Investigators from the Massachusetts General Hospital Center for Engineering in Medicine (MGH-CEM) have developed a simple method to maintain water and water-based solutions in a liquid state at temperatures far below the usual “freezing point” for greatly extended periods of time. While they currently have accomplished this for volumes of only a few ounces, their approach—described in the journal Nature Communications – may someday enable safe, extended preservation of blood cells, tissues and organs, along with improved food preservation.