After making a scrumptious roast chicken, I decided to make my own chicken stock to not waste the carcass. I've purchased plenty of store-bought chicken broth and in a pinch it works perfectly. However, it doesn't compare to the homemade variation, which has a rich, strong chicken flavor and insanely delicious smell.

While the entire process is long, it requires little attention — only a quick skim and water check, periodically. This recipe makes about 16 cups of chicken stock. Since I can't imagine using it all at once, and want to have it on hand when I need it, I cooled the liquid and froze it in individual bags. To get started on your own homemade chicken stock, read more

On last Wednesday's season finale of Top Chef, guest judge Rocco DiSpirito declared that he was sick of eating foie gras.

Although, I have to side with fellow judge Branford Marsalis, who claimed he "could eat foie gras all day," I can completely relate to Rocco when it comes to being tired of certain foods.

Personally, I'm weary of seeing nothing but crème brûlée, sorbet trios, and flourless chocolate cakes on dessert menus.

What dishes are you completely over?

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Ever since I got acquainted with Dubonnet, the old-school French aperitif has held a spot in my liquor cabinet. It also plays an important role in my drink of the moment.

I discovered the St. Tropez by reading the serving suggestions on the back of the Dubonnet label. With only two ingredients, it couldn't be more uncomplicated (in fact, the instructions for the drink are so casual that there are no measurements specified at all). Call me cheesy — and chalk it up to the cocktail's chic name, its effortless recipe, or the romanticism of European predinner drinks — but when I'm sipping on a St. Tropez, I immediately feel transported to the sun-soaked sands of the French Riviera.

I've enjoyed many variations of this at home and in bars, and found that I like it best with equal parts of the two ingredients. Find out what they are when you read more

As the recession has affected consumer buying behaviors, the candy business is seeking to adapt. Mars-owned Skittles is no exception. In an attempt to reach out to the social media set, the fruity candy has completely rebranded its homepage.

Visitors to Skittles' main page are redirected to a search of the word "Skittles" on the microblogging service Twitter. The videos point to wacky Skittles commercials posted on YouTube; a "friends" section connects users to a fan page on social media giant Facebook; an image section leads to Skittles pictures on photo-sharing site Flickr; and those looking for information on Skittles products are connected to user-contributed online encyclopedia Wikipedia.

"Skittles lives in a world that is unexpected," said Carole Walker, VP of integrated marketing communications for Skittles. "We are leveraging what we think are the key consumer social media touch points."

The Skittles site requires users to enter their date of birth, as it doesn't advertise to users under the age of 12. Do you think this strategy to target older audiences will prove to be successful? Or is it too risky to depend on user-generated content? Does it change the way you view Skittles?

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Although raw oysters are best consumed as fresh as possible, sometimes it's necessary to store them for a couple of hours or even overnight. My dad purchased 50 oysters on Friday for a small party Saturday. Since they were on the menu raw, we had to keep them cold for about a day. Following the technique described in the Hog Island Oyster Company cookbook, this is how to properly store oysters:

1. Stack the oysters right side up on a plate or in a baking tray.
2. Wet a kitchen towel and ring out as much water as possible.
3. Drape the damp towel over the oysters, covering completely.
4. Place in the fridge on the shelf closest to the freezer. You want to keep the shellfish really cold without freezing it because this will kill the oysters. If the towel becomes to dry, rewet it with water.

Do you have a tip for storing or enjoying oysters? Please share with us below!

Although there are few cuts of meat more versatile than boneless, skinless chicken breasts, it can be easy to tire of white chicken meat, as it's often prepared in the same, predictable ways.

For dinner tonight, use leftover cutlets to pull your palate out of a chicken slump. This recipe for chicken breasts stuffed with hummus, panko, pine nuts, and spinach is elegant and easy. To make this exciting take on chicken breast, read more

When I moved into my current apartment, my parents gave me an assortment of old pans. Although I love and use these pans, I don't own a very good saute pan, and it's affecting my confidence level as a home cook. To boost my culinary self esteem, let's head off to market in search of saute pans. Look for large, durable pans in an assortment of colors and styles (I'm talking about you: cast iron). Save the pans you discover in the Yum Market on TeamSugar with the keyword tag, Saute Pan. I'm excited to browse your finds!

Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details!

Not sure where to start looking? Be inspired by some of my favorite online stores when you read more