Seasonings
A pinch of salt, a few turns of freshly cracked black pepper. Seasoning may seem like the final small step in a recipe, but it's also the most important. Salt is one of a cook's best tools and the growing variety on the market—pink Himalayan or grey French sea salt, to name a few—proves that it's being taken seriously as its own unique ingredient. Of course salt is only one way to season a dish. Do you want to learn a back-pocket spice rub that you can use on anything or the secret to seasoning to juicy meat? Check out Food & Wine's guide to seasonings. We've also included recipes that make use of your spice rack and dishes that highlight fresh herbs.
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The Unexpected Herb That Will Transform Your Desserts
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How to Cook With Ras el Hanout — and Make It Yourself
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Allspice Is Actually a Berry — Here’s How to Use It, Whole or Ground
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How to Use Lemon Verbena in Desserts, Salad Dressing, and Even Cocktails
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What’s the Difference Between Cilantro and Coriander?
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15 Citrusy Yuzu Recipes to Try This Summer
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Bay Leaves Explained — What To Do With Them, Fresh or Dried
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Saffron 101: A Look Into the World’s Most Expensive Spice
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What Is Sumac? A Guide to the Bright and Lemony Middle Eastern Spice
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A Guide to Nutritional Yeast, the Umami-Packed Vegan Ingredient
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A Guide to Za’atar, the Flavorful Middle Eastern Spice Blend
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This 30-Second Trick Will Make Your Food Taste So Much Better
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How to Buy Spices Like a Pro
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Suya-Spiced Mixed Nuts
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How to Make Spice Blends Like a Pro
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Shawarma Seasoning
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Za’atar Seasoning
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12 Dishes Where Tarragon Makes All the Difference
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Garlic Seasoning (Ajo Preparado)
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F&W's Masters Series: Lessons from Spice Whiz Lior Lev Sercarz
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Sweet Rub for Butternut Squash
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How To Make a Bouquet Garni
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9 Refreshing Mint Cocktails from Frozen Mojitos to Spicy Moscow Mules
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Ludacris Really, Really Wants You to Cook at Home — and He’s Got a Recipe for You to Try Out
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How to Cook with Koji, the Mold Used to Make Soy Sauce, Miso, and More
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Upgrade Everything You Cook With Japanese Shoyu
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17 Robust, Complex Miso Recipes, From Pasta to Dessert
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How to Cook with Any Type of Paprika
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How to Source, Store, and Use 10 Essential Global Condiments
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In Praise of MSG, the Unfairly Maligned Kitchen MVP
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Amp Up Your Cooking With Chefs’ Favorite Secret Ingredient
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Za’atar Fire Crackers
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Nutty Citrus Dukka Sundaes
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Chicken Paprikash
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How to Cook With Fragrant Makrut Lime Leaves
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Ginger Spice Cake Doubles as Dessert for Breakfast
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Why Spice Is a Staple of Science Fiction
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Creole Seafood Seasoning
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Almond Dukkah
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Oleo Saccharum
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Nine-Spice Mix
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The Easiest Way to Peel Ginger Is With a Spoon
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How to Use Fenugreek Seeds and Leaves, According to Chef Chintan Pandya
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Throw Away the Sifter Tops from Your Spice Jars and Be Free
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A Bottle of Salt Spray Changed How I Cook
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The Surprising History of Pumpkin Spice
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Everything You Need to Know About Urfa Biber, the Miracle Spice
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7 Classic Spice Blends You Should Use More Often
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Four Eye-Catching and Versatile New Cocktail Salts That Belong in Your Kitchen
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Everything You Need to Know to Grow Your Own Herbs
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Pickled Shallots
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Herbed Ricotta with Grilled Bread
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The Juicy Secret to Seasoning Meat
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The Best Curry and Spice Blends for Home Cooking
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Why Super-Easy Rosemary Syrup Should Be in Your Cocktail Arsenal
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18 Recipes Featuring Earthy Oregano
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This Spice Paste Is the Secret to Hungarian Cooking
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How to Make and Use Garam Masala
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Everything You Need to Know About Nutmeg
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Cinnamon Explained: Everything To Know About This Kitchen Staple
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21 Recipes for Mint Lovers
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The Different Types of Salt and How to Cook with Them
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16 Fragrant Recipes Featuring Cloves