Seasoning your cast iron pan isn’t enough

By: Sara Chodosh Cast iron is strange mixture of incredibly durable and unusually delicate—especially for a cooking implement. The metal is physically sturdy, but also highly reactive, which means even a droplet of water sitting in your cast iron pan can leave a rust...

TOP 6 KETO-FRIENDLY HERBS, SEASONINGS & SPICES LIST

TOP 6 KETO-FRIENDLY HERBS, SEASONINGS & SPICES LIST WHAT SEASONINGS & SPICES CAN YOU USE ON A KETO DIET? by: Carina Wolff Sometimes people associate the word “diet” with bad-tasting food, but just because you’re following a specific meal plan doesn’t mean your...

Valentine’s Day Gift Box

Introducing the Valentine's Day Gift Box by: Spice Science This beautiful gift box contains a 70g jar of Spice Science’s Coffee & Cacao Rub. A sultry, deep, and spicy seasoning sure to add the heat your valentine is asking for. Included for your pleasure are a...

How to Save an Overly Salty or Spicy Dish

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: How can you fix an overseasoned dish? Don't panic! Just follow these tips. We've all been there. You're expecting guests...

How to Season Meat Like a Pro

It's easy to make restaurant-style steak, chicken and pot roast when you know how to season meat. I want to be able to roast a chicken that will impress the family—who doesn’t? But every cooking show starts out with the host casually saying we’ll need to season with...

The Science of Salt

The kitchen’s most popular seasoning and how it works. Salt, the only rock we eat, is more than just a seasoning—it’s an essential flavor in our food. It can intensify aromas, balance other flavors, make meat taste juicier, and preserve food for months or even years....

Adding Spices and Herbs to Food

How to Add: Spices and herbs should be used to enhance the natural flavor of food--not disguise or obscure it. Many herbs and spices can complement a dish and each other; however, be selective in their combinations. Avoid using too many at one time. Use a dry spoon to...

How to Cook the Perfect Steak (with Science)

A perfect steak is a tasty centerpiece to an impressive meal. Fortunately, science can help make this dinner delicious. The ideal steak is a matter of taste, but proper cooking involves balancing a high external temperature with a lower internal temperature. Getting...

The Maillard Reaction – aka Golden Brown Delicious

 Cody Ruch, Spice Science One of my favorite parts of cooking is the Maillard reaction. Although you may not have heard of it, it is something we are all familiar with. It often gets called “browning” or “the browning reaction”. Since the color change isn’t the...

6 Natural Kitchen Ingredients to Preserve Food Without Using Food Additives

Did you know that using natural kitchen ingredients may also help in preserving food? Natural preservatives work just as well as compared to their synthetic counterparts and are way healthier. Highlights There are various foods that may not have a long shelf life...
What Spices Go with What Meat?

What Spices Go with What Meat?

Food is supposed to be enjoyed, not just consumed for fuel! A perfectly seasoned meal can become the star of the evening, or maybe even the whole week, depending on how long it takes you to stop fantasizing about leftovers. This level of food greatness isn’t easy to...

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What Not to Do When Seasoning Your Food

7 Common Seasoning Mistakes That Can Ruin Your Food A seasoning is anything you add to your food to enhance the flavor. That can be salt, pepper, herbs, spices, and even citrus like lemon juice. Like so many things, there's a right way to season your food and a wrong...

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Why NO Salt?

by: Cody Ruch, Spice Science People often ask why I make NO SALT versions of my seasonings and rubs. It first began as a request from my mother, but soon I realized some other important reasons to both continue and promote this trend. The first reason is the one most...

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Onion, Garlic and Chives

Do you go wild over your garlic and smile through your tears when chopping onions? Members of the allium family, such as onion, garlic and chives, have long been used around the world to add flavour and vitamins to food, despite the next day’s “garlic breath”, but...

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Taste Test: A Guide to Black Pepper

By: MAX FALKOWITZ There's no shortage of places to get your black pepper from; as one of the world's most popular spices, it's grown all across the world's spice regions, from India to Indonesia to Ecuador and Brazil. We don't talk much about terroir when it comes to...

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Truffle Oil vs Real Truffles

Rant: Enough With The Truffle Oil AlreadyJ. KENJI LÓPEZ-ALT "It's the only ingredient that I have never allowed in Clio. It all tastes synthetic, and the flavor is too artificial," says Chef Ken Oringer, talking, of course, about the culinary bane of the '90s. The...

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How to Use and Apply Dry Rubs

by: Mark Jenner The ultimate goal for any barbecuer, from your backyard burger-flippers to professional pitmasters, is to cook delicious food. There are all kinds of ways to bring out, enhance, or create flavor and you could spend a lifetime exploring and perfecting...

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Dry Rubs Are Better Than Marinades

We usually don’t like to use the word "dry" when talking about our food. But there are exceptions. A dry martini? Sure. Dry-aged steak? Absolutely. Dry rubs? Oh, yes. We love dry rubs. We prefer them to marinades almost every time. That's right: When it comes to...

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