7 Foods You Didn't Know You Could Freeze

Keep that pricey block of Parmigiano Reggiano for up to six months by bringing it to room temperature and then freezing. Already shredded? Just add a spoon of cornstarch to the bag to prevent clumping.

Toss the noodles with olive oil, then add individual servings to sandwich bags, push all of the air out, seal and freeze for up to two weeks. When you’re ready to reheat, run the bag under hot water or refrigerate overnight to thaw.

Double-bag to avoid condensation and other odors from seeping in and throw in the freezer for as long as you want.

Thanksgiving preparations, anyone? Place in plastic bags and press air out before sealing. Then freeze for up to two months.

Stockpilers, rejoice: You can totally throw that bag of Lay's in the freezer for a few months and pull out any time for crispy, snacky goodness.

Out of their shells, you can freeze eggs, whites or yolks for up to a year. Just store in bags or in ice trays and thaw in the fridge the night before you want to use them.

Because you can only eat so much basil.