How to Get Smarter With Your Spices

How to Get Smarter With Your Spices
Flavored salts, spiked with anything from fresh herbs to liquid smoke, are easy—and cheaper—to make at home. Courtesy of America's Test Kitchen
Crystal Shi
Updated:
The layers of earthy, smoky, pungent flavors in a warming curry; the tingling bite and subtle crunch of a peppercorn crust on a juicy steak; the zing of hot chili oil drizzled over a finished dish—spices, in their many forms, bring foods to life.
A new cookbook from America’s Test Kitchen, “Spiced,” is all about how to harness these culinary powerhouses.
Crystal Shi
Crystal Shi
Home and Food Editor
Crystal Shi is the home and food editor for The Epoch Times. She is a journalist based in New York City.
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