With the right spices, even simple plant-based meals become vibrant and full of personality. A few key jars can transform ...

If your spice cabinet is filled with pre-ground jars of cinnamon, cumin, or cloves from lord-knows-when, you are not alone. Most of us begin our cooking journeys with ground spices because they're ...

It's time to saddle up for all that is fall, and if that includes being basic as hell, then so be it. As much as the changing season is involuntary and it's torturous letting go of summer, we're here ...

One of Wagner’s favorite things to work with is za’atar, which she says “can be sprinkled on basically anything,” although her favorite way to use it is on roasted vegetables. Her most-used za’tar ...

It’s time again for that autumn annoyance: people who think that hating the flavor “pumpkin spice” is interesting. “Pumpkin spice doesn’t actually have ...

My spice cabinet overruns with dried herbs and spices, although I really prefer using fresh herbs; the flavor is much better, however, less intense. Remember, use less dried herbs than fresh. The ...

Most home kitchens host a pretty standard lineup of spices: black pepper, cinnamon, a shaker of Mrs. Dash, some curry powder or Hungarian paprika for the slightly more adventuresome. But fennel pollen ...

The word "basic" often gets thrown around to describe anything that's mainstream, popular, frictionless, or otherwise inoffensive. But sometimes... We talk pop culture pumpkin spice lattes: they're ...