Spiced is not your typical cookbook. Yes, there are more than one hundred mouthwatering recipes just begging to be sampled. (Our editors can vouch personally for the pistachio baklava with cardamom and rose water!) But this book's primary goal is to teach you how to select, store, and use dozens of common spices—salt and pepper merit their own chapter—tapping flavor profiles that will elevate even basic dishes. Learn how to create your own spice blends, meat rubs, and infused oils; "bloom" spices to intensify their flavor; transform grilled meats into showstoppers; create delectable sweet and savory baked goods…generally, make everything you cook sing with flavor and depth. Yum!