The Pantry
Ingredients
The canonical staples behind every Taste Lab recipe — what they taste like, how to store them, and where to find them.
1897 ingredients
Produce
489
Tomato
Juicy, sun-sweet fruit for sauces, salads, and slow-cooked depth
Yellow Onion
The aromatic backbone of soups, sofritos, and braises
Garlic
Pungent cloves that perfume nearly every savory dish
Lemon
Bright, acidic citrus that wakes up almost any dish
Potato
Humble, hearty staple — roast, mash, fry, or boil
Carrot
Sweet, crunchy root — raw, roasted, or the base of a sofrito
Cucumber
Cool, crisp, and watery — for salads, pickles, and tzatziki
Lettuce
Crisp leaves for salads, wraps, and a fresh crunch
Apple
Crisp orchard fruit eaten fresh, baked, or pressed for cider.
Banana
Sweet, creamy fruit for snacking, smoothies, and baking
Spinach
Tender greens for wilting, salads, and green smoothies
Kale
Sturdy, nutritious greens for salads, soups, and crisping
Broccoli
Crunchy green florets — roast, steam, or stir-fry
Cauliflower
Versatile white florets — roast, rice, or purée
Cabbage
Crunchy, keeps-forever leaf for slaws, braises, and ferments
Bell Pepper
Sweet, crunchy peppers for roasting, sautéing, and salads
Celery
Crisp, aromatic stalks for stocks, mirepoix, and snacking
Zucchini
Tender summer squash for grilling, sautéing, and noodles
Eggplant
Silky, meaty vegetable for roasting, frying, and dips
Mushroom
Earthy, savory caps that bring umami to any dish
Asparagus
Tender green spears for roasting, grilling, and steaming
Leek
Mild, sweet allium for soups, braises, and gentle sautés
Scallion
Mild green onions for garnishing and a fresh, oniony bite
Shallot
Delicate, sweet allium for dressings and refined sautés
Radish
Peppery, crisp roots for snacking, salads, and pickling
Beet
Earthy, jewel-toned root for roasting, salads, and dips
Fennel
Crisp, anise-scented bulb for slicing raw or roasting sweet
Artichoke
Tender, nutty thistle for steaming, braising, and dips
Okra
Green pods for gumbo, curries, and crisp frying
Bok Choy
Crisp-stemmed Asian green for stir-fries and quick braises
Arugula
Peppery salad green for salads, pizza, and a sharp finish
Swiss Chard
Earthy leaves with vivid stems for sautéing and braising
Brussels Sprout
Mini cabbages that caramelize sweet when roasted
Parsnip
Sweet, nutty winter root for roasting and purées
Turnip
Peppery, crisp root for roasting, mashing, and stews
Sweet Potato
Sweet, vibrant tuber for roasting, mashing, and fries
Butternut Squash
Sweet, dense winter squash for soups, roasts, and purées
Pumpkin
Sweet, earthy squash for soups, pies, and roasting
Corn
Sweet, juicy kernels on the cob — grill, boil, or char
Green Bean
Crisp, snappy pods for steaming, sautéing, and salads
Snap Pea
Sweet, edible-pod peas for snacking and quick stir-fries
Jalapeño Pepper
Bright green chili with a moderate, fruity heat
Lime
Sharp, tropical citrus for cocktails, salsas, and marinades
Orange
Sweet, juicy citrus for eating, juicing, and zesting
Grapefruit
Tart-sweet citrus for breakfast, salads, and cocktails
Strawberry
Sweet, fragrant berries for desserts, salads, and snacking
Blueberry
Plump, sweet-tart berries for baking, breakfast, and snacking
Raspberry
Delicate, tart-sweet berries for desserts and garnish
Blackberry
Juicy, dark berries for crumbles, jams, and snacking
Grape
Sweet, juicy clusters for snacking, salads, and roasting
Watermelon
Crisp, refreshing melon for summer salads and snacking
Cantaloupe
Fragrant, sweet melon for breakfast, salads, and prosciutto
Pineapple
Tangy-sweet tropical fruit for grilling, salsa, and dessert
Mango
Lush, sweet tropical fruit for salsas, lassis, and snacking
Kiwi
Tangy, emerald fruit for breakfast, salads, and pavlova
Peach
Juicy, fragrant stone fruit for grilling, baking, and eating
Pear
Sweet, mellow fruit for snacking, poaching, and salads
Avocado
Buttery, rich fruit for guacamole, toast, and salads
Pomegranate
Jewel-like, tart-sweet seeds for garnishing and salads
Ginger
Pungent, zesty root for stir-fries, curries, and teas
Date
Caramel-sweet dried fruit for snacking, baking, and stuffing
Onion
The universal aromatic base bulb, used raw, sautéed or caramelized in cuisines worldwide.
Plantain
Starchy cooking banana fried, boiled or mashed, sweet when ripe and savory when green.
Coconut
Tropical drupe yielding water, white flesh and milk for sweet and savory cooking worldwide.
Cassava
Starchy tropical root boiled, fried or ground into flour and tapioca; a major staple crop.
Papaya
Tropical fruit eaten ripe and sweet, or shredded green for tangy Southeast Asian salads.
Hot Chili Pepper
Fresh hot chili used worldwide to bring heat and brightness to curries, sauces and stir-fries.
Tamarind
Sour-sweet pod pulp used as a souring agent in chutneys, curries, sauces and drinks.
Yam
Large starchy African tuber boiled, pounded or fried; the base of pounded yam and fufu.
Taro
Starchy, nutty corm boiled, steamed or fried; mashed into poi and added to curries.
Raisins / Sultanas
Dried grapes adding chewy sweetness to baking, pilafs, tagines and snacks.
Breadfruit
Large starchy tropical fruit roasted, boiled or fried like a potato when green and firm.
Green Chili
Fresh unripe chili adding sharp, grassy heat to curries, salsas, chutneys and stir-fries.
Green Banana
Unripe starchy banana boiled or fried as a savory vegetable across the Caribbean and Africa.
Green Onion
Mild slender allium with white base and green tops, used raw or cooked as a fresh aromatic.
Cassava Leaf
Pounded young cassava greens slow-cooked into rich West and Central African stews.
Chayote
Pale green wrinkled squash with crisp mild flesh, used in stews, stir-fries and slaws.
Cocoyam
Starchy taro-family corm boiled, pounded or fried as a staple across Africa and the Caribbean.
Chinese Cabbage
Crisp, mild oblong cabbage used in stir-fries, soups, dumplings and fermented into kimchi.
Scotch Bonnet Pepper
Fiery, fruity Caribbean and West African chili that drives the heat in jerk, pepper sauces, and stews.
Bitter Gourd (Bitter Melon)
Knobbly green gourd with a pronounced bitter taste, stir-fried or stuffed across South and Southeast Asia.
Long Bean (Yardlong Bean)
Slender beans up to a foot or more long, stir-fried or curried across Asia and the Caribbean.
Green Papaya
Unripe papaya shredded raw for crunchy salads or cooked as a mild vegetable in curries and soups.
Water Spinach
Hollow-stemmed leafy green stir-fried with garlic and chili across Southeast and South Asia.
Olive
Brined or cured fruit of the olive tree, eaten whole or chopped into Mediterranean dishes.
Guava
Fragrant tropical fruit with pink or white flesh, eaten fresh or cooked into pastes and juices.
Jackfruit
Giant tropical fruit; young green pods cook into a meaty texture, ripe ones are sweet and fragrant.
Pumpkin Leaf
Tender green leaves of the pumpkin plant, stewed in soups and stir-fries across Africa.
Plum
Juicy stone fruit eaten fresh, baked, or dried; sour varieties go into sauces and preserves.
Amaranth Greens
Soft leafy green, often red-tinged, simmered or stir-fried as a staple vegetable worldwide.
Daikon Radish
Large mild white radish eaten raw, pickled, simmered, or grated across East Asian cooking.
Collard Greens
Sturdy dark leafy green braised low and slow or finely sliced and quickly cooked.
Bean Sprout
Crunchy mung-bean sprouts used raw or quickly stir-fried in Asian dishes.
Fig
Soft, honey-sweet fruit eaten fresh or dried, paired with cheese, meats, and desserts.
Shiitake Mushroom
Meaty, umami-rich mushroom used fresh or dried in East Asian soups, stir-fries, and braises.
Sweet Potato Leaf
Tender vines and leaves of the sweet potato plant, stir-fried or stewed as a leafy green.
Celeriac
Knobbly celery root with a nutty celery flavor, roasted, mashed, or grated raw into salads.
Grape Leaf
Tender grapevine leaves brined and wrapped around rice or meat fillings like dolmades.
Horseradish
Pungent root grated into sharp, sinus-clearing condiments and sauces.
Jute Leaf (Molokhia)
Leafy green that turns silky and slightly mucilaginous when stewed into soups across Africa and the Middle East.
Passion Fruit
Wrinkled tropical fruit with intensely aromatic, tart-sweet seedy pulp for juices and desserts.
Banana Leaf
Large flexible leaves used as wrappers, plates, and steaming liners that add subtle aroma.
Dried Apricot
Chewy, tangy-sweet dried fruit eaten as a snack or simmered into stews, tagines, and pilafs.
African Eggplant (Garden Egg)
Small round eggplant, often bitter, eaten raw, stewed, or pounded into sauces across West Africa.
Bottle Gourd
Pale green, mild summer gourd cooked into curries, dals, and soups across South Asia.
Fresh Corn
Sweet corn on the cob or as kernels, grilled, boiled, or stirred into stews and salads.
Palm Nut
Reddish fruit of the oil palm, boiled and pounded into rich palm-nut soups and sauces.
Callaloo
Caribbean leafy green dish and the greens used for it, simmered with onion, garlic, and coconut.
Soursop
Spiky green tropical fruit with creamy tart-sweet pulp blended into juices, ice creams, and shakes.
Squash
Family of gourds with dense, sweet flesh, roasted, stewed, or pureed into soups and sides.
Bamboo Shoot
Crunchy young bamboo sprouts, boiled to remove bitterness, then stir-fried or curried.
Green Mango
Unripe, sour mango shredded into salads, pickled, or dried for tangy seasoning.
Quince
Hard, fragrant autumn fruit, inedible raw, cooked into pastes, jellies, and stews.
Rhubarb
Tart, pink-red stalks cooked with sugar into pies, crumbles, and compotes.
Apricot
Small velvety stone fruit, sweet-tart when ripe, eaten fresh, baked, or made into jam.
Banana Blossom
Tear-shaped banana flower with tender pale petals, shredded into salads or curries.
Chanterelle
Golden, funnel-shaped wild mushroom with a fruity, peppery aroma, prized for sautés and cream sauces.
Lotus Root
Crisp, lacy-holed aquatic rhizome used sliced in Asian stir-fries, soups, and braises.
Porcini Mushroom
Meaty, nutty wild mushroom used fresh or dried to deepen risottos, pastas, and stocks.
Swede (Rutabaga)
Hardy yellow-fleshed root vegetable, sweet and earthy, roasted, mashed, or added to stews.
Taro Leaf
Large heart-shaped green leaf, always cooked, used wrapped or stewed in Pacific and South Asian dishes.
Winter Melon
Large mild gourd with translucent flesh, used in Chinese soups and braises.
Drumstick (Moringa Pod)
Long green moringa seed pod, simmered in South Indian sambar and curries for its mild, asparagus-like flesh.
Lingonberry
Tart red Nordic berry made into jam served with meatballs, game, and pancakes.
Cherry Tomato
Small, sweet, juicy tomatoes eaten raw in salads or roasted whole until bursting.
Chinese Broccoli
Leafy green with thick stems and small florets, blanched or stir-fried with oyster sauce.
Enoki Mushroom
Long thin white mushrooms with tiny caps, added to hot pots, soups, and stir-fries.
Melon
Sweet, juicy summer fruit eaten fresh, in salads, or paired with cured ham.
Microgreens
Tiny young edible seedlings used as a fresh, peppery garnish or salad base.
Pandanus Fruit
Large segmented tropical fruit chewed or boiled, a Pacific Island staple.
Parsley Root
Cream-colored taproot tasting of parsley and parsnip, used in Central European soups and roasts.
Red Bell Pepper
Sweet, fully ripened bell pepper eaten raw, roasted, or blended into sauces.
Savoy Cabbage
Crinkly-leaved cabbage, tender and mild, used in wraps, braises, and soups.
Wood Ear Mushroom
Dark, crunchy ear-shaped fungus rehydrated for Chinese soups and stir-fries.
Bird's Eye Chili
Tiny, fiercely hot Southeast Asian chili used fresh in sambals, curries, and dipping sauces.
Black Currant
Intensely tart, aromatic dark berry made into jams, cordials, and desserts.
Cowpea Leaf
Tender leafy green of the cowpea plant, stewed as a vegetable in African cooking.
Cranberry
Tart red berry cooked into sauce, sweetened dried, or juiced.
Goji Berry
Small, chewy red-orange dried berry used in Chinese tonic soups, teas, and snacks.
Golden Apple (June Plum)
Tart-sweet tropical fruit eaten green with salt or ripe in juices and chutneys.
Kohlrabi
Crisp, mild bulb of the cabbage family eaten raw in slaws or cooked in soups.
Mustard Greens
Peppery, pungent leafy greens cooked in Southern, Indian, and East Asian dishes.
Prickly Pear
Sweet, seedy cactus fruit eaten fresh or made into syrups and jams.
Prune
Dried plum, sweet and chewy, used in tagines, stuffings, and baking.
Seasoning Pepper
Aromatic, mild Caribbean pepper used for flavor without the heat of its Scotch bonnet relative.
Sun-Dried Tomato
Chewy, intensely sweet-savory dried tomatoes packed dry or in oil.
Tomatillo
Tart green husk-tomato that is the backbone of Mexican salsa verde.
Truffle
Rare, intensely aromatic underground fungus shaved over pasta, eggs, and risotto.
Banana Flower
Large purple blossom of the banana plant, used in Southeast Asian salads and curries.
Bitter Leaf
Distinctly bitter West African green washed and cooked into soups and stews.
Calabaza
Large sweet tropical pumpkin used in Caribbean and Latin soups, stews, and the Haitian soup joumou.
Choy Sum
Tender leafy green with yellow flowers, quickly blanched or stir-fried in Cantonese cooking.
Cloudberry
Amber Nordic bog berry, tart-sweet, prized for jams, desserts and liqueurs.
Edible Flower
Pesticide-free blossoms used to garnish plates, salads and desserts with color.
Fennel Bulb
Crisp white bulb with a sweet anise flavor, eaten raw, braised or roasted.
Frozen Mixed Vegetables
Convenient blend of peas, carrots, corn and beans, frozen at peak freshness.
Giant Swamp Taro (Te Babai)
Large starchy Pacific wetland tuber, a staple food cultivated in pit gardens.
Heirloom Tomato
Open-pollinated tomato varieties prized for deep flavor and unusual colors.
Kelp (Kombu)
Dried sea kelp that forms the umami backbone of Japanese and Korean stocks.
Korean Radish (Mu)
Stout pale-green daikon-type radish central to kimchi, soups and stews.
Mung Bean Sprout
Crunchy white sprouts of the mung bean, a staple in Asian stir-fries.
Pumpkin Leaves
Tender vines and leaves of the pumpkin plant, a popular cooked African green.
Red Date / Jujube
Dried red jujube, sweet and chewy, used in Chinese soups, teas and tonics.
Ridge Gourd
Long ridged green gourd, peeled and cooked into mild South Asian curries.
Serrano Pepper
Small, hot, crisp green Mexican chili used fresh in salsas and guacamole.
Wood Ear Fungus
Dark gelatinous mushroom prized for crunchy texture in Chinese cooking.
Yellow Carrot
Golden heirloom carrot, milder and slightly sweeter than the orange kind.
Belgian Endive
Pale, tightly furled chicory head with a crisp, pleasantly bitter bite.
Bilberry
Small dark wild relative of the blueberry, intensely flavored and tart.
Bitter Tomato (Jakhatu)
Small bitter eggplant relative used in Northeast Indian and African stews.
Button Mushroom
Common cultivated white mushroom, mild and versatile for everyday cooking.
Calamansi
Small tart Filipino citrus with the punch of lime and a hint of tangerine.
Chinese Chive
Flat garlic-flavored chives used in dumplings, stir-fries and pancakes.
Crabapple
Tiny tart wild apple, too sour to eat raw but excellent for jelly and preserves.
Datterino Tomato
Small oblong Italian tomato, very sweet, ideal for sauces and roasting.
Dried Fig
Chewy, intensely sweet dried fig, eaten as a snack or in baking and stews.
Fresh Ginger
Knobbly aromatic rhizome with pungent, warm heat, used grated or sliced.
Jujube
Sweet date-like fruit eaten fresh and crisp or dried and chewy.
King Oyster Mushroom
Thick-stemmed meaty mushroom with a firm bite, great seared or sliced.
Lemon Juice
Bright, acidic citrus juice used to season, brighten and balance dishes.
Malanga
Hairy starchy tropical tuber with nutty flavor, used in Caribbean stews and fritters.
Mesclun
Mix of young tender salad greens with varied flavors and textures.
Morel Mushroom
Prized wild honeycomb-capped mushroom with a deep, earthy, nutty flavor.
Nopal Cactus Paddle
Edible prickly-pear cactus pad with a tangy, green-bean-like flavor.
Orange Zest
Fragrant outer orange peel that adds bright citrus aroma to sweet and savory dishes.
Oyster Mushroom
Soft fan-shaped mushroom with a mild flavor and velvety texture.
Radicchio
Deep red-purple chicory with white veins and a crisp, pleasantly bitter taste.
Ramp
Wild spring onion with broad leaves and a pungent garlic-onion flavor.
Rape Greens
Leafy greens of the rape plant, cooked as a tender, mildly mustardy vegetable.
Rocket (Arugula)
Peppery salad leaf used raw in salads and as a sharp finishing green.
Roma Tomato
Dense, meaty plum tomato with few seeds, ideal for sauces and pastes.
San Marzano Tomato
Prized Italian plum tomato, sweet and low-acid, the classic for tomato sauce.
Sour Cherry
Tart bright-red cherries used in pies, soups, preserves and Eastern European cooking.
Taro Leaves
Large heart-shaped leaves of the taro plant, cooked into stews and wraps; must be cooked through.
Tree Tomato (Tamarillo)
Tangy egg-shaped fruit used in Andean sauces, salsas and juices; both sweet and savory.
Wild Greens
Foraged leafy greens (chicory, dandelion, amaranth) boiled or sautéed as a vegetable side.
Yuzu
Aromatic East Asian citrus prized for its fragrant zest and tart juice in sauces and dressings.
Acerola Cherry
Small tropical cherry exceptionally rich in vitamin C, used in juices and preserves.
Ají Dulce
Aromatic sweet Caribbean pepper with habanero flavor but no heat; base of sofritos.
Arrowroot
Starchy tropical tuber, boiled as a vegetable or dried into a clear thickening starch.
Ash Gourd (Winter Melon)
Large pale gourd with mild flesh, simmered in curries, soups and candied sweets.
Asian Pear
Crisp, juicy round pear eaten fresh or grated into Korean marinades for tenderizing.
Black Truffle
Prized aromatic subterranean fungus shaved over pasta, eggs and risotto for deep earthy flavor.
Brussels Sprouts
Small cabbage-like buds roasted, sautéed or shredded for a nutty, faintly bitter side.
Burdock Root (Gobo)
Long, slender earthy root braised, stir-fried or simmered in Japanese and Korean dishes.
Calçot
Sweet Catalan spring onion grilled over flames and eaten with romesco sauce.
Canned Corn
Cooked sweet corn kernels preserved in a can, ready to add to salads, soups and casseroles.
Cavolo Nero
Dark, blistered Tuscan kale with deep flavor, used in ribollita, soups and braises.
Cherry
Small sweet stone fruit eaten fresh or baked into pies, clafoutis and preserves.
Chinese Celery
Slender, intensely aromatic celery used as a herb-like flavoring in stir-fries and soups.
Chinese Yam
Slender tuber used fresh or dried in Chinese soups and tonics; mild and slightly slippery.
Choricero Pepper
Sweet dried Spanish pepper whose soaked flesh flavors and colors Basque sauces and stews.
Coleslaw Mix
Pre-shredded cabbage and carrot blend, dressed for slaw or topping tacos and sandwiches.
Cremini Mushroom
Brown button mushroom with firmer texture and deeper flavor than white mushrooms.
Dragon Fruit
Striking pink-skinned tropical fruit with speckled flesh, eaten fresh or in smoothies.
Dried Longan
Chewy, smoky-sweet dried fruit simmered in Chinese soups, teas and tonic desserts.
Dried Mushroom
Dehydrated wild or cultivated mushrooms that rehydrate into intense umami for stocks and stews.
Dulse
Reddish edible seaweed eaten dried as a savory snack or flake; tastes faintly of bacon when fried.
Edible Fern Tip
Tender young fern shoots cooked as a leafy vegetable in Southeast Asian and Pacific dishes.
Elderflower
Fragrant creamy blossoms infused into cordials, syrups and desserts for a floral aroma.
Escarole
Broad-leafed chicory with mild bitterness, used raw in salads or wilted into Italian soups.
Fiddlehead Fern
Tightly furled ostrich-fern croziers, a spring foraged green sautéed after thorough cooking.
Finger Lime
Australian citrus whose tiny juice pearls burst like caviar over seafood, oysters and desserts.
Freeze-Dried Potato (Chuño)
Andean potato freeze-dried by frost and sun, rehydrated for stews and soups; keeps for years.
Green Cabbage
Dense, pale-green leafy head used raw in slaws or cooked in soups, stir-fries and braises.
Green Jackfruit
Unripe jackfruit with neutral, meaty flesh used as a savory vegetable and plant-based meat substitute.
Habanero
Fiery, fruity lantern-shaped chili used in hot sauces and salsas across the Yucatán and Caribbean.
Habanero Pepper
Intensely hot, fruity orange chili used to fire up sauces, salsas and marinades.
Hearts of Palm
Tender ivory cores of palm stems, sliced into salads or used as a delicate plant-based seafood.
Heirloom Baby Carrot
Small multicolored young carrots roasted or glazed whole for a sweet, tender side.
Iceberg Lettuce
Crisp, mild, pale-green head lettuce prized for crunch in salads, wraps, and burgers.
Kiwifruit
Fuzzy brown fruit with bright green, black-seeded flesh that's sweet-tart and refreshing.
Laver (Gim)
Thin, dried edible seaweed sheets used in Korean and Japanese cooking and as a snack.
Lemon Peel
Aromatic outer rind of lemon, grated or pared to add bright citrus flavor without acidity.
Limu (Ogo)
Crunchy Hawaiian edible seaweed used fresh in poke and salads.
Lion's Mane Mushroom
Shaggy white mushroom with seafood-like texture, often pan-seared as a meat substitute.
Lulo (Naranjilla)
Tangy orange Andean fruit with green pulp, used for juices and sauces.
Mandarin
Small, sweet, easy-to-peel orange citrus eaten fresh or segmented into dishes.
Marinated Olives
Cured olives steeped in oil, herbs, citrus, and garlic for a savory antipasto.
Marula Fruit
Tart-sweet southern African fruit used for juice, jam, and the basis of marula cream.
Matsutake Mushroom
Prized, intensely aromatic pine mushroom used in Japanese rice and clear soups.
