Category

Cooking

160 articles

• Jambalaya Spices: The Trinity, Thyme, Bay, Cayenne and Louisiana Seasoning Blends
• The Best Spices for Potato Soup: Aromatics, Herbs and Toppings That Do the Work
• The Best Seasonings for French Onion Soup: Thyme, Bay, Pepper and What Else Goes In
• Good Mexican Spices for Chicken: Chiles, Achiote, Mexican Oregano and Cumin
• Turkey Gravy Spices: Thyme, Bay Leaf and the Herbs That Go Into the Broth
• Good Stuffing Spices: Sage, Thyme and the Savory Base That Seasons Bread Stuffing
• Cooking With Cloves: How Much to Use, Whole vs. Ground, and What to Pair Them With
• The Best Spices for Corn on the Cob: Butter and Salt, Elote, Yakitomorokoshi and Bhutta
• Thai Spices and Herbs: Galangal, Lemongrass, Makrut Lime, Thai Basils and Bird’s Eye Chiles
• Curry Leaves Uses: Dal, Sambar, Rasam, Chutney, Eggs, Curries and More
• Black Garlic Powder Uses: Rubs, Butter, Dips, Popcorn and Pasta
• The Best Seasonings for Fries, From Salt and Old Bay to Malt Vinegar and Mayo
• Cooking With Sea Salt: Where It Beats Table Salt and Where It Doesn’t
• Good Seasonings for Turkey Burgers: Savory Boosters, Aromatics and Spices
• Cooking With Lavender: Which Lavender, How Much and How to Infuse It
• The Best Spices for Pizza: Oregano, Basil, Garlic, Red Pepper and Parmesan
• The Best Spices for Chicken Soup: What Each One Does and When to Add It
• The Best Spices for Oatmeal: Cinnamon, Nutmeg, Vanilla, Ginger and Warm Spice Blends
• The Best Spices for Scrambled Eggs: Pepper, Chives, Fresh Herbs, Heat and Curry Spices
• The Best Spices for Grilled Cheese: Mustard, Garlic, Heat, Basil and Parmesan
• How to Store Garlic Scapes: Fridge, Freezer, Pesto, Pickles and Drying
• The Best Spices for Chili: What Each One Does, and How the Styles Differ
• Too Much Garlic Powder? How to Fix It, Fastest Fix First
• Cooking With Oregano: Fresh vs. Dried, Timing, Mexican Oregano and Classic Dishes
• The Best Spices for French Toast: Cinnamon, Nutmeg, Vanilla and Warm Spice Blends
• South African Spices: Peri-Peri, Durban Masala, Cape Malay Curry and Bobotie Seasonings
• The Best Spices for Split Pea Soup, from American Ham-and-Pea to Swedish Ärtsoppa
• Tomato Soup Spices: Onion, Garlic, Basil and the Small Touches That Balance the Acid
• The Best Spices for Hash Browns: From Salt and Pepper to Old Bay
• The Best Spices for Mac and Cheese: Mustard, Cayenne and What Else Works
• Cooking With Fenugreek: Toasting, Tempering, Leaves and Amounts
• The Best Spices for Cranberry Sauce, and What Three Tested Recipes Actually Use
• Cooking With Basil: When to Add It, How to Cut It and Which Basil to Use
• Cooking With Annatto Seeds: Oil, Paste, Powder and the Hard-Seed Problem
• Cooking With Ginger: Peeling, Cutting, Timing and Fresh vs. Ground
• Bronze Fennel Uses: Fronds, Stalks, Seeds and Flowers in the Kitchen
• Cooking With Marjoram: Dried vs. Fresh, Timing, Blends and Storage
• The Best Spices for Salmon: Dill, Mustard, Horseradish, Pepper and Lemon
• Tarragon Uses: Béarnaise, Chicken, Eggs, Vinegar and More
