If I fry chicken strips for my salad, should I spice them before or after I fry them? I've heard contradicting opinions.
I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta ...
Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that mean? Is there a good rule of thumb?
How many varieties of edible pepper spice there are? I know white, black, green and pink pepper, but I'm sure that around the world there are many more varieties. There is a comprehensive list or a ...
I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some ...
I have oregano in my garden. But I only use it fresh. How should I properly dry the oregano so I can get something similar to oregano found in the stores?
The common wisdom I've heard is that dried herbs and spices: have a shelf-life of about a year or 2 keep best in a cool dark place will release more flavor when crushed That's fine but some spices ...
Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for hardware (containers, labeling, shelving, etc.) and organization ...
I know what spices like garlic and black pepper are, and what foods you typically put them in. But spices like cardamom, rosemary, thyme, paprika, etc., completely elude me. I haven't found a good ...