Meyer Lemon
Sweeter, thin-skinned lemon-mandarin hybrid with floral, low-acid flavor.
Mixed Berries
Assorted berries (strawberry, blueberry, raspberry, blackberry) used fresh or frozen.
Morogo
Southern African wild leafy greens cooked down like spinach as a staple side.
Okinawan Purple Sweet Potato
Vivid purple-fleshed sweet potato used in desserts, tempura, and savory dishes.
Persimmon
Sweet orange autumn fruit eaten fresh, dried, or baked when fully ripe.
Pimento Pepper
Sweet, mild red pepper used for cheese spreads, stuffing olives, and seasoning.
Poblano Pepper
Large, mild dark-green Mexican chile, roasted for chiles rellenos and rajas.
Pointed Gourd
Small green South Asian gourd (parwal) fried, curried, or stuffed.
Purple Corn
Deep-purple Andean maize used to make chicha morada and natural colorant.
Roasted Red Pepper
Charred, peeled sweet red bell peppers used in spreads, sauces, and sandwiches.
Russet Potato
Starchy, brown-skinned potato ideal for baking, mashing, and frying.
Saba Banana
Starchy Philippine cooking banana boiled, fried, or grilled when ripe.
Safou (African Pear)
Buttery purple Central African fruit softened in hot water and eaten with maize.
Samphire
Crisp, salty coastal sea vegetable served with seafood and lightly steamed.
Sea Buckthorn
Tart, vitamin-rich orange berry used in juices, sauces, and Nordic desserts.
Sea Grapes (Umibudo)
Green caviar-like seaweed with a salty pop, eaten fresh in Okinawan dishes.
Snake Gourd
Long, slender curved South Asian gourd cooked in curries and stir-fries.
Sponge Gourd (Luffa)
Mild, spongy Asian gourd eaten young in stir-fries and soups.
Stinging Nettle
Wild green that loses its sting when cooked; used in soups, pestos, and teas.
Taiwanese Flat Cabbage
Sweet, tender flat-headed cabbage prized for quick stir-fries.
Water Chestnut
Crunchy aquatic tuber that stays crisp when cooked, used in Asian stir-fries.
Wild Blueberry
Small, intensely flavored blueberry used fresh or frozen in baking and jams.
Young Coconut
Green immature coconut with sweet drinking water and soft, jelly-like flesh.
Açaí Pulp
Frozen purple Amazonian berry purée blended into bowls and smoothies.
Ackee
Soft, creamy Jamaican fruit cooked like scrambled eggs in ackee and saltfish.
Managu (African Nightshade)
Slightly bitter East African leafy green boiled and sautéed as a staple side.
African Nightshade (Nakati)
Bitter East African leafy green (nakati) cooked down as a nutritious side.
Ají Amarillo
Fruity orange-yellow Peruvian chili, the backbone of Peruvian cooking, with moderate heat.
Ají Limo
Small, very hot multicolored Peruvian chili used in ceviche and tiraditos.
Amalfi Lemon
Large, fragrant, thick-rinded sweet lemon from Italy's Amalfi Coast, low in acid.
Amla (Indian Gooseberry)
Tart, astringent green Indian fruit rich in vitamin C, used in pickles and tonics.
Arbequina Olive
Small, sweet Catalan olive prized for delicate fruity oil and table eating.
Arracacha
Andean root vegetable tasting between carrot, celery, and potato, used in stews.
Artichoke Heart
Tender inner core of the artichoke, sold marinated, canned, or fresh-trimmed.
Ash Plantain
Starchy Sri Lankan cooking plantain used green in curries and salads.
Babaco
Seedless five-sided Andean fruit tasting of papaya, pineapple, and strawberry.
Banana Stem
Tender inner core of the banana plant, eaten as a fibrous vegetable in South Asia.
Bean Leaves
Tender leaves of the bean plant, cooked as leafy greens in African cuisines.
Bellflower Root
Chewy, slightly bitter Korean root (doraji) used in namul and seasoned sides.
Bilimbi
Intensely sour cucumber-shaped tropical fruit used as a souring agent.
Black Cherry
Deep-purple, sweet-rich cherry eaten fresh or used in desserts and sauces.
Black Jack Greens
Tender wild African leafy green (mutsine) cooked as a nutritious vegetable.
Black Trumpet Mushroom
Dark, funnel-shaped wild mushroom with rich, smoky, earthy flavor.
Bladderwrack
Brown coastal seaweed used as a briny, mineral-rich edible and seasoning.
Blood Orange
Crimson-fleshed citrus with sweet-tart, berry-tinged flavor, prized in Sicily.
Bracken Fern
Young fern shoots (gosari) blanched and seasoned in Korean cooking.
Calamansi Lime
Tiny tart Filipino citrus with a sour-sweet, orange-lime flavor.
Canned Diced Tomato
Pre-diced canned tomatoes for fast sauces, soups, and stews.
Canned Green Chiles
Roasted, peeled mild green chiles in a can for Tex-Mex and Southwestern cooking.
Canned Whole Plum Tomato
Whole peeled plum tomatoes in juice, the base of countless Italian sauces.
Caper Leaf
Tender leaves of the caper plant, brined and used like capers in Greek cooking.
Cardoon
Celery-like thistle stalks with an artichoke flavor, braised in Italian cooking.
Carrot-Onion Mash Mix (Hutspot)
Dutch pre-cut carrot and onion mix for the classic hutspot mash.
Cashew Apple
Juicy, astringent tropical fruit attached to the cashew nut, juiced in Brazil.
Cattail Shoot
Tender inner shoots of the cattail plant, eaten as a mild wild vegetable.
Cauliflower Rice
Riced cauliflower used as a low-carb stand-in for grains.
Cavaillon Melon
Intensely sweet, fragrant French cantaloupe-type melon from Provence.
Chaya (Tree Spinach)
Nutrient-dense Mesoamerican leafy green that must be cooked before eating.
Chayote Leaf
Tender vine leaves and tips of the chayote plant, cooked as a leafy green.
Cherimoya
Creamy custard-textured tropical fruit tasting of banana, pineapple, and vanilla.
Chicken-of-the-Woods
Bright orange shelf mushroom with a meaty, chicken-like texture when cooked.
Chickweed
Mild, tender wild green eaten raw in salads or cooked like spinach.
Chinese Eggplant
Long, slender, thin-skinned purple eggplant with sweet, tender flesh.
Chinese Spinach
Tender amaranth leaves cooked as a soft, mild leafy green across Asia and Africa.
Cooking Apple (Bramley)
Tart, firm apple that collapses into a fluffy puree when cooked, ideal for pies and sauces.
Creole Potato (Papa Criolla)
Small, golden-yellow Andean potato with a buttery, creamy flesh used in Colombian stews and soups.
Crowberry
Small black tundra berry, mildly tart, foraged across the Arctic for jams and desserts.
Cubanelle Pepper
Long, thin-walled sweet pepper, mild and slightly fruity, popular for frying in Latin cooking.
Curly Kale
Ruffled, hardy leafy green with a robust earthy flavor, eaten raw in salads or braised.
Dandelion Greens
Jagged, bitter leafy green eaten raw or sauteed, common in Italian and foraged cooking.
Dandelion Root
Bitter, earthy taproot roasted as a caffeine-free coffee substitute or brewed as tea.
Dried Bamboo Shoot
Sun-dried bamboo shoots that rehydrate into chewy, savory strips for Asian braises and soups.
Dried Gourd Strips (Kanpyo)
Ribbon-like dried calabash gourd, simmered sweet-savory and used to tie or fill Japanese sushi rolls.
Dried Lily Bulb
Pale dried lily flower bulbs, slightly sweet and starchy, used in Chinese soups and tonics.
Dried Lotus Leaf
Large dried aquatic leaf used as a fragrant wrapper for steamed rice and meats.
Dried Mulberry
Naturally sweet dried berries with a chewy texture, eaten as a snack or in trail mixes.
Dried Porcini
Intensely savory dried wild mushrooms that bring deep umami to risottos, sauces, and stocks.
Dried Prune
Dried plum with rich, caramel-sweet flesh used in tagines, baking, and as a snack.
Dried Salted Radish
Chewy, salty preserved radish bits that add crunch and umami to Asian stir-fries and omelets.
Dried Shiitake Mushroom
Umami-packed dried mushrooms, rehydrated for East Asian soups, stir-fries, and braises.
Drumstick Pod (Moringa)
Long, ridged moringa seed pod simmered in South Indian sambar for its tender, asparagus-like pulp.
Durian
Large spiky tropical fruit with custardy flesh, famous for its pungent aroma and rich sweet taste.
Eddoes
Small, hairy starchy taro corms boiled or fried as a staple root vegetable in Caribbean cooking.
Elderberry
Tiny dark berries cooked into syrups, cordials, and jams; tart and must be cooked before eating.
Enset (False Banana)
Banana-like Ethiopian staple whose starchy stem is fermented into kocho flatbread.
Feijoa
Egg-shaped green fruit with fragrant, gritty flesh tasting of pineapple, guava, and mint.
Fermented Greens (Gundruk)
Sun-dried lacto-fermented leafy greens, sour and savory, used in Himalayan soups and pickles.
Fermented Radish (Sinki)
Lacto-fermented dried radish taproot, sour and pungent, cooked into Himalayan soups and pickles.
Fingerling Potato
Small, slender waxy potatoes with thin skin, great roasted whole or in salads.
Frantoio Olive
Tuscan olive variety prized for pressing into peppery, fruity extra-virgin olive oil.
Freeze-Dried Strawberry
Crisp, intensely flavored dehydrated strawberries used in baking, cereals, and as a powder.
Friarielli (Neapolitan Broccoli Rabe)
Pleasantly bitter leafy greens with tiny buds, sauteed with garlic and chili in Neapolitan cooking.
Frisée
Curly, frizzy endive with a mildly bitter bite, used in salads like the classic lyonnaise.
Frozen Broccoli Floret
Pre-cut broccoli florets blanched and frozen for quick steaming, roasting, or stir-frying.
Frozen Cut Green Bean
Pre-cut green beans blanched and frozen for quick sides, casseroles, and soups.
Frozen French Fries
Pre-cut, par-fried potato sticks frozen for quick baking or frying into crisp fries.
Frying Pepper (Paprika)
Mild, thin-walled fresh pepper fried whole or sliced as a vegetable in many cuisines.
Gaeta Olive
Small, wrinkled dark Italian olive with a tart, salty-fruity flavor for antipasti and pasta.
Garlic Scape
Curly green flower stalks of garlic, mildly garlicky, sauteed, grilled, or blended into pesto.
Germinated Coconut (Utu)
Sprouted coconut whose interior forms a sweet, spongy edible ball known across the Pacific.
Gernika Pepper
Slender Basque green pepper, fried whole in olive oil for a mild, occasionally spicy tapa.
Gooseberry
Tart, translucent green berry cooked into fools, pies, and jams or paired with savory fish.
Granadilla
Sweet orange-skinned passionfruit relative with crunchy seeds and aromatic gelatinous pulp.
Green Apple
Tart, firm apple eaten raw or baked; prized for its crisp bite and bright acidity.
Green Radish
Mild, sweet-peppery radish with green flesh, eaten raw, pickled, or stir-fried.
Green Tomato
Unripe firm tomato with tangy flavor; fried, fricasseed, or made into relish.
Ground Cherry
Small golden husk fruit with sweet-tart tropical flavor; eaten raw or in jams.
Guindilla Pepper
Slender Basque chili, usually pickled in vinegar for pintxos like the Gilda.
Hami Melon
Sweet, crisp Chinese muskmelon with netted rind and pale orange flesh.
Haricot Vert
Slim, tender French green beans, quickly blanched or sauteed as a side.
Hawthorn Berry
Small tart red berry used in candies, fruit rolls, and syrups across China.
Hen-of-the-Woods (Maitake)
Frilly clustered mushroom with earthy, savory flavor; roasted or sauteed.
Hojiblanca Olive
Spanish dual-purpose olive eaten as a table olive and pressed for oil.
Holy Trinity (Onion, Bell Pepper, Celery)
Cajun-Creole aromatic base of diced onion, bell pepper, and celery.
Home Fries (Diced Potato)
Diced potatoes pan-fried until crisp; a classic breakfast side dish.
Huayro Potato
Andean native potato with elongated shape and creamy, floury texture.
Huckleberry Leaf (Njama Njama)
Bitter African leafy green (njama njama) cooked with oil and tomatoes.
Huitlacoche (Corn Smut)
Earthy black corn fungus, the Mexican truffle, used in quesadillas and soups.
Island Carrot (Shima-ninjin)
Slender bright-yellow Okinawan carrot used in stir-fries like champuru.
Island Shallot (Rakkyo)
Small Japanese bulb (rakkyo) pickled into a crunchy sweet-sour condiment.
Japanese Knotweed Shoot
Tart spring shoot used like rhubarb in pies, compotes, and chutneys.
Jicama
Crisp, juicy Mexican root eaten raw with lime and chili, or stir-fried.
Jocote
Small Central American fruit eaten green with salt or ripe and sweet-tart.
June Plum
Tart-sweet tropical fruit eaten green with salt or juiced when ripe.
Makrut Lime
Bumpy Southeast Asian lime prized for its fragrant zest and aromatic leaves.
Kalamata Olive
Dark-purple Greek olive with a rich, fruity, slightly briny flavor.
Kashmiri Shallot (Praan)
Small pungent Kashmiri shallot (praan) fried golden as a base for curries.
Komatsuna
Mild Japanese mustard-spinach green for stir-fries, soups, and quick pickles.
Konjac
Gelatinous tuber made into firm konnyaku blocks and shirataki noodles.
Korean Zucchini (Aehobak)
Pale, tender Korean summer squash for soups, stir-fries, and jeon pancakes.
Koroneiki Olive
Tiny Greek olive pressed for robust, peppery, high-quality olive oil.
Kumara (Sweet Potato)
New Zealand sweet potato, roasted, mashed, or fried for its sweet flesh.
Lamb's Quarters
Wild leafy green cooked like spinach; mild, mineral-rich, and tender.
Leccino Olive
Italian olive for mild, balanced oil and gentle, sweet table olives.
Lilikoi (Passion Fruit)
Hawaiian passion fruit; tart aromatic pulp for juices, curds, and desserts.
Long Pumpkin (Zucca)
Long Italian winter squash with sweet flesh for risotto, soups, and gnocchi.
Lúcuma
Andean fruit with maple-sweet, dry flesh; a favorite Peruvian ice-cream flavor.
Lychee
Sweet, floral tropical fruit with rosy bumpy skin and translucent flesh.
Malabar Spinach
Thick-leaved tropical climbing green, slightly mucilaginous, for curries and stir-fries.
Maris Piper Potato
British all-rounder potato, famous for fluffy chips and crisp roast potatoes.
Marrow (Courgette)
Large mature courgette with mild flesh; stuffed, baked, or stewed.
Matooke (Green Cooking Banana)
Starchy East African green cooking banana, steamed and mashed into a savory staple.
Maui Sweet Onion
Mild, high-sugar sweet onion eaten raw in salads or caramelized without bitterness.
Medjool Date
Large, soft, caramel-sweet date eaten whole or used as a natural sweetener.
Menma (Fermented Bamboo Shoots)
Lacto-fermented, seasoned bamboo shoots used as a classic ramen topping.
Miltomate (Wild Tomatillo)
Small wild tomatillo from Central America used for tart green salsas.
Miner's Lettuce
Tender wild salad green with succulent round leaves and a mild, fresh taste.
Mirabelle Plum
Tiny golden-yellow plum, intensely sweet, used in jams, tarts, and eau-de-vie.
Moringa Leaves (Malunggay)
Nutrient-dense drumstick-tree leaves used in soups and stews across Asia and Africa.
Mozuku Seaweed
Slippery, fine brown seaweed from Okinawa served chilled in vinegar.
Mulberry
Sweet-tart elongated berry eaten fresh or dried, used in jams and desserts.
Naganegi (Japanese Long Onion)
Thick Japanese long onion with mild flavor, used in hot pots, soups, and grilling.
Naseberry (Sapodilla)
Brown tropical fruit with grainy flesh tasting of malted brown sugar.
Nectarine
Smooth-skinned stone fruit, like a peach without fuzz, eaten fresh or grilled.
Nendran Banana
Large Kerala plantain used for chips, steamed snacks, and the sweet fry pazham pori.
New Potato
Young, thin-skinned potato with waxy flesh, ideal boiled, roasted, or in salads.
Oak Leaf Lettuce
Tender, lobed loose-leaf lettuce with a mild, buttery flavor for salads.
Oca
Andean tuber with crunchy, tangy flesh eaten roasted, boiled, or raw.
Olluco
Brightly colored Andean tuber with crunchy flesh, classic in Peruvian olluquito.
Pacaya Palm Flower
Edible Central American palm flower, slightly bitter, battered and fried in Guatemala.
Pachino Cherry Tomato
Intensely sweet Sicilian cherry tomato with a PGI designation, eaten raw or in sauces.
Padrón Pepper
Small Galician green pepper, usually mild but occasionally fiery, blistered in oil.
Pana (Polynesian Chestnut)
Pacific Island chestnut-like seed, boiled or roasted as a starchy snack.
Perry Pear
Tannic, astringent pear variety grown specifically for making perry (pear cider).
Pickling Cucumber
Short, bumpy, firm cucumber bred for crunchy pickles, also eaten fresh.
Picual Olive
Dominant Spanish olive variety prized for robust, peppery extra-virgin oil.
Piennolo del Vesuvio Cherry Tomato
Pointed Vesuvian cherry tomato hung in bunches, intensely sweet-tart and long-keeping.
Poi
Hawaiian staple of pounded, fermented taro with a smooth, tangy paste texture.
Pomelo
Largest citrus fruit, with thick rind and sweet, mild flesh eaten fresh or in salads.
Pomtajer (Arrowleaf Elephant Ear Root)
Surinamese starchy tuber of the elephant-ear plant, boiled like potato or yam.
Portobello Mushroom
Large mature cremini mushroom with meaty texture, grilled or stuffed.
Pre-Diced Onion
Onion sold already peeled and chopped for quick cooking convenience.
Puha (Sow Thistle)
Bitter wild leafy green, a traditional Māori vegetable boiled with meat.
Puntarelle Chicory
Crunchy Roman chicory shoots curled in ice water, dressed with anchovy-garlic vinaigrette.
Ramallet Tomato
Mallorcan hanging tomato with thick skin, rubbed onto bread for pa amb oli.
Red Grape
Sweet red table grape eaten fresh, roasted, or added to salads and cheese boards.
Red Pumpkin
Deep orange-red winter squash with sweet, dense flesh for curries and soups.
Red Shallot (Bawang Merah)
Small purple-red shallots that form the aromatic base of Southeast Asian curries, sambals, and crispy fried garnishes.
Redcurrant
Tiny translucent ruby berries on delicate clusters, prized for tart jelly, sauces for game, and dessert garnishes.
Rocoto Pepper (Locoto)
Thick-walled Andean chili resembling a small bell pepper but intensely hot, central to Peruvian rocoto relleno.
Rocoto Pepper
Fiery thick-walled Andean chili used stuffed or in sauces across Peruvian and Bolivian cooking.
Rose Hip
The tart red seed-pod of the rose plant, simmered into syrups, jams, teas, and Nordic soups rich in vitamin C.
Roselle Leaf (Chin Baung)
Sour, vitamin-rich hibiscus leaves used as a tangy cooking green in Burmese, African, and Caribbean dishes.
Seville Orange (Bitter Orange)
Intensely tart, aromatic bitter orange used for marmalade, Latin American mojo, and citrus marinades.
Shikuwasa (Flat Lemon)
Small, sharply tart Okinawan citrus squeezed over fish, noodles, and drinks like a lime-yuzu hybrid.
Shimeji Mushroom
Clustered Japanese mushrooms with small caps and a nutty, savory taste, used in stir-fries, soups, and hotpots.
Shredded Hash Browns
Grated potato shreds, fresh or frozen, pan-fried into crisp golden hash browns or baked into casseroles.
Silverbeet (Swiss Chard)
Leafy chard with large glossy leaves and crisp stalks, braised, sauteed, or baked across Mediterranean cooking.
Slippery Cabbage (Aibika)
Mucilaginous Pacific leafy green that thickens stews and is a staple cooking vegetable in island cuisines.
Snake Fruit (Salak)
Indonesian fruit with reddish-brown scaly skin and crisp, sweet-tart flesh eaten fresh or candied.
Snow Pea (Mangetout)
Flat, edible-pod peas eaten whole, crisp and sweet in stir-fries, salads, and quick saute.
Sour Apple
Tart, firm cooking apple that holds its shape, used in pies, sauces, chutneys, and savory dishes.
Sour Pickled Long Bean
Tangy fermented yardlong beans, chopped into Chinese stir-fries with minced pork and chili.
Soured Turnip (Kisla Repa)
Lacto-fermented shredded turnip, tangy like sauerkraut, stewed with beans and meat in the Balkans.
Soybean Sprout (Kongnamul)
Long yellow-headed soybean sprouts with a nutty crunch, central to Korean banchan and soups.
Squash Blossom (Flor de Calabaza)
Delicate edible zucchini/pumpkin flowers, stuffed and fried or folded into quesadillas and soups.
Straw Mushroom (Het Fang)
Small egg-shaped Asian mushrooms with a tender bite, common in stir-fries, curries, and tom yum.
Sugar Apple (Sweetsop)
Knobbly green tropical fruit with sweet, custard-like white flesh eaten fresh or blended into drinks.
Sun-Dried Brinjal
Dried eggplant slices or shells, rehydrated and fried or stuffed in South Asian and Turkish cooking.
Sun-Dried Vegetables (Mufushwa)
Sun-dried leafy greens or vegetables preserved for the dry season, rehydrated into stews and relishes.
Sweet Banana (Ndizi)
Small, very sweet dessert bananas eaten fresh or fried, a staple across East Africa.
Sweet Potato (Satsuma-imo)
Purple-skinned Japanese sweet potato with pale, chestnut-sweet flesh, roasted, steamed, or simmered.
Taggiasca Olive
Small, dark Ligurian olives with sweet, buttery flesh, used in pasta, fish dishes, and fine olive oil.
Tamarillo
Egg-shaped tree tomato with tangy red-gold flesh, used in chutneys, sauces, and spooned out raw.
Tapioca Root (Cassava)
Starchy cassava tuber boiled, fried, or mashed as a staple carbohydrate across the tropics.
Taro Stem (Kochur Loti)
The edible stalk of the taro plant, cooked into spicy, tangy curries and stir-fries in South Asia.
Thai Cucumber (Taeng Kwa)
Short, thin-skinned cucumbers eaten raw with dips, in salads, and as a cooling side to spicy Thai food.
Thai Eggplant (Makhua)
Small round green-and-white eggplants with a crunchy, slightly bitter bite, essential to Thai curries.
Turnip Greens (Grelos)
Tender leafy tops of the turnip plant, slightly bitter, braised in Southern US and Galician cooking.
Watercress
Peppery aquatic leafy green eaten raw in salads and sandwiches or wilted into soups and stir-fries.
Waterleaf
Succulent West African leafy green with a mild, slightly slippery texture, cooked into soups and stews.
