My university roommate used to call my food “bland,” and she was right. When she introduced me to her dabba – a circular stainless steel tin containing vibrant spices – I instantly understood why she had an advantage in the flavour department. This week, writer Aman Dosanj pays tribute to the dabba, the unsung hero in any South Asian household (or, in my case, a Toronto dorm room.) We also speak to chefs about their most prized spices and flavouring agents, which will help you find inspiration in the kitchen. Read more.

Also this week: Seven wines to enjoy in August, when it’s too hot to drink red wines; and a recipe for the popular Chinese street treat tanghulu, which are skewers of candy-coated fresh fruit that you can make at home. Read more.

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