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In the realm of "things I'd like to do on a Saturday," cleaning out my spice rack ranks just higher than doing my taxes and washing my third-floor apartment windows. But keeping your spices organized and fresh matters. Doing so may not automatically make you a better cook, but it will make you a more effective one.| Serious Eats
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These Pakistani kebabs feature lamb seasoned with a homemade blend of spices, including ginger, chile, coriander, cumin, and amchur. Grill and enjoy with naan and vegetables.| Serious Eats
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These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.| Serious Eats
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A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—Make it one night and pack it for lunch at the office or on a picnic the next day.| Serious Eats
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In Istanbul, kebabs made with juicy lamb and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them.| Serious Eats
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Make a superb bowl of Vietnamese pho ga (chicken noodle soup) with rich, aromatic broth and fall-off-the-bone tender chicken in 30 minutes using a pressure cooker.| Serious Eats
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The best beef chili combines puréed chiles, short ribs, tender kidney beans, and an array of umami-boosting ingredients.| Serious Eats