In a world of molecular gastronomy and lab-grown meat, it’s comforting to know that some of the oldest culinary secrets are bubbling back to the surface—quite literally—from the pots of kitchens around the globe. Enter: spice blends. Not the single-note shakers of dusty supermarket paprika, but the heady, ancestral mixes like garam masala, za’atar, and ras el hanout—each a symphony composed centuries ago, now playing again in modern kitchens like a classic vinyl on a Bluetooth speaker.
The Return of the Kitchen Shamans
Once upon a time, every home had its spice whisperer. A grandmother with a keen nose and a wrist flick honed by decades of instinct. She didn’t measure. She summoned. That’s because spice blends are less about rules and more about rhythm—culinary jazz built on base notes of cumin and coriander, mid-tones of cardamom and clove, and high notes like saffron or sumac that can make your tongue feel like it’s walking through a Moroccan bazaar.
Today, that same instinct is finding new life in millennial kitchens and five-star test labs alike. The old scrolls are being dusted off. And in this alchemy of flavor, ancient spice blends are now gracing everything from grain bowls and roasted veggies to craft cocktails and gelato. Yes—ras el hanout gelato. We live in spicy times.
It’s the same revivalist spirit you’ll find in digital kitchens too—like Koi Fortune, a platform that blends tradition and innovation by offering culinary-themed games infused with cultural heritage. While you spin the reels, you’ll find symbols that echo the same spices making a comeback in our real-world dishes.
Why Now? A Hunger for Depth
So, why this sudden resurrection of culinary antiquity?
One word: depth. In an age of fast eats and food hacks, we’re starving for soul. Spice blends deliver just that. They’re time capsules of culture. They carry memory and mystery in every pinch. A spoon of za’atar can time-travel you to a Lebanese mountaintop picnic. A dash of garam masala? Straight into a Delhi kitchen where onions caramelize like whispered secrets.
Add to that a growing thirst for health-conscious, plant-forward cooking. These blends don’t just pack flavor—they bring anti-inflammatory properties, antioxidants, and enough ancestral street cred to make turmeric the Beyoncé of spices.
Garam Masala: The North Star of Indian Heat
In India, garam masala isn’t just a spice blend. It’s a signature—personalized, protected, passed down. While the ingredients vary from household to household, its backbone often includes black pepper, cinnamon, cloves, cardamom, and cumin. Some toss in nutmeg. Others swear by mace. But everyone agrees: it’s added last, like a blessing.
Today’s chefs are remixing it into burgers, cocktails, and even truffle popcorn. It’s fusion without the confusion. A heat not of Scoville units, but of warm, coaxing complexity.
Za’atar: The Wild Herb That Went Global
Za’atar, the Middle Eastern mix of wild thyme, sumac, sesame seeds, and salt, was once smuggled over borders in cloth sacks. Now it’s drizzled over avocado toast in hipster cafés and folded into sourdough loaves at artisanal bakeries in Brooklyn.
Its brightness is unmatched. The tang of sumac is like lemon without the wetness. The sesame crunch adds gravitas. And the thyme? Well, that’s the soul. In Israel, Lebanon, and Palestine, it’s eaten with olive oil and bread like communion. In the West, it’s now dusted over roasted carrots, labneh dips, and—believe it or not—cheddar cheese crisps.
Ras el Hanout: Morocco’s Flavor Crown
Literally meaning “head of the shop,” ras el hanout is the apex predator of spice blends. A North African medley of over a dozen spices—sometimes up to thirty—each version is a spice merchant’s personal magnum opus.
We’re talking cinnamon, nutmeg, turmeric, rose petals, fennel, anise, ginger, paprika, allspice… imagine a masquerade ball of flavors. Today’s culinary adventurers are folding it into lamb meatballs, couscous-stuffed bell peppers, and even vegan stews. Some bold bartenders are even infusing it into syrups for spicy-sweet gin cocktails. Alchemy, indeed.
Reinvention Without Erasure
What’s beautiful about this comeback is that it’s not about erasing the past. It’s about reinvention with reverence. Cooks today aren’t just copying grandma—they’re collaborating with her ghost. They’re blending tradition with intuition. They’re turning flavor into a fingerprint.
