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But being a great cook isn’t about having a full arsenal.
Ted Cavanaugh
Instead, it’s about choosing a few great tools and using them well.
Here are the seasonings they consider to be essential; the rest is just (really tasty) gravy.
Carla Lalli Music, food director
1.
Crushed red pepper:For all vegetable roasting and red sauce seasoning.
I would never ever do anything broccoli-related without crushed red pepper.
They’re also delicious toasted and added to sofritos for soups and stewsand are ubiquitous in brines.
Garlic powder:Don’t hate.
It makes any yogurt-y dip especially delicious and is my secret “Whatisthat?”
ingredient incutletbreadings (add to the Panko or the flour).
Dried oreganois the only desiccated herb I will support (We usually prefer fresh!).
Brad Leone, test kitchen manager
1.
Red pepper flakes:Maras Biber, to be exact.
I put it on everything and would take it over Aleppo pepper any day.
Once it hits a little heat, it turns oil and food a beautiful red color.
Coriander seeds:Floral and flavorful, toasted and ground coriander is a staple for me in DIY blends.
I also love it in soups and even teas, where you might really enjoy the gentle aromas.
Chris Morocco, senior food editor
__1.
Crushed red pepper flakes: __I like Aleppo or Maras Biber.
They add warm heat without a punishing level of spice, without the sharp raw bite of black pepper.
Addictive in nearly everything.
Cumin seeds:Note: not ground cumin.
Coriander seeds:Note again: not ground coriander.
It’s consistent in its strength from jar to jar, and is indispensable for BBQ rubs.
My last is a toss up between caraway, fennel, and cardamom.
Rick Martinez, associate food editor
1.
Cumin (toasted of course):Couldn’t make Mexican food without it.
Or Indian or North African…
2.
Fennel pollen:So floral and bright.
Pork loves fennel pollen.
Whole dried chile de Arbol:Crushed for heat, pulverized for salsas and sauces.
Sweet Hungarian paprika:For color and sweet peppery chile flavor.
It brings out the sweetness in tomatoes and is a good back note for sauces.
Bonus:Honey is sweet and slightly acidic.
It’s such a great pick me up for savory foods.
Claire Saffitz, associate food editor
1.
Bay leaf:Such an important spice but also very under appreciated.
I wouldn’t make a stew, braise, or soup without it.
Vanilla:I know this list is for savory cooking only, but I can’t resist including vanilla.
It’s one of my absolute-favorite ingredients.
Sugar:Most people don’t consider sugar a spice, but it absolutely is.
Just a pinch can be a major flavor enhancer in the same way that salt is.
When used judiciously it doesn’t make things sweet, but brings out the flavor of the ingredients.
