A pinch of salt, a few turns of freshly cracked black pepper. Seasoning may seem like the last, small step in a recipe, but it’s the most important. Salt is one of the cook’s best tools and the growing variety on the market –pink Himalayan, grey French sea salt, to name a few— proves that it’s being taken seriously as its own unique ingredient. Of course salt is only one way to season a dish. Do you want to learn a back-pocket spice rub that you can use on anything or the secret to seasoning to juicy meat? Check out Food and Wine’s guide to seasonings. We’ve also included recipes that make use of your spice rack and dishes that use fresh herbs.

Read More
Food & Wine: DIY Candy Guide
DIY Candy Guide
"Candy is magic, " says Jami Curl, the mastermind behind Quin, the 
cult sweets shop in Portland, Oregon. “I remember making my first lollipop and holding it up to the light and thinking, I’m a wizard!” she adds. 
At Quin, Curl gives classic favorites an upgrade by making them with natural ingredients—lollipops are flecked with citrus zest; marshmallows, with 
real vanilla bean. But more than magic, making candy is all about precision: Follow the recipes on these pages and you can’t go wrong. Wrapped in cellophane, they make the sweetest—and most thoughtful—holiday gifts, 
Curl says. “It’s a big deal when you give someone candy that you have 
made yourself.” 1022 W. Burnside St.; —Julia Heffelfinger

Blended Seasoning & Rubs