It seems we're smack in the middle of cold and flu season, and with that comes the dreaded sore throat. Alongside kitchen staples like honey and lemon, we like to reach for sage, which can be used to make a comforting tea. More

I am not a gardener. As a city dweller with no outdoor space to call my own, I've never been able to dig deep into the soil and grow my own food. So my ears inevitably perk up whenever I hear about gardening products designed for urban cooks. The newest product I've discovered is a self-watering herb planter specifically designed for novice gardeners. More

Oh, how I love the subtle sweetness of shortbread mixed with fresh herbs. I am sure to have an herb-scented shortbread on my cookie tray every holiday season, and it all started with one: More

Q: When a recipe calls for "mint," should I use spearmint or peppermint? Is the mint extract at the store spearmint- or peppermint-flavored? I'm asking because I really don't like the flavor of spearmint, but could eat peppermint all day long; however, to me, peppermint seems like an odd flavor for savory dishes. What do your readers think? More

Craft cocktails have really made a comeback over the last few years. If you have a fan in your group of friends or family, homemade bitters are a relatively simple, thoughtful DIY gift that is sure to be much appreciated this year. More

If you peek inside my cupboards, you'll see countless little jars of herb and honey concoctions that are both delicious and healing. Making herb-infused honey has become one of my favorite ways to use leftover sprigs of thyme from cooking dinner, a handful of wild mint found while foraging, or the buds of an edible flower bouquet. It couldn't be easier to do. And if you start now, there's plenty of time to make them for holiday gifts, too. More

Did you notice that all three of our previous Expert Essentials posts mentioned working with dried herbs and spices? That's because spices are an absolutely foundational ingredient for every cook the world over, whether you're working in a shiny new kitchen high on the hill or on a simple wood fire and packed-dirt floor. Today's expert, John Beaver, knows a thing or two about herbs and spices. Read on for his tips and recommendations! More

A few years ago I started seeing fresh herbs pop up in the produce section of my local grocer, usually in the $4-$5 price range. Now that summer has gone and my fresh herb supply is gone, I was pleasantly surprised to run across these small herb packets again, but this time for only a dollar! More

I mentioned earlier that I was at a potato workshop last week, watching some great chefs play around with potatoes. Here's one simple, effective idea from San Francisco chef Gary Danko, one that turns plain boiled potatoes into something special. More

During the winter months fresh herbs aren't out of reach, but they do require a little help to really get them growing. Want to see if your space has what it takes? More