Instagram chefs film their spice grind rituals like sacred rites. Food bloggers wax poetic about “earthiness” and “floral top notes” like sommeliers. And those little glass jars? They’re the new reliquaries.
From Pantry to Personality
More than ever, your spice shelf is a reflection of your personality. Are you bold and bright? Reach for za’atar. Complex and moody? Hello, garam masala. A little unpredictable with floral undertones? Ras el hanout has your name on it.
So the next time you twist open that jar and inhale, know this: you’re not just seasoning your food. You’re invoking history. You’re performing an act of culinary magic. You’re conjuring flavor from time.
And in a world starved for depth, that might be the most delicious rebellion of all.
When it comes to culinary adventures, Japanese cuisine has to have a place on everyone’s list for obvious reasons. Go on a food tour in any city around the world and you will stumble upon ramen shops and Osaka-style izakayas in the unlikeliest of places. Japanese food is simply that good to warrant almost a widespread presence. However, die-hard fans looking for an authentic gastronomic fix might not get the best of what original Japanese flavors provide.
That’s not to say you can’t find a restaurant that serves teppanyaki that’s close to the original that locals enjoy. You just have to know how to make your Japanese culinary adventure worth the time, money, and effort you spend. Whether or not you’re a true-blue foodie, it matters to know how to elevate your experience in ways that no other casual diner could ever attain. Here are a few tips you might want to keep in mind:
1. Understand what makes Japanese cuisine so great
You can never be a true fan of Japanese food if you don’t know the elements that make it distinct from the cuisine of other countries. Many would assume that menu options contain a certain spiciness but they are more diverse than you think. Japanese food covers a wide range of flavor profiles that create a harmonious balance which includes a unique flavor known as umami.
Much of the cuisine’s distinct flavors are from certain ingredients such as mirin which is often used for dipping sauces and as an essential component of ramen broth. What’s more, Japanese cuisine heavily uses vegetables, soy sauce, and other components like wasabi to round out the flavors of each meal. You don’t need to be a culinary expert to love the food but knowing all this encourages you to dig deeper into what makes it special.
2. Learn about regional culinary traditions and cooking styles
You must know how your favorite Japanese meals are prepared to learn how different restaurants serve the same dish. Traditional food preparation focuses heavily on steaming, grilling, simmering, and deep frying on top of sashimi which involves serving raw slices of seafood paired with soy sauce and red radish.
Learning about these types of food preparation also opens you up to Japan’s culinary culture, including traditions that help preserve local flavors There’s more to Japanese food than what big cities such as Tokyo and Osaka are known for, so venture into regional culinary styles and be bold enough to try out dishes you don’t often find in well-known establishments.
3. Look for authentic restaurants near you
You don’t have to visit Japan to experience the distinct flavors it’s known for but it won’t help to visit a local Japanese restaurant that doesn’t serve anything close to such flavors either. However, you just have to be cautious around restaurants and bars boasting an eclectic menu of seasonal favorites.
The fact that they mention the word “authentic” should raise eyebrows because it could only be riding on a trend. If you’re looking for original yakitori in Los Angeles, make sure the brand uses ingredients sourced from Japan and has a presence in the country.
4. Don’t forget about the drinks!
The best thing about Japanese food is that you need to pair each dish with the right type of beverage. Some menu items such as karaage and sashimi are best paired with beer (either Asahi or Sapporo) while dishes like Gyudon and Okonomiyaki could be gulped down with cold soda. Wherever your feet and palate take you in your exploration of Japanese cuisine, never order a good beverage on the side.
Endnote
Japanese food is everywhere but it takes effort to get the full gastronomic experience being in Japan without having to travel there. Use this guide and go beyond what’s already familiar.
