Storage Wars
The Best Fridge Organizing Tools You're Not Using (But Should)
Hint: If it's good for the pantry, it's good for the fridge.
Welcome to Storage Wars, a series about the best ways to store, well, everything. From how to keep produce orderly in the fridge (or not), to ways to get your oddball nooks and crannies shipshape; and yes, how to organize all those unwieldy containers once and for all—we've got you covered.
My fridge has been through tumultuous times, swinging between desert island-empty and world-is-ending-full. I’ve used the lean times to clean it out: wiping down shelves, removing expired foods, and airing it out (an open packet of baking soda really does wonders for odors!). But then, in the blink of a blizzard, it’d be full again.
And if there’s one thing I’ve learned from having a very full fridge, it’s that it quickly descends into chaos. And food waste.
Some of the best tips I’ve learned from Food52 are around how to extend the life of food in my fridge (lower shelves for dairy and eggs! Separate ethylene-producing fruits and veggies from ethylene-sensitive ones!). But there's a separate problem that has long plagued my fridge—a complete lack of order. The biggest culprits (and victims)? My condiments, chutneys, and spreads, teeny containers of takeaway sauces, mason jars of pickled veggies, and that bottle of mold from who-knows-when stuck in the back.
My freezer reported similar scenes of chaos: packs of samosa, waffles, and black bean burgers collapsing on each other.
On the verge of giving up, I turned to the corners of the internet (Instagram and Pinterest, of course) that order-seekers go to for a shot of hope, and there staring at me was the solution to my sorting woes: BINS. Yes, bins. The kind that go in your pantry, below the sink, and on your bathroom ledge. But also belong in your fridge.
I emailed organizing pro Rachel Rosenthal: "Was I missing a trick," I asked? Short answer, yes—and she’s been on it all along: "It’s actually one of my number one go-to organizing hacks." Zoning, she says, is the outcome I was looking for. "As with all organizing," she continued, "it's important to create categories in your fridge: snacks for the kids, dinner ingredients, leftovers, produce—and bins help you do that."
Rosenthal especially recommends bins for their stackability to utilize the height in your fridge. "This allows you to maximize the space by going vertical but still allows for easy access for the items stored underneath." As she said that, I had a feeling of déjà vu. Wait a minute—I was already doing that… but in my pantry.
That got me thinking: If it’s good for your pantry, it’s probably good for the fridge. After all, the same principles apply: zone, label, stack, elevate. So, why stop at bins? Why not employ all pantry organizers—trays, baskets, lazy Susans, even tiered shelf organizers?
Before you go, I’m going to leave you with one last thought: Once you’ve sorted your fridge into bins and baskets, you’ll be left with less drips and dribbles on your shelves. All you need to do is clean out your containers each month and your fridge will need to be deep-cleaned that much less. The wins never stop coming!
Below are all the ways to incorporate pantry-level organization to your fridge.
My (new) favorite pantry fridge organizing tools
1. Neat Method Grid Storage Basket, $32+
Wire mesh bowls and baskets are incredibly useful to have around—just ask your fruit and eggs. You can also use these instead of plastic bins to corral bottles together—they have a removable wooden plank so things don't drip onto your shelves (the very thing you want to avoid!). They're also quite versatile so you can repurpose them around your pantry, kitchen shelves, and more.
Neat Method Grid Storage Basket
$34–$49
More Options
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2. Food52 x Rosti Margrethe Nested Mixing Bowls, $75+
Instead of buying bins for berries and citrus, let your mixing bowls do double-duty in the fridge. (They come with clear lids so you can seal them, too.) And when they're not needed, stack 'em away neatly—they nest together!
Food52 x Rosti Margrethe Nested Mixing Bowls with Lids
$75–$100
More Options
Shop Food52 x Rosti Margrethe Nested Mixing Bowls with Lids Now
3. Lazy Suzan, $117
You can slide this lazy Suzan into your spice cabinet—why not use it to access your refrigerated condiments, too? The surface makes it easy to mop up any spills from jellies or sauces, and you can easily take it from the fridge to the table for taco night or burgers.
4. Zip Top Reusable Silicone Store & Serve Storage Bag Sets, $22+
These clear, plastic stashers say upright, so it's easy to see the leftovers you're storing. Made from BPA- and PVC-free platinum silicone, they come in different shapes like cups that can go from your fridge to the microwave to the car to the dishwasher.
