Fresh Food Hacks That Actually Work
January 2026 | eat + drink
by Maloree Murphy
It’s the season of fresh starts, so let’s talk about keeping your food fresh too because nothing kills “new year, new me” energy faster than discovering your spinach has liquefied again.
Turns out, a few small tricks can make your groceries last longer, taste better, and save you from throwing away money every week.
ADD A PAPER TOWEL TO YOUR GREENS
Spring mix breaks down fast because moisture collects inside the container. A paper towel absorbs it and keeps the leaves crisp. Replace it as needed.
GIVE BERRIES A QUICK VINEGAR RINSE
Most people are familiar with this one, but they don’t know the reason. A bath of one part vinegar to three parts water kills bacteria that make berries spoil. Rinse and dry well before storing. They stay fresh noticeably longer.
THE POTATO & ONION NEED TO BREAK UP
Keep potatoes and onions apart. Together, they produce gases that make each other spoil faster.
COFFEE BEANS STAY FRESH OUT OF THE FREEZER
Freezers introduce moisture every time you open the bag. Moisture destroys flavor. Keep beans in an airtight, opaque container at room temp, away from heat. Your morning cup will taste better instantly.
FLOUR DOES IN FACT HAVE A SHELF LIFE
All-purpose flour is fine in the pantry, but anything with whole grains or nuts (such as whole-wheat or almond flour) should be stored in the fridge or freezer. The oils go rancid quickly at room temp, which is why your holiday cookies sometimes taste “off.”
KEEP CHEESE FRESH WITH A SUGAR CUBE
Hard cheeses like Parmesan and Romano last longer if you store them with a sugar cube in the container. The cube absorbs excess moisture and slows mold.
A MARSHMALLOW CAN SAVE YOUR BROWN SUGAR
Drop a marshmallow in the container to keep it soft. It won’t mold like the bread-slice trick.
FREEZE TOMATO PASTE IN SCOOPS
If you're like me, you only use one to two tablespoons of tomato paste for most recipes. Freeze the rest in little blobs on parchment, then store in a bag.
HONEY NEVER EXPIRES
If it crystallizes, place the whole jar in warm water until smooth. Don’t microwave it. That ruins flavor and heats unevenly. Warm water works every time.
HERBS DESERVE THE FLORAL TREATMENT
Trim the stems, set them in a glass of water, and pop them in the fridge with a loose cover. They last days longer.
One exception: basil. It hates the cold. Keep it on the counter.
PORTION BEFORE FREEZING
Divide chicken breasts, ground beef, or steaks into meal-sized bags so you only thaw what you need. This avoids constant thaw-refreeze cycles that ruin texture.
PAT MEAT DRY BEFORE STORING OR FREEZING
Moisture encourages bacterial growth and increases the likelihood of freezer burn. Pat it dry with a paper towel before storing.
Keeping food fresh isn’t about becoming a perfect homemaker or running a test kitchen. It’s about making small moves that help your groceries stick around a little longer and taste a little better. When the fridge feels under control, everything else in the kitchen feels easier too.
If January is about starting over, this is a pretty good place to start.
Originally printed in the January 2026 issue of Simply Local Magazine
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