Is there someplace I can order prepared black recado (aka recado negro aka chilmole) online? [more inside]
posted by anazgnos on Nov 23, 2009 - 2 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

What are some good New York City (and environs) culinary herb and spice shops? [more inside]
posted by webhund on Jul 7, 2009 - 6 answers

Multi-part query: Which foodstuff has the strongest flavor, in your experience? Garlic, onions, peppers, spices? Which spices? Cheeses? Which category---meat, grains, dairy, fruit, veggies, spices? Which category has the least flavor? [more inside]
posted by ragtimepiano on Apr 26, 2009 - 18 answers

How do you deal with cooking while traveling? I specifically want to cut down on buying spices/condiments we've already bought at home. By bringing them with us. How? [more inside]
posted by cestmoi15 on Apr 8, 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's wrong with my Szechuan peppercorns? [more inside]
posted by motherly corn on Dec 23, 2008 - 5 answers