Five tips to organize your refrigerator

I'd like to discuss a fundamental food issue for all fridge owners: What to put where.

Are there any philosophical treatises on refrigerator organization? My wife and I are finally ready to remove the shrink wrap, toss the Styrofoam dividers, and add real groceries to our new Whirlpool French-door fridge. But before we begin, I need to know what goes where. Yes, some items have obvious homes: frozen foods in the freezer, produce in the crisper. Duh. But what about leftovers? Right-side door, left-side door, center shelf, or somewhere else? Do I get one side and she gets another side, or do we place all Mexican ingredients, say, on the left side?

You know what happens if you fail to implement a system: Food chaos. Oldest stuff moves to the back as newer items get crammed in. Boxes balance precariously on top of one another. Spills happen. And you end up ordering in just to avoid the search for those veggies you bought last week.

So, dear Epi-Log reader, what's your refrigerator theory? How does it work? Did you discuss it formally or did it emerge over time? For a visual look at "what's in your fridge?" check out this flickr group pool. I especially like the way this guy labels what's where (that's his photo above too).

Bonus: 5 tips on refrigerator organization, after the jump.

5 Fridge Organization Tips

1. On Humidity: Set the humidity higher for vegetables than for fruits. If you can't adjust the settings, you can leave the drawer slightly open for celery, lettuce and other moisture-craving items.

2. On Freezing: Write down the use-by date on items destined for the freezer. Keep a pen on or near the fridge.

3. On Containers: Use clear containers whenever possible. The result: no more mystery meals hiding in the corner. Keep lids on everything or else the odors will overwhelm all other foods inside.

4. On Filling It Up: Don't. The fridge won't cool as well as it should if it's packed with items. Leave at least one-inch spaces between items. Apparently, it's ok to jam the freezer though.

5. On Drinks: Place bottles and jugs in the side doors. They can handle the weight. Transfer 1/2 bottles of wine into smaller containers to save room and reduce oxidization.

James Oliver Cury is the executive editor of Epicurious.com. He is a member of the James Beard Restaurant and Chef Awards Committee and has been a judge at the Culinary Institute of America, the Jack Daniels World Barbecue Championship, and the Food Network's Iron Chef show. He's written for dozens of magazines, including Esquire, Playboy, Details, Entertainment Weekly, Maxim, Men's Journal, SPIN, Glamour , US Magazine, Food & Wine, and Every Day with Rachael Ray.

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