Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: How to coax the most flavor out of your nuts and spices, without burning them.
Shop the Story
You sear our meat and caramelize our sugar, you brown our butter to nutty perfection. You make cakes rise, you turn piles of bitter greens soft and lush, you make flavors more pronounced -- especially when we roast nuts and spices. And for that, our salads, our sautées, and our breakfasts thank you.
In our latest How-To Tuesdays video collaboration with Mario Batali, Rebecca Deangelis of Babbo Restaurant shows us the ins and outs of roasting nuts and spices to bring out their deepest flavors. Follow her lead, and start toasting everything in sight.
Got anything you want to learn from the Batali chefs? Let us know in the comments!
See what other Food52 readers are saying.