Five spice (5-spice) powder is used really heavily in almost all branches of Chinese cuisine and reflects the five elements - fire, water, earth, wood, and metal. These elements are mirrored in 5

tastes (sweet, sour, salty, savory and bitter). There is a wider spice mix (13 spice) which is less frequently seen but equally magnificent.

There is some small variation in the exact five spices but most often we see fennel, cinnamon, star anise, Szechuan pepper and cloves. A fabulous version of this spice is available here.

Pipian rojo is a type of Mexican red mole, or sauce, traditionally made with toasted pumpkin seeds, colored with red chilies. It is wonderfully nutty, and is a perfect pairing for chicken or duck. There is a sister dish, Pipian Verde. 

Aguachile is a Mexican dish (north west Mexico) made of shrimp and raw fish, marinated in liquid seasoned with chiltepin peppers, lime juice, salt, cucumber and red onion. It is an adaptation of ceviche.

Aronia berries grow on shrubs native to North America. There are two kinds of aronia berries—red berries and black berries, called "chokeberries" due to their astonishingly sour bite when eaten raw. The red berries are a bit sweeter than the darker variety. 

Lovers of the aronia berry claim that the berries are a fine superfood, helping to diminish the risk of many health problems. It is claimed that they boost the immune system and provide antioxidants in large volume.

Aronia berries pair well with pineapple and with coconut.

In Top Chef ™: World All Stars, Samuel said "I don't think that poaching salmon is going to be enough, so I finish it off with a blow torch to really bring out the flavor."

Increasingly, we see chefs deliberately burning food because, when handled well, the impact on the flavor can be positive, not negative. 

In Top Chef: Wisconsin ™, in the last round before moving to the Caribbean Cruise for the finals, Savannah won the Elimination round with a dish that used a jam/chutney of burnt onions and cherries. 

Onions can be eaten raw, or gently cooked, or deeply caramelized, and now burned black. The onions should be treated with respect and removed from the heat as soon as they are 'beyond caramelized' but before they turn to miserable ash. Catch them at the right time and they really do bring a beautiful flavor to a dish. Try it out sometime. It's my belief that the burnt onions need combining with a strong accessory like anchovies, or eggplant, which is why Savannah's jam was so remarkably good. 

Canela, originally called GranQueso Reserve, is an original creation inspired by classic Spanish-style cheeses. It is aged for 15 months or more in a cellar, which results in each bite offering a dense texture with crystallization and a concentration of exquisite flavors.

Ceviche Jipijapa is a distinctive Ecuadorian seafood dish hailing from the coastal town of Jipijapa in Manabí province. This regional specialty transforms fresh fish (typically corvina or sea bass) by "cooking" it in citrus juice—traditionally a mixture of bitter orange and lime. What sets Jipijapa ceviche apart is its characteristic creamy texture achieved through the addition of peanut butter or ground peanuts.

The dish combines the citrus-marinated fish with finely diced tomatoes, red onions, cilantro, and the crucial peanut element, creating a harmonious balance of bright acidity, oceanic freshness, and nutty richness. Often served with chifles (plantain chips), toasted corn, or popcorn for textural contrast, 

Ceviche Jipijapa represents the indigenious coastal cuisine of Ecuador that celebrates local ingredients and flavors.

Chayote is a type of squash originating in central Mexico and various parts of Latin America but grown all over the world. 

Chayote is loaded with an array of nutrients and antioxidant compounds that provide many potential health benefits.

It is officially a fruit, but behaves more like a vegetable. Every part of it can be eaten, either raw or, like most squash, cooked.

In Top Chef ™: World All Stars, Chef Sara cooked 'cover crops'. These are crops that grow on top of the land and improve the soil.

Cover crops include: daikon radishes, clover, alfalfa, vetch, rye, wild lettuce, sunchokes, beets, buckwheat and oats.

Togarashi (Japanese for "chili pepper") commonly refers to shichimi togarashi, a seven-spice blend featuring chili peppers, orange peel, sesame seeds, nori, ginger, sansho pepper, and hemp seeds. This versatile condiment adds heat, umami, and complexity to noodles, rice, grilled meats, and vegetables.

Store togarashi in an airtight container away from light and heat. For freshest flavor, purchase small amounts or make your own by toasting and mixing the ingredients to your preferred balance of heat and flavor.

A "fennel pollen togarashi" variation could substitute fennel pollen for traditional nori, creating a unique blend with delicate anise notes that pairs exceptionally well with seafood, especially grilled fish. This fusion version would bring Mediterranean floral sweetness to the traditional Japanese spice profile.

Achar is a popular South Asian condiment, consisting of pickled fruits or vegetables preserved in oil, vinegar, and spices. This tangy, spicy relish adds bold flavor to meals across India, Pakistan, Nepal, and Bangladesh. Common varieties include mango (aam), lime (nimbu), and mixed vegetable achar. 

