More than just the yin to oil’s yang in salad dressing, vinegar can help shape a perfect poached egg and save many a dish from terminal blandness.
Umami, a quality of meaty savoriness that brings depth to many dishes, is widely considered the fifth taste. These 12 umami-enhancing ingredients boost the flavor of whatever we’re cooking.
Not all salts and peppers are created equal. Here are 12 we like to cook with.
Chefs on TV often sprinkle salt on garlic when they chop it. Why?
Grocery stores are stocking more and more varieties of mustard these days. How many should grace your kitchen?
Most cuisines around the world, including our own, have characteristic spice mixes. Here’s a look at 12 spice blends, old and new, home-grown and foreign.
The condiment shelves of Asian grocery stores can be mystifying. Don't let that keep you away. These sauces and pastes inject tremendous flavor into food with virtually no effort on the part of the cook.
You may think seeds belong in the garden, but one look around a well-stocked kitchen proves otherwise.
Will putting garlic in the cooking water give me more garlic flavor?
Supermarkets carry all kinds of honey (clover, buckwheat, tupelo, etc.). Some are quite expensive. What’s the difference?
To make the most of your baking spices, follow our tips: Preground spices are convenient, but their flavors fade fast.
We don’t have a cure for removing garlic odor from your hands, but these three options can help.
If you don't have any mace on hand, will nutmeg work instead?
When it comes to chopping basil, it pays to wait until the last minute.
Can you tell the difference between table salt, sea salt, and kosher salt in recipes? When should you use each?
Why do some recipes recommend tearing fresh herbs instead of chopping them?
If you don't use whole, peeled garlic cloves fast enough, can they be frozen?
What is Madras curry—and can you use it in place of regular curry powder?
What does it mean to “bloom” spices and what is the benefit?
Should you remove bay leaves from stew before refrigerating it?
Can you substitute basil herb pastes for fresh herbs?
Markets sell several types of dried sage. Are they interchangeable?
Do you really need to keep two types of oregano on hand?
When the flavor of fresh dill failed to assert itself, we headed to the spice aisle for extra dill flavor.
Here’s a tip for keeping freshly chopped rosemary on the cutting board—and not all over your kitchen.