Julie Garden-Robinson, PhD, RD, LRD, professor in North Dakota State University’s department of health, nutrition and exercise sciences. She is author of the university’s online food-freezing guides, available at www.AG.NDSU.edu/publications (click “Food & Nutrition,” then “Freezing”).
From meat to fish to vegetables, most foods still taste good if they're frozen, then thawed, even months later—if you do it properly.
