One of my favorite books by Madeleine L'engle has a part in it in which she teaches herself to cook. A line that stuck with me was "I felt that one does not cook with water, so I kept my kitchen filled with stocks and juices."
This has always intrigued me. i am a rampant user of chicken stock in some basic pasta sauces and various forms of cooking rice; I use lemon juice, but just a taste or so. However, beyond that when liquid is required, I usually stick to plain old water. Help me move beyond my H20 ways and think creatively. What other liquids could I have handy and how could I use them creatively?