I learned over decades in restaurant and test kitchens the best ways to organize high-volume ingredients and ensure they all get used. Here’s how to set up your pantry, fridge and freezer to make daily cooking easier — and enjoyable — and to avoid food waste:1. Tetris jars, cans and boxes by type, stacking vegetable cans with broths, tinned seafood with canned beans, pasta sauces with salsas, peanut butters with jellies. For the freezer, sort by meat, seafood, vegetables, sauces and stocks. Move opened packages and fresh items that won’t last closer to the front of the pantry and fridge.

Source: Los Angeles Times March 17, 2020 23:15 UTC