As a former Vermonter, this is a huge pet peeve of mine. Like honey, real maple syrup (i.e., none of that "pancake syrup" or "breakfast syrup" nonsense) will turn gritty and congeal when submitted to colder temps.
Because soy sauce is fermented, its chemical composition allows it to withstand warmer temps without spoiling, which is why those little Chinese takeout packets do just fine in your office desk drawer.
Pickles are another preserved item, so they`re cool with being stored at either fridge or room temperature (hence that requisite giant vat of pickles on top of every deli counter).
Like their citrusy compatriots, melons were also given that elephant skin-esque rind to keep their insides soft and tasty. Stashing them in the icebox before you slice `em can break down their flesh and make them mealy.
The best part about fresh peppers is their satisfying, juicy crunch, but drop them in the chill-box and theyre bound to get a little flimsy.
Maybe this goes without saying, but potatoes get real starchy when subjected to the fridge`s low temps while onions and garlic grow soft and sad. These guys would rather hang out in a moderately cool, dark place like a cabinet or paper bag.
This one`s a bit controversial. Europeans never refrigerate their eggs while us Americans consider cold huevos the way to go. If the eggs are sourced from a nearby farm, there shouldn`t be any need to stash them away. However, grocery store eggs, which are processed differently in the States and are more likely to contain salmonella, are safer on ice.
Coffee beans and grounds become dry and flavorless when chilled. Those precious babies should live far away from the fridge.
Cake suffers from debilitating dryness when left in the cold. Covered on the counter, it should stay golden for about a week (but really, who takes a whole week to finish a cake?).
Cold air causes bananas to brown and bruise before their time. Let them keep their youthful yellow by storing them elsewhere.
No shame in Bey`s game. Acidity is the key to hot sauce`s durability, a quality that can dull when left in the fridge. Leaving it out maintains that spicy swag.
Preserved foods like jellies and jams are made to last, so they`re just as safe on the shelf as they are in the fridge.
Keeping butter cooped up in the fridge limits spreadability, so many folks opt to shelf the soft, salty stuff. Stored at room temperature, though, butter only lasts for about a week before slipping into the spoilage zone, so proceed with caution if you buy in bulk.
If a tomato had one dying wish, it would be to escape the refrigerator`s utterly cruel flavor-draining, texture-destroying punishment. Spare it the humiliation by keeping it on the counter.
Low temperatures cause honey to crystallize, going from nice and viscous to gross and grainy. That sweet bear is much better off on the shelf.
Unless an avocado is on the brink of over-ripening, it should be left out as is. Time in the fridge will drain the fruit of all its good flavor and texture. A halved avocado, however, could benefit from being stored in the fridge, though no cut avocado is going to last more than a day or so, no matter what you do.
God gave oranges, limes, lemons, and the like tough skins for a reason -- so they could withstand the harsh, warm world. Let them be.
While some people prefer their apples a cool 35 degrees, pitted and stone fruits actually keep better at room temperature where the chilly air can`t make their sensitive internal structures mushy.
PETS ARE NOT FOOD
And absolutely under no circumstances should you refrigerate your pets no matter how much they beg