It's here: Our game-changing guide to everyone's favorite room in the house. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks—from our community, test kitchen, and cooks we love—to help transform your space into its best self.
Grab your copy
Written by: Caroline Lange
Popular on Food52
1 Comment
AntoniaJames
September 1, 2015
Highly recommend putting a label on the bottom as well, as once the lids are separated from the container (it happens while cooking!), you'll know which lid goes where. (I will admit though that I do not label many of my spice / herb jars, as I can recognize them by sight and confirm by smell if there's ever any doubt.)
I don't alphabetize, except within categories, using a "Dewey Decimal" approach, instead. It works for me, especially because I don't have a drawer in my tiny kitchen that I can spare for spices, so I have my most-used on double-tiered turntables in a narrow cupboard at arm's reach from my primary work space, and the others in an auxiliary cabinet - a shallow pantry created by putting long cabinet doors over built-in shelves (1920's vintage) in an alcove adjacent to my kitchen. ;o)
I don't alphabetize, except within categories, using a "Dewey Decimal" approach, instead. It works for me, especially because I don't have a drawer in my tiny kitchen that I can spare for spices, so I have my most-used on double-tiered turntables in a narrow cupboard at arm's reach from my primary work space, and the others in an auxiliary cabinet - a shallow pantry created by putting long cabinet doors over built-in shelves (1920's vintage) in an alcove adjacent to my kitchen. ;o)
See what other Food52 readers are saying.