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The Produce You May Not Think of As Tropical
In the classic book On Food and Cooking, Harold McGee explains that cooling slows down the rate at which food spoils; that's why we keep broccoli, celery, carrots and other vegetables that are native to temperate climates chilled. However, veggies that have tropical and subtropical origins are often better off at room temperature. On the list: eggplants, squash, cucumbers, peppers and beans.