A native New Yorker of Mexican heritage, Diana Perez has spent the last 17 years working across the culinary media landscape. A graduate of Syracuse University (cum laude), Diana first worked in ...

Yasmin Khan, author of The Saffron Tales and Zaitoun, stopped by the MUNCHIES Test Kitchen to teach us the ultimate Iranian ...

“Our biggest challenge is to get people to use it,” Ethan Frisch, the co-founder and co-owner of the spice company Burlap & Barrel, says about saffron. “They think it’s so valuable they almost don’t ...

Why is so much of the good stuff always sold in grams? Saffron, indisputably and for centuries the globe’s dearest flavoring, begins all its measurements in grams. Most recipes using it call for “a ...

The part of the flower that is used to make the spice is the reddish-brown threads found in the flower. Nussbaum says it’s expensive because of how it’s harvested. “It's super, super expensive and ...

Nothing compares to saffron’s unique fragrance and flavor. With this time-honored method, the world’s priciest spice can play a role in daily cooking. By Naz Deravian In the Iranian kitchen, the ...

An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse chef Brandon Boudet's version of this San Francisco fish stew with remarkable flavor, while Calabrian chile paste and ...

It’s hard work to harvest, but a growing cadre of small farmers and home gardeners are cultivating the spice for profit, or simply pleasure. Bulb-like corms, at top, produce saffron crocuses. Each ...