The kitchen is your laboratory. There are appliances, chemicals, and reactions waiting to happen. If all goes well, your hypotheses, tested by experimentation, will turn out to be correct: cream-colored orbs puffing into steaming, golden dinner rolls; vegetables becoming more saturated in color after a dip in boiling water; greens that are darkest and leafiest and sweetest after the first frost. Like it or not, that's science.
And while your ways in the kitchen might not feel scientific—a handful of cornmeal here, a toss of cheese rinds into something bubbling—the way you clean, organize, and care for this space probably should be. It's not just about preventing germs and mold (though your wallet and dinner menu will both thank you if you do that), it's also about running a tight, orderly ship so that you can find things, cleaned and accessible, right when you need them.
Fresh foods, pots and pans, and spices should all be stored so they're right on hand—and guaranteed to last longer.
We bet a few things have a layer of grime on them despite your best cleaning efforts. Here's how to clean some of the tougher tools:
Cleaning out and cleaning up is not enough—you need to know how to care for your tools in a way that will keep them in top condition for as long as possible.
This article originally ran in 2015, but it's back in the rotation for anyone wanting to get their kitchen in ship shape (as part of a resolution or just a weekend project!).
How do you keep your kitchen clean, organized, and operating smoothly? Share your ways in the comments!