Photo by Valeria Boltneva from Pexels
Lior Lev Sercarz is a spice blender to the stars—star chefs. His clients include Eric Ripert, Michelle Bernstein, Paul Kahan, and Apollonia Poilâne. It’s a “who’s who” of culinary innovators. Even chefs who blend their spices agree: Sercarz does it better. Sercarz’s culinary education started early, as a young boy in Israel. His is not a romantic tale of old techniques and recipes. It is a story of practical cooking. His mother worked late. She left ingredients for him to make dinner for his younger siblings. As years passed, his family traveled across Europe. The wide range of cuisines and cultures they encountered honed Lior’s exceptional palate. Their experiences were as unique as a spin on Dragon Slots, where unexpected combos lead to wins.
At 19, Sercarz joined the Israeli army, where he was charged with kitchen duty. He learned the simple but indispensable purpose of “food as satisfaction.” After leaving the army, he traveled to South America. He became interested in finding the source of food traditions. The spice trade sparked his curiosity. This was due to the lack of industrialization in the creation of spices.
Lior’s love for hand-harvested spices grew during his time at the Institut Paul Bocuse in Lyon, France. His externship, especially with Olivier Roellinger, inspired it. Roellinger is a three-star Michelin chef known for his spices and blends. From there, Sercarz moved on to New York’s Daniel. There, he experimented with spice blends and built a vast spice rack. This inspired his current business, La Boîte à Épices.
Sercarz has 41 signature spice blends and 30 extra ones for chefs. He seeks not to mimic a flavor but to evoke a memory of a specific place. For example, his “Cancale” is named for the town where he trained with Roellinger. It uses the region’s signature fleur de sel, orange peel, and fennel seeds from the cliffs of Brittany.
ICE recreational students enjoyed a cooking class. It celebrated Sercarz’s first cookbook, The Art of Blending. They discovered twelve of his multi-sensory spices, including Cancale. Like his spices, this book evokes emotion. It has vivid pictures and anecdotes about many flavors and cultures. Sercarz’s celebrity clients are chefs. They use his spice blends in recipes for soups, sweets, smoked fish, and cocktails.
Sercarz is a highly skilled chef. He produced fourteen dishes that night. They were impressive. Yet his instruction was far from heavy-handed. As he explained to the class, he does not care how people choose to use his spices.
He respects each person’s creativity and choice of how to use his blends. That said, the drive to publish this cookbook came from his non-chef clients. They often asked for recipe suggestions. He believes the cookbook stands alone. It doesn’t need to own the spice blends in the recipes.
It was in sitting down to enjoy our spiced feast that we were able to appreciate Sercarz’s unique perspective the most. He diagnosed ignorance in our treatment of spices. They are like meat or vegetables. There is seasonality, labor, and a variance in quality. His blends range from 9 to 23 ingredients and can take as little as one day or six months to create. Each blend gets meticulous attention to detail. It shows a deep understanding of his raw ingredients. From the choice of salt and heat to the unusual flavors, no decision goes unweighed. It gives Sercarz’s products an unmatched complexity. His spice blends are a pleasure to work with—for all five senses.
Conclusion
Lior Lev Sercarz has carved a unique and unparalleled niche in the world of spices. Sercarz, through his craft and attention to detail, has elevated spice blending to an art. He has a deep appreciation for the raw ingredients. Lior Lev Sercarz’s journey began as a young boy cooking for his siblings in Israel. Today, he’s a world-famous spice blender for top chefs. His passion for flavor knows no bounds. It blends tastes from around the globe. Sercarz invites us to explore the vibrant world of spices. He does this through his spice blends and cookbook, The Art of Blending. His blends inspire experimentation and recall distant places. They appeal to both professional chefs and home cooks. Every sprinkle of his blends tells a story. It shows his dedication to making the ordinary extraordinary.
2025 is set to be a game-changer for the catering world, with trends that promise to elevate any event from “just okay” to unforgettable. If you’re a foodie (or just a little obsessed with Instagram-worthy bites), here’s a sneak peek at the catering trends that are already making waves this year. Ready to drool? Let’s dive in.
1. Farm-to-Table Goes Hyper-Local
In 2025, “farm-to-table” is getting a major upgrade. Catering companies are taking the local sourcing trend to the next level by partnering directly with neighborhood farms, urban gardens, and even rooftop herb growers! This isn’t just about fresher flavors; it’s about supporting local communities and reducing the carbon footprint of your event. Imagine sipping a cocktail garnished with herbs grown just blocks away from the venue. Now that’s fresh.
