Equal parts of fennel seed, star anise, cloves, whole peppercorns, ground cinnamon.

Simply smash, crush, grind them all together in a mortar and pestle. Once a nice consistency has been reached (a course powder), put it in a nice air-tight container. Making it fresh will completely redefine the taste in most recipes.

Yes, sage.

1 organic Russet potato
1 tablespoon olive oil
1 sprig of fresh sage
1 teaspoon Kosher salt

Slice some hearty russet potatoes paper thin. Place a leaf of sage between two slices. Put some olive oil on your hands. Rub all the slices with your hands. Sprinkle a small amount of salt on each chip. Cook in the oven at 175 degrees (F) for about 30 minutes or until crispy.

A delicious, crispy side for thousands of recipes.

Edible Martinis from the French Culinary Institute.

This video depicts what will soon be the future of edible drinks. Using the new vacuum sealers, chefs are able to flash pickle vegetables with their favorite liquor. Quite interesting. The only question that remains in my head is how may shots to one slice of pickle. I suppose you just weigh whatever you are going to pickle and convert that weight into ounces or liters.