General Zones

• While your devising your organizational plan, think about what you use the most in your kitchen. Save the easily accessible locations for items you use on a daily basis. Draw out a map of your kitchen and designate zones for categories of objects. Pots and pans belong on hanging racks or underneath the counter. Silverware belongs in drawers. Shelving works well for storing dry food items, spices and cookbooks. It may seem logical, but mapping out your space will guide you as you begin sorting through your stuff.
  
  

Containers

• Sturdy containers in various sizes are crucial for organizing a kitchen. Containers organize dry food like pasta, flour and sugar, and keep your shelves free from half-empty boxes and messy spills. Start by labeling your containers. Stackable containers work best and save the most space. If you don't like plastic, find ceramic containers with airtight lids that will work just as well.
  
  

Sort and Purge

• As you work your way through your kitchen, you will be faced with many different types of items. Start by making piles of like objects. Once you have a bunch of piles, get rid of anything you don't need. Be brutal. Nobody needs three of the exact same spatula. Donate your extra kitchen supplies to charity or, if you have children, store them in a box for furnishing a future apartment.
  
  

Keep Everything in its Place

• The key to maintaining order in a kitchen is to designate specific places for each type of object and to stick with your designations. Once you decide where things should be, you will always know where to find them and where to put them away. Do this on a macro level and a micro level. For example, you can assign homes for objects on open shelves and counter tops as well as inside the refrigerator or inside individual drawers.