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Seasonings include herbs and spices, which are themselves frequently referred to as “seasonings”.  However, Larousse Gastronomique states that “To Season And To Flavour Are Not The Same Thing”, insisting that seasoning includes a large or small amount of salt being added to a preparation.  Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderise the meat and improve flavor. Other seasonings like black pepper and basil transfer some of their flavor to the food. A well designed dish may combine seasonings that complement each other.

Seasoning, Sauce & Marinade’s


  1. Bacon Salt


  1. Homemade Mayo

  2. Homemade ’57 Sauce

  3. Julia Child’s Hollandaise Sauce

  4.  Homemade Soy Sauce


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