How to Build a Pantry

A well-stocked pantry is a key ingredient in any kitchen. Whether you are a novice cook or a professional chef, it is essential to have all the basics on hand. A pantry is considered a stock of dry or nonperishable items that are versatile and used in a large variety of recipes. These steps will teach you the items that every kitchen should have in the pantry.

Difficulty: Easy

Instructions

1. Read up on pantry items and browse a few cookbooks to look at some recipes you want to try. Make a list of the nonperishable items that are in those recipes. The items that show up in many or all of the recipes are essential pantry items.

2. See the Food Network's "Top Ten Pantry List": canned tomatoes; chicken, beef or vegetable broth; dried pasta; canned beans of any kind; canned tuna fish; dried fruit; olives; breadcrumbs; salsa and rice.

3. Add the following as well: all-purpose, cake and whole wheat flour; granular, brown and confectioner's sugar; kosher salt; cream of tartar; baking soda; baking powder; vanilla extract; garlic powder; onion powder; all-spice or grill seasoning; and an assortment of your other favorite seasonings and spices. Pantries may differ a little depending on if you bake or not. It is always good to have baking items on hand; then a great batch of cookies is only minutes away.

4. Consider adding condiments that have not yet been opened and other family favorites that you fix often. These could include ketchup, salad dressings, mustard, mayo and other favorite dips or marinades.

Tips & Warnings

• Replace items that are stale or have not been stored properly.
• Rotate the items that you don't use often in your pantry. This will allow you to check the freshness and make sure you don't have flour moths. Avoid this by using plastic canisters with tight-sealing lids.
• Don't buy the cheapest thing on the store shelf. A good-quality pantry is just as important as a well-stocked one. Better-quality ingredients equal healthier food and a healthier you.

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