2. Interactive Food Stations That Spark Conversation
Forget the traditional buffet – this year, catering is all about interaction. Think: pasta-making stations where guests can roll their own gnocchi, sushi bars where they can assemble their rolls, or even mixology stands to create custom mocktails. These interactive stations turn food into an experience, making your event stand out. Not only does this keep things lively, but it also gives guests a chance to get hands-on with their food. Win-win!
3. Plant-Based Menus (With a Gourmet Twist)
Plant-based is no longer just a side option for your vegan friends – it’s taking center stage in 2025. Today’s plant-based catering is refined, inventive, and delicious enough to convert even the most die-hard meat lovers. From plant-based charcuterie boards to vegan lobster rolls, caterers are proving that you don’t need meat to make a meal unforgettable. This trend is also about showcasing unique flavors and ingredients, from heirloom vegetables to exotic spices, in ways that will surprise and delight your guests.
4. Zero-Waste Catering: Sustainability at Every Step
2025 is the year of eco-conscious catering. With a focus on reducing waste, caterers are finding creative ways to make every part of the food journey sustainable. Expect to see edible cups, compostable plates, and even menus designed to minimize leftovers. Some companies are even incorporating “upcycled” ingredients – think: using bread scraps for breadcrumbs or vegetable tops in broths. This trend isn’t just good for the planet; it also challenges chefs to get innovative, ensuring your menu is as eco-friendly as it is delicious.
5. Global Fusion, Local Flair
Fusion cuisine is making a comeback, but with a twist. Caterers are creating menus that blend global flavors with local ingredients, resulting in unique dishes that feel both exotic and familiar. Picture tacos with Mediterranean fillings, or Korean BBQ with seasonal veggies from a local farm. This approach isn’t just about mixing cultures; it’s about celebrating diversity while highlighting local agriculture. McEwan Catering blends global flavors with a local touch, giving guests a taste of the world while championing local ingredients.
Whether you’re planning a wedding, hosting a corporate event, or just a hardcore foodie, these 2025 catering trends are worth keeping on your radar. Each one promises not only to elevate the taste experience but also to bring guests closer to the food, the chefs, and the world around them
New Orleans is famous for its rich culture, music, and especially its food. If you’re visiting this vibrant city or live nearby, taking a hands-on cooking class can be one of the best experiences.
It’s a chance to learn about the unique flavors of New Orleans, including Creole and Cajun dishes, and immerse yourself in the culinary traditions at culinary school in New Orleans, Louisiana. Whether you’re a beginner or an experienced cook, a cooking class can teach you new skills and give you a deeper appreciation of the local cuisine.
In this blog, we’ll explore what you can expect from a hands-on cooking class in New Orleans and why it’s worth trying.
1. Authentic New Orleans Dishes
When you join a cooking class at a culinary school in New Orleans, the first thing you’ll notice is the focus on local and authentic dishes. New Orleans is known for iconic foods like gumbo, jambalaya, po’boys, beignets, and crawfish étouffée. A cooking class will allow you to learn how to prepare these dishes from scratch, using traditional ingredients and techniques passed down through generations.
Expect to dive deep into the local flavors, including spices like paprika, cayenne, and thyme, and learn how to balance them perfectly.
2. Expert Guidance from Local Chefs
One of the best parts of attending a cooking class is the opportunity to learn from local chefs who know the culture and cuisine inside out. These chefs are passionate about food and are excited to share their knowledge with you. They’ll guide you step by step through each recipe, ensuring that even if you’re new to cooking, you can keep up.
With their guidance, you’ll pick up cooking tips that you can use in your own kitchen long after the class is over.
3. Hands-On Experience
In a hands-on cooking class, you won’t just watch someone cook; you’ll be doing the cooking yourself. You’ll be chopping vegetables, mixing sauces, and stirring pots. This type of class is interactive and engaging, making it a fun and active way to learn. You’ll be assigned your own cooking station or work in small groups, depending on the class size.
By the end of the session, you’ll have a real sense of accomplishment as you sit down to enjoy the meal you’ve prepared.
