Since this is the board for recipes and tips, why not share some of our handy tips and secrets? Some of mine:
I've stopped buying brown sugar, I just add molasses to standard sugar; a tsp or so to a cup for light brown, and twice that for dark, though you can adjust to your taste.
I often use herbal tea bags as impromptu seasoning, especially for rice dishes. I just toss in a bag or two with the rice, adding salt if I want a savory dish. Flavors like Orange and Spice and Lemon Chamomile work great. When I make rice pudding, Celestial Seasonings has this awesome herbal chai called Bengal Spice. I use that along with coconut milk - best dessert ever!
And speaking of rice...Whenever I've made a dish like roast chicken or pork or any such thing that has bits of caramelized meat or breading stuck to a pan, I get that pan really hot (usually just place it right on a burner if it's metal,) deglaze with a little white wine or chicken broth and scrape off all that yummy goodness, then toss with some cooked egg and rice, and some veggies if I have them. Add soy sauce, and you guessed it, fried rice is ready for lunch tomorrow!