Sara Dickerman

Iconoclast winemaker Charles Smith spurns rural romanticism for a Dr Pepper plant in an industrial part of Seattle

Refrigerators have profoundly shaped the way we cook and eat.

Beyond putting butter in the butter compartment, vegetables in the crisper, and ketchup and mustard in the door, most of us don't think much about what goes where in the fridge. But the fact is, different foods want different levels of coldness and humidity, and that's fine, because almost every refrigerator has defined microclimates within it. Here, a breakdown of a typical refrigerator's temperature zones and what foods each is best suited to.