Saffron, the yellow-orange stigmas of a small purple crocus, is the world's most expensive spice. Each flower provides only three stigmas, which must be handpicked, and it takes 14,000 to equal 1 ounce of saffron. There is no substitute for its exquisite flavor and earthy aroma. Powdered saffron loses its flavor more readily and can easily be adulterated with less expensive powders like turmeric, so purchase whole saffron threads. Heat releases the flavor, so soak the threads in hot water (or milk, depending on the recipe) before using. Store saffron in an airtight container in a cool, dark place for up to 6 months.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.