Herbs & Spices

Refreshing! And potentially debilitating, so be careful.

Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.

This refreshing beverage makes the most of peak-of-the-season strawberries.

The sugars in this glaze caramelize the pork chops, resulting in deep, complex flavor.

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.

Cordial Organics CBD tincture is for getting stuff done without feeling like the Energizer Bunny.

Eat, pray, loaf.

They're delicious, and you should be cooking with them.

You’ll want to drink this broth by the gallon.

A ginger-forward chicken tonic soup that will provide some much-needed relief when you’re not feeling too hot.

How I finally crossed "learn how to smoke pot” off my to-do list.

Ginger beer and bubbly cava were meant to be together.

It’s sweet, spicy, and tart—and we have four ways to use it.

Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.

The goal was to pack as much Vitamin C as possible into this seasonal salad, but it happens to taste amazing too.

You know it as the ingredient taking over the wellness world, but what is CBD, really, and is it right for you?

This chicory coffee recipe from Commander's Palace will transport you directly to New Orleans.

It’s so gingery and perfect I could drink a gallon of it in one sitting.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

Parm, citrus zest, and ginger lovers should also listen up.

These are the Middle Eastern ingredients that senior food editor Andy Baraghani swears by.

Notes from a lifetime of eating (and cooking) with saffron

You already know that this red spice is amazing (and expensive), but what is saffron, exactly?

Senior food editor Andy Baraghani shows us how the food he grew up on shapes the way he cooks today.