Now is the prime time to start doing some culinary explorations, broadening your cooking horizons and perhaps exploring some ethnic cuisines. With the long winter nights upon us, blow the dust out of the wok, scrub off the pizza stone and try some of those recipes you tucked in the back of your recipe box for "someday."

Before you get cracking, though, let's take a look at your kitchen equipment and make sure you've got the tools you'll need to give yourself the best chance for success.

Let's start with your temperature-monitoring equipment. Don't get scared, I'm not going to be sending you to an electronics warehouse.

Next, open that drawer of hand tools. What? Can't get it open? Too much stuff jammed in there? Grab a prybar and lever it open. It's time to take inventory.

Arm yourself with a cardboard box and a jaundiced eye, and start going through all the gadgets, geegaws and assorted hand tools you've accumulated. Lay out every "As Seen On TV" wonder worker and impulse buy you've accrued.

Now, which ones have you never used? Or not used in the last six months? Which ones can you not even clearly remember a function for?

In the box. You'll thank me later. Don't throw them away, though! I'm sure there's a thrift shop somewhere in your community that will be most grateful for your culinary largesse.

Now, look at what you've got left. These are your cherished friends, the spatulas, spoons, whisks and measuring cups and spoons you've used for ages. What kind of shape are they in? Are your plastic measuring cups a touch warped from one too many trips through the dishwasher? Is your whisk so bent that it's more flat than round? It's time to start upgrading.

You don't need to max out a credit card and replace everything at once. Do it on a triage basis. Get rid of the worst-off implements first. One caveat to that procedure, though: If your measuring cups or spoons are dented or warped in any way, they need to be first on the list. They're no longer accurate and can lead to recipe disasters.

Don't go, yet again, and buy all your stuff at the dollar store or from the equipment rack at the grocers. For just a dollar or two more, you can go to a proper kitchen store such as Kitchen & Company or Bed, Bath & Beyond and get the good stuff. My personal favorites are the OXO Good Grips tools, with the large, comfy rubber handles. These are the Sears Craftsman tools of the kitchen, well-made and just about indestructible.

Finally, clear off the kitchen table and lay out your pots and pans. You might want to keep the aforementioned cardboard box handy.

First on your discard list -- and these really should go in the trash rather than the box -- are any nonstick skillets or saucepans with flaking or pitted surfaces. Not only do they no longer function properly, but Teflon's a lousy spice addition to your food.

Given the much greater expense involved, I'd recommend strongly against disposing of any other cookware you don't have the funds on-hand to replace. Rather, make a list of what needs replacement and keep an eye on the sale papers. Once again, save yourself the short-term replacement expense and spend a few more dollars for quality goods. This is especially important with your nonstick cookware.

While you're inventorying your pots and pans, make sure to check on your cast-iron skillet and Dutch oven. What? You don't HAVE them? On the list. Right after the new nonsticks. For the best prices, eschew your cooking shops and hit the camping section of the local sporting goods store for some Lodge cast iron cookware.

This is not going to be an overnight transformation, but with time and dedication you should find yourself with a creditable collection of cooking implements ready to handle just about any task.

Got a question? Comment? Recipe to share? Topic you'd like to see covered? Drop me a line anytime!