Counterscaping is not just for people who want a pretty kitchen. You’ve probably heard of tablescaping, the art of arranging objects on a tabletop. The term was coined by British designer David Hicks who said: “What is important is not how valuable or inexpensive your objects are, but the care and feeling with which you arrange them”.

Apply this to your kitchen and it’s called counterscaping. If you’re oscillating between spending your decorating dollars in your on a kitchen facelift or a new dining table and chairs, you may want to choose the latter.

Picture this: an old galley kitchen in an Art Deco building where the cabinets are original but painted white and updated with inexpensive knobs. The backsplash is simple white ceramic tile. The floors are the building’s original white porcelain tile. The countertop is white-and-grey-speckled Formica and the walls have been painted Dove Grey ($25 plus labour).

When I walked into this kitchen, I thought it was pretty — but it wasn’t. It had just been styled beautifully. The small appliances were a mix of red (for a shot of colour) and white-and-chrome to work with the standard white oven, fridge and dishwasher. A utensil crock was filled with bamboo-and-red-silicone Williams-Sonoma utensils. Beside the utensils was a large wood cutting board. White pots of herbs were on the windowsill. Finally, in the “baking” corner, the pièce de resistance: a red Kitchen Aid mixer. Of course it was a stylist’s kitchen — every magazine-worthy kitchen features the mixer. Test this theory (I just did) by flipping through any magazine that features kitchens and you will spot the mixer in at least one kitchen.

Back to the stylist. She didn’t spend much money to make it look great. In fact, the “facelift” may have cost $200, but the countertop appliances were worth $1,500. “I’m taking those with me,” she explained. Moreover, she didn’t see the value of sinking money into a kitchen condo she would be leaving in a few years.

No question, there are kitchens that not even the famed stand mixer can fix. However, humble kitchens can be made efficient and better looking with clever counterscaping.

Before you start, clear the clutter and give your space a scrub.

The first and most important trick to counterscaping is to divide counter and upper and lower cabinet space according to function. I like to think of these functions as mini stations within the kitchen. Usually, I will set up a coffee station with cups in the cabinet or shelves above the coffee maker, kettle or espresso machine. The cooking station will have utensils, spices, oils and the chopping block near the cooktop. The drinks station keeps glasses in a cabinet close to the dishwasher, wine rack and water source, be that the sink or fridge. A breakfast station will have a toaster with cereal bowls and large glass containers of cereal and granola in the upper or lower cabinets. Plates, bowls and flatware, should be stored together, near the linens (napkins, fresh dishcloths and tea towels).

I have a baking station complete with flour, brown sugar and a sifter, but must confess that the cookies in the jar are store bought. The illusion of someone rolling out dough and folding meringue, though, is worth the counter space.

To keep your family members from bumping into one another, stations should have everything they need to complete their task whether it’s coffee brewing or pot-roast making. Think of this like a cafeteria setup, with trays, utensils and glasses set in that order to keep the line moving.

To avoid wasting counter space, ask yourself what you do in the kitchen. If you don’t make toast, you don’t need a toaster hogging precious real estate. Unless you eat panini, drink margaritas, pop kernels and make beef jerky every day, the sandwich press, blender, popcorn maker and dehydrator should be off the counter and in the cupboard.

The same sentiment applies to economy-sized dishwashing liquid and hand lotion. I’ve been accused of being a nutter because I decant my dish soap into a ceramic or glass dispenser. Should you opt for a lower maintenance approach, there are several pretty soap and lotion combos on the market.

Open bags of rice, pasta and flour should be in airtight containers, in (BPA-free) plastic if they’re in the cupboard or glass jars if they’re on display.

No mayo, extra cans of beans (unless they’re displayed in multiples), peanut butter, rotten bananas (or any other fruit-fly ridden produce). And you’ll need great small appliances. Here are some of the best looking and functioning, for those who are writing last-minute letters to Santa or for those who prefer to give than receive.

Coffee: For the java obsessed, the Circolo by Krups, $179.99, is a coffee workhorse that looks über cool on the countertop.

Another stylist (and George Clooney) favourite, Nespresso’s new compact Lattissima Premium, $799, still produces espresso with incredible crema, but has added a one-touch milk-frothing function for restaurant-worthy cappuccino and lattes. Capsule sleeves, $5.50 per pack of 10.

Toaster: Built for commercial use and engineered to produce the best toast in the world, Dualit toasters are built by hand in the United Kingdom, ideal for the professionals or those who just really like toast.

Dualit New Generation Classic four-slice toaster, $489.95, Williams-Sonoma.

Blender: Entering the next Mr. or Ms. Universe pageant? Keep your whey and green powder close to Breville’s ikon Hemisphere blender, $189.99.

Mixer: The KitchenAid mixer comes in a gazillion colours for serious bakers or those who have unrealized June Cleaver aspirations. KitchenAid Artisan Stand Mixer in Empire red, $499.99.

Juicer: Raw foodies will appreciate Breville’s Juice Fountain Elite, a commercial-worthy 1000 watt and 13,000 RPM juicer, $349.99.