Perhaps due to the popularity of Starbucks' seasonal Pumpkin Spice Latte, we are inundated with pumpkin spice products this fall. From pumpkin spice Oreos to pumpkin spice beer and everything in between (air freshener!), we cannot escape this seasonal taste sensation. What do you think? Are you scarfing it all up while you can or is it getting a little old? More

We're always looking for ways to improve kitchen organization — especially when it comes to spices, which can easily get cluttered and disorganized. Personally, I love stashing my spices away in a drawer, but my spice drawer never looked this good. Take a look at reader Kavita's freshly-organized spice drawer — isn't this inspiring? More

I had a forehead-slapping moment at the grocery store this week. It's finally turned a bit blustery and rainy in Seattle, and so many of us have been welcoming the fall weather with open arms. So I found myself gravitating towards the bulk tea aisle, where I picked up a jug of apple cider and got sucked into buying an over-priced satchel of mulling spices. When I returned home, my boyfriend chided me for falling into the "mulling spice trap." More

Q: I recently purchased pink peppercorns and the flavor is delicious! I tried grinding them in a pepper mill, but since they're much softer than black peppercorns, they aren't dense enough to push through the grinding mechanism. Does anyone know of a pepper mill that will grind pink peppercorns only? More

Now that you have taken the full behind-the-scenes tour of Jeanine & Jack's radiant kitchen, we're happy to bring you a special treat: a recipe from this cooking couple. You can count on Jeanine's recipes to be bright, fresh, and full of flavor. These miso & maple glazed sweet potato tacos let us indulge in the tastes of fall. More

Q: While clearing out my refrigerator, I discovered a whole tub of gojuchang which I had picked up earlier for bibimbap. I love the hot-peppery taste but don't know what else to make with it. Any suggestions?

Sent by Amit More

Q: Garlic powder seems to turn into fossilized lumps in just a few weeks after I open the container. Any ideas how to avoid this?

Sent by Ben More

Fajitas taste best when the meat and veggies come straight off the grill, no question. But don't let that stop you when it comes to getting your fajita fix. I make this recipe entirely on the stovetop, where the spicy chicken picks up a touch of char from the grill pan and the peppers cook until they are completely tender. Add a dollop of creamy black bean spread and we have dinner. More

Q: My husband is almost entirely perfect, except for one flaw: he hates Mexican food. He's narrowed down his dislike, we think, to cumin. I can't sneak it into anything! After five years of blissful marriage, I still miss my enchiladas, tostadas, and tacos. Do you have any recipes for delicious Mexican cuisine that without cumin?

Sent by Lindsey More

The folks at Amagansett Sea Salt Company want you to know you're wrong about salt. Think it's supposed to be uniform in color, texture, and shape? They beg to differ. They say the best salt is kind of a mess — irregularly shaped, filled with natural moisture, color and, of course, a wide variety of flavors and tastes. Just see if you don't agree after watching Food Curated's video profile — looks pretty great to us! More