Question:
What spice would you not be without in your kitchen?

Answer:
Todd English: Allspice for its versatility. It adds heat, aroma and power to food.

Keith Keogh: Peppercorns. You have to have the basics, and with peppercorns, you can do reductions and all sorts of preparations.

Question:
What spice do you feel will grow in popularity in the coming year?

Answer:
English: What I call the Renaissance spices, like nutmeg, cumin and allspice. They add very interesting elements to dishes. (For example, English adds nutmeg to spaghetti sauce.)

Keogh: I think curry is up-and-coming. People are beginning to identify regional flavors — Asian, Indonesian — and appreciate different flavors in different styles of curry dishes.