but refrigerating whole melons before they're ripe can inhibit their flavor and texture development.