How-To
Your Guide to Homemade Pickles
Without herbs and spices, a pickle would be a bland shadow of the fresh cucumber it started out to be. The myriad nuances and complexities provided by the herbs and spices used in the pickling process are what give pickles their signature flavors.
Indian Cuisine
"If there is a common denominator in all Indian foods," says renowned Indian chef Madhur Jaffrey, "it is, perhaps, the imaginative use of spices." Indian cooks use an array of seasonings — for color, aroma, and flavor — in virtually every dish.
Introduction to Fermentation
Fermentation transforms and preserves food through the action of microbes. People started fermenting food thousands of years ago, motivated by a need to have food to eat beyond the growing season.
Types of Salt: Why to add complex flavors and minerals to your food
Applewood Smoked Salt on barbecued meat. Himalayan Pink Salt on roasted chicken.
All About Vanilla
Vanilla is perhaps the most indispensible flavoring in any kitchen! Learn how vanilla beans are grown and pollinated and how to choose and store vanilla beans. Remarkably aromatic, delightfully sensuous.
Types of Salt: Why to add complex flavors and minerals to your food
Yakima™ Applewood Smoked Salt on barbecued meat. Himalayan Pink Salt on roasted chicken.
The Popularity of Pepper
If we had to select just one spice to flavor our food, pepper, “the master spice,” would be a wise choice. Always the world’s most important spice—at one time worth its weight in gold—pepper accounts for about 35% of the total world trade in spices today.
Spice Up Your Morning
Want to enhance your day from the get go? Take the time to eat a breakfast that nourishes your health and indulges your senses. No more plain toast, unadorned oats or simple salt and peppered eggs.
Relax with Chamomile
German v. Roman Chamomile German chamomile has been classified by botanists as Matricaria recutital, M.
Practical Peppermint
A hardy perennial—watch out or it’ll take over the garden! — peppermint is a cross between spearmint and watermint. Its botanical name is Mentha x piperita, after a Greek nymph who was transformed into a plant, but you’ve most likely heard it called simply “mint.
