Jarren Vink
Powders may be the stuff of four-star kitchens, but making them is simple. And the payoff? An arsenal of bold, easy-to-deploy boosters. “All of a sudden you have ready access to these flavors,” says Cortney Burns, co-chef with Nick Balla at San Francisco’s Bar Tartine, “and it becomes a jumping-off point.” Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta. Don’t have a spice mill? You can use a blender or food processor for this one.\