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Seasonings

  • Recipe

    Dukkah Spice

    A blend of nuts, seeds, and spices, the Mediterranean spice mix dukkah (dook-ah) is warm, complex, savory, and rich. Although not widely available, its components are, so it’s easy to…

  • Recipe

    Creole Seasoning

    The crunchy pecans in the Wedge Salad with Spicy Pecans & Blue Cheese recipe get their so-good-you-can’t-stop-eating-them flavor from Creole seasoning. This New Orleans spice mixture usually includes paprika, hot…

  • Recipe

    Panch Phoran

    Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a…

  • Recipe

    Homemade Vanilla Extract

    Usually a recipe says to cut vanilla beans lengthwise and to scrape the sticky paste of seeds into the milk or cream or what have you. Sometimes the bean gets…

  • Recipe

    Easy Ras el Hanout

    This simplified version of the famous Moroccan spice blend contains only spices that are easy to find in grocery stores. Use ras el hanout to add warm spice flavor to…

  • Article

    Why You Hate Tomatoes

    For most of my life, I hated tomatoes but really quite enjoyed tomato-based products. I was not alone, either. That's changed, and here's why.

  • Article

    The Application of Salt

    Salt is one of the most important ingredients in all of cooking. When it is applied is often more important than how much is applied. Here is a grand tour…

  • Recipe

    Thai Curry Paste

     The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy…

  • Recipe

    Three-Herb Butter

    Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent.

  • Recipe

    Sesame Salt (gomasio)

    This Japanese seasoned salt adds a nutty nuance to any roasted vegetable. It's especially good paired with roasted asparagus, broccoli, Brussels sprouts, green beans, parsnips, sweet potatoes, and turnips.