I like cooking, and I have a variety of spices, but I have never learned how to really use them. How should I learn to use them? What are some tips for trying things out? Do you have any any good recipes that highlight particular spice blends in traditional or unusual ways? [more inside]
posted by filthy light thief on Sep 29, 2009 - 16 answers

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 134 answers

Help me find a date! Powdered dates, that is, in Seattle. [more inside]
posted by hattifattener on Jul 23, 2009 - 8 answers

I'm looking for more abstract recipes like this. [more inside]
posted by bigmusic on May 25, 2009 - 23 answers

I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros on Jan 22, 2009 - 79 answers

What else can I grind in a pepper mill? [more inside]
posted by Lizc on Aug 20, 2008 - 20 answers

Is it possible to make Indian food without smelling up the joint? [more inside]
posted by knave on Oct 22, 2007 - 7 answers

I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
posted by B-squared on Sep 3, 2007 - 29 answers

I'm about to restock my spice cabinet, and I'm hoping to get some advice on what herbs/spices/extracts I should invest in. What dried herbs/spices vary most in quality? [more inside]
posted by roundrock on Apr 28, 2007 - 24 answers

What are the rules of thumb for mixing various spices and cooking oils for optimum flavor? [more inside]
posted by bingo on Apr 5, 2007 - 18 answers

I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted by wryly on Dec 7, 2006 - 15 answers

I'm looking for some premium, gourmet, fancy-pants spices (e.g., saffron, really good vanilla beans, etc.) as a gift for a food-savvy friend. I'm clueless about where to look, and Google turns up all kinds of shady e-commerce sites. Where do I go for the really nice, high-quality stuff?
posted by oissubke on Aug 2, 2005 - 29 answers

MoreCookingfilter. Calling all cardomom experts. [more inside]
posted by CunningLinguist on Sep 28, 2004 - 11 answers

Despite years of cooking, I still occasionally over-salt dishes, particularly sauces. Does anyone have any good tips for how to make an over-salted sauce taste less salty the next day? At the moment I have a curry sauce that is good for several applications; but at the moment it is *salty*!
posted by carter on Dec 27, 2003 - 8 answers

What does saffron taste like? Also what are the differences between Greek, Indian, Iranian and Spanish saffron? Also which is the best? [more inside]
posted by riffola on Dec 19, 2003 - 11 answers