Buying, Storing, Using
By now, you should've developed a spice shopping list. But before you run out to the grocery store, check around. Name-brand, pre-bottled spices are notoriously overpriced. Gourmet stores, bulk food stores, health food stores and (gasp!) spice shops will often sell spices loose and in bulk for much, much lower prices than you'll see in the baking aisle of your local supermarket.

Ditto for fresh herbs. Bought pre-cut and pre-packaged in the grocery store, they can be pretty pricey. What's more, you'll typically get more than you can possibly use before they wilt into oblivion. As a solution, consider growing your own. Many supermarkets sell live plants right there in the produce section; basil, chives and rosemary are common. With a staple like basil, you can't go wrong by growing your own, and they're pretty hard to kill (trust me, I've tried).

Once you've got your goodies home, take time to find the right storage space. Spices and dried herbs don't like light, air or moisture, so seal them up and tuck them away in a cool, dark, dry place. If they start to fade, or if the scent doesn't knock you over when you open the jar, your spices have passed on to the great beyond. Give them a decent burial, and hie thee to the spice store for a replacement. Fresh herbs, unless they're still on the plant, should lounge in the produce drawer of your fridge.