Spice
Keep Your Spice Rack Fresh With a Spice-Sharing Party
Spices don’t stay fresh for long but a seasonal party can help.
ByEmily Farris
The Kansas City Barbecue Rub I Use in Everything
It's like an all-purpose seasoning for meat, poultry, vegetables, eggs, and even salad dressing.
ByEmily Farris
Prep These 3 Indonesian Spice Pastes for Effortless Cooking With Big Flavor
Stash of any of these three basic bumbu dasar, and you can make delicious Indonesian meals any time, without a laundry list of ingredients.
ByPatricia Tanumihardja
We’re Just Here for the Thanksgiving Turkey Sandwiches
Who needs a whole roast turkey when you can have juicy, spice-crusted meat on a tender roll?
ByJoe Sevier
There’s a Lot More to Masala Chai Than Spiced Milk Tea
Born of colonial rule and Indian resistance, masala chai is more than just spiced milk tea. Epi contributor Leena Trivedi-Grenier traces the legacy of chai—and how Indians turned a tool of oppression into an enduring tradition—then shows you how to brew a great cup.
ByLeena Trivedi-Grenier
There's Black History in Every Pinch of Kitchen Pepper
Once an integral part of the American culinary experience, this customizable blend has been too long absent from the discussion of the world’s great spice mixes.
ByRamin Ganeshram
One Stripe Chai’s Haldi Doodh Is the Key to Midafternoon Chill
This Haldi Doodh mix is earthy, peppery—and deliciously creamy once you whir it into oat milk.
ByLauren Joseph
The Path to Niter Kibbeh Starts With Herbs and Spices
It's the backbone of Ethiopian cooking, and you can make it a thousand different ways. But for the truest, best niter kibbeh, you need to order a few signature ingredients (or get them from a saint of a chef).
ByCheryl Slocum
I'm Breaking My Cyber Monday Ban for Spicewalla
Catch me stocking up on spices and signature blends (the whole site is 25-percent off!) far away from the day's usual frenzy.
ByKendra Vaculin
The Genius of Jerk
Sweet, smoky, fiery, and fruity, jerk has a flavor that is as nuanced as its history.
ByBrigid Washington
This Nigerian Spice Mix Is Prime for Grilling Season
Yaji, or suya spice, is the signature flavor of Nigerian meat skewers, but it can go wherever you want to use it.
ByJoe Sevier
Zoe Adjonyoh’s Cheap Thrill Is a Well-Spiced Pot of Rice and Beans
The cookbook author and chef makes it for herself, and also for at-risk populations in London.
ByZoe Adjonyoh as told to David Tamarkin
Clean Your Spice Grinder With Bread; Congratulate Yourself With Spiced Breadcrumbs
A means to an end is also a means to a really delicious topper for anything you're cooking.
ByJoe Sevier
The Fair-Trade, Direct-To-Consumer Spice Companies You Should Know
For pepper, turmeric, and cumin like you've never tasted it before, start buying your spices from these businesses.
ByEmily Johnson
How to Swap Whole Spices for Ground (and Vice Versa)
And, yes, this article does have a chart.
ByJoe Sevier
Meet the Spice Blend That Goes Savory, Sweet—and In Your Coffee
The classic Yemeni blend is an all-purpose flavoring agent to be used in everything from marinades to pies.
BySam Worley
The 7 Salts Your Kitchen Needs
These colorful crystals and hand-harvested flakes will change your definition of table salt.
BySarah Zorn
Raid the Spice Cabinet to Make Your Sweets More Savory (and More Delicious)
Chefs are forgoing cinnamon and nutmeg for something decidedly more savory—and you can, too.
ByKendra Vaculin
This Sour Cream Spice Cake Is the Baking Project We Didn’t Know We Needed
It's bold, it's comforting, and it takes advantage of your spice cabinet.
ByDavid Tamarkin
3 New Spice Blends to Make While We're Isolating
Spice blends are perfect for this cooking moment—which is why we've just released three new ones.
ByAnna Stockwell