Substitute Ginger for Galangal, but Not Vice Versa

Published January 30, 2019.

Galangal is part of the ginger family, but this ginger look-alike does not taste the same.

How to Make Herbes de Provence at Home

Published January 30, 2019.

Herbes de Provence is a dried herb blend made from plants that flourish in southern France, but a canonical recipe doesn't exist. Here's how we make it.

How to Use a Spice Mill

Published January 1, 2019.

To get the most out of your mill and keep it in top shape, we have some useful tips.

How to Buy, Clean, and Store Dried Chiles

Published September 1, 2018.

We made our way through more than 250 dried chiles while developing a recipe and learned a few tips along the way.

Is Store-Bought Prepped Garlic OK to Use?

Published September 1, 2018.

Peeled cloves, jarred minced garlic, or garlic paste in a tube: trusty timesaver or questionable flavor?

Fresh Turmeric vs. Dried Turmeric

Published September 1, 2018.

Here's your quick introduction to turmeric.

Iodized Salt vs. Noniodized Salt on Food Flavor

Published September 1, 2018.

Is there a taste difference when using iodized or noniodized salt in recipes?

Oregano: Mediterranean and Mexican

Published July 1, 2018.

Whether you use Mediterranean or Mexican oregano can impact a recipe's taste.

Rose Water: What It Is and How to Use It

Published May 1, 2018.

Plus how to include it in your next batch of baked goods.

Why You Should Store Spices in Glass

Published January 1, 2018.

After a week of being stored in it, our freshly ground five-spice powder melted a plastic container. Here's why.

How Seasoning Changes with Serving Temperature

Published January 1, 2018.

Have you ever noticed that foods served either hot or chilled need to be seasoned with salt more than room-temperature foods? We delved into the topic.

For a Touch of Tang, Try Sumac

Published July 1, 2017.

In the test kitchen, we most often reach for a lemon when we want to brighten a dish’s flavor, but there’s another way: Simply add some of the lemony spice known as sumac.

Is Tofu Worth Marinating?

Published May 1, 2017.

We know that, contrary to popular belief, marinades do most of their work on the surface of meat and poultry.

Seasonings Beyond Salt and Pepper

Published May 1, 2017.

While salt and pepper are always a consideration for final tweaks, our test cooks also look to a range of other pantry ingredients that can help bring a dish into just the right balance.

How to Make Flavored Salts

Published March 1, 2017.

Flavored salts can be expensive, but it’s easy to make them on your own.

Table Salt versus Kosher Salt?

Published January 1, 2017.

Since table salt and kosher salt are practically identical in terms of chemistry, why do recipes specify one or the other?

Substituting Black Pepper for White Pepper

Published May 1, 2015.

Can black pepper be substituted for white pepper in recipes?

Science: Substituting Dried Herbs for Fresh

Published May 1, 2015.

When fresh herbs aren't readily available, it can be tempting to swap in dried herbs when a recipe calls for fresh. How well does this work?

Low-Sodium Salt in Baking

Published March 1, 2015.

We wondered how well LoSalt salt substitute, which replaces some of table salt’s sodium chloride with potassium chloride, would fare in baking applications.

Science: When Should You Add Salt During Cooking?

Published March 1, 2015.

Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.

Black Pepper's Hidden Flavors

Published January 1, 2015.

Don’t skip early additions of pepper when a recipe calls for it—the spice will infuse the dish with a noticeable depth.

Aleppo Pepper

Published January 1, 2015.

To add a more nuanced kick of spiciness to dishes than red pepper flakes can offer, give Aleppo pepper a try.

Experiment: Bringing Out the Best in Garlic Powder

Published November 1, 2014.

We devised a quick test to find out if we could coax more flavor from garlic powder by treating it as we would a spice.

Blue Ginger

Published September 1, 2014.

Why does fresh ginger sometimes have a blue-gray color?

How Much Sodium Is in Brined Food?

Published May 1, 2014.

We sent cooked samples of food that we brined to an independent lab for sodium analysis.

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