Keep regularly used condiments and sauces on the doors where they’re easily accessible. Stash items that are used only every so often together toward the back of the fridge. Visit them occasionally to remind or inspire yourself to use them up. Know which items don’t need to be refrigerated so they don’t take up precious space. Keep hot sauce and Worcestershire sauce, tomatoes, potatoes and onions outside of the fridge.
Group like items together to avoid hunting around or buying duplicates: ketchup, mustard, mayo, salad dressings and salsas; jams, sweet spreads and syrups; pickled items like capers, olives and pickles; and ethnic ingredients like miso, oyster sauce, chili-garlic sauce, curry pastes and chutneys. Keeping them in bins will allow you to pull them all out together.