It’s mesmerizing to look at well-organized, color-coordinated refrigerator. (Try not to get lost in the perfectly placed peppers above.) But actually, an organized fridge also saves time and money. If you know exactly what’s inside, grocery shopping and mealtimes become way more efficient, with less food waste and unpleasant smells.
To get started, experts from the Good Housekeeping Test Kitchen recommend prioritizing the foods that you reach for most. From there, categorize items into groups and place them in clear containers (key word: clear) for a more uniform look. The rest is up you: Stock up on different storage solutions to help combat rolling soda cans, overloaded snack drawers, and your growing wine stash.
When placing items on shelves, consider what makes most sense for you — and for the food itself. Most people keep milk on the top shelf or in the door but it should go on the back of the bottom shelf where it’s coldest. Same goes for eggs: Store eggs in their original cartons on middle or top shelves where temperatures are more consistent. Reserve the fridge door for condiments, butters, soft cheeses, and processed juices.
If you have young children, stick their go-to snacks