Herbs & Spices

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.

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

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

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

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

It's orange. It's everywhere. But what are you supposed to do with it?

The anti-anxiety supplement is versatile, sensible, and plays well with food.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

Coconut cream gives this soup velvety richness.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.