There’s a term in French cooking called “mise en place” that translates literally as “putting in place.” The Culinary Institute of America has defined it as “everything in place” and it refers to setting up ingredients before cooking, such as chopped herbs, vegetables, meat, etc. It’s all about organization and preparation, and I have personally co-opted the term in the context of kitchen design as “everything in its place” when referring to organization of kitchen gadgets, dishes, and other non-perishable items… since a residential kitchen isn’t as likely to have chopped veggies and herbs sitting out all night in little dishes, but it does need a place for everything and everything in its place. Here’s how to define a spot for everything in the kitchen in twelve easy steps.

Follow the slideshow for great organizational inspiration!