Declutter Your Kitchen: My Zone-by-Zone Survival Guide

Alright, let’s have a real heart-to-heart. We all know the kitchen is supposed to be the heart of the home, right? The place where delicious concoctions are born, where family gathers, where the coffee machine sings its morning song. But for so many of us, it’s also Ground Zero for clutter. I’m talking about those countertops you can barely see, the drawers that require a Jenga master’s skill to close, and that one cabinet… you know the one. If you’re nodding along, then this guide to decluttering your kitchen is absolutely for you. We’re going to tackle this beast not as one overwhelming monster, but zone by manageable zone.

When I moved to Nashville from the Bay Area a few years back, I downsized a bit. My current kitchen, while lovely, isn’t palatial. It forced me to get real honest about what I actually needed versus what I’d accumulated over years of, let’s call it, ‘aspirational culinary collecting.’ My rescue cat, Luna, who has a PhD in knocking things off surfaces, also silently (and sometimes not so silently) advocated for clearer spaces. It was a process, let me tell you. There were moments of, ‘Why do I own three melon ballers?’ and ‘Will I ever *really* use this avocado slicer that looks suspiciously like a medieval torture device?’ This isn’t just about throwing stuff away; it’s about reclaiming your space, your time, and maybe even a little bit of your sanity. It’s about making your kitchen work *for* you, not against you.

So, what’s the plan? We’re going to walk through the kitchen, area by area, and I’ll share what worked for me, what didn’t, and some of the slightly philosophical musings I had along the way – because let’s be honest, clutter is as much a mental game as it is a physical one. We’ll cover everything from those terrifying countertops to the mysterious depths of your pantry. By the end, you’ll have a practical roadmap to transform your kitchen from a source of stress into a haven of efficiency and, dare I say, joy. And who knows, maybe you’ll even find that long-lost lid to your favorite Tupperware. A guy can dream, can’t he?

The Great Kitchen Declutter Mission: A Zone-by-Zone Attack Plan

1. Confronting the Countertops: The Surface-Level Assault

Okay, let’s start with the most visible offender: the kitchen countertops. These flat expanses are like magnets for everything that doesn’t have a designated home, aren’t they? Mail, keys, that random grocery store receipt from three weeks ago, maybe a rogue Lego if you have kids (or particularly playful cats, Luna). It’s the first thing you see in the morning and often the last battleground you survey at night. Why do they get so bad? I think it’s partly because they’re just *there*, convenient, and we’re often rushing. The key, I’ve found, is to make it harder to clutter them than to keep them clear. Sounds simple, but it’s a mindset shift.

I’ve tried to implement what some people call the “one-touch” rule, though I’m not always perfect at it. The idea is, when an item comes into your hand, you deal with it immediately instead of setting it down ‘for later.’ So, mail gets opened over the recycling bin, and then filed or trashed. Keys go on a specific hook or in a bowl by the door (which, okay, might technically be *on* the counter but it’s a *designated* spot, that’s the difference!). It’s about creating intentionality. Are you going to get it right 100% of the time? Probably not, I sure don’t. But aiming for 80% makes a huge difference. The psychological relief of walking into a kitchen with clear surfaces is immense. It’s like your brain can breathe a little easier, you know? It sets a tone for the whole space, suggesting order and calm, even if the utensil drawer is still a warzone (we’ll get to that).

One thing that really helped me was to critically assess what *truly* needed to live on the counter. The coffee maker, yes. The toaster, probably. That giant stand mixer I use twice a year? Maybe it can find a home in a cabinet. We’ll talk more about small appliances later, but for now, just focus on reclaiming that precious horizontal real estate. Think about your daily workflow. What do you reach for constantly? Those are your countertop VIPs. Everything else is just a guest, and some guests overstay their welcome. The goal isn’t a sterile, empty landscape, but a functional, inviting one where daily clutter doesn’t immediately take root. It’s an ongoing process, not a one-and-done, but starting here makes the biggest visual impact quickly, which is great for motivation.

2. The Great Utensil Drawer Purge: More Spatulas Than Sense?

Ah, the utensil drawer. Or, in many homes, utensil *drawers*. This is where good intentions go to die, buried under a mountain of mismatched spoons, redundant whisks, and that one weird gadget you bought from an infomercial at 3 AM. I confess, before my big Nashville declutter, I opened my main utensil drawer and was genuinely shocked. I think I had five spatulas of roughly the same size and function. Five! Why, Sammy, why? It’s like they multiply in the dark. The first step here is pure, unadulterated honesty. Take EVERYTHING out. Yes, everything. Spread it all out on that newly cleared countertop (see, progress!).

