Learn the secret to freezing quiche for maximum flavor -- whether prepping it ahead or saving leftovers, this method keeps it ...

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 — ...

Quick Take Blue-spotted salamanders in Ontario can actively move on ice at freezing temperatures. Of 21 salamanders observed ...

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

Freezing a woman's eggs should no longer be considered "experimental," according to the American Society of Reproductive Medicine, a move that signals the technique is now standard for infertility ...