Guides

Cooking with herbs and spices

Techniques, timing and amounts for each ingredient, from named recipes and reference works.

42 pages

• Cooking With Annatto Seeds: Oil, Paste, Powder and the Hard-Seed Problem
• Cooking With Basil: When to Add It, How to Cut It and Which Basil to Use
• Cooking With Bay Leaves: When to Add Them, How Many, and Why They Come Out
• Cooking With Caraway Seeds: Toasting, Grinding and Where They Belong
• Cooking With Cardamom: Pods, Seeds, Grinding and How Much to Use
• Cooking With Chervil: Eggs, Béarnaise, Salads and When to Add It
• Cooking With Cilantro: Washing, Stems, Timing and How Much to Use
• Cooking With Cinnamon Basil: Desserts, Drinks, Stems and Storage
• Cooking With Cloves: How Much to Use, Whole vs. Ground, and What to Pair Them With
• Cooking With Coriander Seed: Toasting, Grinding, Pairing and Pickling
• Cooking With Curry Leaves: Tempering, Dishes, Amounts and Storage
• Cooking With Curry Powder: Bloom It, Read the Label, Match the Dish
• Cooking With Dill: When to Add It, What to Pair It With, How to Keep It
• Cooking With Fenugreek: Toasting, Tempering, Leaves and Amounts
• Cooking With Garam Masala: Early, Late, Toasted or Not
• Cooking With Ginger: Peeling, Cutting, Timing and Fresh vs. Ground
• Cooking With Herbes de Provence: How Much, When to Add It and What to Make
• Cooking With Himalayan Salt: Finishing, Salt Blocks and What It Won’t Do
• Cooking With Horseradish: Grating, Vinegar Timing, Heat and Storage
• Cooking With Hyssop: A Bitter Herb for Rich Meats, Soups and Sweets
• Cooking With Kosher Salt: Know Your Brand, Then Salt Meat, Brine and Bake
• Cooking With Lavender: Which Lavender, How Much and How to Infuse It
• Cooking With Lemongrass: Trimming, Bruising, Mincing and When to Take It Out
• Cooking With Mace: Blades vs. Ground, Toasting, Amounts and Storage
• Cooking With Marjoram: Dried vs. Fresh, Timing, Blends and Storage
• Cooking With Mint: Which Mint, When to Add It, Muddling and Storage
• Cooking With MSG: How Much to Use, When to Add It, and Cutting Salt
• Cooking With Nutmeg: Grating, Amounts, Savory Uses and Safe Limits
• Cooking With Orange Mint: Teas, Desserts, Drinks and How to Keep It
• Cooking With Oregano: Fresh vs. Dried, Timing, Mexican Oregano and Classic Dishes
• Cooking With Rock Salt: Food-Grade Only, Plus Ice Cream Makers and Salt Crusts
• Cooking With Rosemary: Timing, Prep, Amounts and the Dishes It Suits
• Cooking With Saffron: Steeping, Amounts, Timing and Classic Dishes
• Cooking With Sage: Timing, Amounts, Brown Butter, Stuffing and Safety
• Cooking With Sea Salt: Where It Beats Table Salt and Where It Doesn’t
• Cooking With Star Anise: Braises, Broths, Five-Spice and Mulled Wine
• Cooking With Sumac: Salads, Onions, Grilled Meat and Za’atar
• Cooking With Summer Savory: Beans, Stuffing and When to Add It
• Cooking With Thyme: When to Add It, How Much, and Where It Belongs
• Cooking With Turmeric: Blooming, Fresh vs. Ground, and How Much to Use
• Cooking With Wasabi: Grating, Timing, Powder and Paste
• Cooking With Za’atar: Bread and Oil, Eggs, Meat and a Homemade Blend