Now comes the slightly painful part. Pick up each item and ask yourself the hard questions: ‘Do I use this regularly?’ ‘Do I have duplicates of this?’ ‘Is this broken or damaged?’ ‘Am I keeping this purely out of guilt because Aunt Mildred gave it to me?’ Be ruthless. That specialty cherry pitter you used once for a pie in 2019? If you’re not a prolific pie-maker, it might be time to let it go. The collection of slightly bent spoons? Bye-bye. It’s amazing how much space is taken up by things we don’t use, need, or even like. I found that focusing on everyday essentials versus rarely-used kitchen gadgets was key. My whisk collection went from an absurd number down to two: a small one and a large one. Revolutionary, I know.

Once you’ve whittled down the collection to the true heroes of your culinary adventures, it’s time to think about drawer organization. This is where drawer dividers become your best friend. Seriously, they are a game-changer. No more tangled mess of metal and plastic. You can get adjustable bamboo ones, plastic trays, whatever fits your budget and style. The point is to give everything a designated home within the drawer. Some people like to keep their most-used utensils in a crock on the counter, and that’s a great option too, especially for bulky items like ladles and large spoons. For me, it was about minimizing countertop clutter, so dividers it was. The feeling of smoothly opening a drawer and instantly finding the exact tool you need? Priceless. It’s one of those small daily victories that just makes life a little bit better.

3. Pantry Pandemonium: Decoding Expiration Dates and Forgotten Foods

The pantry. For some, it’s a beautifully organized haven of culinary potential. For others (and I’ve been in this camp), it’s a dark abyss where cans go to expire and bags of mysterious grains from a forgotten health kick go to fossilize. If your pantry induces a mild sense of dread, you’re not alone. Tackling this space requires a bit of bravery and a systematic approach. My advice? Brace yourself, put on some good music, and prepare to be surprised by what you find. You might even unearth that can of water chestnuts you bought for a stir-fry two years ago. Or was it three?

The first step, much like the utensil drawer, is to take everything out. Everything. Every can, every box, every bag. As you do, give the shelves a good wipe down. You’ll thank yourself later. Then, the crucial part: check those expiration dates. And I mean *really* check them. Be honest. That spice mix from your trip to Morocco in 2018? It’s probably more dust than flavor by now. Canned goods well past their prime? Toss ’em. It can feel wasteful, I know, but consuming severely outdated food isn’t worth the risk, and keeping it ‘just in case’ is just contributing to the clutter. This is also a good time to assess your buying habits. Are you consistently overbuying certain items that end up expiring? Maybe those bulk deals aren’t such a deal after all if half of it goes bad. It’s a learning experience.

Once you’ve purged the expired and the unwanted, it’s time to think about smart food storage and organization. This is where you can really make a difference in the long-term usability of your pantry. Clear containers are fantastic for things like pasta, rice, flour, and cereal. They let you see at a glance what you have and how much is left, plus they protect food from pests and keep it fresher longer. Tiered shelves or risers can help you see items at the back, preventing those lost-can scenarios. And labeling! Oh, the power of a simple label. Whether it’s handwritten or fancy-printed, labeling your containers and even shelves can save you so much time and frustration. Group similar items together: baking supplies in one area, canned goods in another, snacks in a designated zone. It might seem a bit Type-A, but trust me, a well-organized pantry is a joy to behold and use. It turns ‘what’s for dinner?’ from a stressful question into an inspiring one because you can actually *see* your ingredients. This is a big one for pantry organization, it really is.

4. The Refrigerator Riddle: What Lurks Behind the Pickles?

Moving on from the dry goods of the pantry to the chilly depths of the refrigerator. This is another zone that can quickly descend into chaos if left unchecked. Forgotten leftovers, half-empty jars of condiments, wilting vegetables in the crisper drawer – sound familiar? The stakes are a bit higher here than in the pantry because spoilage and food waste are major concerns. A cluttered fridge isn’t just an eyesore; it can be a health hazard and a money drain. I try to make a quick fridge sweep a part of my weekly routine, usually before I go grocery shopping. This way, I know what I have, what needs to be used up, and what can be tossed.

