Now let's move on to another key element: terroir. This is how the world of flavors works -- by geographic location and ethnic cuisines.

By working within this framework, you can develop flavor palates so that seasonings are no longer a mystery. This is the secret to how chefs work with their herbs and spices.

Check out the following information from Chef Robert N. Corey, MBA, AOS, CEC, EWS...

Here are a few of the highlights from this presentation, which Chef Robert has divided into three parts:

• Terroir: Where Does Food Come From?

• The Globalization of Food

• Seasoning: Why and How to Season Food

We'll begin with Part One: Terroir. Terroir is a French descriptive term that is used for food and wine. It lumps together all environmental factors that affect a crop's traits, variations and qualities, especially when the crop is grown in a specific habitat.

When practicing terroir, people cook and serve foods that are grown in the same areas and locales, considering whether foods are native to a region or not.

From there, we can move on to Part Two: The Globalization of Food.

One of the most critical aspects of this section is the definition of ethnic cuisine as the recipes, ingredients, and culinary customs attributed to a specific country, region, or group of people. As our world of food becomes more the same than different, we must remember that an authentic dining experience uses the correct ingredients and techniques.

This section contains the spice blends that characterize regions like Asia, Europe, North America, South America, Central America, Africa, etc.

And now we get to the last chapter -- Part Three: Why and How to Season Food. This section addresses successful approaches to cooking with herbs and spices and plant-based sources of flavor.

Spices are derived from the dried parts of plants, including berries, roots, bark, etc. You can open up their flavors by toasting them before adding them to a dish. This activates their volatile oils. Here are a few tips for spice success...

• Taste your spices before using them for the first time in a dish

• Grind whole spices that have been toasted first whenever possible

• Store your spices in a tightly-sealed container to maintain freshness (3-4 months is best)

On the other hand, herbs are the leafy parts of seed-bearing plants. Think basil, rosemary, oregano, etc.

Here are a few tips for using herbs well in your cooking...

• Fresh herbs are more flavorful than dried ones.

• Some can be dried without loss of flavor (aka rosemary, oregano, thyme)

• While others lose flavor when dried (parsley, basil, chervil)

• Freeze-dried herbs are generally of higher quality than dried herbs

• When cooking, slowly add herbs from your hand to a cooking vessel instead of pouring them directly from the spice jar.

• As a rule of thumb, you usually use three times more fresh herbs than dried herbs in a recipe.

• Purchase fresh and local if you can, in season when possible

• Dried or freeze-dried herbs are great in soups, stews, and braises

• Maintain cool temperatures when storing your herbs

• Know your product and how long it will keep

Plant-based flavors are not processed foods that can dramatically alter the flavor of a dish. They include herbs, spices, chili peppers, juices, garlic, ginger, vinegars, and members of the onion family. Ethnic cuisines from warmer regions tend to use more plant-based flavors

Health tip: using plant-based flavors decreases the need for fat, sugar, and salt to make a dish taste good.

The video concludes with a closer look at seasoning fish, poultry, meat, grains and vegetables, along with some fun tips and tricks to get you started using flavor.