Low-fat cooking doesn’t require any special equipment.  This is a list of some everyday items that are indispensable in the kitchen.

Blender - used frequently for pureeing soups or sauces.  You can make a delicious “Smoothie” by whirling a banana and any other fruits you have on hand in the blender with a cup of chilled fruit juice and a small amount of ice.

Colander or larger strainer - A must for draining steamed vegetables, whole grains and pasta.

Garlic Press - Makes preparing garlic a snap.  The old-fashioned, simple garlic press is best, with a small round receptacle and tiny holes.  Don’t bother with the “self cleaning” ones, as they are often ineffective.

Knives - A couple of really good, sharp knives make cutting up all those fruits and vegetables a pleasure.

Food Mill - This forerunner of the food processor looks like a strainer with a crank in the middle. It makes short work of pureeing soups, vegetables or fruit.  It’s also the easiest way to remove the skins and seeds from fresh tomatoes if you have a bumper crop, and want to make your own sauce.

Electric Steamer or Rice Cooker - These wonderful countertop appliances are a boon for the fat-free cook.  They make cooking whole grains a cinch and let you steam vegetables to perfection.  If you get one with a fairly large rice basket, you can make enough whole grains to have leftovers for salads.

Microwave Oven - Used constantly.  It’s a great tool for thawing frozen dishes and re-heating leftovers for quick lunches or suppers.

Pepper Grinder - For flavor and fragrance, there’s just no comparison between grinding your own pepper and buying it pre-ground.  Your pepper grinder should be sturdy and grind smoothly.  While you’re at it, a second pepper grinder or spice mill is nice to have on hand for grinding whole spices.

Plastic Containers - Consider cooking large batches of foods that freeze well, so you will always have a low-fat meal on hand when you’re in a hurry or aren’t in the mood to cook.  It’s easy if you have a large assortment of plastic containers that will go from your refrigerator or freezer into your microwave.  Keep a roll of masking tape or freezer tape and marking pencil handy so you can label each dish with the contents and date.

Toaster and Toaster Oven - used constantly to toast pita bread and French bread.  Breads made without fat have a very short shelf-life.  Keep pita bread in the refrigerator or freezer.  French bread is best the same day it’s bought, but if you have a stale piece, you can bring it back to life by sprinkling it with a few drops of water and warming it in a toaster oven.