Fresh produce left on the counter ripens so quickly because of a natural ripening agent called ethylene gas. If you have produce that can't be refrigerated, like onions, tomatoes, bananas, avocados and other fruits and vegetables, do one thing to help extend their freshness: Wrap them in small sheets of newspaper. Newspaper is designed to absorb ink, which makes it great at absorbing other things, including excess ethylene gas. And the newspaper also cushions produce, preventing bruising that can accelerate ripening, too.

ANDREWS MCMEEL SYNDICATION

Did you know you can keep a bunch of celery fresh and crisp for up to four weeks in your refrigerator? The secret is to find the right balance of moisture to keep it fresh and to block the ripening gas that deteriorates the celery. Cover the celery in a sheet of aluminum foil to create the ideal environment; it locks in just the right amount of moisture and keeps out the ripening ethylene gas. Wrap and store your celery in the crisper drawer to make your large bunch last longer!

ANDREWS MCMEEL SYNDICATION

Do you keep a carton of milk or coffee creamer conveniently placed in your refrigerator door? Sure, it may be easier to grab it from the door and use it to add a splash to your coffee or cereal in the morning, but that's the last place you should be storing dairy. Real milk products need to be kept as cold as possible to stay fresh, and the door just isn't cold enough. So where is the best place? Store dairy products in the back of the refrigerator, where the temperature is coldest.

ANDREWS MCMEEL SYNDICATION