Watermelon Radish
Round radish with pale green skin and vivid pink interior, crisp and mildly sweet for salads and pickles.
White Potato (Papa Blanca)
All-purpose pale-fleshed potato, boiled, mashed, fried, or roasted across countless dishes.
White Truffle (Alba)
Rare, intensely aromatic Italian fungus shaved raw over pasta, risotto, and eggs for a luxurious finish.
Wild Asparagus
Thin, foraged asparagus spears with a more bitter, intense flavor, used in frittatas, pasta, and risotto.
Wild Blackberry
Foraged hedgerow blackberries, deep-purple and tart-sweet, baked into pies, jams, and crumbles.
Wild Plum (Sloe)
Small, sharply tart wild plums and sloes used for jams, jellies, sauces, and infusing sloe gin.
Wild Spinach (Ombidi)
Wild-foraged leafy green cooked like spinach in African and rural cuisines, earthy and mildly bitter.
Winged Bean (Kacang Botol)
Four-angled tropical bean pod eaten whole; crunchy and nutty, popular in Southeast Asian salads and stir-fries.
Wiri Wiri Pepper
Tiny round cherry-shaped Guyanese chili with intense heat and fruity aroma, used in pepper sauces and stews.
Xcatic Chili
Pale yellow Yucatecan chili with mild-to-medium heat, roasted for salsas and Mayan dishes.
Yellow Cucumber (Vellarikka)
Large mature yellow-skinned cucumber from South India, mild and used in curries and sambar.
Yellow Potato (Papa Amarilla)
Andean yellow-fleshed potato, buttery and creamy, prized in Peruvian dishes like causa and huancaína.
Yu Choy
Chinese leafy green with tender stems and yellow flowers, quickly stir-fried or blanched with garlic.
Yukon Gold Potato
All-purpose yellow potato with thin skin and creamy flesh, great for mashing, roasting, and boiling.
Maize / Corn
Whole corn kernels and cobs, eaten fresh, dried, ground, or boiled across the world.
White Corn
White-kerneled maize eaten fresh or dried, ground for masa, hominy, and porridges.
Yellow Corn
Sweet golden corn eaten on the cob, off the cob, or milled into meal.
Green Pea
Sweet round green seeds eaten fresh or frozen, added to rice, curries, soups, and sides.
Stink Bean (Petai)
Bright green, pungent Southeast Asian bean stir-fried with sambal and shrimp.
Galangal (Lengkuas)
Sharp, piney ginger relative essential to Thai curry pastes, tom yum and Indonesian rendang.
Scotch Bonnet Chili
Fiery, fruity Caribbean chili that defines jerk seasoning and hot pepper sauces.
Barberry (Zereshk)
Tiny, tart dried red berries scattered over Persian rice for jewel-like color and zing.
Beefsteak Tomato
Large, meaty tomato with broad slices and few seeds; holds its shape stacked in sandwiches and burgers, or roasted, where smaller varieties go to mush.
Red Onion
Mild, faintly sweet purple-skinned onion crisp enough to eat raw in salads, salsas, and sandwiches; quick-pickles to bright magenta and softens when cooked.
Red Potato
Thin-skinned waxy potato that holds its shape when boiled or roasted; ideal for potato salad, gratins, and skin-on roasties where starchy types fall apart.
White Onion
Sharper and cleaner-tasting than yellow, with thin papery skin; the crisp raw onion for salsa, ceviche, and tacos, and it softens fast when cooked.
Pearl Onion
Tiny marble-sized onions left whole for braises, glazed sides, and pickling; their skins slip off easily after a quick blanch and they turn sweet when caramelized.
Green Bell Pepper
An unripe bell with a grassy, slightly bitter bite and firmer flesh; holds its shape in stir-fries, fajitas, and the Cajun holy trinity better than sweeter ripe peppers.
Anaheim Pepper
A long, mild green chile with thick walls, ideal for roasting, peeling, and stuffing as in chile relleno; gentle heat that deepens and sweetens once charred.
Maitake (Hen-of-Woods)
A frilly cluster of feathery fronds that crisps into lacy, savory edges when seared dry; earthy and meaty, it tears into clusters rather than slices.
Key Lime
Small, thin-skinned and more aromatic than common limes, with a sharper, floral tartness; the defining juice for key lime pie and many tropical cocktails.
Purple Potato
Dense, waxy purple-fleshed potato that holds its violet color when steamed or roasted but bleeds gray if boiled hard; great for vivid salads and gratins.
Green (Spring) Garlic
Immature garlic harvested before the bulb forms; mild, fresh, scallion-like flavor used whole (white and tender green) in sautes, frittatas, and spring pestos.
Shishito Pepper
Thin-walled, wrinkled Japanese pepper, mild but with roughly one in ten hot; blistered whole in a hot pan and finished with salt as a fast appetizer.
Vine (Truss) Tomato
Medium round tomatoes sold still attached to the green stem, ripened on the vine for balanced acidity and aroma; versatile for slicing, roasting, and sauces.
Honeycrisp Apple
Exceptionally crisp, juicy apple with a sweet-tart honeyed flavor; best eaten fresh or in slaws and salads since it softens less elegantly when baked.
Granny Smith Apple
Bright-green, very tart firm apple that holds its shape and resists browning; the default choice for pies, tarts, and savory apple cooking.
Proteins
534
Egg
The kitchen's everything ingredient — bind, leaven, enrich, or fry
Chicken Breast
Lean, quick-cooking white meat for everyday dinners
Ground Beef
Versatile minced beef for burgers, ragù, tacos, and meatballs
Pork Loin
Lean, tender roasting cut that stays juicy with care
Salmon
Rich, rosy fish that roasts, grills, or cures beautifully
Egg White
Pure protein that whips to airy peaks for meringue and more
Egg Yolk
Rich, golden yolk for custards, mayonnaise, and pasta
Quail Egg
Tiny, speckled eggs for garnishing and elegant bites
Chicken Thigh
Juicy, forgiving dark meat for braises, roasts, and grills
Whole Chicken
The entire bird — roasted, poached, or jointed for countless dishes worldwide.
Beef Steak
Tender cut for searing hot and fast to a juicy center
Beef Roast
Large cut for slow roasting and Sunday-dinner carving
Pork Belly
Rich, layered cut for crisp crackling and slow braises
Pork
Versatile meat for chops, stews, stir-fries, and roasts
Ground Pork
Minced pork, the versatile base for dumplings, meatballs, ragùs, and braised rice toppings.
Pork Shoulder
Marbled cut that braises into fall-apart pulled pork
Bacon
Smoky, salty strips that crisp up and flavor everything
Sausage
Seasoned links for grilling, frying, and tucking into stews
Ham
Cured pork for sandwiches, boards, and folding into dishes
Turkey
Lean poultry for roasting, ground dishes, and deli slices
Lamb Chop
Tender, flavorful chops for quick searing and grilling
Duck
Rich, dark poultry for crisping skin and rendering fat
Veal
Delicate, pale meat for schnitzel, scaloppine, and braises
Tuna
Meaty fish for searing rare, grilling, and salads
Cod
Flaky white fish for baking, frying, and stews
Trout
Delicate, tender fish for pan-frying and baking whole
Sardine
Oily little fish for grilling, tinning, and toast
Anchovy
Tiny, salty fillets that melt into deep savory umami
Shrimp
Sweet, quick-cooking shellfish for sautés, grills, and curries
Lobster
Sweet, luxurious shellfish for boiling, grilling, and rolls
Scallop
Sweet, tender shellfish for a quick, golden sear
Mussel
Briny shellfish that steam open in minutes
Clam
Sweet, briny bivalves for chowders, pasta, and steaming
Octopus
Tender-when-slow-cooked seafood for grilling and salads
Chicken
The world's most widely cooked poultry — roasted, stewed, grilled, fried, or simmered into stock across nearly every cuisine.
Beef
Red meat from cattle, used everywhere from quick-seared steaks to long-braised stews and minced for burgers and ragùs.
Goat Meat
Lean, deeply flavored red meat central to curries, stews, and grills across Africa, the Caribbean, and South Asia.
Fresh Fish
Whole or filleted fresh fish — grilled, fried, steamed, or stewed — a staple protein for coastal and riverside kitchens worldwide.
Lamb
Tender, richly flavored meat from young sheep — roasted, grilled into kebabs, or braised in spiced stews.
Dried Fish
Sun- or smoke-dried fish used as a concentrated umami seasoning and protein in stews and sauces.
Salt Cod (Bacalao)
Cod cured in salt and dried — soaked to rehydrate, then flaked into fritters, stews, and brandades.
Herring
Small oily sea fish, eaten salted, pickled, or smoked — a cornerstone of Northern and Baltic European tables.
Canned Tuna
Shelf-stable cooked tuna in oil or water — a quick protein for salads, pastas, sandwiches, and bakes.
Mutton
Meat from mature sheep — stronger and chewier than lamb, ideal for long-simmered curries and stews.
Prawn
Sweet, fast-cooking shellfish — grilled, stir-fried, curried, or simmered into soups and rice dishes.
Tilapia
Mild, lean freshwater fish — grilled whole, fried, or stewed across Africa, Asia, and the Americas.
Mackerel
Oily, full-flavored sea fish — grilled, smoked, or simmered, rich in omega-3s and bold taste.
Smoked Fish
Fish cured over smoke for a deep, savory flavor — flaked into stews, soups, and rice dishes.
Canned Corned Beef
Salt-cured, finely chopped beef in a tin — a shelf-stable staple fried with onions, eggs, or vegetables.
Dried Shrimp
Tiny sun-dried shrimp that pack intense umami — a seasoning for stews, sauces, and Asian and African dishes.
Squid
Tender cephalopod with mild sweet flesh — fried into calamari, stir-fried, grilled, or stuffed.
Firm Tofu
Dense, pressed soybean curd that holds its shape — fried, grilled, braised, or stir-fried as a protein.
Crab
Sweet, succulent shellfish — steamed, stir-fried in spicy sauces, or picked for cakes and curries.
Salted Fish
Salt-cured fish with concentrated savory flavor — fried crisp or added to stir-fries and rice dishes.
Chorizo
Spiced pork sausage colored and flavored with paprika — sliced, crumbled, or rendered into dishes.
Ground Meat (Mixed)
Minced beef-and-pork or beef-and-lamb blend — the base for meatballs, koftas, sauces, and stuffed dishes.
Snapper
Firm, sweet-fleshed reef fish — grilled or fried whole, steamed, or simmered in spiced stews.
Snail
Land snails cooked in garlicky, herby, or spiced sauces — a delicacy in French, Spanish, and West African kitchens.
Canned Mackerel
Shelf-stable cooked mackerel in tomato sauce or brine — a quick, rich protein for stews and rice dishes.
Carp
Meaty freshwater fish — fried, baked, or stewed; a Central European holiday and Middle Eastern grilling staple.
Prosciutto
Dry-cured, thinly sliced Italian ham — eaten raw, draped over dishes, or used to add savory depth.
Beef Brisket
Tough, fatty front-chest cut that turns meltingly tender with long, slow cooking — for broths, barbecue, and braises.
Blood Sausage
Sausage made from blood, fat, and grains or onion — fried, grilled, or simmered; rich, dark, and savory.
Flying Fish
Small, sweet-fleshed ocean fish — seasoned, steamed, or fried; the national fish of Barbados.
Grouper
Large, firm reef fish with mild flesh — grilled, fried, or stewed; the prized Gulf 'hammour'.
Hake
Soft-fleshed white sea fish — fried, baked, or simmered in green sauce; a Spanish and South African favorite.
Kingfish
Firm, oily game fish cut into steaks — grilled, fried, or curried across tropical coasts.
Oyster
Briny bivalve eaten raw on the half-shell, grilled, fried, or simmered into stews and sauces.
Salted Duck Egg
Brine-cured duck egg with a firm, savory yolk — eaten with rice, baked into pastries, or used in fillings.
Silken Tofu
Soft, custard-like soybean curd — spooned into soups, steamed, or blended into smooth dishes and desserts.
Smoked Salmon
Cold-cured, thinly sliced salmon with silky texture — served on bread, with eggs, or over pasta.
Sea Bream
Firm, sweet Mediterranean fish — grilled or roasted whole, or baked in salt crust.
Camel Meat
Lean red meat from camels — slow-cooked in stews and rice dishes across the Middle East and Africa.
Lomo Embuchado
Spanish dry-cured pork loin seasoned with paprika and garlic, sliced thin like ham.
Lountza (Smoked Pork Loin)
Cypriot wine-marinated, coriander-spiced smoked pork loin, sliced and pan-fried or grilled.
Lukanka (Cured Sausage)
Flattened Bulgarian dry-cured sausage of pork and beef spiced with cumin and black pepper.
Maguey Worm
Edible caterpillar that lives in agave plants, fried as a crunchy Mexican delicacy.
Maldive Fish (Umbalakada)
Hard, smoke-dried cured tuna from the Maldives, flaked into Sri Lankan dishes for umami.
Marinated Pork (Al Pastor)
Thin pork slices marinated in chiles, achiote and pineapple for Mexican al pastor tacos.
Mici Meat Mix
Romanian skinless sausage mix of beef and pork seasoned with garlic and baking soda.
Mixed Ground Meat
A blend of ground beef and pork used for meatballs, burgers and Bolognese.
Mojama
Spanish salt-cured, air-dried tuna loin sliced wafer-thin and drizzled with olive oil.
Montreal Smoked Meat
Brined, spiced and smoked beef brisket, steamed and piled on rye in Montreal delis.
Moray Eel (Moreia)
Firm-fleshed saltwater eel, fried or stewed in Portuguese and Mediterranean cooking.
Nduja
Spicy, spreadable Calabrian pork salami loaded with hot chili peppers.
Nile Fish (Tilapia / Bayad)
Freshwater fish from the Nile such as tilapia and bayad catfish, grilled or fried.
North Sea Grey Shrimp
Tiny brown North Sea shrimp, hand-peeled and eaten in croquettes and on bread.
Oncom
Indonesian fermented press-cake of peanut or soy, similar to tempeh, sliced and fried.
Ono (Wahoo)
Lean, firm white-fleshed Hawaiian game fish, grilled or seared as steaks.
Opah (Moonfish)
Large, colorful Hawaiian moonfish with multiple cuts of rich, salmon-pink flesh.
Opakapaka (Pink Snapper)
Prized Hawaiian pink snapper with delicate, buttery white flesh.
Pabda Fish
Small, soft-fleshed Bengali catfish curried whole with mustard and spices.
Pacific Saury (Kkongchi)
Slender, oily silver fish grilled whole or simmered in East Asian cooking.
Pangasius (Pangash)
Farmed freshwater catfish sold as mild, boneless white fillets.
Partridge
Small, lean game bird roasted or braised, with delicate dark meat.
Paua (Abalone)
New Zealand abalone, a prized sea snail with firm flesh and iridescent shell.
Pea Protein Powder
Plant-based protein isolate from yellow peas, blended into shakes and baking.
Pearl Spot (Karimeen)
Keralan estuarine fish, marinated and pan-fried whole as karimeen pollichathu.
Perch Fillet (Egli)
Delicate freshwater perch fillets, floured and pan-fried in Alpine lake cooking.
Pig Tail (Salted)
Salted, gelatinous pork tail added to soups and stews for richness.
Pig's Ear (Mimigaa)
Cartilaginous pork ear, boiled then sliced for a crunchy, gelatinous texture.
Pike
Lean freshwater predatory fish, made into quenelles and fish dumplings.
Pomfret
Flat, silvery saltwater fish with sweet white flesh, fried or curried whole.
Pork Chop
Crosscut of pork loin, pan-seared, grilled or breaded into a versatile main.
Pork Large Intestine
Cleaned pork intestine, braised or deep-fried for a chewy offal delicacy.
Pork Leg
Large lean hind leg of pork, roasted whole or cured into ham.
Pork Liver
Iron-rich pork offal used in pâtés, liverwurst and quick stir-fries.
Pork Sausage (Chả Lụa)
Vietnamese steamed pork sausage with a springy, smooth texture, sliced for bánh mì.
Pork Shoulder for Carnitas
Fatty pork shoulder slow-cooked in its own fat until tender and crispy for tacos.
Portuguese Sausage
Smoky, paprika-spiced pork sausage sliced for Hawaiian breakfasts and stews.
Prosciutto di Parma
Italian dry-cured ham aged from Parma pork, sliced tissue-thin and eaten raw.
Prosciutto Toscano DOP
Tuscan dry-cured ham, salt-and-herb seasoned for a savory, slightly piney bite; sliced paper-thin.
Quail
Small game bird with tender, slightly gamey dark meat; often roasted or grilled whole.
Rainbow Trout (Kirjolohi)
Freshwater fish with delicate pink-orange flesh and mild, slightly nutty flavor; pan-fried or baked.
Redfish
Firm, mild white-fleshed fish (red drum) popular blackened or grilled.
Roast Pork Belly (Siu Yuk)
Cantonese roast pork belly with crackling crisp skin over tender, fatty meat.
Round Scad (Galunggong)
Affordable Filipino staple fish, usually fried whole until crisp.
Saba-bushi (Dried Mackerel)
Dried, smoked mackerel shaved for Japanese dashi; deeply savory and umami-rich.
Safi (Rabbitfish)
Mild, slightly sweet reef fish popular in Gulf and Mediterranean cooking, grilled or fried.
Salame Napoli
Coarse-ground Neapolitan dry salami, peppery and smoky; sliced for antipasto.
Sambaza (Lake Kivu Sardines)
Tiny freshwater sardines from Lake Kivu, deep-fried crisp and eaten whole.
Scorpionfish (Rascasse)
Spiny rockfish with firm, sweet flesh; the essential fish for bouillabaisse.
Seitan
Chewy wheat-gluten meat substitute that absorbs marinades; high in protein.
Sheftalia
Cypriot sausage of minced pork and herbs wrapped in caul fat, grilled over charcoal.
Shirasu (Whitebait)
Tiny young sardine fry, eaten raw, boiled, or dried over rice in Japan.
Shredded Beef (Carne Mechada)
Slow-cooked beef pulled into tender strands, simmered with tomato and peppers.
Shrimp Shells
Shrimp shells and heads simmered or roasted to make rich seafood stock and bisque.
Silver Fish (Mukene)
Tiny dried freshwater fish from East African lakes, stewed or fried as a protein staple.
Skinless Chicken Breast
Lean white-meat chicken cut, versatile for grilling, sautéing, or poaching.
Smoked Sprats (Shproty)
Small smoked sprats canned in oil; an Eastern European appetizer on dark bread.
Smoked Tofu
Firm pressed tofu smoked for a savory, chewy bite; sliced into stir-fries and salads.
Smoked Trout
Delicate smoke-cured trout fillets, flaked into salads, pâtés, and on toast.
Snakehead Fish (Trei Ros)
Firm freshwater fish central to Southeast Asian soups, curries, and fermented pastes.
Snoek
Oily South African sea fish, famously braaied (grilled) with apricot glaze or smoked.
Soft Tofu
Silky, custard-soft bean curd for soups, stews, and gentle steamed dishes.
Sole (Lenguado)
Flat fish with thin, delicate, mild white fillets; classic for meunière.
Soup Bones
Marrow and meaty bones simmered for rich, gelatinous stock and broth.
Soy Curls
Dried whole-soybean strips that rehydrate into a chewy, meat-like plant protein.
Speck
Lightly smoked, dry-cured ham from the Alps; sliced thin or diced into dishes.
Spicy Salami (Pepperoni)
Cured pork-and-beef salami spiced with paprika and chili; the classic pizza topping.
Spider Crab (Txangurro)
Spiny-shelled crab with sweet, delicate meat; star of Basque txangurro dishes.
Sremska Sausage
Dry, smoky Serbian pork sausage seasoned with paprika and garlic.
Stewing Beef (Boeuf à Daube)
Tough, flavorful beef cut braised low and slow into tender Provençal daube.
Stockfish (Stoccafisso)
Air-dried (unsalted) cod, rehydrated for Italian and Nordic stews.
Sucuk (Spiced Sausage)
Dry, garlicky Turkish beef sausage spiced with cumin and paprika; fried with eggs.
Surf Clam (Hokkigai)
Sweet, firm clam with a red-tipped foot; served as sushi and in sashimi.
Sweet Shrimp (Amaebi)
Cold-water spot prawn eaten raw for its sweet, delicate flesh; a sushi delicacy.
Tarakihi
New Zealand reef fish with firm, moist, mild-sweet white flesh; great pan-fried.
Tasajo (Dried Beef)
Thin salted, sun-dried beef rehydrated for Caribbean and Latin American stews.
Tasso Ham
Spicy Cajun smoked pork seasoning meat, diced into gumbo, beans, and jambalaya.
Tiger Prawn (Bagda Chingri)
Large striped saltwater prawn prized for sweet, firm flesh in curries, grills and stir-fries.
Tinned Pilchards
Canned mature sardines, often in tomato sauce, used in quick stews, sandwiches and rice dishes.
Tuna in Olive Oil
Canned tuna packed in olive oil, ready for salads, pastas, sandwiches and antipasti.
Veal Bones
Young-calf bones roasted and simmered to make rich, gelatinous classic stocks and demi-glace.
Veal Breast
Affordable, layered cut of young-calf chest, ideal for slow braising or stuffing and roasting.
Veal Cutlet
Thin, tender slice of veal pounded for quick pan-frying, schnitzel and scaloppine.
Veal Shank (Osso Buco)
Cross-cut veal leg with marrow bone, braised low and slow for the Milanese classic osso buco.
Vendace (Muikku)
Tiny Nordic freshwater whitefish, fried whole and crisp or salted for its prized golden roe.
Vienna Sausage
Small, mild, smoked pork-and-beef sausage sold fresh or canned, eaten warmed or in stews.
Wahoo (Serra)
Fast, lean game fish with firm white flesh, excellent grilled, seared or as ceviche.
Whelk
Chewy sea snail with spiral shell, boiled and served as seafood in Europe and Korea.
White Grouper (Thiof)
Senegal's prized white grouper, the heart of the national rice-and-fish dish thieboudienne.
White Pudding
Oat, fat and pork sausage with no blood, sliced and fried for the British and Irish fry-up.
White Sausage (Weisswurst)
Bavarian veal-and-pork sausage gently poached and eaten with sweet mustard and pretzels.
Whole Sea Bass (Branzino)
Whole Mediterranean sea bass with delicate white flesh, roasted, grilled or baked in salt.
Wild Clam
Foraged hard- or soft-shell clam, steamed, added to chowders, pasta and seafood broths.
Wild Mussel
Foraged rope- or rock-clinging mussel, steamed in wine and aromatics for moules and broths.
Wild Snail
Foraged land snail purged and cooked, classically as escargot in garlic-herb butter.
Yellowtail (Hamachi)
Rich, buttery Japanese amberjack served as sashimi, nigiri or seared steaks.
Zubaidi (Silver Pomfret)
Prized Gulf silver pomfret with sweet, delicate flesh, grilled or used in machboos.
Red Snapper
Firm, sweet white-fleshed reef fish prized for whole-roasting, grilling, and frying.
Sea Bass (Levrek)
Delicate white-fleshed fish ideal for roasting whole, grilling, or pan-searing skin-on.
Skirt Steak (Entraña)
Long, thin, richly marbled beef cut, deeply flavorful when grilled hot and sliced thin.
Catfish
Mild freshwater fish with firm flesh, popular fried, smoked, or stewed.
