Why Do Some Things Freeze Better Than Others?

For water to freeze, it must first be super-chilled — that is, chilled below 32 degrees Fahrenheit. Only then does it undergo a phase change from liquid to solid: Its structure transforms from a loosely bound mass of flowing molecules into crystalline aggregates with a strict, regular alignment. These aggregate crystals in frozen foods can vary in size, from microscopic and smooth on the palate to plainly visible…