The pickling process traditionally involves sun-drying ingredients before mixing with mustard oil and spice blends that typically include fenugreek, fennel, mustard seeds, and asafoetida. Achar serves as an essential accompaniment to everyday meals, providing contrasting flavors that enhance rice, bread, curries, and other dishes.

Ajika is a vibrant, aromatic spice blend originating from the Caucasus region, particularly Georgia and Abkhazia. This fiery condiment combines the heat of red chili peppers with aromatic herbs like fenugreek, coriander, and dried mint, along with garlic and walnuts for richness and depth. Traditional ajika is prepared by grinding dried chilies with fresh herbs, garlic, salt, and sometimes nuts into a coarse paste. The resulting blend offers an intense, complex flavor profile that's simultaneously spicy, herbaceous, and slightly tangy. Used as a marinade, condiment, or cooking ingredient, ajika adds bold character to meats, vegetables, and stews, bringing the distinctive flavors of the Caucasus to your kitchen.

Bavette steak is the unsung hero of beef. Also known as "flap steak," the bavette cuts are flat, flexible in texture, and often contain a great ratio of muscle and fat. 

This abundance of fat makes the bavette highly flavorful as well as easy to cook. Because of bavette steaks' size and shape, they are best used for any dish that requires the steak to be sliced into many pieces.

Bottarga is a delicacy of salted, cured fish roe , typically of the grey mullet or the bluefin tuna. It is often called "poor man's caviar".

The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum.

Cacio e pepe means 'cheese and pepper' in several Italian dialects. The dish contains grated pecorino romano and black pepper, together with pasta.

Cannolo (singular of cannoli) is an iconic Sicilian pastry featuring a crispy tubular shell traditionally filled with sweetened ricotta cream. Dating back to Arab-ruled Sicily (9th-11th centuries), legend claims they were created in a harem near Caltanissetta as a fertility symbol for Carnival celebrations.

To make authentic cannoli, create a dough with flour, sugar, butter, egg, and marsala wine. Roll thin, wrap around metal tubes, then fry until golden and crisp. The classic filling combines sheep's milk ricotta with sugar, candied fruits, and sometimes chocolate chips or pistachios.

The secret to perfect cannoli lies in filling the shells just before serving to maintain their delightful contrast between crispy exterior and creamy interior. Traditionally dusted with powdered sugar and garnished with candied orange peel or chopped pistachios.

Cannolo, while traditionally a Sicilian sweet pastry, offers exciting possibilities for savory reinvention. The iconic crispy tubular shell can be brilliantly transformed into an elegant savory appetizer or main course component.

To create savory cannoli, prepare the shell dough without sugar, incorporating herbs or spices instead. After frying to golden perfection, fill with savory mixtures like herb-infused goat cheese, seasoned ricotta with sun-dried tomatoes, smoked salmon with cream cheese, or even spiced meat fillings.

The tubular shape is designed for handheld eating. This practical form maintains the essential textural contrast—crispy exterior with creamy interior—that makes cannoli so satisfying in both sweet and savory applications. Keep the shells separate from filling until serving for maximum crispness.

Char siu is a beloved Cantonese barbecued pork dish known for its distinctive red hue and sweet-savory glaze. This iconic preparation features pork shoulder or belly marinated in a fragrant mixture of five-spice powder, hoisin sauce, soy sauce, honey, and red fermented bean curd (which gives it that signature color).

To make char siu, the marinated meat is traditionally hung on hooks and roasted in a special oven, allowing the fat to render while the exterior caramelizes to a glossy finish. The result is tender, juicy pork with a complex flavor profile – simultaneously sweet, savory, and slightly smoky. Often sliced and served with rice or added to noodle dishes, char siu is a versatile staple in Chinese cuisine.

If you imagine an Italian version of the Asian fish sauce, then you land on Colatura di Alici. This exquisite sauce is made by fermenting anchovies with salt for a long, long time (three years, typically). You can buy it here. 

Crudo is an elegant Italian preparation of raw fish or seafood that celebrates the pure, delicate flavors of fresh ingredients. Similar to sashimi but with Mediterranean flair, crudo features paper-thin slices of high-quality raw fish dressed simply with excellent olive oil, citrus juice (often lemon), sea salt, and sometimes herbs or spices.

The key to exceptional crudo lies in impeccably fresh seafood—look for fish labeled "sushi-grade" or visit a trusted fishmonger. Slice the fish against the grain while it's still cold, then dress it just before serving. The acidity from the citrus gently "cooks" the proteins, resulting in a silky texture and bright flavor that pairs beautifully with the richness of olive oil.