The principles of refrigerator organization are similar to pantry organization but with a few extra considerations for food safety and longevity. Again, take everything out (maybe one shelf at a time if you’re worried about food staying out too long). Wipe down all the surfaces. Check expiration dates on everything, especially dairy, meats, and leftovers. Be brutally honest with yourself about those condiments. That artisanal mustard you bought for one specific recipe and haven’t touched since? If it’s been languishing for months, it might be time to say goodbye. I once found a jar of something so old the label had practically disintegrated. Let’s just say Luna was very interested in the archeological dig.

Once purged and cleaned, think about how to best utilize the space. Many fridges have specific temperature zones, so learn what goes where for optimal freshness. For instance, the door is often the warmest part, so it’s better for condiments than for milk. Crisper drawers are designed for fruits and veggies, often with humidity controls. Using clear containers for leftovers or prepped ingredients can be a huge help. You can see what’s inside, they stack neatly, and they prevent odors from mingling. Labeling leftovers with the date is also a pro move. It takes the guesswork out of ‘is this still good?’ And try not to overpack the fridge. Air needs to circulate to keep things cool efficiently. A little bit of breathing room makes a big difference. It’s not just about decluttering; it’s about creating a system that helps you reduce food waste and make your groceries last longer. That’s a win-win.

5. Cabinet Chaos: Pots, Pans, and Dishes Galore

Now for the heavy hitters: the cabinets housing your pots, pans, dishes, and glassware. These can be some of the trickiest areas to declutter simply due to the bulk and often, the sentimental value attached to certain items. That chipped mug your kid painted? The full set of china you inherited that you’ve never used? These are the decisions that can make you want to just close the cabinet door and walk away. But stick with me, we can do this. The goal is accessibility and functionality, not a showroom. Though, a little bit of showroom-esque order never hurt anyone, right?

Let’s start with cookware storage. Pots and pans, especially with their lids, can be a nightmare to store neatly. Again, empty the cabinet. Assess your collection. Do you have pans that are scratched and worn beyond repair? Lids that don’t match any of your pots? Duplicates you rarely use? It’s often better to have a few high-quality, versatile pieces than a cupboard full of mediocre ones. Consider how you cook. If you primarily make one-pot meals, you probably don’t need ten different-sized saucepans. Once you’ve culled the collection, think about how to store what’s left. Nesting pots and pans is a classic space-saver. Lid organizers – either mounted on the cabinet door or as a separate rack – can be miraculous. Some people swear by hanging pot racks if they have the space and aesthetic. For me, a simple stacking system with a dedicated lid rack did wonders. No more avalanche of metal when I open the door.

Then there’s dish organization. How many place settings do you *really* need on a daily basis? If you have a service for 12 but typically only have two or four people eating, maybe the bulk of the set can be stored elsewhere if you’re tight on primary cabinet space. Be honest about those ‘special occasion’ dishes. If the ‘special occasion’ happens once every five years, do they deserve prime real estate in your everyday kitchen? Maybe not. Stacking plates and bowls is standard, but consider using shelf risers to create more vertical storage and make items easier to grab. For glassware, ensure you’re not overcrowding shelves, which can lead to chipping. And that collection of novelty mugs? If you can’t part with them, maybe display a few favorites and rotate them, rather than trying to cram them all into one cabinet. The key is to make your most frequently used items the most accessible. It just makes daily life smoother.

6. Under the Sink: A Bermuda Triangle of Cleaning Supplies

Ah, the cabinet under the kitchen sink. If there’s one spot in the kitchen that tends to become a chaotic, damp, and slightly scary no-man’s-land, this is often it. It’s where half-empty bottles of cleaner go to leak, old sponges go to fester, and that plumbing pipe looms ominously. But even this challenging space can be tamed and organized, making it far more functional and less like a science experiment gone wrong. And let’s be honest, anything is an improvement on just shoving things in and hoping the door closes.

