Guides

Dish guides

The spices that suit a dish or a cuisine, and the job each one does.

77 pages

• Christmas Spices: The Eight That Define Holiday Baking and Mulled Drinks
• Corned Beef and Cabbage Spices: Peppercorns, Bay and the Pickling-Spice Blend
• Good Mexican Spices for Chicken: Chiles, Achiote, Mexican Oregano and Cumin
• Good Seasonings for Green Beans: Garlic, Lemon, Basil and More
• Good Seasonings for Turkey Burgers: Savory Boosters, Aromatics and Spices
• Good Spices for Chicken: Poultry Herbs, Spice Blends and Wet Seasonings
• Good Spices for Chinese Food: Ginger, Garlic, Sichuan Pepper, Chiles, Star Anise and Five-Spice
• Good Spices for Fajitas: Chile, Cumin, Garlic, Lime and What Each One Does
• Good Spices for Hamburgers: What to Mix In, What to Sprinkle On, and When to Salt
• Good Spices for Lamb: Cumin, Rosemary, Garlic and the Blends Built Around Them
• Good Spices for Meatballs: What Goes in the Meatball and What Goes in the Sauce
• Good Spices for Meatloaf: Worcestershire, Mustard, Herbs and the Glaze
• Good Spices for Pork: The Classics, What Each Does, and Pork Dishes from Around the World
• Good Spices for Taco Meat: Chili Powder, Cumin, Oregano and How Much to Use
• Good Spices for Turkey: The Herbs, Aromatics and Blends That Work, and When to Add Them
• Good Stuffing Spices: Sage, Thyme and the Savory Base That Seasons Bread Stuffing
• Green Bean Casserole Spices: What the 1955 Recipe Uses, and What to Add
• Gyro Spices: The Seasonings Behind Gyro Meat and What Each One Does
• Hot Dog Spices: What Goes Inside the Sausage and What Goes on Top
• Hummus Spices: Garlic, Cumin, Sumac, Aleppo Pepper and the Tahini Base
• Jambalaya Spices: The Trinity, Thyme, Bay, Cayenne and Louisiana Seasoning Blends
• Kale Spices: Garlic, Chile, Pepper, Mustard and Acid for a Bitter Green
• Lobster Spices: Tarragon, Shallot, Mustard, Celery and the Comoros Vanilla Sauce
• Minestrone Seasonings: Parmesan Rind, Pesto, Garlic and the Vegetable Base
• Mulling Spices for Apple Cider: Cinnamon, Cloves, Allspice, Citrus and the Optional Extras
• Paella Spices: Saffron, Sweet Paprika and Rosemary, and What Valencian Recipes Leave Out
• Sweet Potato Spices: Cinnamon for the Sweet Side, Rosemary and Cayenne for the Savory
• Thanksgiving Herbs and Spices: Ten Seasonings, Dish by Dish
• The Best BBQ Spices: What Each One Does in a Rub, from Salt and Pepper to Paprika
• The Best Seasonings for Clam Chowder: Pork, Aromatics, Thyme, Bay and Old Bay
• The Best Seasonings for French Onion Soup: Thyme, Bay, Pepper and What Else Goes In
• The Best Seasonings for Fries, From Salt and Old Bay to Malt Vinegar and Mayo
• The Best Seasonings for Korean BBQ: Gochujang, Doenjang, Soy Sauce, Garlic, Sesame and Pear
• The Best Spices and Add-Ins for Cornbread: Jalapeño, Garlic, Herbs and Cheese
• The Best Spices and Flavorings for Chocolate Chip Cookies: Vanilla, Salt, Brown Sugar, Browned Butter and Nutmeg
• The Best Spices for Asparagus: Salt, Pepper, Garlic, Lemon and Beyond
• The Best Spices for Baked Potatoes: Seasoning the Skin, the Flesh and the Toppings
• The Best Spices for Beef Stew: What Each One Does and When to Add It
