Q: Saffron is pricey, but Rachael uses it in many of her recipes. Any suggestions for a substitution?

A: It's worth the splurge -- nothing else resembles the lightly mineral flavor of saffron. Plus, a little goes a long way, and it will keep for months. In a pinch, you can use turmeric (which has a harsher taste) to give your dish a yellow hue.

-- Diana Sturgis, Rachael Rays test kitchen director