Toast Your Spices Before Using Them to Unlock Their Flavor

Most people add spices straight from the jar. That works, but you're leaving half the flavor on the table. Thirty seconds in a dry pan over medium heat transforms cumin, coriander, paprika, and most whole or ground spices.

Heat releases the aromatic oils trapped inside. You'll smell it immediately — that's your cue to take them off. This one step is the difference between flat food and fragrant food. It costs nothing and takes almost no time.