There is no single right way to order a kitchen; the trick lies in finding the way that works most efficiently for you. Employing the basic organizing concepts below can help you tailor a system to suit your needs and practices. A well-organized kitchen will make meal preparation -- and planning -- easier and more enjoyable. If your cupboards are filled to overflowing or you frequently have to rummage through drawers to find things, it's time to impose order. Here's how:

1 Store things where you use them. Pots and pans are best kept near the range or cooktop; mixing bowls near the countertop you use for food preparation; plates, glasses and flatware near the dishwasher.

2 Group like items together -- store all bakeware in the same cupboard, all wooden spoons in the same ceramic crock, all spices in the same drawer.

3 Store your most frequently used items in the most accessible places. Keep things you use most often at eye level; store heavy items below waist level and infrequently used items on high shelves (keep a step stool within easy reach for such items) or in another area of the house. For example, if you use your oversized turkey platter only once a year, you don't need to store it in the kitchen at all. Instead, stow it on a high shelf in the garage or basement.

4 Declutter yearly. Take an inventory of all utensils, cookware and dishware annually. Get rid of unnecessary duplicates, items that are damaged beyond repair, or things no longer used.

5 Keep small kitchen items in containers, see-through bins if possible, with neat, easy-to-read labels.