Chicharrón
Crispy fried pork belly or pork skin, eaten as a snack or folded into dishes.
Crayfish
Small freshwater crustacean used whole, or ground dried as a savory seasoning.
Cuttlefish (Seppia)
Tender cephalopod with sweet meat; its ink colors and flavors rice and pasta.
Duck Breast (Magret de Canard)
Rich, red-meated breast with a thick fat cap, seared skin-side down and served pink.
Pancetta
Italian salt-cured pork belly, diced and rendered to flavor pasta and sauces.
Rabbit (Conill)
Lean, mild white meat braised, roasted, or stewed in rustic country dishes.
Beef Short Rib (Asado de Tira)
Marbled, bone-in rib cut that turns meltingly tender when braised or grilled low.
Flank Steak (Vacío)
Lean, broad beef cut with bold flavor, grilled and sliced thin against the grain.
Guinea Fowl (Pintade)
Lean game bird with darker, richer meat than chicken, roasted or braised.
Liver Pâté
Smooth, rich spread of cooked liver and fat, served on bread or as a cold cut.
Offal
Organ and variety meats — liver, heart, tripe, kidney — used in nose-to-tail cooking.
Pork Spare Ribs
Fatty, flavorful pork rib rack, slow-cooked, smoked, or braised until tender.
Red Mullet (Triglia)
Small, rosy Mediterranean fish with sweet, delicate flesh, often grilled or fried.
Tripe
Cleaned stomach lining with a chewy texture, slow-cooked in hearty stews and soups.
Beef Chuck
Well-marbled shoulder cut, ideal for braising, stewing, and ground beef.
Char Siu Pork (叉燒)
Cantonese sweet-savory roast pork with a lacquered red glaze, sliced for rice and buns.
Chicken Feet
Gelatin-rich feet braised or steamed; a dim sum favorite and stock booster.
Chicken Liver
Soft, rich organ meat quickly sautéed or blended into smooth pâtés and spreads.
Conch
Firm, sweet sea snail tenderized for fritters, salads, and chowders.
Foie Gras
Ultra-rich fattened duck or goose liver, seared or made into silky terrines.
Horse Meat
Lean, slightly sweet red meat eaten in Central Asia and parts of Europe.
Hot Dog
Precooked emulsified sausage served in a bun with regional toppings.
Linguiça Sausage
Smoky Portuguese pork sausage seasoned with garlic and paprika.
Mahi-Mahi
Firm, lean tropical fish with mild sweet flesh, great grilled or pan-seared.
Merguez Sausage
Spicy North African lamb or beef sausage red with harissa and cumin.
Salami
Air-dried, fermented cured sausage sliced thin for charcuterie and sandwiches.
Sweetbreads (Mollejas)
Delicate thymus or pancreas glands, soaked then crisped for a creamy bite.
Turbot (Rodaballo)
Prized flatfish with firm, gelatinous white flesh, roasted or grilled whole.
Bean Curd Skin (Yuba)
Thin sheets skimmed from simmering soy milk, used fresh or dried as a wrapper.
Beef Marrow Bones
Bones packed with rich marrow, roasted to spread or simmered for stock.
Beef Shank
Tough, collagen-rich leg cut that braises into tender, gelatinous meat.
Biltong
South African air-dried, vinegar-and-spice cured beef eaten as a snack.
Bluefin Tuna
Prized fatty red tuna eaten raw as sushi and sashimi or seared rare.
Bottarga (Cured Fish Roe)
Salt-cured, pressed and dried fish roe (mullet or tuna), grated over pasta for a briny, umami punch.
Bratwurst
Fresh German pork (or pork-veal) sausage seasoned with nutmeg and marjoram, grilled or pan-fried.
Bushmeat (Game Meat)
Wild-caught game meat, often smoked, used in West and Central African stews and soups.
Canned Pilchards
Tinned mature sardines packed in tomato sauce or oil; an affordable, ready protein for quick meals.
Chinese Sausage (Lap Cheong)
Sweet-savory dried pork sausage, sliced thin and steamed with rice or stir-fried.
Cow Skin (Kanda / Ponmo)
Cleaned, boiled cattle hide with a gelatinous bite, added to West African soups and stews.
Cured Ham
Salt-cured, often smoked or air-dried pork leg sliced thin; an aromatic, savory charcuterie staple.
Dried Beef
Salted, air- or sun-dried beef that keeps without refrigeration; rehydrated into stews or eaten as jerky.
Fish Balls
Springy balls of minced fish paste, dropped into soups, noodles, and hot pots.
Fish Cake
Patties or loaves of seasoned fish paste, fried or steamed; sliced into soups, stir-fries, and curries.
Guanciale
Cured pork cheek/jowl, the rich fatty foundation of classic Roman pasta sauces.
Haddock
A lean, flaky North Atlantic white fish, popular fried, baked, or smoked.
Ibérico Ham (Jamón Ibérico)
Spain's prized acorn-fed black Iberian pig ham, aged for years and served in melt-in-mouth slices.
John Dory (Saint-Pierre)
A flat, mild-flavored white fish with firm flesh, prized in French and Mediterranean cooking.
Kapenta (Dried Small Fish)
Tiny sun-dried freshwater sardines from African lakes, fried crisp or stewed with tomato and onion.
Kielbasa
Garlicky smoked Polish pork sausage, sliced into stews, soups, and grilled platters.
Lamb Flap
Fatty cut from the lamb belly, popular grilled or boiled across the Pacific Islands.
Longaniza Sausage
Spiced pork sausage seasoned with garlic and paprika, fried or grilled across Spain and Latin America.
Milkfish (Bangus)
The national fish of the Philippines; meaty and rich, often deboned, fried, or marinated as daing.
Monkfish
Firm, meaty white fish dubbed 'poor man's lobster,' great roasted, in stews, or pan-seared.
Mopane Worm (Phane)
Protein-rich dried caterpillar harvested from mopane trees; rehydrated and fried or stewed in Southern Africa.
Mortadella
Smooth, finely emulsified Italian pork sausage studded with fat cubes and sometimes pistachios.
Pork Tenderloin
Lean, tender boneless cut from the pig's loin; quick-roasting and mild, great for searing or stuffing.
Red Caviar (Salmon Roe / Ikura)
Large, glistening salmon eggs that pop with briny flavor; spooned onto blini, rice, or canapés.
Ribeye Steak
Heavily marbled steak from the rib section, rich and juicy; the classic choice for grilling or searing.
Salo (Cured Pork Fat)
Slabs of salt-cured pork back fat, sliced thin on rye bread or rendered for cooking in Eastern Europe.
Serrano Ham
Spain's everyday dry-cured mountain ham; firmer and saltier than jamón ibérico, sliced thin.
Smoked Pork
Pork cured and smoked for deep flavor and shelf life; simmered into Central European stews and braises.
Spam (Canned Pork)
Shelf-stable canned cooked pork; sliced and fried for musubi, fried rice, and breakfast plates.
Stockfish
Unsalted air-dried cod, hard as wood; soaked for days then stewed in Mediterranean and African dishes.
Suckling Pig (Lechón)
Young milk-fed pig roasted whole to crackling skin and tender meat; a festive centerpiece worldwide.
Swordfish
Firm, meaty, steak-like fish ideal for grilling and skewering; mild with a slightly sweet flavor.
Tofu Skin (Yuba / Fuzhu)
The dried film skimmed from simmering soy milk; rehydrated and braised, fried, or wrapped in rolls.
Venison
Lean, dark, gamey deer meat; roasted, braised in stews, or made into sausages and steaks.
Agouti (Grasscutter)
Wild rodent game meat from West Africa and the Caribbean, prized smoked or in spicy pepper soups.
Baby Back Ribs
Tender pork ribs from the top of the rib cage; slow-cooked and glazed with barbecue sauce.
Basturma (Pastirma)
Air-dried cured beef coated in a thick paste of fenugreek and spices; sliced paper-thin.
Beef Cheek
Collagen-rich facial muscle that turns meltingly tender when braised; the heart of barbacoa.
Beef Tenderloin
The leanest, most tender beef cut (source of filet mignon); roasted whole or seared as steaks.
Tempeh
Firm fermented soybean cake with a nutty flavor, used as a meat substitute.
Soy Protein Isolate (TVP)
Defatted soy protein, often textured (TVP), used as a meat substitute.
Stinky Tofu
Fermented tofu with a famously pungent smell, fried or steamed in Chinese street food.
Beancurd Skin (Yuba)
Thin soy-milk film, fresh or dried, used as wraps, rolls, and in braises.
Pea Protein Isolate
Concentrated yellow-pea protein powder used in plant-based meats and shakes.
Beef Tongue
A rich, tender cut of cattle tongue, braised or boiled then peeled and sliced for tacos, deli plates, and stews.
Boerewors Sausage
Coiled South African farmer's sausage of coarse beef seasoned with coriander, clove, and vinegar, grilled over coals.
Bonito Flakes (Katsuobushi)
Paper-thin shavings of dried, smoked, fermented skipjack tuna that give Japanese dashi its deep umami.
Breakfast Sausage
Fresh seasoned pork sausage in links or patties, sage-and-pepper forward, fried for the breakfast plate.
Bream (Gilthead)
A firm, sweet white-fleshed Mediterranean sea fish, classically roasted or grilled whole.
Canned Sardines
Small oily fish packed in oil, water, or sauce — ready to eat on toast or stirred into pastas and stews.
Corned Beef
Salt-brined beef brisket, slow-simmered for deli plates or sold tinned for quick hashes and curries.
Corvina
A firm, mild white-fleshed South American sea fish, the classic choice for Peruvian ceviche.
Crab Meat
Sweet, flaky picked crab used in cakes, dips, salads, and pastas — sold fresh, pasteurized, or canned.
Dry-Aged Beef
Beef aged uncovered for weeks to concentrate flavor and tenderize, prized for deeply nutty, funky steaks.
Edible Caterpillar (Makongo)
Protein-rich harvested caterpillars, dried or fresh, simmered into stews across Central and Southern Africa.
Fermented Fish
Salt-cured and fermented fish used as a pungent, umami-loaded seasoning across West Africa and Southeast Asia.
Frankfurter Sausage
Smooth, smoked pork-and-beef sausage in a thin casing — the original hot dog, poached or grilled.
Ground Turkey
Lean minced turkey used as a lighter swap for ground beef in burgers, tacos, meatballs, and chili.
Langoustine
A slender, sweet North Atlantic shellfish (scampi) with delicate lobster-like tails, briefly grilled or poached.
Lardo
Cured pork back fat, sliced paper-thin to melt over warm bread or dishes with a silky, herbal richness.
Meatballs
Seasoned ground-meat balls — Italian, Swedish, Nordic, and beyond — browned then simmered in sauce or gravy.
Nile Perch (Capitaine)
A large East African freshwater fish with firm, mild white fillets, grilled, fried, or stewed.
Oxtail
Bony, gelatin-rich tail of cattle, slow-braised into deeply flavored stews and soups.
Pig's Feet
Collagen-heavy pork feet, slow-cooked for gelatinous stews, braises, and stocks.
Rack of Lamb
An elegant row of lamb rib chops, roasted whole or French-trimmed for a showpiece centerpiece.
Reindeer (Poro)
Lean, dark, gamey northern game meat central to Sámi and Nordic cooking, sautéed or braised.
Rohu (Rui)
A popular South Asian freshwater carp, cut into steaks and fried or curried in Bengali kitchens.
Sea Urchin (Uni)
The buttery, briny gonads of sea urchin, eaten raw as sushi (uni) or stirred into rich pasta and sauces.
Sturgeon
A firm, meaty freshwater fish (and source of caviar), excellent grilled, smoked, or roasted.
Wild Boar (Cinghiale)
Lean, dark, intensely flavored wild pork, slow-braised into rich ragùs and stews.
Atlantic Salmon
Rich, fatty orange-pink fish — grilled, roasted, cured, or served raw in sushi and gravlax.
Back Bacon
Leaner bacon from the loin (Canadian/peameal), meatier than streaky belly bacon and fried in rounds.
Barracuda
A firm, full-flavored saltwater fish, grilled or fried whole across tropical coastal cuisines.
Beef Liver
Iron-rich offal with a deep, mineral flavor, classically pan-fried with onions or made into pâté.
Beef Tripe
Honeycomb stomach lining of cattle, slow-cooked until tender in menudo, mondongo, and trippa.
Blue Crab
Sweet-meated Atlantic crab, steamed with spice or picked for crab cakes and the prized soft-shell stage.
Bonga Fish
Small oily West African shad, often smoked, lending deep smoky umami to soups and stews.
Bulk Ground Beef
Everyday minced beef (often 80/20) for burgers, tacos, bolognese, meatloaf, and chili.
Catla
A large South Asian freshwater carp, cut into steaks for Bengali and Indian curries and fries.
Cervelat Sausage
Mild smoked Swiss national sausage of beef and pork, eaten boiled, grilled, or sliced cold.
Chicken Carcass
The bones and trimmings left from a chicken, simmered to make rich stock and broth.
Chicken Wings
Jointed wing sections of chicken, fried, grilled, or roasted as snacks and mains.
Chouriço
Portuguese smoked pork sausage seasoned with paprika, garlic, and wine.
Coconut Crab
Giant land-dwelling crab from Pacific islands, prized for rich coconut-flavored meat.
Conger Eel
Large saltwater eel with firm white flesh used in soups and stews.
Cooked Shrimp
Pre-boiled or steamed shrimp, ready to eat in salads, sushi, and platters.
Cured Ham (Presunto)
Portuguese dry-cured raw ham, thinly sliced and served like prosciutto.
Cured Pork Belly
Salt-cured, often air-dried or smoked pork belly used to add savory depth.
Dover Sole
Prized flatfish with delicate, firm white flesh, classically pan-fried whole.
Dried Pollock
Korean wind-dried pollock used for hearty broths and seasoned side dishes.
Dried Sardine (Niboshi)
Small dried sardines simmered to make a deep umami Japanese dashi stock.
Dried Sardines (Dagaa)
Small sun-dried East African freshwater fish, a protein-rich staple food.
Dried Scallop
Sun-dried scallop adductor muscle (conpoy) prized for intense umami in Chinese cooking.
Dried Yak Meat
Air-dried Himalayan yak meat, a chewy high-protein snack and jerky.
Duck Leg
Meaty, fatty duck leg-and-thigh cut, classic for slow confit and braises.
Edible Termite
Protein-rich flying termites eaten fried or roasted across sub-Saharan Africa.
Eel
Snake-like fish with rich, fatty flesh, famous grilled as Japanese unagi.
Fish Fillet
Boneless cut of fish, pan-fried, baked, or fried for quick everyday meals.
Fresh Shrimp
Raw shrimp or prawns, sweet and tender, for stir-fries, grills, and curries.
Frozen Pollock Fillet
Frozen mild white pollock fillets, a budget staple for breading and baking.
Fuet (Cured Pork Sausage)
Thin Catalan dry-cured pork sausage, sliced and eaten as a snack or tapa.
Halibut
Large flatfish with firm, meaty white flesh, great grilled, baked, or pan-seared.
Hilsa (Ilish)
Oily, intensely flavored river fish, the prized national fish of Bengal.
Hog Casing
Natural pork intestine casing used to stuff homemade sausages.
Horse Sausage
Central Asian cured sausage made from horse meat and fat, a festive specialty.
Hungarian Sausage (Kolbász)
Paprika-spiced smoked Hungarian pork sausage, often hot and garlicky.
Italian Sausage (Salsiccia)
Fresh pork sausage seasoned with fennel, available sweet or hot.
Kabanos
Thin, dry, smoked Polish pork sausage eaten as a snack.
Kidney
Tender organ meat with a distinctive flavor, classic in pies and grills.
King Prawn
Large, meaty prawns with sweet flesh, ideal for grilling and curries.
Lamb Shank
Bone-in lower leg of lamb, slow-braised until fall-off-the-bone tender.
Lamb Shoulder
Well-marbled, flavorful lamb cut ideal for slow roasting and braising.
Leberkäse
Bavarian baked meatloaf of finely ground beef and pork, sliced and pan-fried.
Leg of Lamb
Lean, tender lamb leg cut, classic for roasting whole as a centerpiece.
Live Grouper
Live-tank grouper prized for sweet, firm white flesh, steamed whole in Chinese cuisine.
Liver
Iron-rich organ meat, pan-fried, made into pâté, or stewed across cuisines.
Loukaniko Sausage
Greek and Cypriot pork sausage flavored with orange peel and fennel or coriander.
Pig Feet
Gelatin-rich pig trotters, slow-cooked, braised, or pickled for rich texture.
Plaice
Mild, delicate North Atlantic flatfish, pan-fried or steamed whole or as fillets.
Pollock
Mild, flaky white fish used for fillets, fish sticks and Korean dried myeongtae dishes.
Polony
Soft, finely ground pink luncheon sausage sliced cold or fried for sandwiches.
Pork Blood
Fresh or set pig's blood used for blood sausage, dinuguan and thickening braises.
Pork Cracklings (Čvarci)
Crisp golden rendered pork-fat pieces eaten as a snack or stirred into bread and spreads.
Pork Jowl
Fatty cured pork cheek; the basis of Italian guanciale for carbonara and amatriciana.
Preserved Duck
Salt-cured, air-dried Cantonese duck used in claypot rice and winter stews.
Red Prawn
Sweet, ruby-red Mediterranean prawn often eaten raw as crudo or lightly seared.
Salt Cod
Cod preserved by salting and drying; soaked then used in fritters, stews and brandade.
Salt Pork
Salt-cured fatty pork belly or back used to flavor beans, stews, and chowders.
Sashimi-Grade Fish
Ultra-fresh, carefully handled fish safe to serve raw as sashimi, sushi or crudo.
Saucisson Sec
French air-dried cured pork salami sliced thin for charcuterie boards.
Sea Cucumber
Gelatinous marine echinoderm braised in Chinese banquet dishes for its silky texture.
Seer Fish (Thora)
Firm-fleshed king mackerel popular in South Indian and Sri Lankan curries and fry.
Shark
Firm, meaty fish grilled or fried as steaks; also fermented into Icelandic hákarl.
Sheep Casing
Narrow natural intestine casing for stuffing breakfast sausages and merguez.
Shellfish (Faisua / Clams)
Edible marine clams and bivalves steamed, grilled or added to soups and rice.
Sirloin
Lean, flavorful beef cut from the rear back, grilled or pan-seared as steaks.
Skate Wing
Sweet, ribbed cartilaginous fish wing pan-fried with brown butter and capers.
Skipjack Tuna
Strongly flavored small tuna used canned, seared, or dried into katsuobushi.
Smoked Ham Hock
Smoked pork shank joint slow-simmered to flavor beans, soups and greens.
Soy Chunks
Dried defatted-soy nuggets rehydrated into a spongy, protein-rich meat substitute.
Sprat (Kilu)
Small oily Baltic fish smoked, salted or spiced into the classic kiluvõileib.
Squab Pigeon
Tender young pigeon roasted or braised; a delicacy in French and Cantonese cooking.
Suckling Lamb
Milk-fed baby lamb, exceptionally tender and mild, roasted whole or in pieces.
Tinned Mackerel
Canned oily mackerel in oil, brine or tomato sauce, eaten straight or in quick meals.
Tuna Loin (Sashimi-Grade)
Deep-red sashimi-grade tuna loin sliced raw or seared rare for sashimi and tataki.
Wagyu Beef
Intensely marbled Japanese beef, seared briefly so its rich fat melts and renders.
Whole Turkey
Large whole bird roasted as the centerpiece of holiday feasts.
Yak Meat
Lean, mildly sweet Himalayan red meat braised, dried or used in momos and stews.
Abalone
Prized marine sea snail with firm, briny flesh, braised in luxury Chinese dishes.
Aged Beef Rib Chop
Thick bone-in, dry-aged rib steak (txuleta) grilled hard over coals.
Ahi Tuna
Lean yellowfin/bigeye tuna seared rare or cubed raw for poke and sashimi.
Alligator Meat
Mild white reptile meat fried, blackened or stewed in Cajun and Creole cooking.
Andouille Sausage
Coarse, smoky Cajun pork sausage that flavors gumbo, jambalaya and red beans.
Arctic Char
Cold-water fish between salmon and trout, roasted, cured or pan-seared skin-on.
Ark Shell Clam
Red-blooded Japanese clam (akagai) served raw as sweet, crunchy sushi and sashimi.
Baby Eel
Tiny translucent elvers (angulas) flash-cooked in garlic oil as a Spanish delicacy.
Baby Squid (Chipirones)
Tiny tender squid, often flash-fried whole or grilled — a staple of Spanish tapas.
Bacon Lardons
Short thick batons of bacon, rendered until crisp to flavor stews, salads, and eggs.
Banga Mary
A soft white river-and-sea fish from the Guianas, fried or stewed in pepperpot dishes.
Barramundi
Mild, buttery Asian sea bass with firm white flesh — great pan-seared or grilled.
Beef Back Ribs
Long curved rib bones with meat between them, slow-cooked or barbecued for fall-off flavor.
Beef Eye of Round
Lean, uniform cylinder of beef from the hind leg — ideal for bresaola, roast beef, or jerky.
Beef Heart (Corazón)
Lean, dense muscle organ meat — grilled as Peruvian anticuchos or skewered and seared.
Beef Short Ribs (Asado de Tira)
Meaty, well-marbled ribs cut across the bone — braised tender or grilled Argentine-style.
Beef Tri-Tip
Triangular bottom-sirloin roast, grilled whole and sliced against the grain — a Santa Maria classic.
Black Pudding
Dark blood sausage with oats and fat, sliced and fried — a British and Irish breakfast staple.
Blood Sausage (Morcela)
Portuguese blood sausage seasoned with spices, grilled or simmered into hearty stews.
Bonito Tuna
A small, oily relative of tuna — eaten fresh-grilled or dried into katsuobushi flakes.
Botifarra (Catalan Pork Sausage)
Mildly seasoned fresh Catalan pork sausage, grilled and served with white beans.
Boudin
Cajun pork-and-rice sausage, steamed or grilled and squeezed from its casing.
Braised Pork Belly (Rafute Cut)
Thick-skinned pork belly cut for Okinawan rafute — simmered in soy, sugar, and awamori.
Breaded Chicken Patty
Pre-formed breaded chicken patty, fried or baked for sandwiches and quick meals.
Brown Crab
Large Atlantic crab prized for sweet white claw meat and rich brown body meat.
Buffalo Meat (Buff)
Lean, deep-flavored water-buffalo meat — the 'buff' of Nepali momos and curries.
Bündnerfleisch
Swiss air-dried beef pressed into a block and sliced paper-thin as a charcuterie.
Butifarra Sausage
Fresh white pork sausage from Spain and Latin America, grilled or fried.
Calabresa Sausage
Smoky, paprika-spiced Brazilian pork sausage — sliced into stews, pizza, and feijoada.
Canned Luncheon Meat (Spam)
Shelf-stable canned pork loaf, sliced and pan-fried for musubi, fried rice, and stews.
Capelin Roe (Masago)
Tiny crunchy orange fish eggs that garnish sushi rolls and add briny pop.
Capicola (Coppa)
Dry-cured Italian pork shoulder-neck, sliced thin for charcuterie and sandwiches.
