'seasonings' on Serious Eats

Comment of the Day

"When I'm making pizza for college students at work, I get pissed at the kids who take my beautiful pizza and indiscriminately dump 3 to 4 pounds of Parmesan on top, just because it's there. Like the entire thing is covered in snowy white powder. My pizza is not Studio 54, children. Frick'n amateurs." —sailordave... More

This Week's Pizza Poll: What Do You Season Your Slice With?

Walk into any slice joint and you'll likely see an array of shakers filled with pizza-appropriate seasonings—Parmesan, crushed red pepper flakes, oregano, garlic, etc. Our question today is Which of these seasonings, if any, do you shake onto your slice? Do you go nuts and amp the flavor with everything or just shake a little extra cheese on? Do you salt-and-pepper it? Or do you leave it well enough alone? More

Black Pepper: Friend or Foe?

A few foods can almost always benefit from a dusting of the stuff. But when dealing with most meals, treat pepper the way you would any herb or spice: think (and taste) before you pepper. More

How to Salt Food

Proper salting results in being able to taste the ingredients better, not the salt. The trick: Season along all stages of the cooking process (not just the end) and continue to taste, taste, taste as you go. More

Photo of the Day: Steak Dust

[Photograph: Andrew Christopherson] Note to spice and seasoning blend executives: "dust" is not the most appetizing word. Pretty sure it shouldn't be used to describe any foodstuff, unless it comes after "fairy" (although I don't really know how edible that'd be). My friend spotted this Tone's Steak Dust at his local Sam's Club in Alaska. The blend includes salt, garlic, dehydrated onion, a few hydrolyzed and autolyzed substances, and corn syrup solids. Related Poll: Food Terms You Should Stop Using in 2010 Best rub for steak? [Talk] Marinated Ribeye Steaks... More

Acid, the Oft-Overlooked Seasoning

Photograph from mattieb on Flickr Russ Parsons of the Los Angeles Times reminds us that even though we may tend to reach for the salt shaker to add flavor to a dish, the addition of acidity can also work wonders: Salt is a flavor potentiator—in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine. Parsons suggests keeping a variety of citrus fruits and vinegars on hand. Mostly important is a good red wine vinegar—he gives instructions for how to make your own out of a good bottle of wine.... More

I've Seen the Future, and It Tastes Like Bacon

It was only a matter of time before someone invented Bacon Salt. You can put it on everything—sandwiches, eggs, salads, popcorn, vegetables, fish, fries and steak can all benefit from an extra dose of bacon flavor. You can even baconize your bacon. Whoa. And as this seasoning is kosher, vegetarian, and contains no calories, there's no reason why everyone can't shared in the salty, bacony joy. Stretch the limits of your bacon love (or live out your bacon fantasies) by making everything taste like bacon. [via MetaFilter]... More

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