Tomato sauce, chocolate and butter. What do they have in common? As well as being delicious (and of course, tomato-flavored chocolates themselves don’t seem to be catching on any time soon), they’ve also been at the center of a debate that seems to be raging all the time. Over the years: Should they be kept in the refrigerator?

Overall, it feels like all three basic ingredients have found their rightful place. According to Cadbury, chocolate should be kept in a “slightly cool, dark place, such as a cupboard or pantry”, while butter – although it may be easier to eat at room temperature – should be kept in the refrigerator to avoid spoilage, and , as Heinz (very) enthusiastically tweeted, ketchup should be stored in the refrigerator.

Despite confirmation from top industry figures, the refrigerator vs. cabinet war never really seems to be over.

Of course, perishables like dairy and meat are known to be stored in the refrigerator, and if you happen to prefer the more indestructible side of chocolate, the world won’t be doomed if you stick it in the freezer.

But every day we find more and more foods that we store incorrectly. Here’s a roundup of five things you shouldn’t put in your refrigerator, but probably are.

Tomatoes

Storing tomatoes in the refrigerator (where many of us think they belong) can actually change their flavor and texture, making them “bland and mealy.”

But why? It all comes down to an enzyme in the fruit (or depending on how you look at the vegetable – that’s a debate for another day) that doesn’t respond well to lower temperatures, causing the cell membrane to break down and ultimately leaving you with a bunch of red Paste.

Gross. Instead, You’d better store them on a countertop or a windowsill.

Berries

Various opinions abound as to where the berries should live. Yes, they are perishable and often home to mold spores, which accelerates the spoilage process when they are stored at room temperature.

Plus, you may have seen viral TikTok hacks designed to keep them longer, which involves washing them and placing them in an airtight container with kitchen roll in the refrigerator. But refrigeration “isn’t always their best friend”—and may actually cause them to lose their sweetness and juicy texture in the long run.

So what exactly should we do? Well, ideally, for best flavor, you should keep them at room temperature and eat them within 3-4 days. If you want to keep them in the refrigerator anyway, Better Homes and Gardens recommends taking them out of the refrigerator a few hours before eating to enhance the flavor.

Hot sauce

It’s ingrained in us that once something is opened, especially a sauce, it should always be kept in the refrigerator. But there is one exception: hot sauce.

Everyone’s favorite spicy condiment contains enough vinegar to ensure bacteria can’t grow in the bottle, which means it can live in the cupboard or pantry — unless you like your hot sauce cold. However, storing it at room temperature will also make the chilli flavour more potent, so store it depending on your taste.

Avocado

There’s no denying that avocados are one of the hardest kitchen staples to store, and you should only store them in the refrigerator once they’re ripe, just before you plan to eat them. If you want a golden ticket (aka an even, creamy green essence rather than a nasty brown sludge), leave them somewhere at room temperature (preferably out of direct sunlight) for a few days.

Champagne

I know what you’re thinking – warm champagne?! Well, not really.Of course, Champagne should be served cold, but storage methods may vary depending on when you plan to drink it.

According to Champagne companies, if you open a bottle within 3-4 days, you can store it in the refrigerator. However, if refrigerated any longer, the cork will likely dry out and destroy the desired air bubbles.

Instead, keep it traditional and place it in a “cool, dark, humid environment—conditions typically found in the cellars of Champagne houses.”

Positioning is also important – for short-term storage, hold the bottle upright (with enough pressure to keep the cork moist), for long-term storage, turn it on its side.