I don't know about you, but there are lots of times that I will see a recipe online that sounds good, but I'm not sure just what some of the ingredients are or what the hell a chinois is.
The Cook's Thesaurus not only tells you what a chinois is, but how to use it. It gives you definitions for different foods and what can be substituted for them.
Did you know, for instance, that there are 37 different types on onions listed? What each is used for? What the difference is in each, and what can be substituted for an onion?
Pretty interesting sight for dummy cooks like myself!