Fresh cherries rot rapidly, so farmers freeze their extra. They're pitted and strong in vitamins A and C. Replace fresh in sweets and cakes.
These immature soybeans were initially grown in China millennia ago, but not in the US and Europe until the 20th century. They're offered frozen in pods or podded.
Aunt Bessie's introduced frozen roast potatoes to the UK in 1999. They cook in 25 minutes from frozen and have a crisp outside and fluffy inside.
Frank Epperson, 11, put powdered soda, water, and a stirring stick on his San Francisco doorstep in 1905.
Convenient and quick to prepare, broccoli can be eaten alone, added to soups, quiches, salads, stir-fried, or roasted like our Chinese-style broccoli dish.
Chop or slice frozen onions for sensitive eyes or time-pressed chefs. The easiest to peel are frozen pearl or pickled onions.
They're great for stir-fries, soups, or as a side dish. Try them in our vegetable pulao recipe with chilies, cardamom, ginger, and garlic. It's quick, easy, and flavorful.
Raspberries are frozen within hours after being picked, preserving their nutrients. Fresh raspberries don't last long in the fridge, so freeze some when they're out of season.
Seasonal and hard to get fresh, frozen scallops are a terrific value. Remember to thaw and dry them before cooking. Once thawed, salt draws away extra moisture.
Prepared frozen squash is a handy freezer veggie. Preparing fresh squash takes time, especially with dull blades. It's great in soups, salads, purées, and even macaroni and cheese.
This part of the freezer aisle has become increasingly inventive and intriguing over the past 20 years. Freshly made bread smell requires little effort.
Most families with kids have breaded chicken in the freezer. Robert C. Baker, a Cornell food science professor in the 1950s, devised the chicken nugget.