Carniolan Sausage (Kranjska Klobasa)
Slovenia's protected pork sausage with bacon and garlic, paired in twos and simmered.
Cecina Enchilada
Thin chile-rubbed pork, brick-red and slightly spicy, grilled fast for tacos.
Ćevapi Meat Mix
Seasoned minced beef-and-lamb blend hand-rolled into skinless grilled sausages.
Chapulines (Grasshoppers)
Toasted seasoned grasshoppers from Oaxaca — crunchy, tangy, and protein-rich snack.
Chashu Pork
Rolled pork belly braised in soy and mirin, sliced to crown a bowl of ramen.
Chianina Beef
Lean, ancient Tuscan cattle breed — the beef behind the bistecca alla Fiorentina.
Chicatana Ant (Hormiga Chicatana)
Large winged flying ants from southern Mexico, toasted and ground into smoky salsas.
Chicken Leg Quarter
Thigh and drumstick joined in one juicy, economical cut — roasted, grilled, or braised.
Chicken Supreme (Airline Breast)
Skin-on breast with the first wing bone left attached — a restaurant pan-roasting cut.
Cinta Senese Pork
Heritage black-and-white Tuscan pig with richly marbled, deeply flavored meat.
Climbing Perch
Hardy Asian freshwater fish with firm flesh — fried whole or curried in Bengali cooking.
Climbing Perch (Koi)
The Bengali 'koi' fish — climbing perch braised in mustard-oil curries for festive meals.
Cockle
Small heart-shaped clams with sweet briny meat — steamed, pickled, or tossed into pasta.
Cod Roe
The egg sac of cod — fried, smoked into taramasalata, or cured as Japanese tarako.
Cow Feet
Gelatin-rich bovine feet simmered low and slow for sticky soups and stews.
Cow Foot
Collagen-heavy bovine foot used in Caribbean and African slow-cooked stews.
Crawfish
Small freshwater crustaceans boiled by the pound for Cajun feasts.
Cretons
Québécois spiced pork-fat spread eaten cold on toast at breakfast.
Cured Bacon
Salt-cured pork belly sliced thin and fried crisp for smoke and fat.
Cured Charcuterie
An assortment of dry-cured meats like prosciutto and salami for boards.
Cured Chicken
Chinese salt-cured, air-dried chicken with concentrated savory flavor.
Deli Turkey
Sliced cooked turkey breast for quick sandwiches and wraps.
Diced Cooked Ham
Pre-cubed cooked ham stirred into omelets, soups, and casseroles.
Diced Turkey Ham
Cubed turkey-based ham, a leaner pork-free stand-in for diced ham.
Dogfish
Small shark with firm white flesh, classic for Spanish cazón en adobo.
Dried Anchovy
Tiny salt-dried fish that form the umami backbone of Korean stocks.
Dried Fish Maw
Dried fish swim bladder, a prized gelatinous Chinese banquet delicacy.
Dried Kapenta
Tiny sun-dried freshwater fish, a protein staple across Southern Africa.
Dried Oyster
Sun-dried oysters with concentrated sweetness for Chinese festive dishes.
Dried Pork
Salt-cured, air-dried pork for long-keeping savory depth in stews.
Dried Sprat
Small dried oily fish used whole in South Asian sambols and curries.
Droewors
South African dried, spiced sausage snacked on like a slim biltong.
Escamoles
Edible ant larvae, a prized buttery Mexican delicacy called insect caviar.
Extra-Firm Tofu
Dense, low-moisture soybean curd that holds shape for frying and grilling.
Falukorv Sausage
Mild Swedish smoked pork-and-beef sausage sold as a thick precooked log.
Fatty Tuna Belly (Otoro)
The richest, marbled cut of tuna belly that melts as premium sushi.
Fermented Dried Meat (Miriss/Kajaik)
Sudanese fermented, sun-dried meat used as a pungent flavoring agent.
Filet Mignon
The tenderloin's most tender steak, lean and buttery when seared.
Finocchiona
Tuscan dry-cured salami scented and speckled with fennel seed.
Fish Bones
Fish frames and bones simmered briefly to make delicate fumet stock.
Fish Head
Collagen-rich fish head for curries, soups, and steamed dishes.
Flounder (Hirame)
Mild lean flatfish, sliced thin as hirame sashimi or pan-fried whole.
Flying Fish Roe (Tobiko)
Tiny crunchy orange fish eggs that garnish sushi with pop and color.
Flying Fox (Fruit Bat)
Large fruit bat eaten as game meat in parts of Asia and the Pacific.
Free-Range Chicken (Road Runner / Huku)
Lean, firm-fleshed free-range village chicken for slow-cooked stews.
Fresh Sardine
Small oily fish grilled or fried whole for a rich Mediterranean bite.
Fresh Sausage
Uncured raw ground-meat sausage that must be cooked before eating.
Freshwater Eel (Unagi)
Freshwater eel grilled and glazed with sweet soy tare for unagi.
Freshwater Shrimp
Large river prawns with sweet meat and rich roe for South Asian curries.
Frikandel
Dutch deep-fried skinless minced-meat sausage, a snack-bar classic.
Frozen Beef
Beef preserved by freezing, thawed for everyday cooking.
Frozen Shrimp
Flash-frozen shrimp, a convenient year-round seafood staple.
Fruit Bat
Large fruit-eating bat cooked as bushmeat in soups and stews.
Game Meat
Lean wild antelope and venison like kudu, springbok, and oryx.
Goan Pork Sausage (Chouriço)
Tangy, fiery vinegar-and-chili cured pork sausage from Goa, used in pulao, pao and curries.
Goat Liver
Tender, iron-rich organ meat fried or grilled in spiced dishes across South Asia and Africa.
Goose (Gans)
Rich, fatty roasting bird traditional to European holiday feasts, prized for its dark meat and rendered fat.
Grasshopper (Nsenene)
Seasonal edible bush-cricket, fried crisp as a high-protein snack in Uganda and East Africa.
Green-Lipped Mussel
Large New Zealand mussel with a distinctive green shell, sweet and meaty, steamed or grilled.
Grey Mullet (Bouri)
Mild estuary fish grilled or baked whole across the Mediterranean and Middle East.
Grey Mullet (Muggine)
Sardinian-prized estuary fish whose roe becomes bottarga; the flesh is grilled or fried.
Ground Lamb
Minced lamb for koftas, kebabs, meatballs and spiced fillings across the Middle East and Mediterranean.
Ground Veal
Mild, tender minced veal used in meatballs, terrines and classic meatloaf blends.
Guinea Pig (Cuy)
Andean delicacy roasted or fried whole, with crisp skin and lean dark meat.
Gulf Shrimp
Sweet wild shrimp from the Gulf of Mexico, central to Cajun, Creole and Southern cooking.
Hanger Steak (Onglet)
Intensely beefy, tender cut from the diaphragm, best seared rare and sliced across the grain.
Hare (Lepre)
Dark, gamey wild relative of rabbit, braised slowly in rich winter stews and ragus.
Hogget
Sheep meat aged between lamb and mutton, deeper-flavored than lamb but still tender.
Hoki
Mild, flaky New Zealand white fish widely used for fish and chips and fillets.
Horse Mackerel (Aji)
Oily, full-flavored small fish grilled whole or served as sashimi in Japan (aji).
Hot Link Sausage
Spicy smoked pork or beef sausage, a staple of Southern and Texas barbecue.
Hunan Cured Fish (Layu)
Salt-cured, air-dried and smoked fish from Hunan, steamed or stir-fried for intense umami.
Imitation Crab (Surimi)
Processed white-fish paste shaped and colored to mimic crab, used in sushi rolls and salads.
Jackfish
Firm, full-flavored saltwater fish from the jack family, grilled, fried or stewed.
Jacks (Fry Fish)
Small whole jacks scaled, seasoned and shallow-fried crisp as a Caribbean fry-fish staple.
Jobfish (Job)
Mild, snapper-like deep-water fish prized in the Pacific and Caribbean for clean white fillets.
Kalua Pork
Hawaiian slow-roasted smoky shredded pork, traditionally cooked in an underground imu.
Kamaboko (Fish Cake)
Steamed Japanese surimi loaf, often pink-rimmed, sliced into soups, noodles and bento.
Kangaroo
Very lean, dark Australian game meat best seared rare for steaks and skewers.
Karst Prosciutto (Kraški Pršut)
Slovenian dry-cured ham air-dried in the Karst bora wind, thinly sliced as charcuterie.
Kid Goat (Capretto)
Tender, delicate young goat meat roasted or braised for Easter and festive tables.
Kulen
Spicy paprika-rich Croatian/Serbian dry-cured pork sausage, sliced as charcuterie.
Ladyfish
Bony, silvery inshore fish often ground into fish cakes, balls and patties.
Lamb Barbacoa
Mexican-style lamb slow-cooked until fall-apart tender, shredded for tacos and consomé.
Lamb Offal
Mixed lamb organs (liver, lung, intestine) used in haggis, fry-ups and spiced stews.
Lampuki (Mahi-Mahi)
Maltese name for dorado/mahi-mahi, a firm seasonal fish baked into the classic lampuki pie.
Landjäger
Semi-dried, smoked Alpine pork-and-beef snacking sausage, flat and chewy like a salami stick.
Lean Ground Beef (93/7)
Low-fat minced beef (about 93% lean) for healthier burgers, tacos, chili and sauces.
Lean Ground Turkey
Low-fat minced turkey used as a lighter substitute in burgers, meatballs, chili and tacos.
Limpet (Lapas)
Cone-shelled rock shellfish grilled in their shells with garlic butter in island cuisines.
Llama Meat
Very lean Andean red meat, dried into charqui or used in stews and grills.
Lobster Tail
The meaty tail section of lobster, grilled, broiled or poached for an elegant centerpiece.
Striploin (NY Strip)
Tender loin steak with a firm bite and a fat cap along one edge; sears fast and stays juicy.
Boston Butt (Pork Shoulder)
Fatty, well-marbled upper shoulder that turns meltingly tender with long low heat; the cut for pulled pork, carnitas and braises.
Chicken Drumstick
Dark, juicy lower leg on the bone; forgiving and rich-tasting, it holds up to roasting, frying and braising and stays moist where breast dries out.
Turkey Breast
Large, very lean white-meat roast that overcooks easily; brine or roast gently to a precise temperature and rest well, or slice thin for sandwiches and cutlets.
Duck Confit
Duck legs salt-cured then poached slow in their own fat until fall-apart tender; crisp the skin in a hot pan to serve.
Coppa (Capicola)
Dry-cured pork neck-shoulder muscle, marbled and spice-rubbed; sliced paper-thin for antipasto and sandwiches.
Bresaola
Air-dried, salt-cured lean beef sliced wafer-thin; deep red, tender and barely fatty.
Sockeye (Red) Salmon
Wild Pacific salmon with deep red, lean flesh and a firm, robust flavor; lower fat than king means it cooks fast and dries quickly, so keep it just to medium.
King (Chinook) Salmon
The fattiest, richest salmon, with marbled buttery flesh that stays moist and forgiving; ideal for searing, grilling and curing where its high oil shines.
Yellowfin (Ahi) Tuna
Lean, firm, mild tuna with pale rose flesh; prized for sashimi, poke and quick searing where the center stays raw.
Dungeness Crab
Large Pacific crab with sweet, tender white meat in generous quantity; usually sold whole and cooked, then steamed or cracked for picking.
King Crab
Giant cold-water crab sold as long spiny legs of sweet, firm snowy meat; almost always pre-cooked and frozen, so just steam or warm through and serve with butter.
Soft-Shell Crab
A blue crab caught just after molting, so the whole crab is eaten shell and all; dredged and fried or sauteed crisp.
Sea Scallop
Large, plump scallop with sweet, dense meat; pat dry and sear hard for a caramelized crust and translucent center.
Lox
Salmon belly cured in salt brine but never smoked; silky, deeply salty and fully raw.
Gravlax
Nordic salmon cured raw in salt, sugar and dill rather than smoked; firm, sweet-savory and herbaceous.
Branzino (European Sea Bass)
Mild, delicate Mediterranean white fish with tender flaky flesh and thin crisp-able skin; classically roasted or grilled whole, or filleted for a quick sear.
Caviar
Salt-cured sturgeon roe with glossy, briny pearls that burst on the tongue; served chilled and unadorned with blini and creme fraiche, never cooked or overhandled.
Flat Iron Steak
Tender, well-marbled shoulder cut (top blade) with a center gristle line removed.
Rump / Picanha
Lean, flavorful rump cap with a thick fat lid (picanha).
St. Louis Cut Ribs
Spare ribs trimmed to a flat, even rack (sternum and skirt removed).
Pork Jowl (fresh)
Fatty cut from the pig's cheek, richer than belly.
Pork Collar / Coppa (fresh)
Well-marbled cut from the neck and shoulder, prized for tenderness and fat.
Lamb Loin Chop
Mini T-bone from the lamb loin with tenderloin and strip on either side of the bone.
Chicken Tender
Small strip of muscle under the breast, very lean and quick-cooking.
Streaky Bacon
Bacon cut from the belly, with alternating streaks of fat and meat (American-style).
Soppressata
Coarsely-ground Italian dry salami, often pressed flat and dotted with peppercorns or chili.
Cured (Spanish) Chorizo
Firm cured pork sausage seasoned with smoked paprika (pimentón); ready to eat sliced or fried to release red oil into rice and stews.
Bone Marrow
Rich, fatty interior of beef leg bones.
Albacore Tuna
Pale, mild tuna with a firm flaky texture; the classic 'white' canned tuna.
Black Cod (Sablefish)
Buttery, high-fat white fish with silky flaking flesh; not a true cod.
Snow Crab
Long-legged crab with sweet, fibrous, easy-to-pull meat.
Spiny (Rock) Lobster
Clawless warm-water lobster prized for its meaty, firm tail.
Maine (American) Lobster
Cold-water lobster with sweet claw and tail meat.
Bay Scallop
Small, sweet, tender scallops that cook in seconds.
Pacific Oyster
Plump, frilly-shelled oyster with a sweet, melon-cucumber finish.
Eastern (Atlantic) Oyster
Briny, teardrop-shelled oyster with a clean salty bite.
Littleneck Clam
Small, tender hard-shell clam that opens fast.
Calamari
Culinary squid, sold as cleaned tubes and tentacles.
Ikura (Salmon Roe)
Large, glossy salmon eggs that burst with briny, savory pop.
Jumbo / Colossal Shrimp
Large, meaty shrimp with a firm snap.
Pacific Cod
Lean, mild white fish with large tender flakes, slightly firmer and less sweet than Atlantic cod; excellent battered and fried, baked, or in chowders and tacos.
Spanish Mackerel
Oily, full-flavored fish with firm gray-pink flesh; best grilled, broiled, or seared quickly and brightened with citrus or vinegar to balance its richness.
Razor Clam
Long narrow clam with sweet, meaty flesh that toughens if overcooked; flash-grilled, sauteed in garlic and wine, or sliced raw, cooking in just a minute or two.
Spot Prawn
Large sweet cold-water prawn prized for delicate, almost lobster-like flesh; cooks fast, so it is best lightly grilled, seared, or even eaten raw when very fresh.
Tobiko (Flying-Fish Roe)
Tiny crunchy flying-fish eggs with a mild salty-sweet brine; used as a popping garnish on sushi, rice bowls, and deviled eggs, often dyed in colored varieties.
Bavette / Sirloin Flap
Loose-grained, well-marbled flank-area steak with deep beefy flavor; takes marinade well and must be seared hot then sliced thin across the grain to stay tender.
Denver Steak
Tender, richly marbled steak cut from the chuck under-blade; surprisingly soft for a chuck cut, it grills or pan-sears well and slices cleanly against the grain.
Chuck Roast
Well-marbled, connective-rich shoulder roast that turns meltingly tender only with long moist braising; the workhorse cut for pot roast, stew, and shredded beef.
Secreto Ibérico
Hidden, heavily intramuscular-fat shoulder cut from Iberian pork; loose-grained and intensely flavorful, grilled hot and fast to medium and sliced across the grain.
Pork Hock (fresh)
Bony, collagen-rich lower-leg joint that needs long braising or simmering to release gelatin; builds body in stocks, beans, and stews and yields tender shredded meat.
Lamb Neck
Inexpensive, well-exercised cut full of connective tissue and deep flavor; braised whole or as rounds until fall-apart tender for stews, tagines, and ragus.
Chicken Gizzards
Firm, lean muscular organ with a chewy bite that tenderizes only with slow braising or confit; deep-fried, simmered into stews, or skewered as yakitori.
Prosciutto Cotto
Italian cooked ham, gently brined and slow-roasted to a delicate, mild flavor; sliced thin for sandwiches and antipasti or folded into pasta bakes and pizza.
Cotechino
Large fresh Italian pork sausage with rind and spices that turns soft and gelatinous when simmered low for hours; classic with lentils for New Year's.
Dairy & Eggs
204
Whole Milk
Rich, full-fat milk for drinking, coffee, sauces, and baking
Butter
Golden fat for searing, baking, and finishing a sauce
Yogurt
Tangy, creamy culture for breakfast, sauces, and marinades
Cheddar Cheese
Sharp, melty cheese for sandwiches, gratins, and grating
Skim Milk
Fat-free milk for lighter drinking, coffee, and cooking
Heavy Cream
Rich cream that whips, enriches sauces, and sets ganache
Sour Cream
Tangy, thick cream for dolloping, baking, and dips
Mozzarella
Soft, milky cheese that melts into stretchy pizza pulls
Parmesan
Hard, nutty cheese for grating over pasta and risotto
Cream Cheese
Smooth, tangy spread for bagels, frosting, and cheesecake
Feta
Briny, crumbly cheese for salads, bakes, and mezze
Goat Cheese
Tangy, creamy cheese for salads, tarts, and spreading
Semi-Skimmed Milk
Balanced, everyday milk for drinking, coffee, and cooking
Cured Cheese
Firm, aged cheese for boards, grating, and tapas
Manchego
Nutty Spanish sheep's cheese for boards and tapas
Condensed Milk
Thick, sweet milk for desserts, fudge, and dulce de leche
Evaporated Milk
Concentrated unsweetened milk for sauces, custards, and bakes
Whipping Cream
Rich cream that whips into soft peaks for desserts
Kefir
Tangy, drinkable fermented milk for smoothies and breakfast
Pasture-Raised Egg
Egg from hens raised on open pasture, with a deep-orange, rich yolk.
Tea Egg (茶葉蛋)
Chinese marbled egg simmered in tea, soy sauce and spices for a savory, crackle-patterned snack.
Whey Protein Powder
Concentrated milk-derived protein powder stirred into shakes, baking and smoothies.
Century Egg (皮蛋)
Alkaline-preserved duck or chicken egg with a dark jelly white and creamy green yolk.
Milk
Fresh cow's or buffalo milk, the foundational dairy liquid for drinking, baking, sauces, and countless dishes.
Milk Powder
Dehydrated milk solids in powder form; reconstituted with water or added to baking and sweets for richness.
Feta / White Brined Cheese
Salty, tangy brined white cheese crumbled over salads and baked into pastries across the Balkans and Mediterranean.
Fresh White Cheese (Queso Fresco)
Mild, soft, crumbly unaged cheese used across Latin America; crumbled over dishes or eaten fresh.
Cream
Rich high-fat dairy layer used to enrich sauces, soups, desserts, and whipped toppings.
Crème Fraîche
Thick, tangy soured cream that holds up to heat; spooned over savories or stirred into sauces.
Fermented Milk
Cultured soured milk drinks (kefir, matsoni, viili) — tangy, probiotic, sipped or cooked across many cultures.
Sweetened Condensed Milk
Thick, sticky sweetened milk concentrate used in desserts, coffee, and no-bake confections.
Buttermilk
Tangy cultured milk that tenderizes batters and marinades; also drunk plain as laban.
Cottage Cheese
Soft, lumpy fresh cheese curds with mild flavor; eaten plain or used in baking and fillings.
Halloumi
Firm, salty Cypriot cheese with a high melting point — grilled or pan-fried until golden without melting.
Labneh (Strained Yogurt)
Thick strained yogurt cheese, tangy and spreadable; drizzled with olive oil or rolled into balls.
Clotted Cream
Ultra-rich thickened cream skimmed from slow-heated milk; the dense kaymak spooned onto bread and sweets.
Cheese (Generic)
Curdled, pressed milk cheese in countless styles, from hard aged blocks to soft fresh wheels.
Mascarpone
Ultra-creamy Italian cream cheese, mild and slightly sweet; the heart of tiramisu and rich desserts.
Parmigiano Reggiano
Hard, aged Italian cow's-milk cheese with a savory, nutty, crystalline bite; grated over pasta and risotto.
Quark (Topfen)
Soft, fresh, slightly tangy curd cheese central to Central European cakes, dumplings, and spreads.
Ricotta
Soft, fluffy whey cheese with a mild milky flavor; filling for pasta, pastries, and desserts.
Emmental Cheese
Swiss hole-studded cheese with a mild, nutty flavor; melts smoothly into fondue and gratins.
Paneer
Firm fresh Indian cheese that holds its shape when cooked; cubed into curries and grilled in tikka.
Sour Milk (Madila)
Naturally fermented thick sour milk drunk plain or eaten with porridge in southern Africa.
Gruyère
Firm Swiss cheese with a rich, nutty, slightly sweet flavor; the classic melting cheese for fondue and gratins.
Plain Yogurt
Unsweetened cultured milk, tangy and creamy; eaten plain, used in marinades, sauces, and baking.
Dried Curd Balls (Kurt / Qurut)
Hard, salty sun-dried yogurt-whey balls from Central Asia, snacked on or dissolved into soups.
Greek Yogurt
Thick strained yogurt, extra creamy and high in protein; eaten plain or used in dips and sauces.
Khoya (Mawa)
Milk reduced to dense solids by simmering; the rich base for many Indian sweets like barfi and gulab jamun.
Farmer Cheese
Pressed dry curd cheese, mild and crumbly; an Eastern European staple for fillings and pierogi.
Gouda Cheese
Dutch semi-hard cheese, smooth and mildly sweet when young, rich and caramelly when aged.
Laban (Drinking Yogurt)
Thin, tangy cultured yogurt drink from the Middle East, sipped chilled or used in cooking.
Pecorino Romano
Hard, salty Italian sheep's-milk cheese; grated over cacio e pepe, carbonara, and amatriciana.
Goat Milk
Tangy, easily digestible milk from goats, drunk fresh or made into cheese and yogurt.
Kashkaval
Firm yellow Balkan pasta-filata cheese, sliced for sandwiches or melted and grilled.
Laminating Butter (Beurre de Tourage)
High-fat (84%) dry butter used to laminate croissant and puff-pastry dough into flaky layers.
Manchego Cheese
Firm Spanish sheep's-milk cheese with a nutty, buttery bite, served sliced or with quince.
Oaxaca Cheese (Quesillo)
Mexican stringy melting cheese wound into balls, pulled apart for quesadillas and tlayudas.
Akkawi Cheese
Smooth, salty white Levantine brine cheese eaten fresh or desalted for sweets like knafeh.
American Cheese
Smooth processed melting cheese, the classic gooey slice for burgers and grilled cheese.
Brown Cheese (Brunost)
Caramel-colored Nordic whey cheese with a sweet, fudgy, slightly tangy flavor, sliced thin.