• How to Dry Marjoram: Air, Dehydrator, Oven and Microwave
• Can You Freeze Tarragon? Why Freezing Beats Drying, and How to Do It
• How to Dry Tarragon Without Losing Its Flavor: Low Heat, Fast Drying, and When to Freeze Instead
• Marjoram Uses: Sausage, Liver, Potatoes, Soups and Herb Blends
• Cooking With Curry Powder: Bloom It, Read the Label, Match the Dish
• Good Spices for Taco Meat: Chili Powder, Cumin, Oregano and How Much to Use
• Hummus Spices: Garlic, Cumin, Sumac, Aleppo Pepper and the Tahini Base
• Cooking With Caraway Seeds: Toasting, Grinding and Where They Belong
• Moroccan Spices: Cumin, Ginger, Saffron, Cinnamon, Turmeric and the Ras el Hanout Cupboard
• Green Bean Casserole Spices: What the 1955 Recipe Uses, and What to Add
• Sweet Potato Spices: Cinnamon for the Sweet Side, Rosemary and Cayenne for the Savory
• Minestrone Seasonings: Parmesan Rind, Pesto, Garlic and the Vegetable Base
• Tortilla Soup Spices: Dried Chiles, Epazote and a Tomato Base, From a 1913 Cookbook to Today
• The Best Spices and Flavorings for Chocolate Chip Cookies: Vanilla, Salt, Brown Sugar, Browned Butter and Nutmeg
• Corned Beef and Cabbage Spices: Peppercorns, Bay and the Pickling-Spice Blend
• The Best Spices for Cauliflower, From Roasted Florets to Aloo Gobi
• Sage Uses: Stuffing, Sausage, Saltimbocca, Brown Butter, Cheese and More
• Nigerian Spices and Seasonings: Uziza, Calabash Nutmeg, Alligator Pepper, Iru and Ogiri
• Cooking With Rock Salt: Food-Grade Only, Plus Ice Cream Makers and Salt Crusts
• Cooking With Mint: Which Mint, When to Add It, Muddling and Storage
• Egyptian Spices: Cumin, Coriander, Garlic, Chile and Dukkah in Egypt’s Everyday Dishes
• Gyro Spices: The Seasonings Behind Gyro Meat and What Each One Does
• The Best Spices for Tuna Steak: Pepper, Coriander, Ginger, Garlic, Soy and Sesame
• Cooking With Kosher Salt: Know Your Brand, Then Salt Meat, Brine and Bake
• Cooking With Sumac: Salads, Onions, Grilled Meat and Za’atar
• Cooking With Bay Leaves: When to Add Them, How Many, and Why They Come Out
• Portuguese Spices: Piri-Piri, Massa de Pimentão, Garlic, Bay, Cilantro and Cinnamon
• The Best Spices for Okra: Garlic, Onion, Creole Seasoning, Indian Masalas and Acid
• Good Spices for Meatballs: What Goes in the Meatball and What Goes in the Sauce
• Haitian Spices and Seasonings: Epis, Scotch Bonnet, Cloves, Star Anise, Nutmeg and Pikliz
• Korean Spices and Seasonings: Gochugaru, Gochujang, Sesame, Soybean Paste and Fish Sauce
• Sumac Uses: Onions, Musakhan, Rice, Kebabs, Salads and Hummus
• Cuban Spices and Seasonings: Garlic, Cumin, Oregano, Bay Leaf and Bitter Orange
• Good Seasonings for Green Beans: Garlic, Lemon, Basil and More
• French Herbs and Spices: Thyme, Tarragon, Nutmeg, Quatre Épices and the Classic Blends
• Cooking With Za’atar: Bread and Oil, Eggs, Meat and a Homemade Blend
• Cooking With Orange Mint: Teas, Desserts, Drinks and How to Keep It
• Which Spices Go Well With Shrimp? Old Bay, Garlic, Chiles, Paprika, Dill and Lemon
• Cooking With Turmeric: Blooming, Fresh vs. Ground, and How Much to Use
