Price: $10 at Zingerman's
Where: I was sitting at the Roadhouse counter in Ann Arbor, when Chef Alex Young started talking about making this rub and six years later, it is still a wonder. A deep rich coffee flavor is offset by the earthy spiciness of ground cloves and Urfa Turkish red pepper.
How: Use as a dry rub on pork or chicken. Or mix with chopped garlic and olive oil and smear it all over a turkey for the best browned bird you'll ever make. I've also sprinkled it on braised beef dishes like pot roasts or short ribs. But note: a little goes a long way.
I'm not one for fancy preparation. I would rather apply straightforward cooking methods to the best ingredients and trust the food to do most of the work. However, occasionally I rely on a pinch of extra help to deliver a flavor bump: minimal effort, maximum result.