First things first, as always: empty it out. Completely. You’ll probably find some surprises under there. I once found a petrified potato that had clearly rolled away and embarked on a solo journey into darkness. Don’t judge. Once empty, give the area a thorough cleaning. This space can get grimy. Now, survey your collection of cleaning supplies. Are there multiple bottles of the same cleaner, some with just a dribble left? Consolidate them if you can. Are there products you bought, tried once, and hated? Time to dispose of them responsibly. Check for leaky containers or expired products. Old, crusty sponges and worn-out scrub brushes? Definitely toss those. This is also a crucial area for kitchen safety. Ensure any harsh chemicals are stored securely, ideally with childproof caps if you have little ones, and away from any food items (though hopefully, no food is living under your sink anyway!).

Now for the organizing part. Under-sink storage is often awkward due to pipes and the garbage disposal. But there are clever solutions. Stackable clear bins are great for corralling bottles and keeping them upright. A lazy Susan can make items in the back corners more accessible. Tension rods can be installed horizontally to hang spray bottles by their triggers, freeing up shelf space below. Over-the-door caddies can hold sponges, brushes, and cloths. The goal is to maximize the usable space and make it easy to find what you need without knocking everything over. It might not be the most glamorous part of kitchen decluttering, but getting this area sorted out provides a surprising sense of accomplishment. Plus, no more fearing the under-sink abyss. That’s a win.

7. The Junk Drawer: Every Kitchen’s Secret Shame (Or Is It?)

Let’s talk about the infamous junk drawer. Every kitchen seems to have one, that catch-all for the bits and bobs that don’t have another logical home. Rubber bands, pens that may or may not work, stray buttons, takeout menus, a single battery of indeterminate charge – you know the drill. For years, I thought the junk drawer was a sign of organizational failure. But then I had a revelation, or maybe just a moment of self-acceptance: a *controlled* junk drawer can actually be a useful thing! The key word here is ‘controlled.’ It shouldn’t be a black hole where things disappear forever. It should be a ‘useful miscellany’ drawer.

The first step to taming the junk drawer is, you guessed it, to dump it all out. Prepare for a journey through forgotten artifacts. Sort items into categories: things to keep, things to relocate to their proper homes (those screws belong in the toolbox, not with the soy sauce packets), and things to throw away (that dried-up glue stick is not coming back to life). Be critical. Do you really need 27 twist ties? Probably not. Once you’ve purged, it’s time for the magic of small item storage: drawer dividers. Little individual compartments are essential for preventing the junk drawer from immediately reverting to its chaotic state. You can buy inexpensive plastic or bamboo dividers, or even repurpose small boxes or containers.

What truly belongs in a well-managed junk drawer? That’s up to you, but generally, it’s small, useful items you reach for occasionally but don’t warrant their own dedicated storage elsewhere. For me, it’s things like a couple of pens, a small notepad, a measuring tape, scissors, a few batteries, and maybe a multi-tool. The crucial thing is to set limits. The drawer should still close easily. And it needs a regular, quick sort-out – maybe once every few months – to prevent it from overflowing. Reframing it from a ‘junk’ drawer to a ‘utility’ or ‘quick access’ drawer can also shift your mindset. It’s not about shame; it’s about practical kitchen organization for life’s little necessities. It’s a tiny space, but getting it right feels surprisingly good. It’s like, I’ve conquered this tiny corner of chaos, I can do anything!

8. Small Appliances: The Countertop Hogs

We’ve touched on this briefly, but small appliances deserve their own section because they can be major contributors to kitchen clutter, especially on those precious countertops. The allure of a new kitchen gadget is strong, I get it. That air fryer that promises crispy perfection, the stand mixer that whispers of homemade bread, the juicer that will surely transform you into a wellness guru. But here’s the thing: how often do you *actually* use them? And do they all need to live on the counter, taking up valuable prep space?

This is where the ‘use it or lose it’ (or at least, ‘relocate it’) rule comes into sharp focus for small appliances. Take stock of every small appliance you own. The coffee maker and toaster likely earn their daily keep on the counter. But what about the blender you use once a month for smoothies? The waffle iron that sees action twice a year? The bread machine that’s been gathering dust since your sourdough phase of 2020? If an appliance isn’t used at least weekly, or even a few times a month for some bulkier items, seriously consider if it needs to occupy prime countertop space. My spiralizer? Used it with great enthusiasm for about two weeks, then it migrated to the back of a cabinet, then eventually to the donation pile. No shame, just a lesson learned about aspirational purchases.