4. Cultural Insights
New Orleans is not just about the food; it’s about the stories behind the food. As you cook, you’ll likely hear interesting tales about the history of New Orleans cuisine and how the city’s diverse cultures have shaped its food traditions. From the influence of French, African, Spanish, and Native American cooking to the local ingredients like seafood from the Gulf of Mexico, you’ll gain a deeper understanding of what makes New Orleans food so special.
5. Taste Your Creations
At the end of the cooking class, you’ll get to taste the delicious dishes you’ve made. Whether it’s a bowl of spicy gumbo or a sweet, fluffy beignet, nothing beats the satisfaction of eating a meal you’ve cooked with your own hands. Some cooking classes even offer wine pairings to go with your meal, making the experience even more enjoyable.
6. Take-Home Recipes
One great perk of these classes is that you can take the recipes home with you. Most culinary schools in New Orleans provide printed recipes or access to digital copies. This means you can recreate your favorite New Orleans dishes for family and friends back home, bringing a bit of Louisiana’s magic to your own kitchen.
7. A Fun and Social Experience
Cooking classes aren’t just about learning; they’re also about having fun. You’ll likely meet fellow food lovers, locals, and tourists who share your passion for good food. Cooking together creates a relaxed, social atmosphere, and by the end of the class, you might find yourself making new friends.
8. A Unique Souvenir
While most visitors bring back souvenirs like postcards or magnets, a cooking class gives you something more personal. The skills and recipes you’ll take away from the experience are like lasting souvenirs that you can use again and again.
Conclusion
A hands-on cooking class in New Orleans is more than just a chance to learn how to cook; it’s an opportunity to connect with the city’s rich culinary culture. From the expert guidance of local chefs to the satisfaction of tasting your creations, you’ll leave with new skills, great memories, and a deeper appreciation for New Orleans food. Whether you’re a foodie or just looking for a fun activity, signing up for a cooking class at a culinary school in New Orleans should be at the top of your to-do list.
So, the next time you’re in the Big Easy, don’t miss the chance to experience its food scene in a hands-on way.
The Mid-Autumn Festival, also known as the Moon Festival, is a time-honored tradition celebrated with joy and togetherness across many Asian cultures. It’s a time when families gather under the full moon to appreciate the harvest, share stories, and, most importantly, indulge in mooncakes. Among the many varieties, durian mooncakes hold a special place in the hearts of durian lovers.
The creamy, rich texture of the durian filling encapsulated in a delicate pastry shell creates a truly unique taste experience. But how do you elevate this experience? By pairing your durian mooncakes with the right beverages, fruits, and other complementary flavors, you can transform a simple mooncake into a gourmet delight.
That said, let’s explore some of the best pairings to enhance your durian mooncake experience this Mid-Autumn Festival.
The Art of Pairing Durian Mooncakes
Pairing food is all about balancing flavors and textures to create a harmonious experience on the palate. Durian, often referred to as the “king of fruits,” has a complex flavor profile. It’s rich, creamy, and has a distinct sweetness with a hint of bitterness. This makes it a versatile ingredient that can be paired with a variety of flavors to either complement or contrast its taste.
1. Traditional Chinese Tea
The most classic pairing for any mooncake, including Bread Garden best quality durian mooncakes, is traditional Chinese tea. The subtle, earthy notes of tea balance out the richness of the durian, cleansing the palate and preparing it for the next bite.
- Pu-erh Tea: This aged tea has a deep, earthy flavor with a hint of sweetness, making it an excellent match for the creamy, pungent taste of durian mooncakes. The tea’s robust character stands up well against the strong flavors of the durian, creating a balanced and enjoyable experience.
- Oolong Tea: Known for its floral aroma and slightly sweet aftertaste, Oolong tea is another fantastic choice. The tea’s natural sweetness enhances the flavor of the durian, while its slight bitterness cuts through the richness, ensuring the combination isn’t overwhelming.
- Jasmine Tea: For those who prefer a lighter option, Jasmine tea offers a fragrant and soothing pairing. The floral notes of the tea contrast beautifully with the creamy texture of the durian, creating a refreshing and aromatic experience.
