How to Present Your Meals
One of the things that drives me really crazy is when someone has spent time and effort to cook something great, and then serves it on a disaster of a plate. You know what I mean—something an ugly color, or too small or worse, like a plastic kids' plate. But you don't need to be "plated-up" like Martha Stewart—a few well chosen pieces would likely handle it. And at the risk of offending your aunt who gave you that lovely, dark orange oval platter with bright green pictures of charging Siberian horseman around the rim—a good step might be to make what you choose white in color. It's no coincidence that most restaurants choose white—everything just looks good on it.

A white platter can handle everything from a golden brown holiday turkey, to a pizza with fresh green spinach and red tomatoes, and everything in between. But what to get, you wonder? I say you get a couple large platters—a little bigger is way better than a little smaller and the larger size will never let you down. I also think you should consider something other than oval or round. Rectangular or square is a nice change, not to mention it can look pretty darn cool on a table. You should probably also pick up maybe three or four same-size smaller serving pieces—and again white in a rectangle here would be a good call. You'll use them a million ways, from appetizers and dessert things, to putting them in the middle of a dining table with group things on them (olives, interesting peppers of pickles, freshly sliced bread—anything).

Get A Decent Knife
I'll be the last guy to tell you to go buy a bunch of stupid kitchen tools—they're not necessary and normally just a waste. But the difference at least one decent knife will make in your kitchen will really really surprise you. Imagine hanging to dig a big hole with a cheeseburger—you wouldn't get too far, right? But swap out the burger for a shovel, and now you're talking. It's a stupid analogy, but the difference can be that dramatic. The problem is, though, that store clerks will want you to buy one of every knife made—don't. It's fine if you want a ton of knives, but I say start with just one that's really good. It should be comfortable in your hand, yet big enough to do a variety of jobs (at least 7 inches). And if possible, made of good forged steel. Forged means it was shaped from a block of steel rather than stamped out of sheet. It'll last longer and hold an edge better. A quality knife will not be cheap, but it will become one of you best friends in the kitchen—and you do want a kitchen friend don't you?

Pots and Pans
Pots and pans can be totally overwhelming—there are just so many types out there. But when it comes right down to it you only need a few. If you watch professional chefs, they tend to favor stainless steel. Stainless is a little heavier, which for cooking means even heating across the bottom of a pan. Stainless also browns things well which doesn't just help with looks, but also ultimately with flavor. Of course everyone has read the news about Teflon and how at a high temp it will give off bad-for-you fumes, but that doesn't mean you shouldn't have them. It just means don't get them blazing hot. They're ideal for eggs, pancakes, etc. I have a few and like them. Here are a couple thoughts: don't buy plastic handles so you have the option of putting them in the oven to finish coking; and buy from a line that if you find you really like, you'll be able to add more—they call that open stock.