I have a friend who loves the Cake Doctor book; she feels sufficiently creative adding items to a yellow boxed cake mix, and is pleased with the results. I lean more to Rose Levy Berenbaum's The Cake Bible, which I am happily working my way through. Our discussion of this subject got me thinking about where different people draw that line in cooking. I will admit that while I used to make all my chicken stock and tomato sauce and freeze portions for later use, I now sometimes use canned stock and Barilla pasta sauce. It would never occur to me, however, to use canned beans of any kind, I always start with dried, soak overnight or do a quick soak and cook slowly, for hours. Canned beans would sure be faster! What short cuts horrify you, and when are you a cooking purist?