The 5 Golden Rules to Kitchen Organization from Marthastewart.com
Store things where you use them. Pots and pans are best kept near the range or cooktop; mixing bowls near the countertop you use for food preparation; plates, glasses, and flatware near the dishwasher.
2.Sort and Store
Group like items together — store all bakeware in the same cupboard, all wooden spoons in the same ceramic crock, all spices in the same drawer.
Store your most frequently used items in the most accessible places. Keep things you use most often at eye level; store heavy items below waist level and infrequently used items on high shelves (keep a step stool within easy reach for such items) or in another area of the house. For example, if you use your oversize turkey platter only once a year, you don’t need to store it in the kitchen at all. Instead, stow it on a high shelf in the garage or basement.
4.Out with the Old
Declutter yearly. Take an inventory of all utensils, cookware, and dishware annually. Get rid of unnecessary duplicates, items that are damaged beyond repair, or things no longer used.
5.See- through Containers
Keep small kitchen items in containers, see-through bins if possible, with neat, easy-to-read labels.