Cooking Light Magazine ran a contest to find readers whose pantries needed an organizational overhaul.
Projects editor Mary Simpson Creel choose two winners. Her team included professional organizer Jennye McCreary and recipe developer Cynthia DePersio. Read the really interesting case study on CNN and check out these tips.
Kitchen Pantry Storage Tips, by Jennye McCreay:
- Let usage be your guide: Keep frequently used items, like pasta, rice, and broth, where you can get to them easily. Reserve high shelves and out-of-the-way nooks for items you don't use as often, like bread machines and stockpots.
- Like goes with like: Organize staples according to function. Group flour, sugar, and shortening with sweet spices; put savory spices, jarred sauces, and marinades in another space.
- Rise to the occasion: Use risers on pantry shelves so you can see the back row of items as easily as the front row.
- Shop for the right fit: Buy more baskets, boxes, and other organizers than you'll need. Even if you've taken precise measurements, some baskets might prove more functional than others. Once you've organized everything the way you want it, return any unused items. (Be sure to save your receipts -- maybe in a newly organized space where you'll be sure to find them.)
Article by Phillip Rhodes and Cooking Light.
