A bag of expired flour that has somehow grown hair. The jar of mystery sauce from 2019. Three (not so) recently divorced Tupperware lids. Five packets of soy sauce from the "misc. drawer." A yogurt that expired so long ago it's legally allowed to both drink and vote. The optimistically purchased vegetable spiralizer that turned exactly one zucchini into "pasta" (before realizing that zucchini pasta is really really gross). The quarantine sourdough starter named "Bread Pitt" that never resurrected no matter how hard you tried (you didn’t really try that hard tbh). That fancy $17 French sea salt you bought after watching "Salt Fat Acid Heat." Seventeen grocery bags stuffed inside other reusable grocery bags. And one million takeout menus from restaurants that now have “daily deals” on UberEats but have retired their $10 lunchtime special. They. Have. All. Got. To. Go.

It’s time.

Hold a funeral. Open the Hefty bag. Dump.

This year you are actually going to spring clean your kitchen, pantry, misc. drawer, snack cupboard, and bar cart the right way, and I’m here to help. Let’s do this thing. 🤝 

The Kitchen Clean-Out Roadmap

I am admittedly obsessively organized, but only in the ways that you can see. Fully cleaning out my kitchen feels unnecessary and about as achievable (or appealing) as summiting Everest in flip-flops.

I don’t like getting rid of things and if it’s not broke, why break it? But living in a NYC one bedroom becomes a more challenging game of Tetris year over year and the idea of being able to find the pink peppercorns without embarking on an archaeological dig that ends with cornstarch up my nostril and festive sprinkles on the floor sounds supremely appealing (as does being able to open a drawer that doesn’t jam over my spare potato peeler every single day), so it’s finally time.

The secret to not getting overwhelmed is simple: divide and conquer. Break your kitchen into five manageable zones:

1. The Refrigerator & Freezer Zone

2. The Pantry Zone

3. The Cabinet & Countertop Zone

4. The Utensil & Tool Zone

5. The Bar Cart Zone

Keep scrolling for lists of the absolute essential things you need in each!

The Refrigerator & Freezer Overhaul

Step 1: The Purge

Empty everything onto your counters. Everything. And check every single expry date. There’s nothing worse than knowing you have an ingredient and then realizing that it has grown a friend when you actually need to use it.

Step 2: Deep Clean

1. Remove all drawers and shelves

2. Wash with hot, soapy water (adding 2 tbsp baking soda for stubborn stains)

3. For lingering odors: wipe with equal parts water and white vinegar

4. Clean the rubber gaskets around the door (they harbor more bacteria than you want to know about)

5. Vacuum refrigerator coils (a major energy-saver)

6. Check and clean the drip pan

7. Remove ice and defrost your freezer if it's not frost-free

Step 3: Reorganize

The temperature varies throughout your refrigerator, so where you store food matters:

• Upper shelves (35-38°F): Ready-to-eat foods, drinks, herbs, leftovers

• Middle shelves (36-40°F): Eggs, dairy, deli meats

• Lower shelves (coldest): Raw meats, milk

• Crisper drawers (controlled humidity): Vegetables need high humidity, fruits need low

• Door (warmest part): Condiments, juices (never milk or eggs!)

Pro tip: Line drawers with paper towels for easier future cleaning and use clear bins to create zones for similar items.

The Pantry Purification Mission

The word, pantry, comes from the Old French "paneterie" or "bread room." Medieval pantries were cool rooms where bread, meats, and dairy were stored, and the concept remains the same. The Victorians elevated the pantry to an art form with butler's pantries serving as status symbols, but at the end of the day, the modern pantry should be cool, dark, dry, and store expired tortilla chips. That’s all.

The Pantry System:

1. Group like items together (baking, breakfast, snacks, etc.)

2. Store everything in clear, airtight containers

3. Place frequently used items at eye level

4. Use the FIFO method (First In, First Out)

5. Label and date everything—future you will be so grateful

6. Install tiered shelves so nothing gets lost in the back

7. Use door racks for spices and small items

8. Place heavy items on lower shelves

The Cabinet & Countertop Cleanse

I don’t understand the math or science behind how small appliances seem to multiply of their own accord, but they do. It’s not my fault. I don’t know what else to say on the matter.

Do you really need a juicer, blender, food processor, and a smoothie maker? (Yes, obvs, but let's pretend we're being rational.)

Ask yourself:

1. Have I used this in the past year?

2. Does it serve a unique purpose?

3. Do I have the counter/storage space for it?

4. Would I buy it again today?

5. Is it in working condition?

Choreography Tips:

1. Stack pots and pans by size

2. Store lids vertically with a rack

3. Nest mixing bowls and measuring cups

4. Group bakeware by type

5. Use shelf risers to maximize vertical space

6. Install hooks for mugs or pots

7. Add pull-out drawers to deep cabinets

8. Place daily items in easy-reach zones

The Bar Cart Renaissance

Your home bar deserves the same attention as the rest of your kitchen, but with significantly more taste-testing involved (for quality control purposes only, of course).

Spirits to Send Off:

1. Anything with sediment that shouldn't have sediment

2. Liqueurs that have changed color or separated

3. Cream liqueurs past their prime (Bailey's…)

4. That mysterious bottle someone brought to your 2019 housewarming that tastes like banana-nail polish remover

5. Three-quarters empty bottles you're preserving for "special occasions" (use it or lose it)

Mixers to Minimize:

1. Flat tonic water and sodas

2. Expired juices

3. Simple syrups growing science experiments

4. Vermouth older than 3 months that wasn't refrigerated (I was today years old when I learned this)

5. Bitter collections you bought for one cocktail phase that you don’t use anymore

Bar Cart Organization:

1. Group spirits by type

2. Keep essential tools in a caddy

3. Store glassware upside down to prevent dust

4. Use a small tray for garnish tools and ingredients

5. Keep a recipe book or cards nearby for inspiration