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?

Q: I recently purchased Indian black salt (kala namak) to use in some vegan breakfast recipes as a replacement for eggy taste. I have a lot of this unusual salt, and I would love to use it more often. Do your readers have any suggested recipes? I'm not vegan, so I'm open to any type of recipe.

There's sriracha and then there's sriracha salt! I started off sprinkling this over the poached eggs and toast I was having for breakfast, and now I'm adding it to just about everything: avocado toast, bowls of popcorn, sandwich fixings, grilled chicken breast. With its mellow chili flavor and salty zing, I just can't help myself.

How do you organize your dried herbs and spices? In a drawer? On the wall? We're always so impressed when our readers send in their own organizational accomplishments — but Tyler really wins the award for most awesome (and most nerdy!) approach! Read on for more... More

Q: I recently bought a bag of peri peri spice at my local farmers market. It smells amazing, but the taste is so strong and unique that I'm having trouble working into recipes. Other than dry rubs for chicken, what can I do with it?

Sent by Meghan

When installed this spice rack, constructed from 1/4" thick brushed stainless steel, appears to float on the wall. It would be a cool but otherwise ordinary shelf were it not the for the dip in the middle, perfectly sized to fit a bottle of olive oil or vinegar. More

As the resident food lover in my family, I often get panicked 5pm phone calls asking how to season a bowl of steamed veggies or what can replace thyme or if there's a way to make this chicken taste less boring. While there is really no "One Right Way" to season or spice your favorite foods, here's a quick guide to some of the most common — and dependably tasty! — ways to do it.

There's no denying the convenience of an already-ground spice, but I'm here to make a case for why you should consider adding a few whole spices to your seasoning line-up. Four words: better flavor, fresher longer. Convinced?!

Kelp powder is a relatively new addition to my pantry but it's quickly becoming a staple. Whether I'm making vegan-friendly soup, kimchi, mock fish sauce, or even popcorn or salad dressing, I'm loving this subtly salty, umami-rich ingredient. More