Culinary celebrity Ina Garten told Food & Wine an amazing tip for freezing fresh bread to make it last longer: divide it up into wedges before storing it in the freezer.

Garten takes fresh bread that she knows she won't consume in time and hacks it into sizable wedges. Next, she wraps each piece securely and places them in the freezer.

The extra layers of protection help to ensure that the structure of the crumb remains intact. This method is best for preserving both the flavor and texture of the bread.

Freezing the entire loaf requires both reheating and refreezing, which will result in quality issues. However, if you freeze individual slices, they will soon be covered in ice.

Garten's hack allows the interior of the bread to stay soft yet sturdy, while the exterior achieves the perfect crust. Simply reheat it in the oven for 15 minutes at 325 degrees.

Alternatively, Garten takes the frozen wedge and puts it in the refrigerator to defrost gradually overnight. You can then slice it and toast it up as you normally would.

Many breads will last up to three months in the freezer when stored properly, and possibly as long as six months, according to "Problem Solved" host Kristopher Juniel.