1/5 The fridge might seem like the most logical place to put a melting chocolate bar but the truth is chocolate is sensitive to sudden temperature changes. Putting chocolate in the fridge can cause it to develop a white "bloom" that spoils the smooth texture. The best place to keep chocolate is well wrapped at room temperature.
2/5 Cucumbers are delicious and refreshing served chilled but storing a cucumber at a low temperature can cause the skin to shrivel and make the pulp turn mushy. If you do like your cucumber chilled it's best to put it in the fridge an hour before you plan on eating it that way it won't get damaged.
3/5 Basil comes from a warm Mediterranean climate putting basil in the fridges causes it to oxidise a lot quicker leaving the leaves black and ruining the herbs scent and flavour. The best place to store basil is in a jar at room temperature with water. This will increase it's shelf life and prevent the discoloration.
4/5 If you have ever kept garlic in the fridge you might have noticed that it has started to grow a shoot. The fridge is a cold environment which is similar to their growing conditions. Garlic is best kept in a cool place with low humidity like the pantry.
5/5 This might be surprising to some people. Storing bread in the fridge doesn't actually prolong its shelf life. While it may stop bread going moulding, the cool, drying environment dehydrates the bread and makes it go stale quicker. If you want to increase the shelf life of your bread keep it in the freezer.