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Freeze, thaw and reheat

How to freeze food so it tastes good later, the safe ways to thaw it, how to reheat leftovers, and 136 recipes of ours that freeze well.

Freezing

  • Food kept frozen at 0°F stays safe indefinitely. Freezer times are about quality: past them, food dries out and loses flavor. (source)
  • Leftovers are at their best if eaten within 3 to 4 months of freezing. (source)
  • Wrap airtight or use freezer bags with the air pressed out. Freezer burn makes dry, pale patches; it hurts texture, not safety. (source)
  • Cool food first, freeze in meal-size portions, and label each one with what it is and the date. (source)

Thawing

  • Thaw in the refrigerator (plan ahead: most things take a day), in cold water changed every 30 minutes, or in the microwave. Never thaw on the counter. (source)
  • Cook food thawed in cold water or in the microwave right away. (source)
  • Food thawed in the fridge can go back in the freezer without cooking, though it may lose some quality. (source)
  • You can reheat or cook from frozen; it takes about half again as long. (source)

Reheating

  • Reheat leftovers until they reach 165°F in the center. An instant-read thermometer is the only sure check. (source)
  • Bring soups, sauces and gravy back to a rolling boil. For cream soups and sauces that split at a boil, our recipes say to heat them gently instead: keep stirring until they reach 165°F. (source)
  • In the microwave, cover the dish, stir or turn it partway, let it stand a minute, then check the temperature in a few spots. (source)
  • Don't reheat leftovers in a slow cooker: it warms them too slowly. Reheat on the stove, in the oven or in the microwave, then the slow cooker can keep them hot. (source)

Recipes that freeze well

From each recipe's storage and make-ahead notes: cooked leftovers, and dough or dishes you freeze before baking.

Cooking for the freezer? The freezer meals collection has each meal's “double it and freeze half” note, its reheating line and freezer labels to print.

Breakfast & Brunch 24 recipes
Lunch 1 recipe
Dinner 60 recipes
Appetizers & Snacks 3 recipes
Side Dishes 17 recipes
Desserts 31 recipes

Better fresh than frozen

Their notes say to eat them right away, or that they don't freeze well. Make just what you need.

Sources

Our storage notes are general kitchen guidance in line with USDA advice, not a guarantee: they assume food was handled safely, cooled promptly and kept at 40°F or colder. When in doubt, throw it out.