Meet Emy Dicken

Emy Dicken in a home kitchen

Emy Dicken, Kitchen Editor at FreezeThis

Hi, I am Daniel

I test freezing methods in a normal home kitchen with a chest freezer, plain freezer bags, a marker and a notebook. My goal is simple. I want every FreezeThis guide to give you a clear answer fast, then show you the safest and easiest way to freeze, store and thaw the food.

I am not a chef with a television studio. I am a home cook who got tired of guessing, wasting groceries and finding mystery bags at the back of the freezer.

Why I Started FreezeThis

FreezeThis began after one too many grocery trips ended with good food in the trash. Milk was close to its date. Cheese sat forgotten. Cooked rice looked fine but nobody could remember when it went into the fridge.

Most answers online were either too vague or too hard to follow. I wanted one honest place that answers the question people actually ask: can I freeze this, how long will it keep, what will the texture be like, and how should I thaw it?

How I Test Every Food

Every food gets packed, frozen, thawed and used in a real meal or drink before the guide is finished. I write down the details that change the result, including the pack style, the amount of air removed and the way the food was thawed.

  • Packing: I test the pack a home cook is most likely to use, such as a freezer bag, tub or tray.
  • Timing: I check the food at different storage times instead of guessing from one freeze.
  • Texture: I look closely at water release, graininess, separation and firmness after thawing.
  • Best use: I try the thawed food in the dish where a reader would actually use it.
  • Labeling: Every test bag gets the food name and the date before it goes into the freezer.
Testing a freezer bag of food in a home kitchen

Where the Storage Times Come From

Home testing shows what works in a real kitchen, but storage times also need a trusted source. I check each guide against USDA FoodKeeper and USDA food safety guidance, then choose the careful time that fits both the source and the test result.

Freezing keeps food safe for a long time when the freezer stays at 0 degrees Fahrenheit, but quality slowly falls. That is why the times on FreezeThis focus on best taste and texture, not just safety.

A date on the bag matters. When food looks off, smells off or was stored badly, my rule is simple: throw it out.

Hand writing the date on a freezer bag inside a home freezer drawer

What I Check Before a Guide Goes Live

  • Clear answer: The guide tells you yes, no or yes with limits near the top.
  • Honest limits: If freezing hurts the texture, the guide says so plainly.
  • Useful steps: The steps are short enough to follow while food is already on your counter.
  • Safe thawing: Each guide gives the thaw method that fits the food and the meal.

My Promise to Readers

I will not add fake degrees, fake awards or kitchen claims I cannot back up. If a food freezes badly, I will say it freezes badly. If a guide needs a correction, the guide should be corrected. Good freezing advice should save food, save money and make dinner easier.

Start With the Most Asked Foods

New here? Start with can you freeze cheese, can you freeze milk, can you freeze butter and can you freeze eggs. Each guide starts with the short answer, then walks through packing, storage time, thawing and best uses.

Have a food you want tested? Send it through the contact page and I will add it to the test list.