Utilize deep kitchen drawers by stacking cutlery trays on top of each other. For easy access, use the top tray for the most frequently used items (everyday utensils, such as can openers, spatulas, and large spoons) and the bottom tray for less frequently needed items (such as spreaders, skewers, straws, and chopsticks). It’s a simple matter to grasp the top tray and lift it aside when access to the bottom layer is desired.
Arrange your spices in labeled rectangular baskets alphabetically or according to type; you can quickly identify their location and retrieve whatever is needed by pulling down the appropriate basket.
Keep a typed list of the cabinet contents taped to the inside of the door. Your computer makes it easy to alphabetize and update the list, and the list enables you to keep track of unique items and to use them more often. The list also makes it easy to compile shopping lists for new recipes and can save you from buying items you already have on hand.
Every time a new bottle or jar is opened or leftovers are packaged up, write the date on a piece of tape and stick it to the side of the container in a highly visible spot.
Group similar products in their own labeled food storage bin. Wide, shallow shapes work well. For instance, all the jams and jellies go into one container, all the Asian sauces and condiments in another, and all mustards, ketchups, and relishes in another. This is especially convenient if you are preparing, say, a stir-fry sauces that calls for several items likely to be kept in the same container. This system also limits messes on refrigerator shelves from sticky jars.