• The Best Spices for Broccoli, Roasted or Stir-Fried
• The Best Spices for Butternut Squash: Sweet, Savory and Hot
• The Best Spices for Cauliflower, From Roasted Florets to Aloo Gobi
• The Best Spices for Chicken Soup: What Each One Does and When to Add It
• The Best Spices for Chili: What Each One Does, and How the Styles Differ
• The Best Spices for Corn on the Cob: Butter and Salt, Elote, Yakitomorokoshi and Bhutta
• The Best Spices for Cranberry Sauce, and What Three Tested Recipes Actually Use
• The Best Spices for Curry: What Cumin, Mustard Seed, Coriander, Turmeric, Chile, Cardamom and Garam Masala Each Do
• The Best Spices for Eggplant, Dish by Dish: Moussaka, Baba Ghanoush, Ratatouille and Parmigiana
• The Best Spices for French Toast: Cinnamon, Nutmeg, Vanilla and Warm Spice Blends
• The Best Spices for Grilled Cheese: Mustard, Garlic, Heat, Basil and Parmesan
• The Best Spices for Ham: Cloves, Mustard, Brown Sugar and the Glaze That Ties Them Together
• The Best Spices for Hash Browns: From Salt and Pepper to Old Bay
• The Best Spices for Mac and Cheese: Mustard, Cayenne and What Else Works
• The Best Spices for Mashed Potatoes: Garlic, Chives, White Pepper and More
• The Best Spices for Mushrooms: Garlic, Onion, Pepper, Herbs and Pickling Spices
• The Best Spices for Oatmeal: Cinnamon, Nutmeg, Vanilla, Ginger and Warm Spice Blends
• The Best Spices for Okra: Garlic, Onion, Creole Seasoning, Indian Masalas and Acid
• The Best Spices for Pancakes: Cinnamon, Vanilla, Pumpkin Pie Spice, Gingerbread and Chai
• The Best Spices for Pizza: Oregano, Basil, Garlic, Red Pepper and Parmesan
• The Best Spices for Pot Roast: What Each Seasoning Does in the Braise
• The Best Spices for Potato Soup: Aromatics, Herbs and Toppings That Do the Work
• The Best Spices for Pumpkin Soup: Thyme, Curry, Nutmeg and the Aromatics Under Them
• The Best Spices for Ribs: What Goes in a Rib Rub and What Each Spice Does
• The Best Spices for Rice: Cumin, Bay, Cardamom, Saffron and Garlic
• The Best Spices for Roasted Beets, and What to Know About the Oil
• The Best Spices for Roasted Pumpkin Seeds, Savory and Sweet
• The Best Spices for Salmon: Dill, Mustard, Horseradish, Pepper and Lemon
• The Best Spices for Scrambled Eggs: Pepper, Chives, Fresh Herbs, Heat and Curry Spices
• The Best Spices for Spaghetti Sauce: Garlic, Oregano, Basil, Pepper and a Little Sugar
• The Best Spices for Split Pea Soup, from American Ham-and-Pea to Swedish Ärtsoppa
• The Best Spices for Steak: Salt, Pepper and the Rubs Worth Adding
• The Best Spices for Tilapia: Paprika, Garlic, Thyme, Cayenne and Lemon
• The Best Spices for Tuna Steak: Pepper, Coriander, Ginger, Garlic, Soy and Sesame
• Tomato Soup Spices: Onion, Garlic, Basil and the Small Touches That Balance the Acid
• Tortilla Soup Spices: Dried Chiles, Epazote and a Tomato Base, From a 1913 Cookbook to Today
• Turkey Gravy Spices: Thyme, Bay Leaf and the Herbs That Go Into the Broth
• Vegetable Soup Spices: Bay Leaf, Thyme or Oregano, and Herbs in Place of Salt
• Which Spices Go Well With Shrimp? Old Bay, Garlic, Chiles, Paprika, Dill and Lemon