The Everyday Gourmet: Essential Secrets of Spices in Cooking

Journeying to India, which produces 50 percent of the spices consumed worldwide; how to work with various unique tastes from this cuisine of spice; recipes include basmati rice with cardamom and cloves, chile tamarind shrimp and a sweet chai tea.

How to tap into the essence of the two distinct Chinese spices of Sichuan peppercorns and tea; Chef Briwa shows how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail and more; discovering depths of flavor.

Exploring the differences between common chiles such as jalapenos, guajillos, and poblanos; how each can add a unique twist to Mexican dishes; following the step-by-step process of making the perfect mole that incorporates roasted chiles and spices.

Why spices help make Mediterranean cuisine rich and exciting; learning about spices such as ras el hanout, a spice mix from Morocco; charmoula, a vinaigrette from North Africa; za'atar, the Egyptian blend of thyme, sesame and sumac; preserved lemons.

An introduction to commonplace and exotic spices from Hungary, Spain and other European countries; spices such as Hungarian paprika, Spanish pimenton, caraway and juniper are the key to dishes ranging from goulash to mulled wine.

Using spices to give the classic American dish of fried chicken unique cultural twists; how a mastery of spices is the key to creating Indian, Latin American, Chinese and Mediterranean chicken dishes with captivating flavors and aromas.