Midyett’s Smoky Premium Rub From High-Quality Coffee and Sumac

Elevate your meals with seasoning that enhances more than meat

An important lesson in grilling: the less moisture that’s clinging to what’s cooking, the faster you’ll achieve that crispy, caramelized sear. Thus, dry rubs (a simple one can consist of just salt, pepper and brown sugar) make more sense than marinades when you’re choosing how to season. One of the best spice rubs you might not have tasted yet is made by musician Tim Midyett, …

Taste #5 Umami Far Eastern Vegetarian Paste

Chef Nobu spices up the "fifth taste" with a new blend for flavor specialist Laura Santtini

Giving her “little tube of magic” new meat-free appeal, London-based restaurateur and flavor specialist Laura Santtini recently teamed up with renowned chef Nobu Matsuhisa to create Taste #5 Umami Far Eastern Vegetarian. This savory, garlic-based puree is a follow-up to her popular Taste #5 Umami Paste—a blend that includes anchovies and favors the piquancy of black olives, tomatoes and porcini mushrooms. The Far Eastern Vegetarian …

See Smell Taste

The pro chef spice resource now available for home cooking

Referred to by esteemed chefs around the world as simply “The Spice Guy,” Jing Tio is the man behind many of the distinct flavors found at restaurants like El Bulli, Eleven Madison Park and WD-50. For the past half decade, the Indonesian accountant-turned-spice purveyor has quietly set a new benchmark for quality by tracking down farmers using the best harvesting methods, ultimately leading to insanely …