People with a freezer and without daily bakery access likely know that freezing bread can be a great solution to the problem of storing and preserving good bread. Freezing slices often results in icy residue and uninspiring toast whereas freezing entire loaves create storage dilemmas and more bread than you need. So, Ina Garten is here to help.

Ina Garten’s simple solution involves freezing sections of bread. It should be a good-sized wedge that is enough to enjoy, but not so big that you’re left with leftovers that need refreezing and it's less prone to icing than single slices. Garten advises cutting the bread into large sections, wrapping it with freezer-safe plastic wrap, and placing it in the freezer.

When ready to eat, ideally, you should defrost in the fridge overnight and reheat in a low-temperature oven, or toast slices in a toaster. Food & Wine found that a test bread wedge went from freezer to table-ready after 15 minutes in a 325-degree oven, without freezer burn. Garten's hack makes getting your daily bread a lot easier.