Over the period of a few days, I came across not one, not two, but three folks using juniper berries in their brine mixture for various pork roasts. Is this secret ingredient worth the extra bucks and sourcing time? I'm not sure. I am intrigued, though. Have you used juniper berries in your brine? Or in your cooking in general? More

Come Super Bowl season, it's hard not to encounter chili. Ever feel like it's a little drab? Always one to rescue would-be boring food, Ruth Reichl has three smart tips to kick your chili into a bright, fun game changer. More

If you are looking for a great (easy) way to introduce some new flavors to your cooking or for a gift that can be customized to the tastes of the receiver Craig's Market is a great option. More

My spice cupboard is a hodgepodge of little unmatched jars, some of them classic supermarket brands, some of them old anchovy jars, well-washed and filled with spices from the bulk department. A very eclectic mishmash of colors, sizes and shapes. Does this sound like your spice cupboard, or do you have a different approach? More

We had never heard of ashanti pepper until we visited The Meadow in Portland but once we brought some home, this West African spice quickly became one of our favorite alternatives to common black pepper. More

There comes a time when it's nice to take a step back from the way we always do things in the kitchen. Cast-iron skillet for pancakes? Great. Mineral oil to keep cutting boards supple? Perfect. Pepper used in virtually every dish? Questionable. More

Q: I have truffles. I want to make truffle salt. Is it as easy as storing truffles in some salt for a few days or a week, or is it more complicated? Do I need fancy salt? Google is really letting me down on this dilema, so any advice would be greatly appreciated.

Sent by Camille More

There's a new spice shop that just opened in my Oakland neighborhood, and from the moment I walked in I was intrigued. I'd never encountered so many different varieties of one single spice or herb. When it came time to choose cardamom, I was stumped: which color pod was the most fragrant or flavorful? More

The idea of "basic" salt has changed over the last decade. With the rise of cooking television, magazines, and blogs, and the integration of world cuisine into everyday meals, what used to be a basic supply is no longer simple. This is perhaps most evident in the increasingly diverse world of salt. (Remember this guy and his salt shop?) Which salts do you rely on in your pantry? More

Our spice cupboard got a little fuller this year. There were peppers from Korea and Turkey, herbs from plants growing around the yard, and new discoveries from travel and visits to the spice shop. Did you try any of these 12 ingredients after we posted about them? More