Essentials

Yes, sweet potatoes freeze well once cooked—freeze baked, mashed, or cubed for up to 12 months for best quality.

Yes, ricotta freezes safely, but texture changes after thawing, so it shines in cooked dishes more than fresh uses.

Yes, you can freeze pancakes; cool, wrap well, and store for 2–3 months for quick breakfasts.

Yes, pâté freezes safely; wrap airtight and eat within 1–3 months for best quality.

Yes, you can freeze pears; prep them in syrup, sugar, or puree to keep color and texture.

Yes, you can freeze potatoes when they’re partly cooked; blanch pieces or freeze cooked batches to keep texture and flavor.

Yes, you can freeze stuffing; cool it fast, wrap it tight, and use it within three months for the best texture and flavor.

Yes, tiramisu freezes well for 1–2 months when wrapped airtight and thawed in the fridge.

Yes, a household freezer can be too cold; aim for 0°F (−18°C) for safe, consistent results.

Yes, raw and cooked turkey freeze well; keep at 0°F and use within 1 year for whole birds and 2–6 months for cooked meat.