Apartment Therapy: Seasonings

Quick Tip: Season Your Rice!

Making a pot of rice to serve with dinner is nearly automatic. But having plain rice day after day can get...well...a little boring, don't you think? That's why we've started experimenting with adding...

From The Spice Cupboard: Mace

Many of us probably associate "mace" with the defensive pepper spray, but the real mace is actually a pungent spice related to nutmeg! In ground form, it can turn dishes a lovely mustard yellow and ad...

From the Herb Garden: Marjoram

Do you like marjoram? It seems to us like a sleeper herb - the one that gets picked up just to round out your herb collection but then WHAM! The next thing you know, you're using it in everything! At ...

Hot or Not? Herbs in Tubes from Gourmet Garden

There are some products, like tomato paste and wasabi, that we love to keep around in tube form. But herbs? ...

Product Review: Country Bob's All Purpose Sauce

Over the weekend we had the pleasure of testing out a sauce we've walked by many times in the grocery store, without even knowing it was there. Although we make most of our sauces at home, there are...

Humble Herbs: In Praise of Parsley

It's easy to write parsley off. Parsley is just the requisite garnish that decorates plates at fancy restaurants. In our own cooking, we tend to pass over parsley in favor of herbs with bolder, bigger...

Flavor Inspiration Board: Chili Pepper and Lime

These two ingredients make an unlikely, but absolutely terrific, pair! We love the burning heat of those chili peppers followed by a refreshing blast of lime juice. It's perfect in salsas and light di...

Cook's Tricks: How to Properly Season a Dish

For a long time, we were intimidated by that innocent little phrase at the end of the recipe: "Adjust seasonings to taste." If we don't know what the dish is supposed to taste like, how are we suppose...

From the Herb Garden: Chervil

Chervil is another herb that we'd really like to use more often, but can never think how. It looks like parsley and tastes like mild basil, but it's flavor has a tendency to evaporate into thin air in...

More on Hot Peppers: 2 Helpful Guides

Part of being able to take the heat is knowing where the heat is coming from! We recently came across two guides to help us identify peppers and how much heat they're packing. Take a look!...

Ingredient Spotlight: Chipotle Chile Peppers

Please meet our newest ally in our on-going quest to find more ways to sneak smoky flavors into our dishes! Chipotle peppers are actually jalapeños that have been smoked and dried, giving them ...

Can't Take the Heat? How to Eat Spicy Foods

Sweating, flushed face, light-headed, fiery mouth? Yup, you've been eating chili peppers! Here's how to eat spicy foods without going into complete shock - and even how you might build up your toleran...

From the Herb Garden: Rosemary

Take one look at the imposing needle-like leaves on a rosemary plant, and you might wonder how anyone ever thought to put this herb in their mouths! But crush a few of those needles between your finge...

What's The Deal With Green, Black, White, and Pink Peppercorns?

Peppercorns come in different colors and tastes. Which one is best for which recipes? I'll talk about that in this post. Learn more about peppercorns behind the jump ......

Ingredient Spotlight: Fleur de Sel

A friend brought us this little pot of sea salt as a souvenir from her travels in France. It's been sitting in our cupboard staring at us every time we open the door, tempting us and begging to be use...

Bring on the Heat! Hot Chili Peppers in Season

Some people get giddy over the first tomatoes of the season. Others swoon when the corn is finally ripe. And then there are those of us who greedily await the heat - the kind of heat that can only com...

Got Tomatoes? How To Make Tomato Paste

Rich, savory tomato paste is one of our absolute essential kitchen ingredients. Just a tablespoons adds a wonderfully deep tomato flavor to our pastas, sauces, and spreads. We always have a can or two...

Tip for Better Chilled Dishes: Add More Flavor!

We've definitely been eating our fair share of cold soups, pasta salads, and chilled desserts these past few weeks. One trick to making these kinds of dishes satisfying is to give them a just a little...

From the Herb Garden: Tarragon

Tarragon is one of those herbs that we hardly ever think of using until we come across a recipe that specifically calls for it. We've even grown tarragon in our herb garden, only to reach the end of t...

Ingredient Spotlight: Maggi Seasoning Sauce

In last week's post about MSG, we mentioned one of our favorite monosodium glutamate-containing products: Maggi seasoning sauce. We don't usually discuss specific brands of condiments on The Kitchn, b...

Recipe Rescue! What To Do If You Oversalt

How many times have we delicately salted a dish...and salted a little more...and a wee bit more...and then, oops! Suddenly our dish has gone from under-seasoned to tasting like seawater. Can anything ...

Technique: How to Use Tamarind Pulp

Pad thai and many other Southeast Asian dishes just wouldn't be the same without a few healthy spoonfuls of sweet-sour tamarind. For the most part, we use blocks of tamarind pulp when this ingredient ...

Ingredient Spotlight: Tamarind

Tamarind is one of the not-so-secret ingredients in a lot of Asian cooking. Eating a bowl of pad thai or a spoonful of chutney with your roti, you might not necessarily realize it's there. But if it's...

Cook's Talk: A Three-Fingered Pinch of Salt

We've seen this phrase "a three-fingered pinch" popping up in a lot of recipes recently, and we think it's a great way to describe a rather indeterminate amount of seasoning. We're being told to add m...

From the Spice Cupboard: Herbes de Provence

If you can't actually make it to Provence this summer, cooking up dishes filled with the flavors of Provence is the next best thing. Even just a sprinkling of herbes de provence is enough to transport...

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Posts tagged “Seasonings”