Fill ‘er up
“Experts” may have a tried-and-true pantry checklist to foist upon you. But I say what you keep in your pantry is entirely dependent upon the eating habits of your particular household. I have a bottle of rice vinegar that I haven’t opened in two years (which obviously needs to be tossed); I simply don’t use the stuff. Meanwhile, you may empty a bottle a week. Base the contents of your pantry, then, on the items that you are most likely to use.

This list outlines not what you should keep in stock, but instead what you could keep in stock. Remember to check labels of each and every item just in case special ingredients mandate cold storage.

Here’s a run-down:

• Canned meats (with the exception of some hams)
• Sweeteners like honey, molasses, and sugar
• Cooking oils such as canola, sesame, olive, and grapeseed
• Pasta and noodles of every ilk: rice, egg, soba, wheat, udon
• Nuts
• Prepared cereals
• Coffee, tea
• Dried beans, peas, and lentils
• Snacks galore: chips, crackers, and cookies
• White rice
• White flour
• Spices (see exceptions below)

These goods belong in your refrigerator or freezer, as room temperature is simply unsuitable:

• Whole-grain flours made from wheat, barley, or rice
• Ground meals including those made from corn, flax, almonds, and oats
• Paprika, red pepper, and chili powder

As you load the shelves, date each and every item with the month and year. Keep a Sharpie handy and plan on dating goods every time you bring home a new bag of groceries. Group common items together, and keep older items near the front, rotating the new from behind as you use the old.

When all is neatly arranged, breathe a sigh of relief. You're one step closer to a more functional, user-friendly kitchen.