Food Network's Duff Goldman might be best known as the "Ace of Cakes," but the pastry pro is an amazing source for all the dessert-related tips, tricks and info you need to know. He's already told us about his most coveted boxed cake mix and boxed brownie mix hacks, and with fall underway, we wondered how the pastry chef levels up his sweater season sweets.Fall is the season when kitchens come alive with cinnamon, nutmeg, ginger and cloves. Whether it’s pumpkin pie on the Thanksgiving table, apple crisp fresh from the oven or a cozy chai latte from your local coffee shop, spices are what define the season.
While cinnamon rolls and pumpkin spice lattes might get all the love, there are plenty of other spices worth bringing into your kitchen rotation, helping you elevate traditional recipes and add a gourmet twist to even the simplest boxed mix.
And this is where Goldman's skills really shine. The celebrity chef appreciates the classics, but he also knows that sometimes the best way to impress your guests (or even just your own family) is by reaching for the spice jar that doesn’t always get the spotlight. This season, Goldman says there’s one in particular that deserves more love.
Before Goldman headed to the Malibu Food & Wine Festival in September, Parade chatted with him about all things fall spices. While the television star stands by the classics (such as ground cinnamon, which he uses in his grandmother's famous Russian Tea Cakes), there's another spice that he feels gets passed over too often: cardamom.
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Goldman describes cardamom as having a eucalyptus-like flavor. It's a "warm spice, but still a lot fresher," he tells Parade.The spice, which is sold whole and ground, originally comes from forests in South India, but has since been cultivated in other countries, including Guatemala and Tanzania. It's part of the ginger family, with a minty, herbal flavor that can elevate sweet and savory dishes. There are two types of cardamom—green and black—with green being the most common. You may also see white cardamom, which is bleached green cardamom. (There is also a different variety of white cardamom that's used in Chinese and Southeast Asian cooking.)Cardamom is a favorite in Indian and Middle Eastern cuisines, and is often used in curries, rice and stews. In baking, it can be added to cookies, breads and cakes, where just a pinch brings a depth of flavor that’s unexpected yet comforting. It pairs beautifully with citrus, chocolate and nuts, making it a versatile addition to the baker’s pantry, especially during the holidays.
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Duff Goldman's Favorite Ways To Use Cardamom
To lean into the spice's Indian roots, Goldman likes to use it in a pistachio cardamom laddu cookie (the recipe is available in his 2022 children's cookbook, Super Good Cookies for Kids).
"You cook coconut, brown pistachios, ground cardamom and sweetened condensed milk in a pot," he says. Goldman explains that you don't bake the cookies, but instead roll them into balls and dip them in a sugar, cardamom and ground pistachio mixture. From there, he says the cookies will "crystallize" into a stunningly tasty treat.
If you're looking for something a little more streamlined, Goldman also has you covered. He shares that you can add a pinch of ground cardamom to your boxed cake mix or buttercream frosting (homemade or the store-bought stuff) to elevate your sweets. Too much cardamom can be overpowering, so he suggests adding the spice to the cake or the frosting, not both.
Goldman's suggestions got us thinking about other fun ways to use the spice. We think a pinch of cardamom would be great in rice pudding or added to the spice mixture for cinnamon rolls or snickerdoodles. We might also try adding it to our new favorite thing, homemade coffee creamer, for a fun fall upgrade. Thanks, Duff!
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