For those appliances you use occasionally but not daily, find them a dedicated, accessible storage spot. A lower cabinet, a pantry shelf, or even a nearby utility closet can work. The key is ‘accessible.’ If it’s a huge pain to get out and put away, you’ll be less likely to use it. Think about your kitchen workflow. Does having that appliance out truly enhance your daily cooking process, or is it an obstacle you’re constantly maneuvering around? Sometimes, the convenience of having it ‘out’ is outweighed by the inconvenience of a cluttered workspace. It’s a balance. And it’s okay to admit that some gadgets, despite their initial promise, just don’t fit your lifestyle. Let them go and reclaim your space. Your countertops will thank you.

9. The Spice Rack Situation: From Anarchy to Aromatherapy

Let’s spice things up a bit and talk about the spice rack, or drawer, or cabinet, or wherever you keep your collection of flavorful powders and dried herbs. This is an area that can easily become a jumbled mess of mismatched jars, half-empty packets, and spices that have long since lost their aromatic punch. But a well-organized spice collection isn’t just aesthetically pleasing; it can actually inspire you to be more adventurous in your cooking. And let’s face it, fumbling for the right spice while your onions are burning is no fun for anyone.

The first, and perhaps most important, step in spice organization is to check for freshness. Spices don’t last forever. Ground spices typically lose their potency much faster than whole ones, often within 6 months to a year. Whole spices might last a few years. How can you tell? Give them a sniff. If the aroma is faint or dusty, it’s probably past its prime. You can also rub a little between your fingers. If the scent doesn’t bloom, it’s time to replace it. It can be a bit sad to toss out spices, especially if they were expensive or exotic, but cooking with dull, lifeless spices is just disappointing. Make a list of what you need to replace as you go.

Once you’ve culled the old and apathetic, it’s time to think about spice storage. There are so many options! Drawer inserts with angled racks, wall-mounted racks, magnetic tins for the side of the fridge, tiered shelves for cabinets. The ‘best’ solution depends on your space and preferences. Many people swear by decanting spices into uniform, labeled containers. This definitely creates a very neat, cohesive look and can make it easier to see what you have. Is it necessary? Not strictly, but it can be very satisfying. As for arranging them, you could go alphabetical, by cuisine type (e.g., Italian spices together, Indian spices together), or by frequency of use. I personally lean towards a hybrid: most-used spices in the front, categorized loosely by type. The key is to find a system that works for *you* and makes it easy to find what you need. Having fresh spices readily available and beautifully organized can turn a mundane task into a small moment of aromatherapy. It’s a little detail, but it adds to the overall pleasure of being in your kitchen.

10. Beyond the Physical: The Mental Decluttering of Your Kitchen

We’ve spent a lot of time talking about the physical act of decluttering – sorting, purging, organizing. And that’s all incredibly important. But there’s another layer to this: the mental clutter that often accompanies a messy kitchen. I’ve found that a cluttered kitchen can contribute to a cluttered mind, leading to stress, decision fatigue (what can I even *make* in this chaos?), and a general lack of enthusiasm for cooking. So, the final ‘zone’ we’re tackling isn’t a physical space, but our mindset and habits.

One of the most effective ways to mentally declutter your kitchen is through meal planning. I know, I know, it sounds like a chore to some. But hear me out. Knowing what you’re going to cook for the week reduces that daily ‘what’s for dinner?’ panic. It also helps you buy only the ingredients you need, which cuts down on food waste and pantry clutter. It’s a proactive approach to keeping the chaos at bay. Another powerful habit is ‘cleaning as you go.’ Instead of letting dishes pile up until they resemble a leaning tower of Pisa, wash them or load them into the dishwasher as you finish with them. Wipe down counters after prepping ingredients. It sounds so simple, but integrating these small actions into your cooking routine prevents the mess from becoming overwhelming. It’s about maintaining that hard-won order.

A big part of mental decluttering is also letting go of guilt. Guilt over unused wedding gifts languishing in a cabinet. Guilt over that expensive blender you bought with good intentions but rarely touch. Guilt over food that’s gone bad. It’s okay. Acknowledge it, learn from it, and move on. Keeping items out of guilt just perpetuates the clutter and the negative feelings. Donate or sell what you don’t use and free up that mental (and physical) space. Ultimately, the goal is to cultivate a more intentional, perhaps even a more minimalist kitchen mindset – not necessarily stark and empty, but a kitchen filled only with things that are useful, beautiful, or genuinely loved. This shift in perspective, focusing on your kitchen habits and emotional responses to your space, is just as crucial as any drawer organizer or labeling system. It’s about creating a kitchen that supports your well-being, not just your culinary endeavors.

