Do you cook with chicken sausage? It's a staple in our house, great for rounding out a casserole, topping off a pizza, or throwing into a soup. Nealey's recipe for Glazed Chicken Sausage the other day made me realize just how much I've come to rely on this in my cooking. More

Pita pockets really are the original convenience food. Think about it: pitas are their own edible travel containers and you can eat them with one hand. Not to mention the fact that pita rounds can go on to become anything from crispy chips to an instant pizza. Brilliant! What do you make with pitas? More

Turning dried-out bread scraps into homemade bread crumbs is a simple way to minimize waste, but pulsing bread chunks in the food processor can be a messy chore. Melissa Clark discovered an ingenious way to easily transform stale bread into mounds of bread crumbs without the usual overheating processor or gunked-up blade: More

Don't underestimate the culinary power within a spoonful of tomato paste. This thick, concentrated paste is your secret weapon when it comes to rich yet effortless sauces, stellar marinades, and soups that demand second helpings. More

Caramelizing onions is a process that usually takes at least 20 minutes — even up to an hour if you are cooking several pounds at once. So I was intrigued by the method Melissa Clark uses to caramelize onions, which is quite different from the usual approach and takes just 10 minutes. I had to give it a try. More

Q: I would love to hear suggestions from readers on their favorite storebought vegetarian bouillon or stock, specifically one that would work well for Asian soups (like that recent egg drop recipe!)

Sent by Quinn More

Grapeseed oil seems to be gaining popularity lately. It has been showing up a lot in recipes that call for a neutral oil, especially those that come from chefs and restaurants. What is grapeseed oil? Why and when should you use it? More

Earlier this year many of you weighed in on your thoughts about pantry stable stock or broth starters. As much as I try to make things from scratch, that doesn't mean I always have time to do so. I keep this brand of shelf stable starter in my pantry for those in-a-pinch situations when it comes to last minute meals and more. More

Do you make your own tomato sauce? It isn't difficult, especially with this recipe, but some of us like to keep a jar or two of red sauce around for true 5-minute dinners. If you do too, then check out Bon Appétit's take on the best supermarket tomato sauces. More

I wasn't kidding last week when I said that calzones are simultaneously one of the handiest and most delicious ways to to use up leftover bits and pieces from the fridge and pantry. Judging by your responses, I'm not alone! From one calzone fan to another, what favorite fillings have you discovered? More