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Smart Storage, Part 1

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Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're talking about smart storage.

We’ve given you Our Weekly Grocery List; now, we’ll show you how to stock your larder. Part of treating ingredients correctly is knowing the best places to store them, and for how long. We're tackling several storage myths and general confusions, starting with the counter and the pantry. We'll be covering the rest of the kitchen next week. 


Banana and Citrus

Garlic, onions, and shallots: These alliums can be stored in a cool, dry place for up to two weeks; in the fridge, they will turn mealy and lose much of their flavor.

Tomatoes, potatoes, and winter squash: Although it may seem blasphemous to keep vegetables out of the refrigerator, trust us (and the USDA): these should be kept in a cool, dry place instead. (Plus, they make beautiful decorations.)

Bananas, citrus, and melons: Like the vegetables listed above, these fruits are best left on the counter. Once cut, they should be relegated to the refrigerator; otherwise, they will begin to dry out.

Bread: To slow down retrogradation -- the process in which the starch molecules in bread crystallize -- Cook's Illustrated says to store bread at room temperature for up to 2 days, either tightly-wrapped in foil or in a Ziploc bag to minimize moisture loss. After 2 days, wrap the bread in foil, place in a freezer bag, and store it in the freezer. And to revive crusty bread that's been stored for more than a day, just pop it into the oven for a few minutes. 

Cakes and pies: According to pastry chef Stella Parks, both frosted and un-frosted whole cakes will last for about a week when tightly wrapped in plastic. Cut cakes have a shorter shelf life, around 3 to 4 days. Fruit pies can be kept on the countertop for up to 2 days; after this, move them to the refrigerator.

Onions Potatoes



Dry goods: Generally, dry goods can be stored for up to 6 months (longer if you take good care of them), according to scientists at Colorado State University. Once a package is open, it’s best to move it to an air-tight container; this will ensure freshness and keep your pantry cleaner to boot.

Nuts: Store your nuts in air-tight containers if possible; these allow them to maintain the right level of moisture. For ultimate freshness, consider storing them with their shells on.

Spices: As the LA Times tells us, heat, light, air, and humidity are all spices’ enemies; your spices should live in your pantry. Whole spices last much longer than crushed or ground; these can be kept for up to 2 years, while ground spices should be refreshed every 6 months. Airtight tins or small spice jars are the best mode of storage.

Spices Nuts

What are your tried-and-true pantry or counter storage tricks? 

Tags: storage, kitchen confidence, freezing, how-to & diy

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Comments (38)


about 1 year ago Giselle Gonzalez

I usually keep my Potatoes in a well ventilated bin, I do wrap a clean dark colored kitchen towel to keep the light out and off the counter. This has worked so far.


over 3 years ago Alice_

Potatoes left on the kitchen counter at room temperature will turn green (unless the kitchen is quite dark and cool) , and It's safer to store them in the fridge . I've tried several times to store them in a dark corner of my kitchen or pantry, and have had to toss every single potato out. When the green areas develop, they contain solanine and are toxic to humans.


over 3 years ago seasonalfeast

I use lazy Susans - single and double tier - to store my spices and some vinegars/oils/oil sprays. I have three across the length of my dry goods cabinet and this has worked really well for me to see what I have available. I can't take credit for this system; my mom set this up for me, based on her spice cabinet. Inexpensive and it works!


over 3 years ago midnitechef

Brown sugar, once opened, should be put in an air-tight container. To keep it from going rock hard, leave a hunk of apple in the jar.


over 3 years ago seasonalfeast

I leave a piece of bread in my brown sugar and it also keeps it from hardening. I change it out periodically and if the sugar does harden, despite my bread efforts, I toss it in the microwave for 10-15 secs. Instantly soft again.


over 3 years ago chava

Dried out and hardened bread can be restored by 10 seconds or so in the microwave. Don't ask me how it works! Too much time, and the bread gets reallllllllyy chewy.


