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Fridge or pantry: Where do foods belong?

A refrigerator shelf next to a pantry shelf, each neatly stocked.

Feb. 26, 2026—After a grocery haul, it's time to put away your food. But should it go in your refrigerator or your pantry? In some cases, the answer may surprise you. Why does it matter? Where you store food can often affect its taste, texture and freshness.

In the fridge

Try refrigerating these foods for better quality:

Flour. Flour keeps better longer in the fridge. That's especially true of whole-wheat flour. Its natural oils can turn rancid at room temperature. Hot, humid weather also can affect the quality of flour. Whole-wheat flour stays fresh up to eight months in the fridge. All-purpose and bread flours will keep up to two years in the fridge and indefinitely in the freezer, according to Penn State Extension.

Ketchup. Many restaurants keep this condiment out on tables, which is safe to do. But for better flavor and freshness, keep ketchup in the fridge.

Peanut butter. You don't have to refrigerate most peanut butter, even after it's opened. That may come as a relief if you've ever tried spreading cold peanut butter without tearing your sandwich bread. However, natural peanut butters—the kind you have to stir before eating—may need refrigeration after you've opened them. This prevents separation and preserves their flavors.

Maple syrup. Refrigeration can extend the shelf life of syrup. Syrup in glass bottles lasts indefinitely in the fridge, versus four years in the pantry. In plastic bottles, syrup lasts up to two years refrigerated.

Tortillas. They can mold after you open the package if they're not refrigerated.

Nuts. They'll retain their wonderful flavors longer if you store them in containers in the fridge.

Veggie oils. You can extend the life of cooking oils by refrigerating them. However, the oil will turn cloudy when cold. Before using it, let it sit at room temperature a while. A better approach might be to leave a small amount of cooking oil outside the fridge, in a dark location.

Eggs. OK, it's really no surprise that eggs go in the fridge for safety and quality. But do you know where they'll stay the freshest? The answer is in their original carton, not in your fridge's built-in egg tray. A fact that might surprise you: In many European countries, eggs can be safely stored at room temperature. That's because, unlike in the U.S., eggs in Europe aren't washed during processing. Washing eggs removes the natural protective coating, called the cuticle, which leaves them more prone to bacteria. That's why store-bought eggs require refrigeration in the U.S.

Outside your fridge

Here are some foods you may want to store in your pantry, cupboard or other areas outside your fridge, according to the Academy of Nutrition and Dietetics and other experts:

Bread. Bread turns dry and stale in the fridge. Worried it might turn moldy before you eat it? Consider freezing bread.

Tomatoes. Tomatoes stay delicious and are less mealy when stored outside the fridge.

Honey. Refrigerated honey gets thick and hard to pour. It can last a long time in your pantry.

Onions and garlic. Refrigeration can affect their flavor. Store them in a cool and dry place, away from where you store fruit. (The ethylene gas in fruit can cause onions and garlic to sprout.)

Bananas. Leave them out to ripen. At that point, try this: Refrigerate them for up to three days to prevent over-ripening. The skin may darken in the fridge, but your bananas will still taste great and not get too mushy.

Questions?

If you're ever in doubt, try checking the product label for advice about proper food storage. And check out these tips for buying, storing and ripening fruits and vegetables.

Sources

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