Not every purple crocus is your friend. The part of the plant you actually eat -- the vivid crimson stigmas -- produce saffron, the world's most coveted and expensive spice, and they come from just ...

A native New Yorker of Mexican heritage, Diana Perez has spent the last 17 years working across the culinary media landscape. A graduate of Syracuse University (cum laude), Diana first worked in ...

It’s hard work to harvest, but a growing cadre of small farmers and home gardeners are cultivating the spice for profit, or simply pleasure. Bulb-like corms, at top, produce saffron crocuses. Each ...