over 3 years ago seasonalfeast

I do this, as well! It works! And then I pop into the oven or toaster oven to crisp. if I know we won't eat all of the bread (baguette, etc) in one meal, I cut into portions, Glad wrap it, seal in a freezer bag and freeze. Works great when I catch the free baguette at the bakery end of day :)


over 3 years ago rparagus

I live in the Florida Keys. We cannot leave garlic,shallots ,onions out of the refrigerator . Too hot and humid- what to do?


over 3 years ago rparagus

I live in the Florida Keys. We cannot leave garlic,shallots ,onions out of the refrigerator . Too hot and humid- what to do?


over 3 years ago Sami

I live in North Florida, and the heat and humidity is a problem here, too! I usually leave them wrapped up and in the crisper of the fridge, and I've seen no loss of flavor even when keeping them there for up to a month. In the winter, regular onions and shallots are fine in the pantry. Garlic I tend to forget on the counter, and it's fine so long as you go through it quickly, check for mold before you use it, and if it starts sprouting, just plant it!


over 3 years ago Mike Z

I keep small containers of spices in my kitchen, but buy them in more economical sizes that I keep in the freezer.


over 3 years ago food52_lvr

I hope storing oils will be addressed soon. My mother insists on all oils in a kitchen cabinet away from the stove and oven but her kitchen "room temperature" hovers steadily at 75-85 degrees fahrenheit -- and that's when nothing's cooking. Just a note to mention that one person's "room temperature" is another's sauna or icebox.


over 3 years ago Jim Marks

Does anyone have any info on where to buy the pantry cabinets shown in the photo. Thanks


over 3 years ago Jim Marks

Does anyone have any info on where to buy the pantry cabinets shown in the photo. Thanks


over 3 years ago amgchem

When you live in a warm humid climate, eg Florida, the Caribbean, breads & cakes get moldy really fast. So what do you recommend as a storage?


over 3 years ago Brette Warshaw

Double-wrap them in plastic wrap and foil, and then store in the freezer! Make sure to thaw cakes in the fridge, though, so that it absorbs moisture evenly.


over 3 years ago Sami

I buy half-loafs of grainier breads, and I find that they last longer before getting all fuzzy. Cake, I think, should always be eaten within two or three days, but maybe that's a personal thing...



over 3 years ago lloreen

You keep ripe tomatoes on the counter? I usually put them in the fridge if they are ripe so that they will last longer. Is there a reason not to do this?


over 3 years ago Brette Warshaw

Refrigerating tomatoes actually causes damage to the to the membranes inside the cell walls, resulting in a mealy texture and a loss in flavor. So they're best kept on the counter -- or just used up fast!


over 3 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

My spice collection would crush a traditional spice rack to bits, so years ago, I purchased a DVD shelf to store them on. I have a little Bonne Maman jam jar fetish, so as you can see, I keep most of my spices stored in those. Stacked two high and two deep, they fit perfectly! I could fit over 150 jars of spices here if I needed to :)

I buy spices by the pound and grind what I need for the month ahead. That way, they stay fresh and potent. With these bigger jars, spices are easier to see, open, and measure out. I have no patience for those fussy little jars or magnetic boards. In my kitchen, they wouldn't last a day!

The one exception is paprika, which my Hungarian friend told me never to expose to light. That stays shut away in my pantry cabinet.

I highly recommend this for anyone out there whose spice collection is getting too big for it's britches.

Click here to see it: http://electricbluebaking...


over 3 years ago vivanat

I have such envy of Amanda's beautiful and well-organized kitchen.


over 3 years ago la domestique

Not sure if this is an old wive's tale, but I store onions & garlic away from potatoes because of the belief that the gases released by alliums cause the potatoes to sprout/go bad. Also, I use an Emile Henry butter pot to store my butter at room temp on the counter, and I love how the butter is always soft and spreadable without going bad. This will not work for those who live in exceptionally warm/humid climates, though. Lastly, if I bake bread and want to preserve that beautiful crust, I store the loaf in my le Creuset dutch oven pot that's always sitting on my counter. It's like a bread box.


over 3 years ago tastelifetwice

I've heard the onions and garlic thing too, so that's some partial corroboration. I love the bread in Le Creuset suggestion! I have one always sitting on my stove as well, since there's no other lace for it, but had never thought of using it as a bread box while it's 'off-duty.' Thanks!


over 3 years ago PistachioDoughnut

This is such a wonderful article..oh my I need a big kitchen is right now disastrous..