• Oregano Uses: Pizza and Pasta Sauce, Greek Food, Chimichurri, Chili and More
• Thyme Uses: The Dishes and Blends That Depend on It
• Cooking With Dill: When to Add It, What to Pair It With, How to Keep It
• How to Store Saffron: Dark, Dry and Cool, and What the Research Shows
• Vegetable Soup Spices: Bay Leaf, Thyme or Oregano, and Herbs in Place of Salt
• The Best Seasonings for Clam Chowder: Pork, Aromatics, Thyme, Bay and Old Bay
• The Best Spices for Pancakes: Cinnamon, Vanilla, Pumpkin Pie Spice, Gingerbread and Chai
• The Best Spices for Butternut Squash: Sweet, Savory and Hot
• Lemon Thyme Uses: Chicken, Fish, Vegetables, Butter, Baking and Drinks
• Mediterranean Herbs and Spices: Oregano, Thyme, Rosemary, Saffron, Cumin and Cinnamon
• The Best Spices for Mashed Potatoes: Garlic, Chives, White Pepper and More
• Cooking With MSG: How Much to Use, When to Add It, and Cutting Salt
• Smoked Sea Salt Uses: Finishing, Rubs, Popcorn, Cocktails and Jerky
• Good Spices for Meatloaf: Worcestershire, Mustard, Herbs and the Glaze
• Cooking With Rosemary: Timing, Prep, Amounts and the Dishes It Suits
• Cooking With Cinnamon Basil: Desserts, Drinks, Stems and Storage
• Cooking With Summer Savory: Beans, Stuffing and When to Add It
• Cooking With Cilantro: Washing, Stems, Timing and How Much to Use
• Cooking With Thyme: When to Add It, How Much, and Where It Belongs
• The Best Spices for Roasted Beets, and What to Know About the Oil
• The Best Spices for Baked Potatoes: Seasoning the Skin, the Flesh and the Toppings
• Good Spices for Pork: The Classics, What Each Does, and Pork Dishes from Around the World
• The Best Spices for Ham: Cloves, Mustard, Brown Sugar and the Glaze That Ties Them Together
• The Best Spices for Roasted Pumpkin Seeds, Savory and Sweet
• The Best Spices for Pumpkin Soup: Thyme, Curry, Nutmeg and the Aromatics Under Them
• Lobster Spices: Tarragon, Shallot, Mustard, Celery and the Comoros Vanilla Sauce
• Cooking With Garam Masala: Early, Late, Toasted or Not
• Fenugreek Uses: Where the Seeds and Leaves Belong
• Cooking With Coriander Seed: Toasting, Grinding, Pairing and Pickling
• Cooking With Horseradish: Grating, Vinegar Timing, Heat and Storage
• Japanese Spices and Seasonings: Wasabi, Sansho, Shichimi, Shiso, Karashi, Yuzu and More
• Winter Savory Uses: Beans, Game, Organ Meats and Stuffing
• Summer Savory Uses: Beans, Stuffing, Fricot and Bulgarian Blends
• Cooking With Curry Leaves: Tempering, Dishes, Amounts and Storage
• Peruvian Spices and Herbs: Ají Amarillo, Rocoto, Huacatay, Muña and the Pachamanca Seasonings
• Paella Spices: Saffron, Sweet Paprika and Rosemary, and What Valencian Recipes Leave Out
• Cooking With Chervil: Eggs, Béarnaise, Salads and When to Add It
• Caribbean Spices: Allspice, Scotch Bonnet, Nutmeg, Ginger, Thyme and the Seasonings Around Them
• Celery Seed Uses: Slaw, Pickles, Bloody Marys, Rubs and Chowder
• Good Spices for Chinese Food: Ginger, Garlic, Sichuan Pepper, Chiles, Star Anise and Five-Spice
