The Everyday Gourmet: Essential Secrets of Spices in Cooking

Journey to India, which produces 50 percent of the spices consumed around the globe, and learn how to work with cumin, coriander, paprika, masalas, and other unique tastes from this cuisine of spice. Recipes include basmati rice with cardamom and cloves, chile tamarind shrimp, and a sweet chai tea.

Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you'll discover depths of flavor you won't find in the takeout food we're all familiar with.

First, explore the differences between common chiles such as jalapenos, guajillos, and poblanos - and how each can add a unique (and spicy) twist to Mexican dishes. Then, follow the step-by-step process of making the perfect molé that incorporates roasted chiles and spices ranging from Mexican oregano to chocolate.

Find out why spices help make Mediterranean cuisine so rich and exciting. Some of the many diverse spices you'll learn about here: ras el hanout, a complex spice mix from Morocco; charmoula, a thick vinaigrette from North Africa; za'atar, the Egyptian blend of thyme, sesame, and sumac; and even preserved lemons.

Travel now to northern Europe, where you'll get a tasty introduction to some of the many commonplace and exotic spices from Hungary, Spain, and other European countries. Hungarian paprika, Spanish pimenton, caraway, juniper - these and other ingredients, you'll learn, are the key to unforgettable dishes ranging from goulash to mulled wine.

Embrace everything you've learned about cooking with spices by taking a classic American dish - fried chicken - and using spices to give it unique cultural twists. You'll see how a mastery of spices is the key to creating Indian, Latin American, Chinese, and Mediterranean chicken dishes, each with its own captivating flavors and aromas.