Serious Eats: Talk
how do you store your spices?
I cook for an ever-growing extended family out of a small, less-than-ideal kitchen. I have those dinky little McCormick jars stacked on top of each other on the counter against the side wall of the fridge, and others taking up two shelves in an upper cabinet. I can't afford dedicated drawer space anywhere, but am desperately trying to rethink how to store lots of varying-sized spice containers in an accessible way.
How do you manage this in your kitchens? I'm trying to avoid the leaning towers of spices that I both need and want, yet can't seem to corral into order...