Buffalo Mozzarella (Mozzarella di Bufala)
Soft, milky fresh cheese from water-buffalo milk, torn over salads, pizza, and caprese.
Burrata
Mozzarella pouch filled with cream and curd that spills out lush when cut open.
Camembert
Soft French bloomy-rind cow's cheese that turns gooey and earthy as it ripens.
Comté
Firm French alpine cheese with nutty, brothy depth, melted in fondue or eaten in chunks.
Edam Cheese
Mild, semi-firm Dutch cheese in red wax balls, sliced for sandwiches and snacking.
Pecorino
Hard, salty Italian sheep's-milk cheese grated over pasta like cacio e pepe and amatriciana.
Ryazhenka (Fermented Baked Milk)
Creamy Eastern European cultured drink made from baked milk, with a caramel-tinged tang.
Sheep's Milk
Rich, high-fat milk from sheep, the base for feta, pecorino, Roquefort, and yogurt.
Sheep's Milk Cheese
Cheeses made from rich sheep's milk, from fresh Maltese ġbejna to firm aged wheels.
UHT Long-Life Milk
Ultra-pasteurized shelf-stable milk in cartons, used like fresh milk without refrigeration.
Wagashi Cheese (Fulani Fried Cheese)
West African fresh cheese, often dyed and fried golden, eaten in stews and as a snack.
Whey
Liquid left after curdling milk, used as a starter, in baking, brining, and protein powders.
Brie
Soft, creamy French bloomy-rind cheese that turns spreadable and buttery when ripe.
Camel Milk
Lean, slightly salty milk from camels, drunk fresh or fermented across arid regions.
Churpi (Hard Yak Cheese)
Rock-hard Himalayan yak-milk cheese, slowly chewed for hours like a savory hard candy.
Cuajada (Curd Cheese)
Soft, custard-like curdled milk eaten as a mild dessert with honey or sugar.
Cultured Butter
Butter churned from fermented cream for a tangy, deeply buttery flavor; great on bread.
Gorgonzola
Italian blue cheese, creamy and mild (dolce) or firm and sharp (piccante), melted into sauces.
Grana Padano
Hard, granular Italian aged cheese, grated over pasta and soups much like Parmesan.
Jameed (Dried Yogurt)
Hard, dried salted yogurt balls reconstituted into the tangy sauce for Jordanian mansaf.
Low-Moisture Mozzarella
Firmer, drier mozzarella that melts into a stretchy golden layer on pizza and bakes.
Processed Cheese
Smooth, shelf-friendly cheese blended with emulsifiers; spreadable wedges and creamy melts.
Raclette Cheese
Alpine melting cheese scraped molten over potatoes, pickles, and bread.
Ricotta Salata
Pressed, salted, dried ricotta that grates or crumbles, classic on pasta alla Norma.
Roquefort
Intense French sheep's-milk blue cheese, crumbly and sharp for salads and sauces.
Scamorza
Firm, pear-shaped Italian pasta-filata cheese, often smoked; melts well when grilled or baked.
Skyr
Thick, high-protein Icelandic cultured dairy, milder and creamier than Greek yogurt.
Appenzeller Cheese
Swiss alpine cheese washed in herbal brine for a bold, spicy, fruity tang; melts well.
Caciocavallo
Gourd-shaped southern Italian pasta-filata cheese, eaten young and mild or aged and sharp.
Cheese Curds
Fresh, springy young cheddar pieces that squeak when bitten; the base of poutine.
Chura (Dried Yak Cheese)
Tibetan dried yak-milk cheese, made into hard chews or sweet soft versions.
Cotija Cheese
Hard, salty aged Mexican cow's-milk cheese crumbled over tacos, elotes, and beans.
Fiore Sardo (Smoked Sheep Cheese)
Sardinian raw sheep's-milk cheese, lightly smoked and aged to a sharp, gamey bite.
Jarlsberg Cheese
Mild, nutty Norwegian cow's-milk cheese with large holes; melts well for sandwiches.
Korbáčik (Braided Smoked Cheese)
Slovak braided string cheese, often lightly smoked, eaten as a salty snack.
Llanero Cheese (Queso Llanero)
Firm, salty Venezuelan plains cheese used in arepas, cachapas, and frying.
Mountain Cheese (Bergkäse)
Alpine cow's-milk cheese aged for a firm, nutty, savory wheel.
Natilla (Salvadoran Sour Cream)
Thick, tangy Central American cultured cream spooned over pupusas and beans.
Oscypek (Smoked Sheep Cheese)
Polish Tatra spindle-shaped smoked sheep cheese, often grilled with cranberry.
Provolone
Italian stretched-curd cow's cheese, mild to sharp; melts well or grills as provoleta.
Rumi Cheese
Egyptian hard aged cow's-milk cheese with a sharp, salty, tangy bite.
Stilton Cheese
English blue-veined cow's-milk cheese, rich and crumbly with a tangy bite.
Vacherin Mont d'Or
Seasonal soft Alpine cow's cheese bound in spruce bark, baked and scooped.
Amasi (Maas)
Southern African fermented sour milk, thick and tangy, eaten with pap.
Anari Cheese
Cypriot fresh whey cheese, mild and ricotta-like; eaten fresh or dried and grated.
Ayib (Ethiopian Cottage Cheese)
Mild, crumbly Ethiopian fresh cheese that cools spicy stews and injera.
Bryndza (Sheep Cheese)
Soft, tangy Central European sheep's-milk cheese; the heart of bryndzové halušky.
Cambozola
German triple-cream blue cheese blending Camembert softness with Gorgonzola veins.
Caraway Cheese (Jāņu Siers)
Latvian fresh caraway-studded cheese traditionally made for midsummer.
Caș (Fresh Sheep Cheese)
Romanian fresh, unsalted sheep's-milk cheese; the base for telemea and cașcaval.
Cașcaval
Semi-hard Balkan stretched-curd cheese, mild and meltable, sliced or fried.
Chanakh Cheese
Armenian brined sheep- or cow's-milk cheese, salty and firm like feta.
Chèvre (Fresh Goat Cheese)
Soft, tangy fresh French goat cheese, spreadable and creamy.
Chhena (Fresh Curd Cheese)
Indian fresh acid-set curd cheese, the base for rasgulla and sandesh.
Chura Loenpa (Soft Yak Cheese)
Himalayan soft fresh yak-milk cheese, mild and tangy, eaten fresh.
Coalho Cheese (Queijo Coalho)
Brazilian firm rennet cheese grilled on skewers without melting.
Colonia Cheese (Queso Colonia)
Uruguayan semi-hard cow's-milk cheese, mild and meltable like Gouda.
Danbo Cheese
Mild, semi-hard Danish cow's-milk cheese with small holes; a classic table cheese.
Datshi (Fresh Cheese)
Bhutanese soft fresh cheese, the melting heart of ema datshi chili stew.
Double Cream
Rich British cream around 48% fat that whips firmly and enriches sauces.
Époisses
Pungent washed-rind Burgundy cow's cheese, sticky-orange and spoonably soft.
Filmjölk (Soured Milk)
Swedish cultured fermented milk, mildly tart, eaten for breakfast with muesli.
Fior di Latte
Fresh cow's-milk mozzarella, mild and milky; the classic pizza melting cheese.
Frying Cheese (Queso de Freír)
Latin American firm white cheese that holds shape and crisps when pan-fried.
Graviera Cheese
Greek hard, nutty Gruyère-style cheese, grated, fried as saganaki, or eaten plain.
Guayanés Cheese
Soft, mild Venezuelan stretched-curd cheese eaten with arepas and breakfast.
Hand Cheese (Queso de Mano)
Venezuelan soft, layered, hand-shaped white cheese folded into arepas.
Havarti Cheese
Creamy, semi-soft Danish cow's-milk cheese that melts smoothly for sandwiches.
Idiazabal Cheese
Basque raw sheep's-milk cheese, firm and nutty, often lightly smoked.
Imeretian Cheese (Imeruli)
Georgian fresh brined cheese; the soft filling that defines khachapuri.
Irimshik (Roasted Curd)
Central Asian dried curd made by slow-roasting milk or yogurt until it turns into golden, chewy nuggets.
Kachkéis (Cooked Cheese)
Luxembourgish soft cooked cheese spread with a smooth, tangy, runny texture, usually eaten on bread with mustard.
Kashar Cheese (Kaşar Peyniri)
Turkish semi-hard yellow cheese that melts well, sliced for sandwiches or grilled in toast and pide.
Kashk (Whey Curd)
Iranian dried or liquid fermented whey product with a sour, intensely savory umami punch, drizzled over stews.
Kefalotyri Cheese
Hard, salty Greek sheep- and goat-milk grating cheese, famous fried as flaming saganaki.
Leipäjuusto (Bread Cheese)
Finnish squeaky baked cheese with a caramelized, spotted surface, served warm with cloudberry jam.
Lori Cheese
Armenian semi-hard brined cheese with small holes, sliced for breakfast and meze plates.
Minas Cheese (Queijo Minas)
Brazilian fresh white cheese, mild and slightly tangy, eaten with guava paste or melted in pão de queijo.
Mizithra
Greek whey cheese, fresh and ricotta-like or aged hard for grating over browned-butter pasta.
Mohant Cheese
Pungent fermented Slovenian cheese with a strong aroma, eaten in tiny amounts spread on bread.
Monterey Jack Cheese
Mild, buttery American semi-hard cow's-milk cheese that melts smoothly into quesadillas, nachos, and burgers.
Nabulsi Cheese
Palestinian white brined cheese flecked with nigella and mastic, fried or used in the sweet knafeh.
Njeguši Cheese (Njeguški Sir)
Montenegrin mountain cheese, firm and salty, often paired with the region's air-dried prosciutto.
Obatzda (Cheese Spread)
Bavarian beer-garden cheese spread of mashed Camembert, butter, and paprika, scooped with pretzels.
Oka Cheese
Canadian semi-soft washed-rind cheese with a nutty, fruity aroma, sliced for sandwiches or melted.
Olomoucké Tvarůžky
Pungent ripened Czech curd cheese, very low in fat and famously strong-smelling, eaten with beer and onions.
Pag Sheep Cheese (Paški Sir)
Croatian hard sheep's-milk cheese from the island of Pag, salty and herbaceous from the island's wild plants.
Panela Cheese
Mexican fresh white cheese, mild and springy, that softens but doesn't melt — great grilled or cubed in salads.
Prästost Cheese
Swedish semi-hard 'priest cheese' with a rich, tangy, slightly nutty flavor, sometimes washed in spirits.
Requesón (Ricotta-style Curd)
Soft, mild Latin American whey curd like ricotta, spooned into tacos, enchiladas, and stuffed chiles.
Sbrinz
Extra-hard Swiss alpine cheese aged for years, shaved into curls or grated like Parmesan.
Serra da Estrela Cheese
Portugal's prized sheep's-milk cheese, so soft when ripe it's scooped with a spoon through a cut-off top.
Shanklish (Aged Cheese Balls)
Levantine aged cheese balls rolled in za'atar and chili, crumbled into salads or eaten with tomatoes and oil.
Sheep's Milk Yogurt
Thick, rich yogurt made from sheep's milk, tangier and creamier than cow's-milk yogurt.
Squacquerone Cheese
Soft, spreadable Italian cow's-milk cheese from Emilia-Romagna, sweet-tangy and slathered inside warm piadina.
Stracciatella
Creamy Italian filling of shredded mozzarella curds in cream — the lush inside of burrata.
Sulguni Cheese
Georgian brined pulled-curd cheese, salty and elastic, that melts into the cheese bread khachapuri.
Sweet Yogurt (Mishti Doi)
Bengali sweetened, caramelized set yogurt with a fudgy, custard-like texture, served as dessert.
Swiss Cheese
Mild, nutty pale cheese riddled with characteristic holes, sliced for sandwiches and melts.
Taleggio
Italian washed-rind cow's-milk cheese, pungent in aroma but mild and fruity-tangy on the palate.
Tête de Moine
Swiss semi-hard cheese shaved into delicate rosettes with a girolle tool, intensely aromatic and fruity.
Tolminc Cheese
Slovenian hard alpine cow's-milk cheese with a sweet, full, slightly spicy flavor.
Trappista Cheese
Central European semi-hard table cheese, mild and supple, sliced for breakfast and sandwiches.
Triple-Crème Cheese (Brillat-Savarin)
Decadently rich soft French cheese enriched with extra cream, lush and buttery with a bloomy rind.
Tupí (Fermented Cheese)
Catalan strong fermented cheese paste cured with brandy or wine, spread on bread or toast.
Urdă (Whey Cheese)
Romanian soft whey cheese like ricotta, sweet and mild, used in pastries and pancakes.
Västerbotten Cheese
Sharp, granular Swedish hard cheese aged over a year, with crystalline crunch and a strong bittersweet bite.
Vla (Custard Drink)
Dutch pourable vanilla custard, drunk or spooned as a dessert in flavors like vanilla and chocolate.
Water Buffalo Milk
Rich, high-fat milk from water buffalo, prized for mozzarella di bufala, paneer, and Indian sweets.
Whipped Cream
Heavy cream beaten with air into soft, light peaks, sweetened and used to top desserts.
Yak Butter
Rich, tangy butter churned from yak milk, central to Himalayan tea, cooking, and butter lamps.
Yak Milk (Dri Milk)
Rich, high-fat milk from the female yak (dri), used for Himalayan butter, cheese, and tea.
Century Egg
Preserved duck or chicken egg with translucent dark jelly white and creamy dark yolk, served in congee and salads.
Duck Egg
Large, rich egg with a big golden yolk, prized for baking and salted eggs.
Liquid Egg Whites
Pre-separated pasteurized egg whites for meringues, omelets and protein-rich baking.
Liquid Whole Egg
Pasteurized blended whole eggs in a carton for fast baking, scrambles and batters.
Ghee
Clarified butter simmered until the milk solids brown — nutty, high smoke point and shelf-stable; sears and fries far hotter than whole butter.
Half-and-Half
An equal blend of whole milk and cream (~10–12% fat); enriches coffee and sauces but won't whip — too lean to hold air like heavy cream.
Blue Cheese
Cheese veined with Penicillium mold — pungent, salty and creamy-to-crumbly; melts into a sharp sauce or crumbles cold over salads and steak.
Queso Fresco
Fresh Mexican cow's-milk cheese — mild, salty and crumbly; softens but doesn't melt, so it crumbles over tacos, beans and enchiladas as a finishing cheese.
Brown Butter (Beurre Noisette)
Butter cooked until the milk solids toast nut-brown, lending a hazelnut-caramel aroma to cookies, sauces, and finished vegetables.
Sharp / Aged Cheddar
Cheddar aged 9+ months: drier, crumblier and tangy with crunchy tyrosine crystals.
Aged Gouda
Gouda matured a year or more into a firm, butterscotch-sweet cheese with salt crystals.
Fontina
Semi-soft Alpine cheese that melts into a silky, nutty, slightly funky pool.
Munster
Soft washed-rind Alsatian cheese, pungent on the nose but mild and creamy inside.
European-Style (High-Fat) Butter
Cultured butter with 82%+ fat and less water, giving richer flavour and flakier pastry.
2% Reduced-Fat Milk
Reduced-fat milk that keeps body without whole milk's richness.
Single / Light Cream
Pourable cream around 18-20% fat for enriching coffee, soups and sauces.
Egg Substitute
Plant-based binder (aquafaba, flax or commercial powder) standing in for eggs.
White Cheddar
Uncolored cheddar with the same sharp, tangy bite; melts smoothly into mac and cheese and gratins and crumbles cleanly over savory bakes.
Colby-Jack
A marbled mild blend of Colby and Monterey Jack; soft and quick-melting, it's the go-to for grilled cheese, quesadillas, and snack boards.
Pepper Jack
Monterey Jack studded with jalapeños and chili flakes; melts creamy with a peppery heat that lifts burgers, quesadillas, and nachos.
Danish Blue (Danablu)
A creamy, sharp, salty blue with a soft crumble; melts into rich sauces and dressings or crumbles over salads and steaks for a bold tang.
Asiago
An Italian cow's-milk cheese; young Asiago melts smoothly into bakes, while aged wheels grate sharp and nutty like Parmesan over pasta and soups.
Reblochon
A soft washed-rind Alpine cheese that melts to a silky, pungent ooze; the heart of tartiflette and any dish wanting rich, gooey nuttiness.
Whole-Milk Yogurt
Full-fat unstrained yogurt with a looser, richer body than Greek; ideal for marinades, smoothies, and curries where it won't curdle as readily.
Aquafaba
The starchy liquid from canned chickpeas; whips like egg whites into vegan meringue, mousse, and mayo, and binds batters without any egg.
Raw Milk
Unpasteurized whole milk with a fuller, grassier flavor; used in traditional cheesemaking and rich dairy, but must be handled cold and fresh.
Chantilly (Sweetened Whipped Cream)
Heavy cream whipped to soft peaks with sugar and vanilla.
String Cheese
Mild, low-moisture mozzarella stretched into peelable strands.
Queso Blanco
Mild, slightly tangy fresh white cheese that softens but does not fully melt, holding its shape when fried or grilled.
Nonfat Dry Milk Powder
Skim milk dehydrated to a shelf-stable powder.
A2 Milk
Cow's milk from herds producing only the A2 beta-casein protein, marketed as gentler on digestion.
Herbs
28
Basil
Sweet, fragrant leaves for pesto, pasta, and caprese
Parsley
Fresh, grassy herb for finishing nearly any savory dish
Cilantro
Bright, citrusy herb for salsas, curries, and tacos
Mint
Cool, fragrant herb for teas, salads, and desserts
Rosemary
Piney, resinous herb for roasts, breads, and potatoes
Thyme
Earthy, floral herb for braises, roasts, and stocks
Sage
Savory, velvety herb for butter sauces and stuffings
Oregano
Pungent, peppery herb for tomato sauces and grilling
Dill
Feathery, anise-like herb for fish, pickles, and yogurt
Chive
Delicate, oniony herb for garnishing and finishing
Tarragon
Elegant, anise-scented herb for French sauces and chicken
Bay Leaf
Aromatic leaf that infuses depth into soups and braises
Dried Basil
Shelf-stable basil for tomato sauces and pizza
Dried Cilantro
Pantry-ready cilantro for quick seasoning
Dried Dill
Shelf-stable dill for dressings, dips, and fish
Dried Oregano
Pungent dried herb — a pizza and tomato-sauce essential
Dried Parsley
Convenient dried parsley for seasoning blends and garnish
Dried Rosemary
Shelf-stable rosemary for roasts, breads, and rubs
Dried Thyme
Pantry thyme for braises, rubs, and soups
Borage
Fuzzy herb with cucumber-flavored leaves and edible blue star flowers.
Hibiscus Leaf
Tangy edible leaf of the roselle hibiscus, cooked as a sour leafy green.
Thai Basil
Anise-and-licorice basil with purple stems that holds up to heat; stirred into curries, pho, and stir-fries at the finish rather than used raw like sweet basil.
Flat-Leaf (Italian) Parsley
Flat serrated leaves with a cleaner, more robust flavor than curly parsley; the cooking parsley that holds up to heat in sofrito, gremolata, and tabbouleh.
Lemongrass
A fibrous, citrusy stalk bruised or sliced thin to perfume Thai and Vietnamese curries, broths, and marinades; the tough outer layers steep then come out before serving.
Curry Leaf
Glossy aromatic leaves bloomed whole in hot oil for South Indian tempering; nutty and citrus-pungent, they are fried crisp and eaten, not steeped and discarded.
Marjoram
Sweet, mild cousin of oregano with floral citrus notes; added near the end of cooking so its delicate aroma survives, in dressings, egg dishes, and lamb.
Makrut Lime Leaf
Glossy double leaf with an intense floral-citrus aroma; bruised or thinly slivered into Thai curries and soups, left whole to infuse then removed before serving.
Cilantro Root
The earthy roots of the coriander plant, pounded into Thai curry and marinade bases.
Spices
92
Salt
The one seasoning that makes everything else taste like itself
Black Pepper
Pungent, woody heat — best cracked fresh over anything savory
Amchur
Dried unripe mango ground to a tart, fruity souring powder
Paprika
Sweet, vivid ground pepper for color and gentle warmth
Smoked Paprika
Deep, smoky ground pepper for a campfire warmth
Cumin
Warm, earthy spice central to curries, chili, and tacos
Coriander Seed
Citrusy, warm seed for curries, pickles, and rubs
Turmeric
Golden, earthy spice for curries, rice, and color
Cinnamon
Warm, sweet spice for baking, oatmeal, and tagines
Nutmeg
Warm, fragrant spice for béchamel, custards, and baking
Ground Ginger
Warm, dried ginger for baking and spice blends
Cloves
Intense, aromatic buds for mulling, hams, and spice blends
Cardamom
Floral, citrusy pods for chai, curries, and baking
Cayenne
Fiery ground chili for a clean, sharp heat
Red Pepper Flakes
Crushed dried chili for a sprinkle of heat anywhere
Chili Powder
Smoky-warm blend for chili, tacos, and rubs
White Pepper
Earthy, mild pepper for pale sauces and Asian cooking
Saffron
Precious crimson threads for paella, risotto, and color
Star Anise
Star-shaped pods with sweet licorice for broths and braises
Fennel Seed
Sweet, anise-scented seed for sausage, breads, and rubs
Mustard Seed
Pungent seeds for pickling, tempering, and homemade mustard
Dried Ground Okra
Powdered dried okra used as a natural thickener for West African soups and stews.
Ñora Pepper
Small dried sweet Spanish pepper used to flavor sofritos, romesco, and rice dishes.
Curry Powder
Blended spice mix of turmeric, coriander, cumin and more; the workhorse of curries and stews.
Sea Salt
Salt harvested from evaporated seawater, used to season at every stage of cooking.
Allspice (Pimento)
Dried berry tasting of clove, cinnamon and nutmeg at once; key to jerk and Caribbean cooking.
Chili Flakes / Crushed Red Pepper
Crushed dried red chilies with seeds; a sprinkle-on heat for pizza, pasta and stir-fries.
Dried Chili (Whole)
Whole sun-dried chilies rehydrated or toasted for sauces, stews and chili oils.
Annatto (Achiote)
Brick-red seed prized for golden-orange color and subtle earthy flavor in Latin cooking.
Black Cumin (Nigella)
Tiny matte-black seeds with a peppery, oregano-like aroma; sprinkled on naan and flatbreads.
Caraway Seed
Curved brown seed with a warm anise-licorice note; defines rye bread and sauerkraut.
Kosher Salt
Coarse, additive-free flake salt that is easy to pinch and the standard for seasoning.
Garam Masala
Warming North Indian blend of cardamom, cinnamon, clove and cumin added to finish curries.
Sumac
Deep-red ground berry with a tart, lemony tang; sprinkled over Middle Eastern dishes.
Fenugreek Seed (Methi)
Hard amber seed with a maple-meets-bitter aroma; key to curry powders and pickles.
Juniper Berry
Dark blue-purple berry with a piney, gin-like aroma; classic with game and sauerkraut.
Sweet Paprika
Mild, vivid-red ground pepper that adds color and gentle sweetness to stews and rubs.
Baharat Spice Blend
Warm Middle Eastern all-purpose blend of black pepper, allspice, cinnamon and cumin.
Dried Black Lime (Loomi)
Whole limes boiled and sun-dried to a dark husk with a tart, fermented, musky flavor.
