(photo courtesy of morguefile.com)

Will a gleaming new set of pricey cookware and utensils make you a better cook? Maybe, if it gets you cooking more often and learning by doing. But a lot of great cooks and plenty of chefs use battered old pots and pans because their familiar qualities make for predictable results. Cooking is like any other skill; you need to put in the time if you want to dazzle friends and family.

You may want to spend for copper pans to ornament a lovely kitchen, but you don’t have to be a big spender on cookware to create great dishes. That’s according to New York Times food writer, Mark Bittman. In his column, 'The Minimalist', he’s presented an excellent guide to equipping a kitchen to make it ready to prepare almost anything. He explains how to get what you need within a very modest budget.

To read Mr. Bittman’s article in the New York Times go to: A No-Frills Kitchen Still Cooks