holly granger is a dietitian and food ranger at myrecipes.com. holly, i'm glad you're here. there are lots of tricks to the trade here we want to tell people about. >> there are. >> i want to start with unit pricing. this is something we all seem to pay attention to. you look at the price per ounce and you make your calls on the basis of that. you try to get the best deal possible, and you say, has not always the key to getting a great deal. >> there are some exceptions, you're right. that is a great way to cost compare like items but for things like meat and poultry, it's the exception. you want to look at the cost per serving. because when you're looking at the unit price per ounce or per pound, you might be looking at some of the inedible portions like chicken bones or things you don't want to worry about. >> chicken gizzards. >> you don't like that. look at the cost per serving. that's the best way to save money. >> let's talk a little bit some other ways to save. we talked about going to the warehouse club, which i love to go to, and i tend to just like load up on thing