How to Stock a Pantry - Deepstash
How to Stock a Pantry

How to Stock a Pantry

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Take your home cooking to the next level

Take your home cooking to the next level

You can do a few things to fill your pantry with both the basics and a few restaurant-style secret weapons to take your home cooking to the next level.

However, there is no one-size-fits-all shopping list. Think about how you really eat and your cooking plans and ability. Are you enjoying spending hours on a pastry project or do you just need to get a meal on the table for your family?


260 reads

Where to shop for basics

Where to shop for basics

  • If a store doesn't have what you need, be flexible and try something you wouldn't have picked up before.
  • If you can't get to a store, consider online grocery options such as Amazon and Shipt.
  • Many restaurants are selling pantry items and produce as part of their takeout packages. Check their Instagrams or websites for info on where to shop.


281 reads

Pantry basics: Pasta, grains, beans, legumes

Pantry basics: Pasta, grains, beans, legumes

  • Pasta: Any pasta you can get - long, short, and tubular.
  • Grains: Rice (short and long grain, all colours), whole and ancient grains like farro, barley, bulgur freekeh, and quinoa.
  • Beans can be eaten on their own or added to soups, stews, salads, stir-fries, etc. Dry beans taste better if you put in the time to cook them, but canned is also an option.
  • Don't forget to add chickpeas, cannellini beans, lentils, split peas and black-eyed peas.


277 reads

Pantry basics: Canned and jarred goods, oil, vinegar, spices

Pantry basics: Canned and jarred goods, oil, vinegar, spices

Canned and jarred goods

  • Canned tomatoes
  • Coconut milk for enhancing soups and curries
  • Stock/broth (you can also make your own)
  • Jarred salsas/simmer sauces (good for combining with refrigerator loose ends in a pot.)
  • Nut butters
  • Pickles
  • Condiments (mustard, jam, soy sauce, etc.)

Oil, vinegar, spices

  • Olive is essential, but canola works better for high-heat cooking.
  • Apple cider and rice vinegar
  • Spices - allspice, bay leaves, cumin, cinnamon, chile flakes, oregano, paprika, pepper, vanilla, etc.


255 reads

Pantry basics: Baking supplies, bread

Pantry basics: Baking supplies, bread

Baking supplies

  • Flour
  • Sugar (brown, white, confectioners)
  • Baking soda and powder
  • Yeast for that bread you’re going to make


  • Homemade or not, it can be pre-sliced and frozen.


268 reads

Pantry basics: Produce, dairy, eggs, meat

Pantry basics: Produce, dairy, eggs, meat


  • Lemons, limes, onions, garlic, and root vegetables: (potatoes, squash, carrots, beets) last a long time.
  • Hearty greens: kale and collards will keep for a week, as will most uncut fruit.
  • Frozen fruit and veggies are also an option, and you can do it yourself.
  • Fresh soft herbs such as parsley, cilantro, and mint can keep for up to a week if washed, dried, and covered loosely in the fridge.

Dairy and eggs

  • Hard cheeses like Parmesan, cheddar, Gruyere, and feta.

Meat and seafood

  • Ground meat, bone-in chicken legs and thighs, beef brisket or chuck, frozen shrimp and fish filets.


215 reads

Pantry flavour enhancers

Pantry flavour enhancers


  • Fried shallots add crunch to rice and noodles, salads, and baked pasta or casseroles.
  • Chile oil/chile crisp add a spicy, crunchy kick to everything.


  • Kimchi, sauerkraut, pickled beets, and miso are all instant flavour enhancers
  • Preserved lemons to add to stews, curries, grain dishes.

Cured and tinned

  • Tinned fish: sardines, mackerel, salmon and/or oil-packed tuna for snacking or flaking into a salad or pasta.
  • Cured meats like salami and smoked meats like bacon can be added to stir-fries.


  • Creme Fraiche can pump a dish up.
  • Use Tahini in salad dressings and dips.


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Product designer

Sarah Kelly's ideas are part of this journey:

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