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Toasting whole spices heats the volatile flavor compounds within them, causing those compounds to change shape and recombine, forming new, more complex aromas.| Serious Eats
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Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts.| Serious Eats
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Dashi is a simple seaweed-based stock is central to many of Japan's most popular dishes. Here's what you need to know.| Serious Eats
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Frying ground spices in hot fat both releases fat-soluble flavor compounds and disperses the spices' flavor more efficiently throughout the final dish.| Serious Eats
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Here's what you need to know, along with results from our tests of the most common choices for beef stew, to get the best beef stew every time.| Serious Eats
Late 2000s event in New York City| en.wikipedia.org
The origin of curry, the saucy, spiced dish celebrated in India and Great Britain, is not exactly known. But it is now thought that similarly spiced dishes were developed concurrently, but independent of each other, in England and in India thanks to the spice routes that spanned from Asia and into Europe. Exotic spices like turmeric and pepper made their way into England during the conquests of the Romans in 40 AD and the Moors in 711 AD, and came in handy during Middle Ages when high...| Smithsonian Libraries and Archives / Unbound
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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats
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Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes. This guide will show you how to make it, the science behind it, and when you should use it.| Serious Eats
