The new rules of pantry organization

We don’t usually think of “decluttering” food, but professional organizer Shira Gill says this is a key step in tidying the pantry, especially when you want to make sure it’s stocked with essentials. “Take everything out, and get real about what you’re going to cook with,” she advises. Box up any unopened nonperishables and donate them to your local food pantry. Challenge yourself to spend a week incorporating all the little bits left over into soups, stews, pasta dishes and trail mixes.

(Mostly) disregard expiration dates.

According to the USDA, with the exception of infant formula, expiration dates can largely be ignored. Canned and jarred foods, dried beans and many sweeteners can last for years. (But discard cans with dents, rust or swelling.) For things that go rancid more quickly, like oils and whole-grain flours, use your nose as a guide, says chef Vivian Howard, author of This Will Make It Taste Good: “As long as it looks good and smells good, it should be fine.”