Published April 27, 2012
The spice rack. We all have one. Or in my case, what once was a spice cupboard replete with decade-old powders and amalgamated configurations of salt, bleached, then colored, then packaged and labeled as "fish seasoning" or "steak seasoning." I've since purged most of these inherited dust vials; you won't find any dried herbs, onion powder or garlic salt here. Why?