These are some of the questions I ask to quiz people to help them determine what kind of cooks they are. The lack of time is probably the biggest barrier in the kitchen. The right tools, though, can help with that.

Among my top five time-saving kitchen essentials is a vacuum-packaging appliance. My favorite is made by FoodSaver. Whether you're trying to preserve meals you've prepared in advance or maintain the fresh-cooked flavors and textures of leftovers, this appliance is an easy way to get more out of your time in the kitchen.

As you plan your meals, you can save a lot of time if you look for recipes that allow you to use your leftovers. I call these recipes "kitchen workhorses" because one batch can yield several different meals.

When preparing a recipe to eat now and use later, the key is vacuum-sealing the leftovers to maintain freshness and prevent freezer burn. Take my Chili Shepherd's Pie with Buttermilk Potato Topping, for example. I start with my Kitchen Workhorse Chunky Beef Chili. The chili is great as a stand-alone, but it's also a key ingredient in several spin-off recipes.

Then, I vacuum-package the extra chili with my FoodSaver appliance and freeze the remainder in controlled sizes to use later for other recipes. Voila! From one meal, many.

Rolling Pins
With all of the varieties out there, it is hard to know which one will work best. Find the right rolling pin for you.

So, you have gone to the grocery store, and purchased the finest ingredients for a delicious pie. Now what? Finding recipes is easy, creating a kitchen to support your new "pastry habit" is different. Let's go over some of the essentials to making a picture perfect pie or pastry right in your kitchen. We are going to reasonable about the tools and keep it simple, starting with the rolling pin.

It seems uncomplicated, right? But, there are actually a couple of different styles out there, some that may fit your own personal cooking style a little better. There are two basic types of rolling pins; the traditional rolling pin with handles and the rolling rod. The rolling rod does not have handles and you use your palms to roll it forward over the dough.

Personally, I prefer the rolling rod. It is less clunky and you can really create really even dough. I find the process goes a little faster because you have more control with the rod. A similar style would be the French rolling rod, which has tapered ends. This rod is perfect for really thin crusts. The smaller, tapered ends allow dough to be shaped into circles by just putting some pressure on one end while rolling in a circle.

The traditional type of rolling pin requires less effort to flatten dough, as the handles create an easier roll. There is less pressure on the hands and many now have handles that are stationary for easy gliding. Also, it is easier to find great varieties. They now come in stainless steel, silicone, wood, glass and marble.

The varieties:
Once you decide which type you would prefer, you now consider what material would best suit your cooking style.

The traditionalists prefer a wooden rolling pin. These are typically 10 or 12 inches long and made of maple. If you are considering buying yours online, note the length. Longer the rolling pins are more heavy and difficult to maneuver. They also tend to loosen over time, meaning the handles become wobbly and steering these rolling pin becomes a challenge.

Glass and marble are perfect for the pie making enthusiast. These work well in instances where it is necessary to keep the dough cold. These types will not apply friction or heat to dough straight from the refrigerator.

One great benefit of a plastic rolling pin is that many now come with handles that sit high on the roller, meaning that your hands and knuckles clear your work area. This will keep you and your kitchen mess free.

Now, you have a some options when staring at ten different varieties of rolling pins. Knowing what makes you comfortable in the kitchen will help in choosing the right supplies. Finding great kitchen supplies is easy, but finding the perfect kitchen supplies for you is not.

Everything you need for the perfect pie!

Experts know the value of having quality tools to accomplish any task. Yet how many of us struggle by with cheap tools that waste time rather than save money. Choosing pots and pans for your kitchen is one area in which you shouldn't scrimp.

Choosing pots and pans is an important job. Pots and pans come into contact with the food you and your family are eating, so it is vital that they be made of quality materials. Before choosing pots and pans for purchase, consider the different materials that are available:

• Choosing pots and pans made of stainless steel is a popular choice. Stainless steel pots and pans require little maintenance and are fairly durable. They also do not react with most foods, so you can cook any kind of food without worrying about discoloration or other chemical problems.
  
  
• Non-stick coatings are also widely-purchased by cooks choosing pots and pans. Electrochemically sealed aluminum (anodized aluminum) is a common non-stick option for those choosing pots and pans because it cooks more evenly and can sustain higher temperatures that other non-stick cooking vessels.
  
  
• Choosing pots and pans made of copper should be a careful, fully informed decision. Copper, while a great conductor of heat, can be difficult for novice cooks to manage. Additionally, copper pots and pans require a good deal of regular maintenance to retain their gorgeous lustre and appearance. Occasionally, copper and stainless steel are combined to capture the best traits of each material in one piece.
  
  
• Cast iron is super for cooking at high temperatures, but not the best option if you're in a hurry. Choosing pots and pans made of cast iron means you will have to be patient and you will have to take care to dry and season (oil) your pots and pans often.

When choosing pots and pans, you should consider not only the material, but also the variety of vessels you will need to equip your kitchen. Full sets may be an attractive choice, but you way want to think about choosing pots and pans individually. By choosing pots and pans individually, you avoid buying pieces you won't use, therefore saving money to invest in pieces you will use over and over again.

Choosing pots and pans no kitchen should be without:
Durability and versatility should be key elements to consider when choosing pots and pans. Purchase a couple of saucepans (2-qt and 3-qt sizes are a good start), a heavy stockpot for soups and stew, a heavy-gauge non-stick skillet, a flat-bottomed sautй pan for browning, a roasting pan and a braising dish (similar to a casserole dish).

That may sound like a lot, but by choosing pots and pans carefully, you can find pieces that transfer easily from stovetop to oven or that have interchangeable lids. Choosing pots and pans this way will provide versatility and save you money. Look for long, heat-proof or heat resistant handles, and for larger pieces look for helper handles that run across from the regular channels to help you lift your pots and pans with control.