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Meal-prepping and batch-cooking are great ways to eat healthier throughout the week. But if you’ve ever made a big pot of soup, only to get bored with it two days later… well, you’re not alone. So many food storage products are made for refrigerator use, which is fine — if you actually finish the batch. That’s why the Kitchn team is so excited about W&P’s new Cup Cubes Freezer Trays, which are actually made for freezer storage. Talk about a game changer!

The trays come in 4-cube and 6-cube versions and are just the right size for individual 8-oz portions, so you can freeze leftovers or batch-cooked food in smaller amounts, taking out only what you need. They’re made from food-safe silicone, which makes it so much easier to pop out a portion. If you’ve ever found yourself banging a traditional plastic storage container against the countertop to dislodge a chunk of frozen food, you know what we’re talking about. The frame is also spill-proof, which is GREAT news for clumsy cooks (hi). 

The Cup Cubes can obviously handle your leftovers and batches of rice, beans, curries, and stews, but they’d also be brilliant for homemade baby food. These wonder trays can even handle individual ingredients so they’re a smart way to preserve summer’s abundance of fresh fruit and herbs — hello, homemade pesto!

Each tray comes with a snap-on lid that keeps flavors (and smells) in, ensuring your food won’t get freezer burnt. We’re also awarding bonus points for the built-in measurement markings, and the spot for labeling contents. Oh, and the trays are oven-safe, so you can go ahead and use them to bake that mini-quiche recipe you’ve been eyeing. 

Kitchn has always had a brand crush on W&P and love how the company takes sustainability seriously, using BPA-free plastic and other eco-friendly materials to cut down on single-use plastics and food waste. Plus, with their cool signature colors and sleek aesthetic, W&P’s products seem more like chic decor than boring old containers. Stock up on a few sets of the Cup Cubes Freezer Trays — they come in charcoal and blue — and you’ll wonder why you ever froze food in anything else.

Rochelle Bilow

Contributor

Rochelle Bilow is a graduate of the French Culinary Institute, the former social media manager at Bon Appétit Magazine and Cooking Light Magazine. She has also worked as a cook on a small farm in Central New York, and a Michelin-starred restaurant in New York City. Connect with her @rochellebilow.