Although it contains pasteurized milk, butter can, and should, sit on the counter for a couple of days (even longer for salted, which has a lower risk of contamination). Just make sure to keep butter in an airtight container and that your kitchen room temperature stays below 70 degrees Fahrenheit. Worried you can’t go through butter that quickly? Put out a quarter stick at a time.
Uncut melons with a rough skin (like watermelon and cantaloupe), need to be left out in order to properly ripen. The one exception? Honeydew, which actually doesn’t continue to ripen after picking and does just fine in the fridge.
Like melons, these guys just get better and better at room temperature. If you’re worried they’re getting soft, you can refrigerate them. Or, better yet, use them right away.
Refrigeration causes the starch in potatoes to change into sugar, which means a gritty texture and sweet flavor. Instead, keep them in a paper bag in a cool, dark place—like under your sink. Or, heck, under your bed.
Onions + fridge = mushy goo at the bottom of your crisper.
We know you’re worried about bugs, but refrigerating that loaf of rye is not the answer. (It’ll dry out and get stale.) Instead, store in a breadbox for up to a week, or freeze for up to three months.
Cold temps cause crystals to form faster. And nobody wants crystals in their chamomile.
Ground beans can actually absorb the odor of other foods while in the fridge. Tilapia-flavored coffee? Ew. Keep the bag in the pantry for up to two weeks—or in the freezer if you’re storing long-term.
Unlike other herbs, basil wilts in the cold temperatures and absorbs other food smells. Instead, place it on your counter in a cup of water like fresh flowers.