Top Pantry Essentials

Cooking oils are as important to cooking as the pan or skillet to cook in. Oils and vinegars along with other condiments can be combined for salad dressings and other sauces, while white vinegar can do double-duty as a cleaning product. Here are some essentials:

• Cooking oil such as canola or grapeseed
• Extra virgin olive oil
• White vinegar
• Balsamic vinegar
• Ketchup
• Soy sauce
• Yellow mustard
• Mayonnaise
• Salsa or hot sauce

Tip: Store oils at a stable room temperature in a dry place. Sunlight, humidity and warm temperatures cause oils to go rancid more quickly.

Load a spice rack or cupboard shelf with spices and herbs for flavoring home-cooked meals, including soup, stews, chili, pasta and more. Stock mild or spicy items based on your taste buds’ heat tolerance.

• Kosher salt
• Black peppercorns (if you have a pepper mill)
• Garlic powder
• Dried oregano
• Red-pepper flakes
• Sweet paprika
• Ground cinnamon
• Ground cumin
• Dried thyme
• Ground cayenne
• Chili paste

Tip: Keep ground spices on hand in small containers since spices in larger containers will lose more of their flavor and freshness over time.

In addition to such pantry staples as flour, sugar and cornstarch, these baseline ingredients are standard items for recipes for cakes, breads, muffins and snacks.

• All-purpose flour
• Baking soda
• Baking powder
• Cornmeal
• Cornstarch
• Confectioner’s sugar
• Brown sugar (light and dark brown)
• Vanilla extract
• Cocoa powder
• Chocolate chips
• Sweetener of choice
• Honey
• Syrup
• Raisins or other dried fruit
• Rolled oats or oatmeal

Items stored in cans and jars have a long shelf life and provide the basics for many nutritious meals.

• Canned tomatoes, whole or diced
• Canned beans
• Tomato sauce
• Tomato paste
• Chicken or vegetable stock in box
• Soup or broth
• Canned tuna or other tinned protein
• Applesauce
• Jams or preserves
• Pickles

Tip: Save money by buying canned items in bulk.

Dry noodles, rice and other grains often provide the bases of delicious dishes accompanied by spices and sauces from other pantry shelves.

• Long-grain white rice
• Dry pasta
• Bread crumbs
• Crackers

Tip: Stock alternates to rice or pasta to add variety to your dinner table, such as quinoa, polenta or couscous.

Dairy products and other perishable food items that need to be kept cold or frozen don’t belong in the pantry but significantly increase your cooking options.

• Eggs
• Unsalted butter
• Cheeses
• Milk or cream for cooking
• Chicken parts
• Frozen vegetables such as spinach or corn
• Frozen berries for baking or smoothies

Consider these helpful hints for storing and finding food items in your pantry:

• Garlic, onions and potatoes can be stored in the pantry or on a counter (out of direct sunlight) for several weeks, conserving space in your fridge.
• Pantry organizers maximize limited space.
• Store items in clear containers whenever possible: you won’t use what you can’t see.
• Airtight plastic or glass containers can store flour, sugar and more.
• Use tape or markers to put labels on unlabeled containers.
• Stock kitchen paper like aluminum foil, plastic wrap and wax paper to assist in cooking and storage.