Fans of our shows ask me which trendy ingredients to buy. I usually advise them to save their money and open up their pantry. The recipes, tips, and techniques in our book Spiced help you cook with a sense of adventure, offering up great-tasting apps, mains, sides, and desserts.Jack Bishop, Chief Creative Officer
116 Foolproof recipes
Keep spices away from heat, light, and moisture, all of which shorten shelf life.
To check the freshness of a dried spice, crumble a bit between your fingers and smell it. If it smells lively, it’s still good.
Jarred whole spices are typically at their best for two years while ground spices stay fresh for about one year.
To “dry clean” a spice grinder, grind raw white rice in it, then dump it out and wipe out the grinder with a damp cloth.