Don't freeze cooked pasta; texture becomes mushy. Freeze separately with sauce for taste & texture preservation.
Avoid freezing high water content produce like lettuce, cucumbers, watermelon, and potatoes; they become mushy when thawed.
Freezing fried food solidifies oil, ruining crispiness & altering taste. Soggy texture results from oil content changes.
Freezing meat extends shelf life. Defrost in fridge to prevent bacterial growth. Avoid refreezing for best flavor. Check for spoilage post-thaw.
Freezing eggs in shells risks cracking due to expansion. Instead, crack into airtight container, beat yolks and whites, or separate. Safe freezing method per American Egg Board.
Freezing dairy like milk, cheese, yogurt is fine, but unwhipped cream and cream-based sauces/soups shouldn't be frozen due to texture changes.
Hard cheeses freeze well unopened for 3 months. Soft cheeses like brie change texture in the freezer, better to buy small portions and use quickly.