4 steps to a functional pantry (that you keep that way!)
Start by going shelf by shelf and taking everything out. Toss packaged goods that are expired or stale. Trash any boxes with crumbled half-cookies or nearly empty bags of chips your teenagers left behind. Make a list of tossed items that need to be replaced before the holidays. Start putting things back according to how you use them. “I group by type to speed up food prep,” says Kimberly Kimbriel, kitchen buyer at The Container Store. She Chinese, Mexican, whatever. “I even have an entertaining section with all the pantry ingredients for a quick appetizer platter.” Figure out your bulk storage needs. Not all clear containers are created equal. Go for options that hermetically seal to divides categories by cuisine, like Italian, keep ingredients fresh. See-through is best so you can easily tell when you’re running low, says Kimbriel. If your pantry is deep, you might want to invest in tiered shelf organizers so you can see items that are way in the back. Turntables are also great for accessibility.