• Mint Uses: Lamb Sauce, Tabbouleh, Tea, Cocktails, Desserts and Preserving
• Cooking With Himalayan Salt: Finishing, Salt Blocks and What It Won’t Do
• Cooking With Mace: Blades vs. Ground, Toasting, Amounts and Storage
• How to Store Tarragon: Keep It Fresh, Freeze It, and Why Drying Costs Flavor
• Good Spices for Lamb: Cumin, Rosemary, Garlic and the Blends Built Around Them
• How to Store Ginger: Fresh, Frozen, in Vodka, and Ground
• Can You Freeze Ginger? Whole, Grated and How Long It Keeps
• How to Store Galangal: Counter, Fridge, Freezer and Dried
• Can You Freeze Galangal? What Thai Cooks Say and How to Do It
• Good Spices for Fajitas: Chile, Cumin, Garlic, Lime and What Each One Does
• The Best Spices for Asparagus: Salt, Pepper, Garlic, Lemon and Beyond
• Garam Masala Uses: Curries, Rubs, Roasted Squash and Even Cookies
• How to Store Lavender: Drying, Dried Buds, Fresh Stems and Freezing
• Dukkah Uses: Bread and Olive Oil, Eggs, Vegetables, Crusts and Sweets
• Herbes de Provence Uses: Roasts, Braises, Vegetables, Cheese and More
• Cooking With Nutmeg: Grating, Amounts, Savory Uses and Safe Limits
• How to Store Nutmeg: Whole vs Ground, Shelf Life and Mold
• Nutmeg Uses: From Béchamel and Spinach to Eggnog and Rum Punch
• Celery Leaves Uses: Salads, Soups, Pesto, Garnish and Homemade Celery Salt
• The Best Spices and Add-Ins for Cornbread: Jalapeño, Garlic, Herbs and Cheese
• Ethiopian Spices: Berbere, Mitmita, Niter Kibbeh and the Spices Behind Them
• German Spices: Mustard, Caraway, Juniper, Horseradish, Bay and Currywurst’s Curry Powder
• Brazilian Spices and Seasonings: Dendê, Urucum, Malagueta, Garlic and Bay
• Good Spices for Hamburgers: What to Mix In, What to Sprinkle On, and When to Salt
• Mulling Spices for Apple Cider: Cinnamon, Cloves, Allspice, Citrus and the Optional Extras
• The Best Spices for Pot Roast: What Each Seasoning Does in the Braise
• Cumin Uses: The Blends, Dishes and Cuisines That Depend on It
• Cooking With Lemongrass: Trimming, Bruising, Mincing and When to Take It Out
• Everything Bagel Seasoning Uses: Breads, Crusts, Eggs, Fries and More
• Jamaican Spices and Seasonings: Allspice, Scotch Bonnet, Thyme, Ginger and Curry Powder
• The Best Spices for Broccoli, Roasted or Stir-Fried
• Mustard Seed Uses: Pickles, Tempering, Homemade Mustard and More
• The Best Spices for Eggplant, Dish by Dish: Moussaka, Baba Ghanoush, Ratatouille and Parmigiana
• Rosemary Uses: Lamb, Potatoes, Bread, Skewers, Desserts and Beyond the Kitchen
• Cooking With Wasabi: Grating, Timing, Powder and Paste
• Cooking With Cardamom: Pods, Seeds, Grinding and How Much to Use
• Cooking With Sage: Timing, Amounts, Brown Butter, Stuffing and Safety
• Cooking With Herbes de Provence: How Much, When to Add It and What to Make
• Good Spices for Chicken: Poultry Herbs, Spice Blends and Wet Seasonings
• The Best Spices for Mushrooms: Garlic, Onion, Pepper, Herbs and Pickling Spices
• Kale Spices: Garlic, Chile, Pepper, Mustard and Acid for a Bitter Green
• Cooking With Star Anise: Braises, Broths, Five-Spice and Mulled Wine