Ever since cooking through Indian Vegetarian Feast, we've been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of. 

From ras el hanout to herbes de provence, herb and spice mixes are essential to many cuisines around the world. Bringing these blends into your own kitchen can lend authenticity to international dishes and provide creative inspiration for your everyday cooking. Ready for this trip across the globe? No passport required!  

So you've scraped a vanilla bean to use in in a recipe — don't toss it! Vanilla beans or pods aren't cheap, so you might as well make the most of them. Plus they still have plenty of fragrance and flavor. How about using them to make your own vanilla extract? 

After visiting a za'atar farm in Lebanon and bringing home a couple bags of the tangy, herbaceous spice blend, I'm inspired to start using it more in my cooking. Luckily, I'm not the first to fall in love with this Middle Eastern spice, so it isn't hard to find tons of great recipes that use za'atar in unusual and tasty ways. From za'atar-rubbed roasted chicken to Yotam Ottolenghi's roasted butternut squash with za'atar, here are nine recipes that use this intriguing spice.

At the end of a bumpy, red dirt driveway in a small town in southern Lebanon, you'll find the home of farmer Abu Kassem and his family. For about 13 years, they have been growing za'atar, the once-wild herb that plays a starring role in the increasingly popular spice blend of the same name. The path from field to flatbread is simple on this organic farm, but one fueled by dedication and hard work. Take a peek at how they do it — and you may never look at that bottle of supermarket za'atar in the same way again.

Whether I'm serving hummus, baba ghanoush, or even onion dip, I often top it with a sprinkle of red sumac. It makes a plain dip prettier and has guests asking, "What is this?" (in a good way, of course!). 

Spring officially arrives this week, and what better time for the release of Amy Stewart's delightful new book, The Drunken Botanist. As you're planning your garden, foraging for wild plants, or simply looking for a good cocktail recipe (and cocktail party conversation topics!), you don't want to miss this entertaining and illuminating guide to "the plants that create the world's great drinks." More

Busy weeknights don't have to mean boring dinners. Keep these international pantry essentials on hand and you'll be able to quickly and easily transform simple ingredients into a meal to savor. More

If you've ever made your own Mexican-style chorizo, you probably threw in a handful of spices like chile peppers, cumin, oregano, and garlic. This hot, smoky spice blend shouldn't be limited to sausages, though. Mix up a batch of chorizo seasoning and you can use it in scrambled eggs, beans, soups, and more. More

For something that seems specially designed to become wedged in our teeth after eating, we sure do love our poppy seeds! Maybe it's because they make muffins and loaf cakes so very pretty. Or because of the delicate crunch they give these foods. Or maybe we don't need a reason to love them at all! Are you a fan of poppy seeds? How do you use them?