It might seem like storing everything in the refrigerator is the safest way to keep food fresh. But surprisingly, some foods actually spoil faster when refrigerated. Certain items are naturally shelf-stable and don’t just survive—but thrive—outside the fridge. Here are five common foods that last for weeks at room temperature, but can go bad quickly when stored cold.

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1. Bread

While it’s tempting to store bread in the fridge to extend its life, cold temperatures actually cause it to dry out and go stale faster. Refrigeration speeds up the staling process by altering the structure of the starch.

Best Storage: Keep bread in a cool, dry pantry in a sealed bag or container. For long-term storage, freeze it instead.

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2. Potatoes

Cold temperatures can convert the starch in potatoes into sugar, giving them an unpleasantly sweet taste and an odd texture. It also promotes sprouting and may produce harmful compounds like acrylamide when cooked.

Best Storage: Store potatoes in a paper bag or basket in a dark, well-ventilated place like a pantry or cupboard.

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3. Onions

Refrigeration can make onions soft, moldy, and more likely to absorb moisture. The cold environment also causes their natural sugars to break down quickly.

Best Storage: Store whole onions in a mesh bag or open basket in a dry, ventilated area. Keep them away from potatoes to prevent spoilage.

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4. Honey

Honey is naturally antimicrobial and has an indefinite shelf life when stored properly. In the fridge, however, it can crystallize and become thick or grainy, which makes it harder to use.

Best Storage: Keep honey in a tightly sealed jar at room temperature in a dark place.

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5. Tomatoes

Refrigerating tomatoes alters their texture and dulls their flavor. The cold temperature can stop the ripening process, resulting in a mealy, tasteless tomato.

Best Storage: Store tomatoes at room temperature, away from direct sunlight. Let them ripen naturally for the best taste.