The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »

Coffee’s sweet, earthy flavor is perfect for ribs. Incorporate it into an otherwise traditional dry rub by finely grinding the beans. Get the recipe for “A Little Jolt” Dry Rub »

More From the Modern Pantry

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin.

Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.

This mixture of coriander, cumin, cloves, mustard seeds, and eleven other spices is wonderful sprinkled on grilled fish, dal, stews, and curries, or as an added seasoning in the spicy Indian snack known as hot mix.

Developed by spice expert and proprietor of La Boîte, this brightly flavored spice blend is nutty and sour, with a hint of acidity and the perfect amount of heat. Use it on roast duck, short ribs, beets, or grilled octopus. Get the recipe for Taste of 2016 »