Who doesn't love to sink their teeth into a chewy-yet-tender slice of bread? Whether it’s a crusty French bread, a tangy sourdough, or a buttery brioche, it's easy to indulge in lots of bread, but on the off chance you find yourself with too much on your hands, Ina Garten has a genius tip for freezing bread.

Freezing smaller amounts of bread is a great way to preserve the flavor and texture, and your bread will come back to life once you toast it. However, if you freeze a whole loaf, thaw it, and don't finish it in one sitting, all that repeated freezing and thawing can make the bread icy; Ina Garten's trick is all about portioning.

Garten cuts her whole loaves of bread into large wedges and wraps each one tightly in plastic wrap before freezing them; the wedges are large enough to avoid getting icy, while also being small enough to finish in one sitting. When you’re ready to eat your bread, just warm it up for 15 minutes in an oven at 325 F.