Every January, we are filled with renewed determination to be more organized, stop smoking, or lose weight. While I make plenty of common New Year's resolutions, since food and cooking are such an important part of my life, I make culinary resolutions as well. Whether it's sharpening my knife skills, learning an unknown kitchen technique, or experimenting with exotic cuisines, I always feel like I have something new to learn.

After reading Michael Ruhlman's Elements of Cooking, I've been wanting to make my own veal stock from scratch — a long, drawn-out process that takes more than a day. But the famous author and Next Iron Chef judge has made so many arguments about veal stock adding depth and body to sauce that I simply have to try incorporating it into my dishes.

What kitchen accomplishments are you determined to make in 2009?