Herbs & Spices
Herbs & Spices are an essential ingredient that is frequently overlooked when preparing a dish. Learn how herbs and spices work and how to add them to your meals.
Growing Mushrooms at Home Is Easier Than You Think
Here's the Truth About Coconut Sugar
It's Easy to Grow Edible 'Shrooms in Your Kitchen
The Spicy History of Chai and How to Make It
Butter Coffee: Fad or 'Bulletproof' Breakfast?
Try T'ej, the Honey Wine of Ethiopia
What's the Difference Between Grits and Polenta?
What's the Difference Between Basmati and Jasmine Rice?
Congee Is the Food Equivalent of a Warm, Heated Gravity Blanket
Why Sriracha Is Everybody's Favorite Hot Sauce
Why Everybody Is Hooked on Fish Sauce
What Is Jaggery and Is It Better For You Than Sugar?
Get the Scoop on Our Ice Cream Quiz!
What Is Halloumi Cheese, and Why Is It Suddenly So Popular?
What's the Difference Between Clarified Butter and Ghee?
Move Over Turducken. The Christmas PieCaken Is Here
Marzipan Is the Sweet Almond Treat You Need This Holiday
Who Invented the Fortune Cookie?
The French Baguette Receives UNESCO World Heritage Status
General Mills Resurrects 4 Classic Monster Cereals
Would You Eat Casu Marzu, the Illegal Cheese With Maggots?
How Food Tasters Work
Top 5 Reasons You Know You Should be a Pastry Chef
How to Get Your Big Break into the Baking Business
It's Nuts How These 6 Nuts Look Before Processing
What Are Hot Dogs Made Of?
Does Canned Food Really Deserve a Bad Rap?
How to Eat Dragon Fruit
What's the Difference Between Sweet Potatoes and Yams?
Does Fruit Really Ripen Faster in a Brown Paper Bag?
10 Flaming-hot Facts About Cheetos
Korean Street Treat Hotteok Is Like a Warm Hug
Is There Really a Difference Between the Left and Right Twix?
Why Does Your Wine Bottle Have a Dent in the Bottom?
Manischewitz: The Great History of the Not-so-great Wine
How to Buy a Good Bottle of Prosecco
Learn More
This grassy herb adds a bright, floral kick to many Asian dishes, from curries and soups to stews and teas. It can even be used to repel insects.
By Muriel Vega
Paprika comes from the dried Capsicum annuum variety of red peppers, and can range in flavor from sweet to very hot.
One of the most expensive spices in the world, cardamom is native to India, Bhutan and Nepal and has a rich, intoxicating flavor used in sweet and savory dishes and teas worldwide.
By Jeremy Glass
Advertisement
It takes up to 170,000 individual flowers to yield just 1 pound of saffron, and each individual strand, or stigma, is painstakingly picked from the flower by hand.
By Jeremy Glass
Turmeric is having a moment right now as the spice du jour for promoting wellness and treating all kinds of conditions from arthritis to depression to indigestion. Does science back these claims up?
By Alia Hoyt
What other spice can you name whose specific ingredients may vary?
By Robert Lamb
The same compounds responsible for ginger's potent taste and smell offer relief to gurgling digestive systems.
Advertisement
Whether you're about to munch on some sodium-laden cured meats or a salty snack, go ahead and grab a big glass of water. Why does salt make you so thirsty?
Meals would be pretty boring without the benefit of herbs and spices. But lest you think those are interchangeable terms, we're here to tell you they're definitely not. What's the difference between herbs and spices?
If you scratch your head over which herbs will best complement your dish; fret no more. Read up on these five superb herbs and get some new recipes here.
Some fans of Chinese food are content to stick with basic sauces and spices common to this type of cuisine. Others wish to branch out and try new flavors. Check out our list of 10 sauces and spices to suit both of these preferences.
By Alia Hoyt & Sara Elliott
Advertisement
When it comes to summertime freshness, not much beats the taste of a newly picked, vine-ripe tomato. Every cook worth his or her knives, however, should know which herbs go well with tomatoes.
Spice pictures will delight you with brilliant colors and aromas from around the world. Check out our spice album and learn how to flavor your food.
You may be familiar with the names of most of the herbs and spices on our list, but do you know which ones will accent a particular dish best, or better yet, which offer health benefits to you and your family?
Garlic is versatile and delicious. How do you store it and can you use it once you see green sprouts? Get your garlic questions answered and see recipe ideas with the help of this article.
Advertisement
Flat-leaf parsley, Italian parsley, Chinese parsley, and cilantro - what is the difference? Read this article to find out the answer to all of your parsley questions.
A sprig is a small piece of an herb used in cooking. Sprigs add a wonderful flavor to cooked dishes, but you should remove the sprig after cooking. Learn more about sprigs here.
Cilantro is a bright, pungent herb used in Asian, Mexican and Indian cooking. Cilantro specifically refers to the leaves and stems of the coriander plant. Learn more about cilantro here.
Spices are an important part of cooking. It is spices that give dishes, like pumpkin pie, their flavor. By adding spices to your food, you can quickly and easily enhance your favorite recipe. Find answers to your spice questions in this article.
Advertisement
Basil is a key herb in pesto sauce. It can last up to five days, or can be dried or made into a paste and frozen for future use. Summer is the best time to buy fresh basil, because it is plentiful and cheap at farmers' markets. Read more about basil.
Why do some dessert recipes call for salt? Is it really necessary to add the salt in there?. Discover answers to a variety of salt questions. This article sheds light on salt's use in desserts, salty soups, and reduced sodium foods.
Need answers to your herb questions? Learn about herbes de Provence, Chinese five spice powder, and using dried herbs in place of fresh herbs. See how to make your own herbs and check out recipes.
Sure, you could buy garlic at the store. But it's just as easy to grow your own, and it keeps for months. Find out how to plant, harvest and store garlic.
By Gayle A. Alleman