Our eating spaces at home have never been more sacred—or busier, since most of us are preparing almost all of our meals at home. The ways in which we organize and maintain these spaces is always important, but recently they’ve become absolutely essential. As America’s Test Kitchen’s full-time shopper and a member of its Kitchen Operations team, I’d love to share some tips I use at work that you can also use at home.
You can break down your kitchen into three distinct categories: dry (pantry goods), cold (refrigerated goods), and frozen (freezer goods). If you store everything properly, you’ll be able to waste less, save more, and ultimately be a more efficient and successful cook. With these simple guidelines, your kitchen and cooking will run as smoothly as our Test Kitchen does.