{"id":814680,"date":"2019-02-22T00:00:55","date_gmt":"2019-02-22T06:00:55","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=814680"},"modified":"2023-07-24T06:46:59","modified_gmt":"2023-07-24T11:46:59","slug":"frozen-food-you-should-buy","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/frozen-food-you-should-buy\/","title":{"rendered":"12 Foods You Should Always Buy Frozen"},"content":{"rendered":"
\"Heap<\/div>\r\n

Shelled Peas<\/strong><\/h2>\r\nHere's the thing about peas. They taste amazing in the spring, when they're fresh and filled with nutrients, and not so great anytime after that. You can capture that healthy flavor all year long by cooking with frozen peas<\/a>. As a bonus, they're already shelled so they're easier to cook, too!\r\n\r\nLearn how to cook peas like a pro<\/a>.\r\n\r\n\r\n
\"Frozen<\/div>\r\n

Broccoli<\/strong><\/h2>\r\nYou'll find broccoli in the produce section every season of the year, but that doesn't mean it's retaining all its vital nutrients. It starts to lose all those beneficial vitamins and minerals after only a few days in the fridge. Frozen broccoli, on the other hand, retains all those nutrients and is super easy to thaw, too. Use it up quick with these superstar broccoli recipes<\/a>.\r\n\r\n\r\n
\"Close<\/div>\r\n

Gluten-Free Bread<\/strong><\/h2>\r\nYou can store any kind of bread in the freezer to extend its shelf life, but it's especially important to look for frozen gluten-free bread. This type of bread can dry out super quickly, but storing it frozen will help it last longer and taste better. Psst!\u00a0<\/em>Here's how to fix stale bread<\/a>.\r\n\r\n\r\n
\"Homemade<\/div>\r\n

Pound Cake<\/strong><\/h2>\r\nIf you don't have time to make pound cake from scratch<\/a>, opt for a frozen loaf instead of buying one from the bakery section of the grocery store. Keeping that buttery dough frozen at all times is the best way to keep it moist and tasting like homemade.\r\n\r\n\r\n
\"Frozen<\/div>\r\n

Berries<\/strong><\/h2>\r\nWhen berries are in season, you should totally seek them out at the farmers market. (Here's the best way to freeze fresh fruit<\/a>!) The rest of the year, opt for frozen berries. They're picked and packed at the peak of freshness, and they won't lose their antioxidant-rich properties in the freezer, either.\r\n\r\n\r\n
\"Frozen<\/div>\r\n

Spinach<\/strong><\/h2>\r\nIf you're making a salad<\/a>, stick to the fresh stuff, but we'd recommend using frozen spinach for any cooked dish. Frozen spinach lasts longer and is typically less expensive than the fresh stuff. Plus, freezing spinach actually makes it more nutritious, increasing its concentration of thiamine and beta-carotene.\r\n\r\n\r\n
\"Frozen<\/div>\r\n

Carrots<\/strong><\/h2>\r\nSure, carrots are available in the produce section year round, but it turns out that frozen carrots<\/a> have increased levels of beta carotene, a powerful antioxidant that converts to vitamin A when consumed. So give frozen carrots a try; they're especially delicious in stir-fry recipes<\/a>.\r\n\r\n\r\n
\"frozen<\/div>\r\n

Corn<\/strong><\/h2>\r\nCorn is not only expensive when it's out-of-season, but it also doesn't taste that great. Frozen corn, on the other hand, is packed at the peak of the season, so it'll taste sweet and delicious any time of year.\r\n\r\n\r\n
\"Frozen<\/div>\r\n

Bell Peppers<\/strong><\/h2>\r\nBell peppers lose their nutrients super fast. In fact, the vitamin C found in peppers starts to oxidize as soon as the peppers are chopped! Freezing the peppers stops the process, preserving the nutrients more efficiently. Plus, you won't have to worry about de-seeding the peppers if you buy them frozen. Though, here's how to deseed and prep bell peppers the right way<\/a>.\r\n\r\n\r\n
\"Cauliflower<\/div>\r\n

Cauliflower<\/strong><\/h2>\r\nFrozen cauliflower is always available for a fraction of the cost of fresh cauliflower, making the frozen variety a better bargain. You can often find cauliflower rice<\/a> in the frozen section, too, which means you'll save yourself a significant amount of prep work.\r\n\r\n\r\n
\"frozen<\/div>\r\n

Seafood<\/strong><\/h2>\r\nThis might seem counterintuitive, because fresh is always better in this department, right? Not always! If you live right by the ocean, your fish is pretty local and will taste great fresh. But, if you don't live close to the source or you're buying seafood from overseas like shrimp, frozen will definitely get you better quality.\r\n\r\nHere's more on frozen fish vs. fresh fish.<\/a>\r\n\r\n\r\n
\"Amy's<\/div>\r\n

Frozen Meals<\/strong><\/h2>\r\nOkay, we're not suggesting that you stock the freezer with a ton of pre-made frozen meals, but it's a good idea to have a few healthy options in there for nights when you really don't feel like cooking. Look for high-quality frozen meals without unpronounceable ingredients. We like the options from Evol<\/a>, Luvo Bowls or Amy's Kitchen.\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"

Sure, we’re all about using fresh ingredients! 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Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/collection\/frozen-food-you-should-buy\/","url":"https:\/\/www.tasteofhome.com\/collection\/frozen-food-you-should-buy\/","name":"Frozen Food That's Better Than Fresh Food | Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/collection\/frozen-food-you-should-buy\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/collection\/frozen-food-you-should-buy\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/10\/Frozen-aisle.jpg","datePublished":"2019-02-22T06:00:55+00:00","dateModified":"2023-07-24T11:46:59+00:00","description":"In some cases, frozen food is better than the fresh stuff. 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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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