Chefs’ Guide to the Freezer Aisle: What’s Worth Buying and What to Avoid!!

Adrienne and Joe crack open the freezer to destroy the stigma around frozen food, breaking down why frozen ingredients often beat "fresh" produce and how to turn a freezer into the ultimate culinary armory. 

In this episode, we also discuss:

Why frozen produce is often picked at peak freshness and holds more nutrients

Essential freezer proteins: shrimp and big cuts like pork shoulder and short ribs

Vegetable workhorses: peas, frozen spinach, and peas

Freezer fruit favorites: wild blueberries for baking, dark cherries, and instant smoothies

Guilty pleasures and wild cards: hash brown patties, Uncrustables, Stouffer's lasagna, and Totino's pizza rolls

What to skip in the freezer aisle

Go-to ice cream and sorbet picks, from Häagen-Dazs Alphonso Mango to McConnell's Salted Caramel Chip

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Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm