Chef-Recommended Food Storage Solutions to Avoid Spoilage and Save Money

There’s nothing more frustrating than realizing your food has gone bad before you could eat it. No cook wants to open their fridge to find moldy produce and spoiled seafood, especially now that grocery prices are rising. Luckily, this fate is avoidable if you know the right tips and tricks. We asked chefs from around the country to share their top tips for preserving fruits, vegetables, and meat, and some of their answers surprised us.

Read on to shop the reusable freezer bags, vacuum sealers, and clever storage containers recommended by pros, including picks from OXO and Pyrex. Prices start at just $10.

Chef-Recommended Food Savers

• Lerine Reusable Freezer Bags, Set of 6, $10, originally $14
• Nesco VS-12 Vacuum Sealer, $96, originally $140
• OXO Good Grips Green Saver Produce Keeper, $20
• Lifetime Appliance Parts Crisper Bin, $37, originally $40
• Pyrex Simply Store Glass Food Storage Containers, Set of 12, $47
• FoodSaver Vacuum Sealer, $50

Lerine Reusable Freezer Bags, Set of 6

“You can freeze beef in its original packaging for up to two weeks. For longer storage, wrap it in heavy-duty aluminum foil or place it in plastic freezer bags, removing as much air as possible. For products being frozen for longer periods of time, the packaging should have as much air removed as possible. Steaks and roasts can be stored frozen for four to 12 months, while cuts like ground beef and stew meat can be stored frozen for three to four months. Cooked beef can easily be frozen without diminishing quality.” — Dagan Lynn, executive chef, National Cattlemen’s Beef Association

Nesco VS-12 Vacuum Sealer

“Vacuum sealing is best for long-term storage of pre-sliced deli-style meats, pâté, or leftover bulk cuts. [The process] removes oxygen and drastically slows spoilage and freezer burn. If you do not have a vacuum sealer, use a zip-top freezer bag and water submersion to push all the air out. Be careful not to get any water in the bag — slow is the key for best results. I wrap a towel around the bag itself to avoid freezer burn.” — Klaus Mueller, culinary director, Atalanta

OXO Good Grips Green Saver Produce Keeper

“This produce saver has a built-in carbon filter to absorb ethylene gas and an adjustable vent for airflow. It’s stackable, has clear visibility, and is easy to clean.” — Klaus Mueller

Lifetime Appliance Parts Crisper Bin

“Lettuce is always best stored in the crisper drawer in the fridge rather than on an open shelf in the fridge because harsh cold can ruin the delicate lettuce leaves, and you want to control the air flow. One of the most important things you can do is proper fridge storage; if applicable, adjust the drawer settings in your fridge to the vegetable mode.” — Meg Walker, executive chef and president, MBM Hospitality

Pyrex Simply Store Glass Food Storage Containers, Set of 12

“I’m big on meal prep and leftovers, especially now that I have kids, so I’m super mindful about what we store our food in. I want something safe and free of the toxic concerns you often hear about with plastics. I’ve always loved glass containers, and Pyrex has been a staple in my family for as long as I can remember. I stick with Pyrex because it’s made from durable tempered glass that won’t crack easily, and the lids are BPA-free, non-toxic, and dishwasher safe. They don’t stain or hold odors, come in practically every size, and work great for both hot and cold food!” — Matt Abdoo, executive chef and co-founder, Pig Beach BBQ

FoodSaver Vacuum Sealer

“When it comes to storing meat and seafood at home, a vacuum sealer is a game-changer. There are plenty of budget-friendly options, and they can definitely get the job done if you’re sealing occasionally. But in our experience, especially when you’re working with premium cuts, it’s worth investing in something solid and reliable. At home, I usually recommend FoodSaver models — they’re easy to use, consistent, and great for both dry and moist sealing. Bottom line: You don’t have to break the bank, but a quality sealer will protect your product better, last longer, and pay off in the long run — especially if you’re freezing in bulk. And if you cook sous vide, a vacuum sealer is a must!” — Gabriel LLaurado, CEO, Meat N’ Bone