Ingredients

These sauces will add a kick—and some texture—to eggs, tacos, bread, and beyond. 

If you want your chocolate sprinkles to actually taste like chocolate, hagelslag are the way to go.

Cool down any drink with red-hot…er, red-cold ice cubes made from tart, tangy hibiscus tea.

Peanut butter and coconut combine for a fluffy frosting that’s totally plant-based and full of potential.

The red pepper-based sauce from Ori Menashe’s Bavel is spicy, sweet, smoky, and ready to party.

Nixtamalization takes something that’s of little nutritional value—maíz, which is harvested when it’s dry—and transforms it into a source of nourishment that has carried generations. It’s how we get masa: the key to tender, pliable tortillas and many, many other essential dishes. But what is the process exactly? And how did it come about?

Call it third wave masa, if you will: an era of fragrant tortillas, tender tamales, and meticulously sourced heirloom corn. It’s been 100 years in the making.

Enrich breads and biscuits, thicken sauces and drinks, and boost your flour dredges with the power of nixtamalized corn.

Some of the tortillerias, grocery stores, and restaurants that sell fresh masa across the country.

After a not-very-scientific survey of the landscape (read: I ate a lot of salsa), two brands stood out as the best fancy store-bought options.

Soda finds delicious redemption as the base of lip-smacking barbecue sauce.

Did your favorite smoke the competition?

Got a full stock of dried alliums? Good. Then there’s no reason to run to the store next time a dip craving hits.

It adds a depth and earthiness to meats, cheeses, sauces, and soups that you simply don’t get with fresh mint.

Marinating your spring vegetables adds a ton of flavor—and means they’re ready for any cheese plate, bowl of polenta, or ricotta-smeared toast.

Make room in your pantry for other shapes, like fèves, discs, pyramids, and more.