Chile

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

The people who created Chipotle's new Hulu series, "Farmed and Dangerous," discuss the marketing and ethical concerns that went into making it.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.