How to Keep a Well-Stocked Pantry

Do you dread opening your pantry? If you find yourself overwhelmed when rummaging through an overpacked cupboard and realizing you have entirely full cabinets but nothing to eat, you might need a pantry makeover. 

A well-stocked pantry should work with you, not against you – having a supply of the right pantry staples on hand makes cooking at home simpler and, dare we say it, more fun. Not only does having a store of the staples make preparing foods easier, but it also provides peace of mind to know you have plenty to pair with your weekly shop or can pull together quick last-minute pantry meals if you’re getting low on more perishable foods between grocery trips. 

Stocking a pantry with cooking and baking basics doesn’t have to be hard. In fact, it can be incredibly simple to build a cache of pantry staples over time, and to keep foods and products you use often on hand. Below are a few tips for keeping your cabinets organized week-after-week and a table of shelf-stable food items to get you started: 

  1. Start small and expand. Building a well-stocked pantry doesn’t have to happen all at once. Buy a few shelf-stable basics per week and store up your staples over time. 
  2. Stay organized. Nothing is worse than opening a disorganized pantry and not being able to find what you need. Instill some general pantry rules like all canned goods in one area and all baking products on a bottom shelf and take a few minutes each week to organize before shopping to keep things tidy. 
  3. Do regular pantry audits. While many dried foods like beans, grains, and flours can last months or even years, most pantry staples will expire eventually. Once every month review expiration dates, and ideally make plans to use anything that’s going to bad soon to try and avoid having to throw out questionable items to keep your food hoard fresh. Also note items that are running low and add them to your next grocery list. 
  4. Practice first in, first out. Meaning when you have duplicates or similar items, use up the one that you purchased first before opening the newer product.  
  5. Get creative. Once you’ve mastered having basic pantry staples on hand, get creative to add more flavor (and fun) to your meals. Try adding fermented foods like kimchi, interesting sauces like spicy harissa, and dried flavorings like nori or dukkah for culinary creativity. 
GRAINS AND STARCHES 
Brown rice 

Quinoa 

Farro 

Dried lentils 

Dried beans 

Dried chickpeas 

Whole wheat pasta 

Rice noodles 

Soba noodles 

CONDIMENTS, SAUCES, AND PRESERVES 
Mustard 

Mayonnaise 

Ketchup 

Hot sauce 

Salsa 

Soy sauce 

Jams 

Pickles 

Olives 

CANNED OTHER SHELF STABLE FOODS 
Canned beans 

Canned vegetables 

Canned fruit (in natural juice) 

Canned sauces 

Canned pastes (tomato, etc.) 

Tuna or other fish 

Canned meats 

Tofu 

NUTS, SEEDS, AND SNACKS 
Almonds 

Walnuts 

Sunflower seeds 

Peanut butter 

Almond butter 

Tahini 

Pretzels 

Granola 

Dried fruit 

OILS, VINEGARS, AND LIQUIDS 
Neutral cooking oil 

Olive oil 

Specialty oils (sesame, etc.) 

Balsamic vinegar 

Rice vinegar 

White vinegar 

Mirin 

Wine 

Stocks  

 

HERBS AND SPICES 
Dried basil 

Dried oregano 

Dried thyme 

Kosher salt 

Flaky sea salt 

Ground peppercorns 

Ground cinnamon 

Ground turmeric 

Paprika 

Garlic powder 

BAKING BASICS 
All-purpose flour 

Whole wheat flour 

Active dry yeast 

Baking soda 

Baking powder 

Cocoa powder 

Granulated sugar 

Brown sugar 

Vanilla extract 

 

Looking for pantry meal recipe ideas? Check out Bon Appetit Magazine’s recipe ideas using pantry staples for when you feel like there’s nothing fresh in the refrigerator (that’s when pantry staples shine!).