What suggestions do you have for people who have less cabinet space and also less counter space..pls don't tell me change the house..haha...right now my kitchen aid is lying on treadmill mat..which is just outside the kitchen because kitchen counter has no space for it.

Few things from the mentioned article above that I store potatoes, onions and garlic always on counter top. Also bananas on dining table. But, I store nuts in fridge in ziploc bags. They really do stay fresh..


over 3 years ago passifloraedulis

Could we discuss the best way to store flour? (Air tight containers, but should it be stored in the refrigerator?)


over 3 years ago Brette Warshaw

I lumped flour in with the "dry goods" section -- it is best kept in an air-tight container in the pantry! Stay tuned for the fridge and freezer next week.


over 3 years ago AEC

Who has pie left on the countertop past 2 days?


over 3 years ago Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

Good question!


over 3 years ago cookinginvictoria

On the subject of what to keep on the kitchen counter, I also store unripe avocadoes and unripe fruits like mangoes and pears on the counter until they have ripened. Then I put them in the fridge for a few days if we are not ready to eat them yet.


over 3 years ago DebJ

Great article. Re:garlic in the refrigerator. Many years ago, I cooked dinner for my mother in her kitchen (not a great idea) - shrimp scampi. Despite what I considered the right amount of garlic, there was no zip to the meal. That's when I knew for sure that keeping garlic in the refrigerator was a bad idea! I checked the rest garlic after the meal and it had no odor! And my mom was a good cook. Live and learn.


over 3 years ago Waverly

Great article - now I am going to throw out most of my spices!


over 3 years ago cookinginvictoria

I love the Kitchen Confidence column! Both posts on grocery lists and stocking your pantry and counter are simply terrific. I normally store my nuts in the freezer. Is this something other cooks do? Or do you simply keep them in your (room temperature) pantry? Also, I usually refrigerate citrus, but glad to hear that it does just fine on the counter. And lastly, I have pantry envy, looking at the picture you've posted! I really like how the shelves are placed at various heights and how, at a glance, you can see everything that's in there. In my pantry, items are constantly lurking behind each other and jostling for space or sometimes residing on the wrong shelf entirely!


over 3 years ago calendargirl

I do as you do, cookinginvictoria, and store nuts in the freezer. This is where my 3-pound bags of walnuts from Costco go, for example, as well as smaller quantities. In the pantry, I have air-tight jars into which I put nuts for immediate use -- baking, snacking, etc. By the way, Susan Hermann Loomis, in her excellent book, NUTS IN THE KITCHEN, suggests storing nuts for the long term in the freezer, and removing small quantities as needed. I also refrigerate citrus, again for the long term (say, a 5-lb bag of oranges) and then take them out, three or four at a time, to add to the fruit bowl for daily snacking.


over 3 years ago NotesOnDinner

I bought a large metal magnet board at IKEA and magnetic spice tins at Costco (I tossed the undersized stand that was included with the tins) I store this away from any natural and artificial light on a wall in my pantry. I can store more than 50 spices this way, although I don't have quite that many. This proved to be an inexpensive, convenient and really beautiful solution to my spice storage problem. It was all little bags, poorly labelled, in a large basket in a cupboard previously. A mess! Now, I love to look at all the colors and textures through the clear tops of the tins and I know exactly what I have. I cook more creatively too, when I am reminded of all my options!


over 3 years ago Miranda Rake

Miranda is a contributor at Food52.

Brilliant! I LOVE this idea!


over 3 years ago mari.vanderheide

I just bought an organizer for my spice pantry but it's too high.
Now I'm waiting for my husband to put the shelf up higher for me.
It's been 2 weeks and the organizer is still on the counter.


over 3 years ago passifloraedulis

I love this post. Thanks!


over 3 years ago Panfusine

compared to this article, any description of my own pantry would be positively, blood curdling,terrifyingly, scary! I'll save that for a Halloween article tentatively named the 'Pantry from Paathaal' (Hell in Sanskrit)