Zip Top Reusable Silicone Store & Serve Storage Bag Sets
More Options
Shop Zip Top Reusable Silicone Store & Serve Storage Bag Sets Now
5. Mepal EasyClip Glass Food Storage Boxes, $38+
Private chefs prefer glass food storage containers for meal prepping because their clients are more likely to reach for meals they can see. Mepal's glass storage containers will ensure no leftovers go uneaten.
Mepal EasyClip Glass Food Storage Boxes
$26–$61
More Sizes
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Written by: Arati Menon
Popular on Food52
32 Comments
Organizing in the fridge is one more way to breathe in peace and feel good. Now if I can figure out how to do this for my office desk!
I know where everything is to just reach in, but it's easy to pull out and fill with new food or reorganize. I can also tuck a personal pizza behind, and push over to store frozen meals on the side. Not everyone has that need, but useful when sharing the small freezer with a NYC roommate.
Love my lazy susan on top shelf of fridge. Top holds sodas, bottom small jars and bottles. I buy the smallest of less used stuff, so this works.
As for prepared food, I have a large, shallow storage container called Keeper, from The Container Store. It fits on the middle fridge shelf and holds several days worth of prepped food, like roasted vegetables. I can tuck heads of romaine or other things on top and pull it all out to make salad. Also use my Pyrex bowls with lids to hold and stack stuff, including the mini for sundried tomatoes.
And just got my first Stasher. It's great for holding cheese slices in the door or butter box and so pretty.
And a couple X_Large heavy duty Foam lined utensil (cooking) drawer organizers ...
For yogurt, sodas, protein shakes
Water, juice boxes...?
I bt
Y accident i bought tubs of cheese instead of bags (shreded)
HOLY CATS BATMAN!
Take Care
By the way, the home edit bins are made by iDesign, but they are shallower than the unbranded line. They fit much better if you have a counter depth fridge in my experience.
It's wonderfully convenient as it frees up a certain amount of space in the fridge, while reducing the traffic in and out of the fridge. ;o)
It's not the nicest looking solution but it has helped me reduce my food waste. Especially for stuff that isn't direct line-of-sight (I'm looking at you, weird low fridge drawer).
This works because I plan all of our meals at least 7 - 10 days out, and shop accordingly. I keep a running "Note" accessible on all my devices with menus for every night (with links to recipes right there) and to-do's in the kitchen every evening. I organize prep tasks - keeping like things together works for activities, too! -- to leverage work one evening for a related meal later in the week. I have no food waste, other than scraps that can't be used for some purpose. I keep an up to date inventory of my freezer, and use that constantly while planning menus. The FIFO method rules.
One of my favorite ways to manage bulky items like greens is to quickly blanch greens that will eventually be cooked, as soon as I bring them into the kitchen - be that from the garden, the farmers' market, or the store. If doing several types of greens, I don't change the water, but blanch the mildest tasting ones first, and greens like kale last. Blanching reduces volume dramatically,, while saving me time on weeknights. I wash a week's worth of lettuce, arugula, etc., and store it in very large Rubbermaid brand boxes lined and topped with paper towels. And then I make darn sure that we eat it, while it's still appealing, planning my meals with shelf life in mind.
(Last summer and fall, I froze dozens of bunches of kale from my garden, squeezing out the water to compress them into 1/4 cup blocks frozen in silicone cube trays. I'm still working through that supply now. When I lived in the Bay Area, I did the same thing, but throughout the year when kale at the farmers' markets was at its best.)
If this seems like "too much," I should say that I've been managing my kitchen like this for years, all while running a busy, quite interesting law practice, and getting more exercise many days than most people get in a week. (I moved to Boulder County for the cycling.) It's the small investment of planning time, and other methods noted above, that make that possible. ;o)
Google Drive is my workhorse for all of my documents, created in Google Docs (mostly, recipes, but also larger planning documents, such as my more involved project management documents related to holiday meals, holiday baking etc.), The search functionality in the Drive, courtesy of Google, is, has been, and always will be the best search tool on the planet. I give nearly all recipes I will use again their own TinyUrl and sharing rights, to make the lists on my Notes app more workable. Outdated lists from the Notes App are copied to Google Docs for future reference.
As with all project management, to key is regular reviews and updates on what's happened, what needs to happen, when it will happen, etc. All of the lists that run this machine are reviewed and updated frequently, usually during pockets of downtime. ;o)
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