Cayenne Pepper
Fine, fiery red ground chili used to add clean, sharp heat to dishes and spice blends.
Chinese Five-Spice Powder
Balanced blend of star anise, clove, cinnamon, fennel and Sichuan pepper for Chinese dishes.
Asafoetida (Hing)
Pungent dried resin that mellows into a savory, onion-garlic note when fried in oil.
Black Cardamom
Large smoke-dried pod with a bold, resinous, smoky flavor for savory curries and rice.
Flaky Sea Salt (Maldon)
Pyramid-shaped salt flakes that crunch and dissolve; the classic finishing salt.
Garlic Powder (Granulated Garlic)
Dried, ground garlic for even savory flavor in rubs, sauces and seasoning blends.
Vegeta (Vegetable Seasoning)
Savory dried vegetable and salt seasoning popular across the Balkans for soups and stews.
Ajwain (Carom Seed)
Tiny seed with a powerful thyme-like punch; flavors Indian breads, fried snacks and dals.
Coarse Salt (Rock Salt)
Large salt crystals for brining, salt crusts, pasta water and finishing texture.
Sichuan Peppercorn
Citrusy husk that creates a signature tingling, numbing buzz in Sichuan cooking.
Za'atar
Levantine blend of wild thyme, sumac and toasted sesame, eaten with oil and bread.
Dried Rosebud / Rose Petal
Fragrant dried roses used for floral aroma in teas, spice blends and Persian desserts.
Kashmiri Chili
Mild, deep-red Indian chili powder prized for vivid color more than heat.
Dried Ginger Powder (Sonth)
Ground dried ginger with concentrated warm, pungent heat for baking and spice blends.
Grains of Selim (Kili)
Smoky, peppery African pods used whole in soups, stews and spice blends.
Mace
Lacy red aril around the nutmeg seed; warmer and more delicate than nutmeg itself.
Onion Powder
Dried, ground onion for sweet-savory depth in rubs, dips and seasoning blends.
All-Purpose Seasoning
General savory blend of salt, herbs, garlic and spices for everyday seasoning.
Ceylon Cinnamon (True Cinnamon)
Delicate, sweet-floral 'true' cinnamon with very low coumarin; mild enough to layer into custards, rice pudding, and Mexican mole or hot chocolate.
Cassia Cinnamon
Bold, hot-spicy cinnamon (the common supermarket type) with high coumarin; stands up to apple pie, cinnamon rolls, and long-simmered stews and chais.
Ancho Chile
Dried poblano: mild, sweet, raisiny heat with hints of plum and tobacco; the backbone of red mole, adobo, and enchilada sauces once toasted and rehydrated.
Guajillo Chile
Glossy, leathery chile with bright tangy-berry flavor and gentle-to-medium heat; blended with ancho for the classic red-chile base of birria, salsas, and adobos.
Pasilla Chile
Dried chilaca: dark, raisin-and-cocoa flavor with mild, earthy heat; classic in mole negro, drizzled chile oils, and sauces for seafood and lamb.
Chile de Árbol
Small, sharply hot chile with a clean, grassy bite; toasted into fiery table salsas, infused chile oils, and a heat-forward garnish for stews and noodles.
Chipotle
Smoke-dried ripe jalapeño with deep, smoky-sweet medium heat; powers adobo, smoky salsas, marinades, and rubs for grilled meats and beans.
Aleppo Pepper
Coarse, oily Syrian/Turkish chile flake with moderate heat and a sun-dried-tomato, fruity tang; finishing dust for hummus, eggs, roasted veg, and kebabs.
Gochugaru (Korean Chile Flake)
Sun-dried Korean chile flake, vivid red with smoky-sweet, fruity medium heat; essential to kimchi, gochujang dishes, tteokbokki, and spicy stews like kimchi-jjigae.
Fine Sea Salt
Clean-tasting, quick-dissolving fine crystals from evaporated seawater; the everyday workhorse for seasoning doughs, batters, and salting pasta water by weight.
Table Salt (Iodized)
Fine, dense, fortified-with-iodine salt that dissolves fast; precise for baking by weight, though its sharp saltiness means lighter measures than flaky salts.
Black Salt (Kala Namak)
Sulfurous, egg-scented Himalayan salt with a pinkish-grey tone; defines chaat masala, raitas, and vegan 'eggy' tofu scrambles and omelets.
Hot Paprika (Pimentón Picante)
Ground hot peppers carrying real chilli heat alongside paprika's sweetness.
Fleur de Sel
Hand-harvested flaky sea salt with delicate moist crystals.
Pink Himalayan Salt
Rock salt tinted rose by trace minerals, sold fine or as coarse grinder crystals.
Smoked Salt
Sea salt cold-smoked over wood for a savoury, campfire aroma.
Green Peppercorn
Unripe pepper berries, sold brined or freeze-dried, with a fresh, mild, herbaceous bite.
Pink Peppercorn
Not true pepper but a dried rose-red berry, fruity and faintly piney with mild heat.
Ground Cumin
Pre-milled cumin for instant earthy, warm depth in chilli, curry and taco seasoning.
Green Cardamom
The common pale-green pods, intensely floral and citrusy.
Pimentón de la Vera (DOP)
Oak-smoked Spanish paprika with deep campfire aroma.
Hungarian Paprika (Édesnemes)
Sweet, bright noble-grade Hungarian paprika, unsmoked.
Cascabel Chile
Round, rattling Mexican dried chile with mild heat and a nutty, smoky-woody flavor.
Mulato Chile
Dried ripe poblano, darker and sweeter than ancho with notes of chocolate, licorice, and dried cherry.
Urfa Biber
Sun-and-sweat-cured Turkish chile flake, dark purple-black with raisiny, smoky, mildly hot depth.
Long Pepper (Pippali)
Ancient catkin-shaped pepper, hotter and sweeter than black with a slow numbing warmth.
Cumin Seed (Whole)
Whole ridged cumin seeds with sharper, fresher aroma than pre-ground.
Ground Coriander
Milled coriander seed, citrusy and warmly nutty without the herbal punch of fresh leaf.
Yellow Mustard Seed
Mildest mustard seed, tangy rather than hot.
Brown Mustard Seed
Sharper, pungent mustard seed used in Dijon and Indian cooking.
Black Mustard Seed (Rai)
Tiny, hottest mustard seed, central to South Indian tempering.
Anise Seed
Small seeds with intense sweet licorice flavor, stronger than fennel.
Pickling / Canning Salt
Pure fine salt with no iodine or anti-caking agents that would cloud brine or darken pickles.
Italian Seasoning
Dried herb blend of basil, oregano, and thyme used to season Italian-American dishes.
Biryani Masala
Warming South Asian spice blend built for layered rice-and-meat biryani.
Grains & Rice
197
White Rice
Fluffy long-grain rice — the neutral base for almost any meal
White Bread
Soft sandwich loaf for toast, sandwiches, and crumbs
Brown Rice
Nutty, whole-grain rice with chew and extra fiber
Basmati Rice
Fragrant, long-grain rice that cooks up light and separate
Jasmine Rice
Soft, floral-scented rice that's the pillar of Thai meals
Arborio Rice
Plump, starchy rice that makes risotto creamy
Fusilli
Spiraled pasta that twirls up sauce and dresses cold salads
Rolled Oats
Hearty flakes for porridge, granola, and chewy cookies
Quinoa
Protein-rich seed that cooks like a fluffy, nutty grain
Barley
Chewy, nutty grain for soups, stews, and grain bowls
Couscous
Tiny semolina pearls that fluff up in minutes
Tortilla
Soft flatbreads for tacos, wraps, and quesadillas
Buckwheat
Nutty, gluten-free groats for porridge, kasha, and bowls
Rice
The staple cereal grain eaten across the world, boiled, steamed, fried, or made into flour.
Semolina
Coarse durum-wheat meal used for pasta, couscous, semolina puddings, and dusting bread.
Oats
Hulled, rolled, or steel-cut whole grain for porridge, baking, and granola.
Pasta
Dried or fresh wheat dough shaped into noodles and forms, boiled and sauced.
Cornmeal
Ground dried maize used for polenta, cornbread, porridge, and crispy coatings.
Millet
Tiny gluten-free cereal grain cooked into porridge, flatbreads, and steamed sides.
Vermicelli
Very thin wheat noodles, toasted or boiled for pilafs, puddings, and soups.
Sorghum
Hardy gluten-free cereal grain cooked as porridge, flatbread flour, or fermented for beer.
Bulgur
Parboiled cracked wheat that cooks fast, the base of tabbouleh, kibbeh, and pilafs.
Glutinous Rice
Sticky short-grain rice that clumps when cooked, for Asian savory and sweet dishes.
Instant Noodle
Pre-cooked, dried wheat noodles with seasoning, ready in minutes with boiling water.
Masa Harina
Nixtamalized corn flour for tortillas, tamales, and arepas — the soul of Mesoamerican cooking.
Egg Noodles
Wheat noodles enriched with egg, used in soups, stir-fries, and saucy dishes.
Maize Flour
Finely milled dried corn used for stiff porridges like ugali, posho, and sadza.
Corn Tortilla
Thin round flatbread of nixtamalized corn masa, the base of tacos and enchiladas.
Rice Noodle
Gluten-free noodles of rice flour, used in pho, pad thai, and Southeast Asian soups.
Fonio
Tiny, fast-cooking West African grain, gluten-free with a light, fluffy, nutty bite.
Long-Grain Rice
Slender rice that cooks up fluffy and separate, ideal for pilafs and side dishes.
Pearl Barley
Polished barley grain that simmers into chewy, creamy soups, stews, and salads.
Polenta
Northern Italian dish and meal of cooked cornmeal, served creamy or set and grilled.
Rice Vermicelli
Very thin gluten-free rice noodles for stir-fries, salads, soups, and spring rolls.
Short-Grain Rice
Plump, sticky rice that clings together — the base of sushi, risotto, and rice bowls.
Macaroni
Short, curved tube pasta used for mac and cheese, baked dishes, and pasta salads.
Maize Meal
Ground white maize cooked into stiff Southern African staples like pap and sadza.
Parboiled Rice
Rice steamed in the husk before milling, cooking up firm, separate, and nutrient-rich.
Wheat Noodles
Springy noodles made from wheat flour, the backbone of countless Asian soups and stir-fries.
Flattened Rice (Poha)
Parboiled rice rolled into flat flakes that soften instantly with a quick soak.
Freekeh
Young green wheat roasted and cracked for a smoky, nutty grain pilaf.
Gari
Toasted, fermented cassava granules eaten as a staple across West Africa.
Glass Noodle
Translucent starch noodles that turn glassy and slippery when cooked.
Hominy
Corn kernels treated with lime that swell into the plump base of pozole.
Pita Bread
Round flatbread that puffs into a pocket, perfect for stuffing or dipping.
Red Rice
Whole-grain rice with a red-bran coat, nutty flavor, and firm chew.
Samp
Coarsely crushed dried corn kernels, a Southern African staple often cooked with beans.
Broken Rice
Fragmented rice grains that cook soft and fast, prized in Vietnamese com tam.
Dried Corn
Whole dried maize kernels rehydrated or ground for masa, pozole, and porridges.
Dried Pasta
Shelf-stable durum-wheat pasta in countless shapes, boiled to al dente.
Farro
Ancient hulled wheat with a chewy bite and nutty taste, great in salads and soups.
Flat Rice Noodle
Wide, slippery rice noodles that soak up wok-fried sauces in pad see ew and char kway teow.
Hamburger Bun
Soft round wheat roll split to hold a burger patty and fixings.
Nixtamalized Corn
Corn cooked in lime to make fresh masa, the dough behind tortillas and tamales.
Sago
Starch pearls from sago palm pith, simmered into puddings and chewy desserts.
Blue Corn
Deep blue-purple heirloom maize ground into nutty masa and tortillas.
Crispbread
Thin, dry Nordic flatbread (often rye) that stays crisp for months.
Orzo
Rice-shaped pasta used in soups, pilafs, and Mediterranean bakes.
Puffed Rice
Light, airy rice grains puffed by heat, the base of bhel puri and snack mixes.
Ramen Noodles
Springy alkaline wheat noodles served in rich Japanese broth.
Skinless Wheat (Wheat Berries)
Whole hulled wheat kernels simmered for pilafs, porridges, and grain salads.
Sorghum Meal
Coarse ground sorghum cooked into thick Southern African porridge.
Spaghetti
Long, round durum-wheat strands, the most iconic Italian pasta.
Spätzle
Soft egg-dough noodle dumplings scraped fresh into boiling water.
Spelt
Ancient nutty wheat eaten as whole berries or milled for breads.
Whole-Grain Bread
Hearty bread baked with whole-grain flour for a dense, nutty loaf.
Amaranth
Tiny gluten-free pseudo-grain popped or cooked into porridge.
Bagel
Dense ring-shaped bread boiled then baked for a chewy crust.
Egyptian Short-Grain Rice
Plump short-grain rice that cooks fluffy yet slightly sticky for Egyptian dishes.
Fermented Cassava
Cassava soaked and fermented into a tangy paste, steamed in leaf-wrapped sticks.
Fermented Corn Dough (Mawe)
West African fermented corn dough used as a base for porridges, dumplings and steamed dishes.
Finger Millet
Tiny reddish-brown gluten-free grain milled into flour for porridges and flatbreads across Africa and South Asia.
Fresh Egg Pasta
Soft Italian pasta made from flour and eggs, rolled thin for tagliatelle, ravioli and lasagne.
Fresh Rice Noodle / Ho Fun
Wide, slippery fresh rice noodles steamed from rice batter, central to Cantonese stir-fries like beef chow fun.
Fufu
Soft, stretchy West African staple dough pounded from cassava, plantain or yam, eaten with soups and stews.
Gnocchi
Soft Italian dumplings of potato and flour, boiled and tossed with butter, sage or tomato sauce.
Grits
Coarsely ground dried corn simmered into a creamy Southern US porridge served with butter, cheese or shrimp.
Injera
Spongy sour Ethiopian flatbread fermented from teff, used as both plate and utensil for stews.
Millet Couscous (Chereh)
Tiny steamed pellets rolled from millet flour, a gluten-free Sahelian alternative to wheat couscous.
Reshteh (Persian Noodles)
Flat Persian wheat noodles cooked into ash reshteh soup and the dessert reshteh polo.
Soba Noodles
Thin Japanese buckwheat noodles served chilled with dipping sauce or hot in broth.
Somen Noodles
Very thin white wheat noodles eaten cold with dipping broth in Japanese and Korean summer dishes.
Stale Bread
Day-old bread repurposed into breadcrumbs, panzanella, dumplings, ribollita and bread pudding.
Tagliatelle
Long flat egg-pasta ribbons from Emilia-Romagna, the classic partner to ragù alla bolognese.
Teff
Tiny ancient Ethiopian grain ground into flour for injera and gluten-free baking.
Toasted Corn Powder (Pinol)
Finely ground toasted corn used in Central American drinks like pinolillo and as a thickener.
Trahanas
Greek and Cypriot fermented pasta-like pellets of cracked wheat and soured milk, simmered into soup.
Udon Noodles
Thick, chewy white Japanese wheat noodles served in hot broth or stir-fried.
Weet-Bix
Australian wholegrain wheat breakfast biscuits eaten with milk or crumbled into bakes.
Wonton Wrapper
Thin square wheat-and-egg sheets for wrapping dumplings, wontons and crispy snacks.
Attiéké
Ivorian fermented, steamed cassava couscous served alongside grilled fish and meat.
Baladi Flatbread (Aish Baladi)
Egyptian whole-wheat pita that puffs into a pocket, used to scoop dips and wrap fillings.
Banku Mix
Ghanaian blend of fermented corn and cassava dough cooked into the smooth sour staple banku.
Barley Grits (Borghol)
Cracked, parboiled barley simmered into pilafs, soups and porridges across the Levant.
Barley Koji
Steamed barley inoculated with koji mold, the fermentation base for barley miso and shochu.
Barley Rusk (Paximadi)
Twice-baked Greek barley bread, dampened and topped for dakos salad.
Bircher Muesli
Swiss overnight oats soaked in milk or juice with grated apple, nuts and yogurt.
Black Patent Malt
Heavily roasted dark brewing malt that gives stouts and porters their black color and roast bitterness.
Bolillo Roll
Crusty oval Mexican white bread roll, the base for tortas and molletes.
Bolita Heirloom Corn
Plump heirloom corn from the US Southwest, nixtamalized for masa, tortillas and posole.
Bread Roll
Small individual wheat bread, split for sandwiches or served alongside meals.
Brik Pastry (Malsouka)
Thin Tunisian wheat pastry sheets fried into crisp brik parcels around egg and tuna.
Buckwheat Noodle
Chewy noodles made from buckwheat, used in Korean naengmyeon and similar cold-noodle dishes.
Cacahuazintle Hominy Corn
Large, soft white Mexican corn nixtamalized into hominy for pozole and tamales.
Chapati
Soft unleavened Indian flatbread of whole-wheat flour cooked on a hot griddle.
Chocolate Malt
Dark-roasted brewing malt that lends stouts and porters deep cocoa-brown color and roasty flavor.
Coarse Semolina
Gritty coarse-ground durum wheat used for pasta, dusting, and porridges.
Corn Noodle (Oksusu Guksu)
Chewy Korean noodles made from corn flour, often served in cold or summer dishes.
Broa de Milho (Portuguese Cornbread)
Dense rustic Portuguese cornbread of maize and wheat flour with a thick crust.
Country Rice
Locally grown, minimally milled rice common in West African and rural cooking.
Cracked Wheat
Raw wheat berries crushed into coarse bits, cooked into pilafs and porridges.
Crouton
Cubes of bread toasted or fried crisp to top salads and soups.
Crystal / Caramel Malt
Stewed-and-kilned brewing malt that adds caramel sweetness, body, and amber color to beer.
Dent Corn
Starchy field corn with a dented kernel top, ground for cornmeal, masa, and feed.
Dextrin / Carapils Malt
Lightly kilned brewing malt that boosts body, foam, and head retention without adding color.
Dumboy (Pounded Cassava)
Liberian dumpling of pounded boiled cassava, eaten with soups and sauces.
Durum Wheat
Extra-hard, high-protein wheat milled into semolina for pasta and couscous.
Einkorn Wheat
An ancient single-grained wheat with nutty whole berries for pilafs and porridge.
Emmer Wheat (Farro)
Ancient hulled wheat, sold as farro, with chewy nutty berries for salads and soups.
English Muffin
Round griddle-cooked yeast bread with a craggy interior, split and toasted.
Fideos
Short thin wheat noodles toasted and simmered in Spanish and Mexican dishes.
Field Corn
Mature starchy corn harvested dry for milling into meal, masa, and feed.
Flaked Maize
Pre-gelatinized rolled corn flakes used as a brewing adjunct and in porridge.
Flaked Oats
Steamed, rolled oat flakes for porridge, baking, and as a brewing adjunct.
Flaked Rice
Flattened, pre-cooked rice flakes (poha) that rehydrate quickly for snacks and dishes.
Flaked Wheat
Steamed, rolled wheat flakes for porridge, baking, and brewing body.
Flint Corn
Hard-shelled, colorful corn used for polenta, hominy, and popping.
Fregola
Toasted Sardinian semolina pasta in small round beads with a nutty flavor.
Fresh Masa
Moist nixtamalized corn dough for tortillas, tamales, and pupusas.
Funje Flour Base
Cassava (or corn) flour cooked into Angola's smooth, stiff staple porridge.
Gobindobhog Rice
Aromatic short-grain Bengali rice prized for sweets, khichuri, and offerings.
Hand-Pulled Noodle (Laghman)
Wheat noodles stretched by hand into long, chewy strands for soups and stir-fries.
Hard Dough Bread
Dense, slightly sweet Jamaican white bread with a firm, springy crumb.
Hard Red Wheat
High-protein wheat with a reddish bran, the standard for hearty yeast breads.
Hard White Wheat
High-protein wheat with pale bran and mild flavor for lighter whole-grain breads.
Hokkien Noodle
Thick, springy yellow egg-and-wheat noodles for stir-fries and Asian soups.
Hull-less Oats (Naked Oats)
Oats that thresh free of their hull, yielding clean whole groats with little processing.
Kama (Roasted Grain Flour)
Estonian toasted multigrain flour blend stirred into buttermilk or milk as a meal.
Kenkey
Fermented, steamed maize dough ball from Ghana, served as a starchy staple with soups and stews.
Kerala Matta Rice (Rosematta)
Robust red parboiled rice from Kerala with an earthy, nutty flavor and coarse texture.
Khorasan Wheat (Kamut)
Ancient large-kerneled wheat with a buttery, nutty taste, trademarked as Kamut.
Laffa
Large, soft Middle Eastern flatbread baked on a domed oven, used to wrap shawarma and falafel.
Lavash
Thin, soft Armenian flatbread rolled around fillings or dried into crisp shards.
Lefse
Soft Norwegian potato flatbread rolled with butter and sugar or cinnamon.
Long Rice (Bean Thread Noodles)
Translucent mung-bean cellophane noodles used in Hawaiian and Asian soups and stir-fries.
Maize Semolina (Riebel)
Coarsely ground corn meal used for porridges, polenta-style dishes, and Alpine Riebel.
Maltese Bread (Ftira)
Crusty Maltese sourdough loaf or ring-shaped ftira used for hearty filled sandwiches.
Maris Otter Malt
Prized English barley malt giving ales a rich, biscuity, nutty backbone.
Matzo
Crisp unleavened flatbread eaten during Passover and ground into matzo meal.
Mixed Grain Rice Blend (Japgok)
Korean blend of rice with assorted whole grains and beans for nutty, hearty bap.
Mung Bean Noodles (Sotanghon)
Clear, slippery noodles from mung bean starch used in Filipino sotanghon and Asian soups.
Munich Malt
Kilned barley malt that lends amber color and a deep, malty bread flavor to beer.
Naan
Soft, blistered leavened flatbread baked in a tandoor, served with curries.
Oil Noodles
Pre-cooked wheat noodles tossed in oil to stay loose, ready for quick Taiwanese stir-fries.
Olotillo Landrace Corn
Heirloom Mexican landrace corn prized for nixtamal masa with deep flavor.
Paccheri
Large smooth tubes of Neapolitan pasta that cradle chunky meat and seafood sauces.
Pale 2-Row Malt
Clean, light base barley malt forming the backbone of most brewed beers.
Pap (Ogi)
Smooth fermented corn porridge eaten as a staple across West and Southern Africa.
Pappardelle
Broad, flat egg-pasta ribbons from Tuscany, ideal for rich game and meat ragùs.
Paratha
Flaky, layered Indian flatbread pan-fried with ghee, often stuffed with vegetables.
Passatelli
Short Emilia-Romagna pasta of breadcrumbs, Parmesan, and egg, cooked in broth.
Penne
Quill-shaped tube pasta with ridges that grip tomato, cream, and baked sauces.
Piadina
Thin, soft Italian flatbread from Romagna folded around cured meats and cheese.
Pici
Hand-rolled thick Tuscan spaghetti with a rustic chew, tossed in garlic or ragù.
Pilsner Malt
Very pale, lightly kilned base malt giving lagers a crisp, clean grainy flavor.
Pishori Rice (Mwea Pishori)
Aromatic Kenyan basmati-type rice from Mwea, fragrant and long-grained.
