Freezing can preserve food for much longer than refrigeration, but texture, flavor and overall quality gradually decline over time.

“The key thing about freezing is that it tends to break up the structure of foods,” Keith Warriner, a food science professor at the University of Guelph in Ontario, Canada, told Simply Recipes.

Foods that generally keep well for around one to two months include bacon, sausages, cold cuts, and pumpkin or pecan pies.

Cooked foods

Soups and stews usually maintain their best quality for about two to three months.

Cooked meat and poultry can typically be frozen for two to six months, while leftovers such as pizza and chicken nuggets are best consumed within one to three months.

Raw meat

Chicken pieces can generally be stored for around nine months, while a whole raw chicken can last up to one year in the freezer.

Ground beef, turkey and chicken are best used within three to four months.

Cuts of beef, pork, lamb and veal, including steaks, chops and roasts, can retain good quality for roughly four months to one year.

These recommended periods are quality guidelines rather than strict expiration dates. Food does not automatically become unsafe once the suggested storage period has passed.

Warriner explains that while microbes cannot grow when water is frozen, chemical changes such as rancidity and dehydration continue, which can lead to freezer burn and declining quality.

Not all foods freeze well. High-moisture produce such as salad greens, citrus fruits and raw potatoes may become soft or watery after thawing.

Yogurt, sour cream and some artisan cheeses can separate or develop an unpleasant grainy texture.

Whole eggs in their shells and unopened canned foods should also not be frozen because expanding moisture can cause the containers or shells to crack.

For better results, EatingWell recommends chilling cooked food in the refrigerator before freezing, using airtight or freezer-safe containers and leaving enough space for food to expand during freezing.