2. Coffee
For a modern twist, consider pairing your durian mooncake with coffee. The bold, bitter notes of coffee provide an intriguing contrast to the sweetness of the durian, creating a complex and satisfying flavor profile.
- Espresso: A shot of strong espresso with its intense bitterness and rich aroma can counterbalance the sweet, custardy flavor of durian. This pairing is perfect for those who appreciate bold flavors and are looking for something a bit unconventional.
- Latte: If you prefer something milder, a latte, with its creamy milk base, complements the texture of the durian mooncake without overpowering it. The slight sweetness of the milk melds well with the durian, while the coffee adds depth to the overall flavor.
- Cold Brew: The smooth, less acidic nature of cold brew coffee makes it an excellent match for durian mooncakes. The subtle flavors of cold brew allow the durian to shine, while still offering a refreshing and slightly bitter counterpoint.
3. Fruits
Adding fresh fruit to your Mid-Autumn celebration can provide a delightful contrast to the rich and creamy texture of durian mooncakes. The natural acidity and sweetness of fruit can help cleanse the palate, making each bite of mooncake feel as indulgent as the first.
- Mangosteen: Often referred to as the “queen of fruits,” mangosteen is the perfect partner for durian. Its tangy, sweet, and slightly sour flavor contrasts beautifully with the rich, custard-like durian. Together, they create a balanced and refreshing experience.
- Pomelo: The mild sweetness and slight bitterness of pomelo make it an excellent companion for durian mooncakes. The juicy segments of pomelo add a refreshing burst of flavor that complements the creamy durian filling, providing a light and zesty finish.
- Pineapple: Pineapple’s bright acidity and tropical sweetness can cut through the richness of durian, creating a delightful contrast. The pairing results in a vibrant and refreshing experience, with the pineapple’s tartness lifting the heavy, creamy texture of the durian mooncake.
4. Cheese
Cheese might not be the first thing that comes to mind when thinking of mooncake pairings, but it can be surprisingly effective. The saltiness and creaminess of cheese provide a unique contrast to the sweet, custardy durian.
- Brie: The creamy texture and mild flavor of Brie complement the rich, custardy filling of durian mooncakes. The slight nuttiness of Brie adds an extra layer of complexity, making each bite a luxurious experience.
- Blue Cheese: For the adventurous palate, blue cheese offers a bold pairing. The strong, tangy flavor of blue cheese contrasts sharply with the sweetness of the durian, creating a unique and memorable taste experience. This combination is not for everyone, but those who enjoy it will find it deeply satisfying.
- Cream Cheese: A milder option, cream cheese, with its smooth texture and slight tanginess, can enhance the creaminess of the durian while providing a subtle contrast. This pairing is ideal for those who prefer a softer, more balanced flavor profile.
5. Wine
Wine can elevate your durian mooncake experience by adding depth and complexity to the flavors. The right wine can enhance the sweetness of the durian or provide a refreshing contrast to its richness.
- Sauternes: This sweet, rich French wine, with its honeyed notes and hints of apricot and citrus, pairs beautifully with durian. The wine’s natural sweetness echoes the flavors of the durian, while its acidity helps to balance the richness.
- Riesling: A slightly sweet Riesling with notes of green apple, lime, and honey can complement the creamy, custardy flavor of durian mooncakes. The wine’s acidity cuts through the richness of the durian, providing a refreshing contrast.
- Champagne: For a touch of elegance, consider pairing your durian mooncake with Champagne. The bubbles and acidity of Champagne provide a lively contrast to the creamy texture of the durian, creating a luxurious and celebratory experience.
Conclusion
The Mid-Autumn Festival is a time of celebration, reflection, and indulgence. By carefully selecting the right pairings for your durian mooncakes, you can transform a traditional treat into a gourmet experience. Whether you choose to pair your mooncakes with traditional Chinese tea, bold coffee, fresh fruit, creamy cheese, or exquisite wine, the key is to balance the rich, complex flavors of durian with complementary tastes and textures. This Mid-Autumn Festival, let durian mooncakes be the centerpiece of your celebration, enhanced by the perfect pairing to delight your senses and elevate your experience.
