'spice' on Serious Eats

Meet Kroueng, the Secret to These Amazing Cambodian Grilled Beef Skewers

Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves. More

Hey Chef, What Can I Do With Harissa?

Harissa, the spicy North African paste of chilies, coriander, cumin, garlic, and lemon, inspires Sriracha-level obsession in its fans but intimidation in those less familiar. To help you get better acquainted with this sunny, spicy condiment, we asked a panel of chefs from around the country about how best to use it in dishes both mild and bold. More

Inside the Mexican Pantry of New York's Top Pueblan Restaurant

The pantry of Dennise Chavez's Carnitas El Atoradero puts the rest of New York's Mexican kitchens to shame. While the city is home to the largest concentration of Poblanos outside Puebla, it's still difficult to find fresh, quality chilies, herbs, and spices. Here are just a few of the ingredients that go into her jawdropping moles and Pueblan dishes. More

Hey Chef, What Can I Do With Sichuan Peppercorns?

If you're not familiar with the numbing, tongue-tingling bite of Sichuan peppercorns, they can be a nerve-wracking ingredient to bring into your kitchen. So we asked chefs around the country to show just how versatile this spice can be, and how to incorporate into food well beyond the Sichuan standards, without the pain. More

Gluten-Free Pumpkin Gingerbread

The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread. More

Indian Spices 101: How to Work With Dry Spices

Many of my friends, new to Indian food, think that it's all spice and fire. But that's not true. Sure, there are spices, but it's not all chili. It's cumin, cinnamon, cardamom; fragrant spices, robust ones, peppery ones. And they're used carefully and thoughtfully. Each has its own aroma and adds its own character to a dish. Today we're going to go through the basics of dry-roasting to help get the most out of those spices. More

15 Spicy Sweets We Love

Cayenne, chipotle, black pepper—they're ingredients you're more likely to use in dinner than dessert. But we love our spicy sweets. A little heat can be just the thing to contrast a cool granita, or play up the dark, earthy flavors of chocolate. Here are 15 spicy sweets we love, from spiced candied nuts to aji-chipotle chocolate cookies. More

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