Kitchen Organization Tips: A Practical Guide

1. Start with a Declutter

• Toss expired food, duplicate gadgets, and items you never use.

• Donate or sell extras that take up space (like extra mugs or appliances).

2. Use Zones for Function

• Cooking Zone: Keep pots, pans, utensils, and spices near the stove.

• Prep Zone: Cutting boards, knives, and mixing bowls close to counter space.

• Cleaning Zone: Sponges, dish soap, and towels under the sink.

• Storage Zone: Plastic containers, foil, wraps, and baggies in one drawer/cabinet.

3. Maximize Cabinet & Drawer Space

• Add shelf risers to double space for dishes.

• Use pull-out baskets or lazy Susans for deep cabinets.

• Drawer dividers keep utensils and gadgets tidy.

4. Clear Countertops

• Keep only the essentials (coffee maker, toaster, cutting board).

• Store everything else in cabinets to avoid clutter.

5. Label Everything

• Use clear bins in the pantry and fridge for snacks, grains, or sauces.

• Label containers so everyone in the house knows where things go.

6. Go Vertical

• Install hooks or a pegboard for mugs, pans, and utensils.

• Use wall-mounted racks for spices or cutting boards.

7. Organize the Fridge & Freezer

• Assign zones: dairy, produce, leftovers, condiments.

• Use bins for grouped items (like sandwich fixings).

• First in, first out: move older items to the front.

8. Use Clear Containers

• Store pantry staples (flour, sugar, pasta, rice) in airtight, clear containers for freshness and visibility.

9. Declutter Regularly

• Do a quick 10-minute tidy-up weekly.

• Wipe surfaces and return items to their zones.

10. Make It Family-Friendly

• Keep snacks and everyday items on low shelves for kids.

• Label shelves so everyone knows where things belong.

10 practical tips for cleaning out the refrigerator

1. Empty Everything Out

Take all food, drinks, and condiments out so you can see what you’re working with. This prevents missed spots and lets you check expiration dates.

2. Check Expiration Dates

Toss expired items, old leftovers, and anything you know you won’t use. Be honest—if you haven’t touched that sauce in months, it’s time to let it go.

3. Remove Shelves & Drawers

Take out any removable shelves and drawers. Wash them in warm, soapy water, then let them air-dry completely before putting them back.

4. Use a Gentle Cleaner

Wipe down the inside walls, ceiling, and door seals with a mix of warm water and mild dish soap (or equal parts vinegar and water for a natural option). Avoid harsh chemicals.

5. Don’t Forget the Door Gaskets

Use a toothbrush or small brush to scrub crumbs and spills from the rubber door seals—they’re often overlooked but trap grime.

6. Clean Spills Immediately

Sticky messes like juice or sauce can harden over time. For stubborn spots, let a warm, damp cloth sit on them for a few minutes before wiping.

7. Group Like Items

When restocking, organize by category: dairy together, condiments together, fruits and veggies in drawers. This keeps things easy to find.

8. Use Clear Storage Bins

Bins or organizers make it easy to pull out items (like snacks or sauces) without everything getting pushed to the back and forgotten.

9. Set Up a "Use First" Zone

Keep items that need to be eaten soon (like leftovers, half-used produce, or opened items) in a visible spot so nothing goes to waste.

10. Maintain Weekly

Do a quick check once a week—wipe small spills, toss expired items, and straighten things up. This prevents big deep cleans from being overwhelming.