• This Week: Restock Kitchen with Ingredients & Tools
• Time Left: You're halfway there! 2 more weeks!
• Cure Takers: 2,539

Welcome to Week Three. I assume you have done your homework these last two weeks? Your refrigerator and freezer have no expired food and are completely clean, right? Are your cupboards and drawers organized? No more rancid oils, spoiled condiments, extra slotted spoons and one-trick never-used appliances? Then you're ready to move on.

Let's stock your kitchen so that you can actually use it. More

Last week we talked about Homemade Green Cleaning Solutions for the Kitchen, but here's a post for those of you who prefer store-bought cleaners. See six of our favorite eco-friendly cleaning products after the jump and share your own recommendations in the comments. More

Cupboard and drawers are prime real estate in small kitchens. We’re always looking for ways to pare down and cut back, especially this week as we tackle cupboard clutter in Week 2 of the Kitchen Cure. If you need to clear some space, these measuring scoops and spoons might be exactly what you’re looking for. More

Obviously, I haven’t made much progress with this junk drawer since I posted about it a good seven months ago. But we’re all about cleaning out unused tools and reorganizing as part of the Kitchen Cure this week, so I think it’s time to give this drawer some serious attention. More

• This Week: Clean out Equipment, Tools & Gadgets and More Deep Cleaning
• Time Left: Two weekends down. 2 1/2 weeks to go!
• Cure Takers: 2500 and counting... (newbies, sign up here)

Hello Cure-takers! We're really into the thick of things now with the second Kitchen Cure assignment last Friday. Did you have time over the weekend to go through your tools, gadgets, and cookware? What did you get rid of? What did you keep? Are your drawers more organized? Tell us how it's going! More

• This Week: Clean out Equipment, Tools & Gadgets and More Deep Cleaning
• Time Left: 1 down, 3 weeks to go
• Cure Takers: 2,459

Week Two! I'm absolutely floored by how much progress you are making. Keep going; it'll be infinitely more satisfying as the weeks wear on.

Now that you have tackled your ingredients in the fridge and pantry, it's time to turn our attention to your equipment. Time to take a long honest look at the stuff in your cupboards and on your counters, from little things like flatware, to big appliances like the ice cream maker. Do you really use that George Foreman grill? Do you truly need three strainers?

Haven't joined yet? Say "yes" to the Kitchen Cure right here. (It's easy and free.) Now read on for this week's assignment. More

Many of us have been cleaning the fridge this week as part of the Kitchen Cure.

Do you have a system for deciding what goes where? A little knowledge about the different temperature zones in your refrigerator can help.

Refrigerators vary, so ultimately you'll want to assess the design and temperature of your own particular model, but these are some general guidelines: More

So many of our readers (over 2400!) have signed up for the Kitchen Cure, which is designed to get your kitchen in ship-shape in four weeks. I was wondering how many of you think about cleaning out your wine stash? Hands up — How many of us have bottles hanging around that should have been drunk a year or more ago? More

Making your own green kitchen cleaners is not only good for the environment but also your health and wallet.

In the spirit of the Kitchen Cure, which just started this week, we have rounded up the best DIY, eco-friendly cleaning solutions from The Kitchn and Re-Nest, our sister site devoted to green homes.

Most of these green cleaners can be made with just a few ingredients, many of which you probably already have in your pantry. More

On to the second of our Cure tasks this week: cleaning, decluttering, and re-organizing the pantry. I gave myself plenty of time for this one, knowing it would take a while to sort through all those twisted-up baggies and half-used containers. Admittedly, the photo above is an “after” shot, but read on for the behind the scenes story of how I got there. More