EditorialTuna mayo rice bowl, a chance to learn about flavor combinations by experimenting with toppings and seasonings, in New York, June 21, 2022. (Julia Gartland/The New York Times)
EditorialTofu, cherry tomatoes, garlic, and seasonings, for crispy tofu with balsamic tomatoes, in New York, Dec. 17, 2021. Food stylist: Monica Pierini. (Kate Sears/The New York Times)
EditorialHa’s salad, which the vegetables in change almost daily, but the Southeast Asian herbs and seasonings, like fish sauce and lime juice, do not, at Outerspace in East Williamsburg, on June 27, 2021. (Adam Friedlander/The New York Times)
EditorialSpiced grilled halloumi, a springy Cypriot cheese that bronzes when hit with intense heat, served over fresh tomatoes seasoned with coriander and cumin, in East Hampton, N.Y., June 18, 2021. Food styled by Susan Spungen. (Johnny Miller/The New York Times)
EditorialInasal, chicken marinated in calamansi juice, coconut vinegar and annatto, among other seasonings, from the new Filipino restaurant Bilao in Manhattan on Nov. 13, 2020. (Jeenah Moon/The New York Times)
EditorialThe kitchen at Chuan Tian Xia in Brooklyn, is equipped with an arsenal of sauces, pastes and seasonings on Jan. 24, 2020. (Jenny Huang/The New York Times)