Peel and freeze for use in smoothies.
Put the ears of corn straight in the freezer without removing the husk. Microwave the frozen corn in the husk for about five minutes on high for two ears or four minutes for one ear. The silk insulates and protects the corn while it cooks.
Go ahead and cook the whole package! Freeze left-overs for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air. Reheat in hot water.
Use a large spoon or scoop to put even portions of mashed potatoes onto a parchment-lined cookie sheet. Freeze and transfer into a freezer bag. These will keep for at least two months. Defrost what you need overnight in the fridge.
Buy bread on sale and freeze it right away. You can toast the frozen bread when you need it. Or defrost it in the microwave overnight - that'll prevent it from drying out like bread that is left on the counter.
Even wonder why plastic milk jugs have those indents on the side? They are there to allow milk to expand when it's freezing. Once the milk has thawed give it a good shake to make sure any solids are remixed. You can also freeze buttermilk but use a container made for freezing. The gable-top cartons are not suitable.
So many recipes call for only one tablespoon. Put the rest in a little sandwich bag or container. Just break some off when you need it.
Dice onions, chilies or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press 'score' lines into the bags so that you can break off as much or as little as you need.
Crack the eggs and pour contents in a freezer bag or ice cube tray. Thaw out in the fridge and use as you normally would.
Place meat in a freezer bag, pour in the marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.
No trick here, just stick the whole package in the freezer, or cut into portions before freezing.
Slice or shred cheese first and bag it in portions you know you'll be able to use up.
When freezing berries, it's best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need.
Tastes great even though the texture may change when thawed.
Frozen yogurt makes for a great treat on a warm day. Let it defrost a bit so that it's really creamy.
While different types of food may require specific handling or treatments to achieve the best results from frozen storage, many techniques and available guidance or advice are general to all types of food.