Tasty pearls of wisdom from a guy who eats dessert first. Usually.

Those of us familiar with the fabulousness that is tahini may know it as that rogue jar of peanut butter-ish spread that we pull out every few weeks to make hummus.  I promise you, though, that this staple of Middle Eastern and North African kitchens has a wealth of potential far beyond a run-of-the mill cracker spread.

Learn more about tahini and check out three new ideas for getting more of it onto your table in this week’s “Supermarket Score” on Rachael Ray’s blog.