Fresh Lemon Zest - so yummy yet so annoying to grate. There must be an easier solution! [more inside]
posted by wiretap on Oct 16, 2009 - 29 answers

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

Indian spice recipe -- please give me your tastiest! Following up on my Chicken Tikka Masala recipe question, I'm stumped by what spice combination will give me the flavor I desire.... [more inside]
posted by jbenben on Sep 17, 2009 - 17 answers

Please help identify this herb/spice! [more inside]
posted by lisawin on Aug 23, 2009 - 8 answers

Edible filter: I've discovered that my experience of peaches burning, and peach fuzz being like a cactus, is an allergy that came along with puberty. Essentially what should be sweet and tart tastes sweet, tart and spicey. I don't mind the afterburn, but what happens if you keep eating allergy triggering food? [more inside]
posted by Phalene on Nov 26, 2008 - 8 answers

Hot food suggestions. This question got me thinking. [more inside]
posted by cjorgensen on Oct 27, 2008 - 17 answers

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

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

Following a recommended recipe, we cooked a number of chopped chicken breasts in a sauce that contained a large amount of "buffalo" sauce - you know, the hot stuff that people put on wings. After serving them we discovered that the sauce was actually the 'fire' version and the chicken was inedibly spicy-hot. We now have two pounds of fire-engine red, top-notch, ultra-buffaloed chicken breast sitting in the fridge. I'd hate to waste this much food - especially high-quality breasts like the ones we purchased. What can we do with this chicken? [more inside]
posted by unixrat on Jan 9, 2008 - 20 answers

A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
posted by tellurian on Dec 22, 2007 - 5 answers

Is there some spice or combination of spices from the Spanish market that I can get for home fragrance purposes? [more inside]
posted by bukvich on Oct 26, 2007 - 5 answers

tea/infusions/tisanes - How hard is it to mix your own spice teas? [more inside]
posted by Karmakaze on Oct 11, 2006 - 6 answers

I need tips for winning, surviving, and recovering from a hot wings eating contest. [more inside]
posted by exhilaration on Feb 8, 2006 - 28 answers

Is there an easy yardstick for judging spiciness pre-cooking? Especially re: chili recipes [more inside]
posted by e^2 on Jan 26, 2006 - 18 answers

Rub-a-dub-dub: any unique ideas for herb/spice/marinate combos?
(Bird, beast, or fish, it could be any dish.)
posted by Smart Dalek on Sep 5, 2004 - 20 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