Wrapping It Up: Your Kitchen, Your Sanctuary (Eventually!)

Phew! We’ve journeyed from the countertop chaos to the spice rack situation, and even delved into the psychology of it all. Decluttering your kitchen is no small feat, it’s a marathon, not a sprint. It takes time, effort, and a willingness to make some tough decisions. But the payoff? Oh, it’s huge. A kitchen that’s organized, functional, and free of unnecessary clutter isn’t just easier to cook in; it’s easier to *be* in. It can reduce stress, save you time and money, and maybe even spark a renewed love for creating delicious things. Or at least make finding the coffee filters less of an Olympic sport.

My challenge to you, if you’re feeling overwhelmed, is this: pick just one. One drawer, one shelf, one small corner of a countertop. Set a timer for 15 or 30 minutes and just start. Don’t aim for perfection, aim for progress. Little by little, those small victories will add up, building momentum and motivation. Is this the best approach for everyone? Maybe not every single detail, but the core idea of zone-by-zone and being honest with yourself, I think that’s pretty universal. I’m still tweaking my own systems here in Nashville, Luna still occasionally ‘tests’ the stability of items, but the difference is night and day.

So, what does your ideal kitchen *feel* like? Is it a bustling hub of creativity, a calm oasis for mindful meal prep, or simply a place where you can find the damn can opener without a five-minute search? Whatever your vision, decluttering is a powerful step towards making it a reality. Maybe, just maybe, a decluttered kitchen really *can* lead to a more decluttered life. Or perhaps that’s just the optimist in me, fueled by too much coffee and the satisfaction of a finally organized tea drawer. Either way, I hope this guide has given you a little nudge, a bit of inspiration, and the confidence to tackle your own kitchen clutter. You’ve got this.

FAQ: Your Kitchen Decluttering Questions Answered

Q: How often should I declutter my kitchen?
A: It’s a good idea to do a major, deep declutter of your entire kitchen once or twice a year. This is when you’d tackle all the cabinets, pantry, fridge, etc. For maintenance, aim for mini declutter sessions more frequently. For example, a quick fridge clean-out and check of leftovers weekly before grocery shopping, a countertop sweep daily or every other day, and maybe a pantry check monthly. Consistency is key to preventing things from getting out of hand again.

Q: What’s the hardest part of decluttering the kitchen for most people?
A: Honestly, it’s often the emotional side of things. Letting go of items that have sentimental value, even if they’re never used, can be tough. The same goes for expensive gadgets you feel guilty about not using, or items you’re keeping ‘just in case’ for a hypothetical future scenario. My advice is to start with the least emotional areas – like that drawer of takeout menus or nearly empty cleaning supplies – to build momentum before tackling the tougher stuff.

Q: I’m completely overwhelmed by the state of my kitchen. Where do I even begin?
A: Start small! Seriously, the smallest, most manageable task you can think of. Maybe it’s just clearing off one section of your countertop, or tackling a single, tiny drawer. Don’t try to do the whole kitchen in one day if that feels too daunting. Even 15-20 minutes of focused effort can make a visible difference and give you a sense of accomplishment. The goal is to break the inertia and build positive momentum. You could even just start by gathering your cleaning supplies and a donation box.

Q: Do you have any quick tips for maintaining a decluttered kitchen once I’ve done the hard work?
A: Yes! First, try to adopt the ‘one in, one out’ rule: when you buy a new kitchen item (like a mug or a gadget), try to let go of an old one. Second, get in the habit of ‘cleaning as you go’ while cooking – wash utensils, wipe spills immediately. Third, be mindful of what you bring into the kitchen in the first place. Do you *really* need another novelty apron? And finally, schedule regular, quick ‘resets’ – maybe 10 minutes every evening to clear counters and load the dishwasher. These small, consistent efforts make a huge difference in the long run.

@article{declutter-your-kitchen-my-zone-by-zone-survival-guide,
    title   = {Declutter Your Kitchen: My Zone-by-Zone Survival Guide},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/decluttering-your-kitchen-a-room-by-room-guide/}
}