Iused to treat my fridge like a catch-all cold box. After a big Costco run, I’d cram milk, cheese, eggs, produce, and leftovers wherever they fit — cartons in the door, stray apples on the protein shelf, and a tub of yogurt tucked behind the ketchup.

That is, until my 2% milk started turning sour days before the best-by date. I finally asked Bryan Quoc Le , a food scientist, food industry consultant and the author of the book “150 Food Science Questions Answered,” what was going on.

“The door is the warmest part of the fridge because it is the furthest from the fans in the back that blow the cold air into the unit. It warms up the most whenever the door is opened,” he said.

Turns out, the fridge door isn’t just a convenient spot for your go-to items — it’s actually the most temper

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