You will minimize the damage by freezing the food as quickly as possible. Don't add too much warm food to a freezer at one time. That can increase the time it takes for the food to freeze. The amount of liquid in a food is a good indicator of how well it will handle the change. Foods with less water content freeze better.
Meats do well.
Hard vegetables can be frozen, but soft vegetables and fruits like tomatoes fare poorly. Mayonnaise and milk are poor freezer candidates, too. Spices can act unpredictably when frozen. Some lose their flavor, while others grow stronger or even change flavors. Where possible it's best to use a minimum of spices before freezing.