While we haven't yet had the chance to look at it up close, here's the gist: unlike traditional modern fridges with standard temp-controlled regions, these feature drawers with finely calibrated supercooling tech capable of slowly bringing its contents down to 26.6 degrees, without actually freezing it solid. So what's the big deal? Well, it means you can preserve meats and veggies — with their original flavors and nutrients — for much longer (approximately seven days) than you could with standard chilling, without sucking out freshness or burning it in the freezer.
Joe McGauley is a senior editor at Supercompressor. If you need tips, he's an expert freezer burner.