Pretzel (Brezn)
Knot-shaped baked dough with a glossy, salty, lye-dipped crust and soft interior.
Pumpernickel
Dense, dark German rye bread slow-baked to a sweet, malty depth.
Ravioli
Stuffed pasta pillows sealing fillings of cheese, meat, or vegetables.
Raw Rice (Pacharisi)
Unparboiled milled rice used in South Indian batters, sweets, and everyday cooking.
Red Corn
Deep red heirloom maize ground for colorful masa, tortillas, and atole.
Red Rice Flour
Nutty, reddish flour milled from whole red rice for breads, batters, and noodles.
Rice Cake (Tteok)
Chewy Korean rice cakes from pounded rice, used in tteokbokki and soups.
Rice Koji
Steamed rice inoculated with koji mold, the fermentation engine for miso, sake, and amazake.
Rice Paper (Bánh Tráng)
Thin translucent rice sheets softened with water to wrap Vietnamese spring rolls.
Roasted Barley
Dark-roasted barley used for brewing stouts and brewing nutty barley tea.
Rusk (Beschuit)
Twice-baked dry crisp bread eaten with toppings or dunked in tea and coffee.
Rye Berries
Whole, unprocessed rye kernels cooked like a grain or milled into flour.
Saimin Noodles
Soft wheat egg noodles served in Hawaiian saimin noodle soup.
Sannas (Steamed Rice Cake)
Soft, fluffy Goan steamed rice cakes leavened with toddy or yeast.
Scialatielli
Short, thick fresh pasta from the Amalfi Coast, typical with seafood.
Sona Masoori Rice
A lightweight, aromatic medium-grain South Indian rice for everyday meals.
Steel-Cut Oats
Coarsely chopped whole oat groats that cook into a chewy, nutty porridge.
Yakisoba Noodle
Springy wheat noodles stir-fried in tangy-sweat yakisoba sauce.
Ziti
Wide, straight, tube-shaped pasta classic in baked ziti.
Sushi Rice
Short-grain Japanese rice seasoned with rice vinegar — glossy and sticky, the base for sushi
Wild Rice
Long dark seed of an aquatic grass, not true rice; chewy with a nutty, smoky flavor and needs ~45 min to split open in pilafs, soups, and grain salads.
Black (Forbidden) Rice
Whole-grain rice that cooks to deep purple with a nutty, slightly sweet chew; striking under fish or stir-fries and in coconut-milk puddings.
Israeli (Pearl) Couscous
Toasted wheat pasta rolled into chewy pea-sized pearls; simmered like risotto or pilaf, it stays toothsome in warm salads and soaks up dressings well.
Carnaroli Rice
The risotto rice prized over arborio for releasing creamy starch while keeping a firmer al dente core; more forgiving and less prone to overcooking into mush.
Instant / Quick Oats
Rolled oats steamed and pressed thinner so they cook in a minute or two and turn creamy; ideal for fast porridge and binding meatballs, but too soft for chewy granola.
Wheat Berries
Whole unprocessed wheat kernels that stay distinctly chewy after a long simmer; used in hearty grain salads, pilafs, and porridge, and can be sprouted or milled.
Calrose Rice
Medium-grain California rice that cooks tender and gently sticky, clumping enough for sushi-style bowls and onigiri while staying lighter than true short-grain.
Whole-Wheat Couscous
Tiny steamed pasta pearls of whole durum wheat, nuttier and higher in fiber than regular couscous.
Hulled (Pot) Barley
Whole-grain barley with only the inedible outer hull removed, keeping its bran intact.
Pearled Farro
Farro with the bran partly polished off so it cooks faster, around 20 minutes, while staying nutty and chewy.
Sub Roll
Elongated soft-crusted roll built to hold a submarine or hoagie sandwich.
Legumes & Beans
73
Black Beans
Earthy, creamy beans for bowls, soups, and tacos
Kidney Beans
Hearty red beans that hold their shape in chili and stews
Chickpeas
Nutty, versatile beans for hummus, curries, and roasting
Lentils
Quick-cooking pulses for soups, dals, and hearty salads
White Beans
Creamy, mild beans for soups, stews, and silky purées
Pinto Beans
Creamy, speckled beans for refried beans and stews
Split Peas
Quick-cooking peas that melt into thick, comforting soups
Soybeans
Protein-packed beans, the base for tofu and miso
Edamame
Young soybeans in the pod — a bright, snackable protein
Tofu
Mild soy curd that soaks up any flavor you give it
Peanut
Crunchy, savory legume for snacking, sauces, and stir-fries
Fresh Fava Bean
Large green spring beans, sweet and buttery, shelled and often peeled for salads and stews.
Chickpea
Nutty, round legume used in hummus, curries, stews, and falafel.
Lentil
Quick-cooking lens-shaped pulse used in dals, soups, and salads.
White Bean
Creamy mild white beans for soups, stews, salads, and purees.
Pigeon Pea
Nutty tropical pea used fresh, dried, or split as toor dal.
Red Kidney Bean
Large dark-red kidney-shaped beans for chili, rajma, and stews.
Red Lentil
Split orange-red lentils that cook fast and break into creamy dal.
Mung Bean
Small green beans used whole, split, or sprouted across Asia.
Fava Bean
Large flat broad beans eaten fresh in spring or dried for ful.
Black Bean
Dense, earthy black beans central to Latin American cooking.
Red Bean
Small red beans used in stews and, sweetened, in Asian red bean paste.
Yellow Split Pea
Hulled, split peas that cook into hearty soups and dals.
Cowpea
Black-eyed-pea family legume used in stews, fritters, and rice dishes.
Dried Bean (Mixed)
Assorted dried beans, soaked and simmered for stews and bean dishes.
Bambara Groundnut
African underground legume eaten boiled, roasted, or ground for okpa.
Yellow Pea
Whole dried yellow peas for hearty soups and traditional pea dishes.
Kidney Bean
Kidney-shaped beans for rajma, chili, and bean stews.
Split Chickpea
Husked split chickpeas (chana dal) for Indian dals and tempering.
Soybean
High-protein yellow legume that's the base for tofu, soy milk, miso, and edamame.
Black Gram (Urad Dal)
Small black-skinned lentil central to Indian dals, idli, dosa, and creamy dal makhani.
Split Pea
Dried, halved field peas (green or yellow) that cook down into thick soups and dals.
Baked Beans (Canned)
Canned navy beans in a sweet tomato sauce, a staple of breakfasts and quick meals.
Brown Lentil
Everyday whole lentil that holds a soft shape in soups, stews, and lentil curries.
Refried Beans
Cooked pinto or black beans mashed and fried with fat into a creamy Mexican staple.
Split Mung Bean (Moong Dal)
Yellow, skinless split mung beans that cook fast into light, easily digested dals.
Brown Bean
Small brown beans simmered into sweet-sour Swedish bruna bönor and northern European stews.
Cannellini Bean
Large creamy white Italian kidney bean for soups, salads, and Tuscan bean dishes.
Lima Bean
Flat, pale buttery bean used in succotash, stews, and across Latin American cooking.
Pinto Bean
Speckled tan bean that's the workhorse of refried beans, chili, and Mexican cooking.
Borlotti Bean
Cream-and-crimson speckled Italian bean for pasta e fagioli and hearty soups.
Green Lentil
Peppery lentil that holds its shape, ideal for salads, sides, and French dishes.
Sugar Bean
Speckled red-and-white Southern African bean for hearty stews and samp dishes.
Butter Bean
Large, plump, creamy white bean for braises, salads, and Mediterranean dishes.
Black Chickpea (Kala Chana)
Small, dark, nutty chickpea used in Indian curries, chaats, and protein-rich snacks.
Broad Bean (Fava)
Large flat green bean, fresh or dried, for ful medames, falafel, and spring dishes.
Natto
Sticky, pungent fermented soybeans eaten over rice in Japanese breakfasts.
Common Bean
The everyday Phaseolus bean family — kidney, black, navy, and pinto and more.
Grass Pea
Hardy drought-tolerant pea used in Ethiopian and South Asian stews and flatbreads.
Adzuki Bean
Small sweet red bean used in East Asian desserts and red bean paste.
Black Soybean
Dark-skinned soybean used in East Asian dishes and sweet New Year preparations.
Canary Bean
Yellow Peruvian bean prized for its creamy texture in stews and frijoles.
Carioca Bean
Speckled brown Brazilian bean and the everyday base of feijão and rice.
Chickpea Pasta
Gluten-free pasta made from chickpea flour, higher in protein and fiber.
Crowder Pea
Dense, crowded field pea from the American South for hearty pot dishes.
Giant Bean (Gigantes)
Very large white beans baked in tomato sauce for the Greek dish gigantes plaki.
Guaje
Flat green seeds from Leucaena pods, eaten raw or ground for Mexican guaxmole.
Honey Bean (Ewa Oloyin)
Naturally sweet brown Nigerian cowpea simmered into porridge and beans-and-rice.
Lotus Seed Paste
Sweet, smooth paste of cooked lotus seeds used in mooncakes and Chinese pastries.
Lupini Bean
Brined yellow bean eaten as a high-protein snack around the Mediterranean and Andes.
Mung Bean Starch
Fine starch from mung beans used for glass noodles and translucent jellies.
Okara
Soy pulp left from making tofu or soy milk, used in savory and baked dishes.
Red Bean Paste
Sweetened adzuki bean paste filling for East Asian buns, mochi, and pastries.
Yellow-Eyed Bean
Creamy cream-colored bean with a dark yellow eye, used in soups, stews and bean salads.
Chickpea Tofu (Tohu)
Soy-free Burmese tofu set from chickpea flour — silky, golden, sliced and fried.
Puy (French Green) Lentil
Small slate-green lentil that stays firm and distinct after cooking; no pre-soak needed, holds up in warm salads, braises, and as a bed for fish or sausage.
Black-Eyed Pea
Cream-colored cowpea with a black eye that cooks quickly without soaking; earthy and tender in Southern stews, Hoppin' John, and West African dishes.
Black Beluga Lentil
Tiny jet-black lentils that glisten like caviar and hold their shape after cooking; firm and earthy, ideal for salads and plated sides where mush would ruin the look.
Navy Bean
Small, mild white beans that break down to a creamy thickness, the classic for Boston baked beans, senate bean soup, and slow-simmered cassoulet bodies.
Canned Chickpea
Pre-cooked chickpeas ready to drain and use, with starchy aquafaba in the can usable as an egg-white substitute; tender straight away for hummus, stews, and quick salads.
Great Northern Bean
Medium white bean with a mild, nutty flavor and creamy-firm texture that holds its shape; the classic choice for cassoulet, baked beans, and brothy soups.
Flageolet Bean
Small, pale-green French bean harvested young; delicate and creamy with a tender skin, traditionally simmered with herbs to accompany roast lamb.
Yellow Lentil
Mild, quick-cooking split lentils that break down into a soft golden puree.
Oils & Fats
29
Olive Oil
Fruity, peppery everyday oil for sautéing, dressing, and finishing
Vegetable Oil
Neutral, high-heat oil for frying and all-purpose cooking
Canola Oil
Light, neutral oil for frying, baking, and dressings
Sunflower Oil
Clean, neutral oil for frying and everyday cooking
Sesame Oil
Toasty, aromatic oil — a finishing splash for Asian dishes
Coconut Oil
Fragrant, solid-at-room-temp fat for baking and frying
Peanut Oil
High-heat oil with a faint nutty note — ideal for frying
Lamb Tail Fat
Rich rendered fat from fat-tailed sheep — used as a cooking fat and flavor base in Central Asian and Middle Eastern dishes.
Pork Back Fat
Hard fat from the pig's back, used for larding, sausages, and rendered lard.
Clarified Butter (Ghee)
Butter with milk solids removed for a high smoke point and nutty flavor; the cooking fat ghee.
Margarine
Vegetable-oil butter substitute used for spreading, baking, and frying.
Smen (Fermented Clarified Butter)
North African aged, salted clarified butter with a pungent, cheesy depth.
Beef Suet
Hard fat from around the kidneys, used in puddings, pastry, mincemeat, and traditional dumplings.
Caul Fat
Lacy membrane of fat wrapped around faggots, crépinettes, and pâtés to baste and bind as they cook.
Duck Fat
Rendered duck fat used for ultra-crisp roast potatoes, confit, and frying.
Extra-Virgin Olive Oil
First cold-press olive oil under 0.8% acidity — fruity and peppery, for finishing and gentle cooking
Toasted Sesame Oil
Dark, intensely nutty oil pressed from toasted sesame; a finishing oil, not a frying fat—drizzle off heat over noodles, dressings, and stir-fries to keep its aroma intact.
Light (Refined) Olive Oil
Refined olive oil with a near-neutral flavor and high smoke point; for frying, baking, and sauteing where extra-virgin would scorch or overpower.
Avocado Oil
Buttery, grassy oil with one of the highest smoke points; ideal for high-heat searing and grilling, or drizzled raw over salads and grain bowls.
Lard
Rendered pork fat that creams flaky pastry, crisps refried beans, and fries with clean savory depth; solid at room temp, melts to a clear high-heat fat.
Beef Tallow
Rendered beef fat with a high smoke point and savory depth — prized for frying chips and fried chicken, searing steaks, and making flaky savory pastry and tortillas.
Chili Oil / Chili Crisp
Aromatic oil infused with dried chilies — smooth chili oil for dumplings and noodles, crunchy chili crisp (with fried garlic and shallot) as a finishing condiment on eggs, rice, and dumplings.
Grapeseed Oil
Light, neutral oil with a high smoke point — ideal for high-heat searing and stir-frying, clean-tasting homemade mayonnaise, and infusing with herbs without competing flavor.
Walnut Oil
Rich, nutty finishing oil — drizzle over salads, roasted vegetables, and goat-cheese plates, or fold into vinaigrettes and cakes; too delicate for high-heat cooking.
Safflower Oil
Very neutral, high-smoke-point oil from safflower seeds — a clean workhorse for deep-frying, roasting, and baking where you want no flavor of its own.
Truffle Oil
Aromatic oil carrying an intense earthy truffle scent (usually from added aroma compounds).
Schmaltz (Rendered Chicken Fat)
Rendered chicken fat, often cooked with onion (gribenes).
Vegetable Shortening
Solid hydrogenated vegetable fat, flavorless and 100% fat with a high melt point.
Palm Oil
Rich, savory red-orange oil widely used in West African and tropical cooking.
Vinegars
14
White Vinegar
Sharp, clean acidity for pickling, brightening, and cleaning
Balsamic Vinegar
Dark, syrupy vinegar with sweet-tart depth for glazing
Apple Cider Vinegar
Fruity, mellow vinegar for dressings, brines, and slaws
Red Wine Vinegar
Bold, tangy vinegar for vinaigrettes and marinades
Rice Vinegar
Mild, slightly sweet vinegar for sushi rice and dressings
Chinkiang Black Vinegar
Malty, smoky aged Chinese rice vinegar with low sharpness; the tang behind dumpling dips and red-braises—stir in at the end so its mellow aroma is not boiled away.
Sherry Vinegar
Barrel-aged Spanish vinegar, nutty and rounded with raisin notes; brightens gazpacho, pan sauces, and vinaigrettes without the harsh bite of plain wine vinegar.
White Wine Vinegar
Bright, mild wine vinegar for vinaigrettes, beurre blanc, hollandaise, and quick pickles where you want acidity without the harsh bite of distilled white vinegar.
Malt Vinegar
Dark, malty barley vinegar with a robust toasty tang — the classic splash for fish and chips, chip-shop chips, and British pickled onions and chutneys.
Seasoned Rice Vinegar
Rice vinegar pre-sweetened and salted for sushi rice — use straight for shari and quick Japanese pickles; not interchangeable with plain rice vinegar in savory cooking.
Distilled White Vinegar
Sharp, colorless grain vinegar at ~5% acidity with a clean, neutral bite.
Champagne Vinegar
Pale, delicate vinegar made from Champagne-grape wine, lighter and more floral than red or white wine vinegar.
Traditional Balsamic (DOP)
Aceto Balsamico Tradizionale aged in wood casks for 12 to 25 years, thick, syrupy, and intensely sweet-tart.
Balsamic Glaze
Sweet, syrupy reduced balsamic used as a finishing drizzle, not a cooking vinegar.
Sauces & Pastes
35
Soy Sauce
Salty, savory umami base for stir-fries and marinades
Hot Sauce
Tangy, fiery splash for eggs, tacos, and anything dull
Tomato Sauce
Simmered tomato base for pasta, pizza, and braises
Barbecue Sauce
Smoky-sweet sauce for grilling, glazing, and dipping
Pesto
Vibrant basil-and-pine-nut sauce for pasta and beyond
Fish Sauce
Funky, salty essence that brings deep umami to SE Asian dishes
Worcestershire Sauce
Tangy, savory umami splash for marinades, stews, and Caesar
Sriracha
Garlicky chili sauce with sweet heat for drizzling and dipping
Beef Broth
Savory, deep stock for soups, gravies, and braises
Vegetable Broth
Light, aromatic stock for soups, risottos, and grains
Coconut Cream
Thick, rich cream skimmed from coconut milk, used to enrich curries, sauces, and desserts.
Canned Tomato Paste
Concentrated cooked-down tomato for deep umami and body in sauces.
Gochujang
Korean fermented red chili paste — sweet, savory, deeply umami with a slow building heat
Miso
Fermented soybean paste that carries savory depth into soups, glazes, and marinades; stir into hot liquid off the boil so live cultures and aroma survive.
White Miso (Shiro)
Short-fermented, rice-heavy miso that is pale, sweet, and mild; the gentle base for dressings, light dashi soups, and delicate fish glazes where you want savor without color.
Red Miso (Aka)
Long-aged, deeply fermented miso that is dark, salty, and assertive; stands up to hearty braises, ramen broths, and rich glazes—use a lighter hand than with white miso.
Doubanjiang
Sichuan fermented broad-bean and chili paste, the salty-spicy backbone of mapo tofu; bloom it in oil over low heat to release red color and aroma before adding liquid.
Oyster Sauce
Thick, glossy oyster-based sauce that lends sweet-savory depth and sheen to stir-fries and gai lan; add near the end of cooking so it coats rather than scorches.
Tahini
Ground toasted sesame paste, nutty and bitter-edged; the base of hummus and halva that seizes when whisked with a little water before loosening into a silky emulsion.
Mirin
Sweet, low-alcohol rice wine that adds gloss and gentle sweetness to teriyaki, glazes, and simmered dishes; simmer briefly to cook off the alcohol and concentrate its shine.
Dashi
Quick kombu-and-bonito stock that is the umami foundation of miso soup and simmered dishes; steep just below a boil and strain promptly to keep it clean and never bitter.
Light Soy Sauce
Thin, salty, light-colored soy sauce that is the everyday seasoning for stir-fries and dipping; use it for saltiness and brightness without darkening the dish.
Dark Soy Sauce
Aged, molasses-thickened soy sauce that is less salty but deeply colored; use sparingly in braises and noodles to lend mahogany color and rounded sweetness.
Tamari
Wheat-free Japanese soy sauce, darker and rounder than regular soy with a richer umami; the gluten-free swap for dipping, glazes, and finishing where soy depth is wanted.
Tomato Paste
Concentrated, twice-cooked tomato reduced to a thick brick-red paste; a teaspoon caramelized in the pan deepens sauces, braises, and soups with umami.
Tomato Passata
Smooth, uncooked strained raw tomatoes with no seeds or skins; a pourable base that simmers quickly into fresh-tasting pasta sauce, pizza, and shakshuka.
Hoisin Sauce
Thick, sweet-salty fermented soybean sauce — the glaze for char siu and Peking duck, a base for stir-fry sauces, and the smear for mu shu pancakes and lettuce wraps.
Crushed Tomatoes
Canned tomatoes broken into a coarse, juicy pulp between whole and pureed; the quick base for marinara and pizza sauce, needing only a short simmer to thicken.
Coconut Milk
Creamy pressed-coconut liquid that forms the base of countless curries and braises.
Green Curry Paste
Fragrant Thai paste of green chilies, lemongrass, and galangal that powers green curry.
Red Curry Paste
Warm, spicy Thai paste of dried red chilies and aromatics.
Shrimp Paste
Pungent fermented-shrimp paste that adds deep umami to Southeast Asian dishes.
Marinara Sauce
Simple simmered tomato-and-garlic sauce that anchors Italian-American pasta and pizza.
Tahini Sauce
Thinned, seasoned tahini condiment — not the raw paste — served over falafel and grilled meats.
Ginger-Garlic Paste
Blended fresh ginger and garlic, the aromatic base of countless South Asian dishes.
Condiments
10
Ketchup
Sweet-tangy tomato condiment for fries, burgers, and glazes
Mayonnaise
Creamy emulsion for sandwiches, dressings, and dips
Mustard
Sharp, tangy condiment for sandwiches, dressings, and glazes
Pickles
Crunchy, tangy cucumbers for burgers, boards, and snacking
Olives
Briny, meaty fruit for snacking, tapenade, and braises
Sauerkraut
Fermented shredded cabbage with a tangy, sour bite, served as a side or cooked into stews.
Pickled Cucumber
Brined or vinegar-cured cucumbers, tangy and crunchy, served as a side or in sandwiches.
Pickled Pepper
Brined or vinegared peppers eaten as a tangy condiment or salad component.
Preserved Mustard Greens (Yacai)
Salt-cured, fermented Chinese mustard greens used as a savory cooking seasoning.
Capers
Briny pickled flower buds that add a sharp, salty pop to Mediterranean dishes.
Sweeteners
22
White Sugar
Clean, granulated sweetness for baking, drinks, and beyond
Honey
Floral, golden sweetener for drizzling, glazing, and baking
Brown Sugar
Moist, molasses-rich sugar for chewy cookies and glazes
Maple Syrup
Rich, woodsy syrup for pancakes, glazes, and baking
Powdered Sugar
Fine, dissolvable sugar for icing, dusting, and frosting
Agave Syrup
Mild, pourable sweetener that dissolves easily into drinks
Molasses
Dark, bittersweet syrup for gingerbread, beans, and rubs
Simple Syrup
Dissolved sugar syrup for sweetening drinks and cocktails
Grenadine
Sweet-tart pomegranate syrup for color and cocktails
Flavored Syrup
Sweet flavoring syrup for coffees, sodas, and desserts
Sugarcane
Fibrous tropical stalk pressed for sweet juice and the source of cane sugar.
Dulce de Leche
Thick caramel made by slowly cooking sweetened milk, spread on toast or used in desserts.
Caster Sugar (Superfine)
Ultra-fine white sugar that dissolves almost instantly, giving lighter meringues, smoother creamed batters, and grit-free custards.
Muscovado Sugar
Dark, sticky unrefined cane sugar heavy with molasses; brings toffee depth and moisture to gingerbread, BBQ rubs, and rich fruit cakes.
Turbinado / Demerara Sugar
Coarse amber raw-cane crystals that stay crunchy; sprinkle for a sparkling crackle on muffin tops, scones, and cookie edges.
Glucose Syrup
Clear, viscous invert syrup that blocks crystallization, keeping caramels chewy, sorbets scoopable, and fondant smooth.
Confectioners' Sugar
Sugar milled to powder with a little starch, so it dissolves instantly into glazes, royal icing, and buttercream and dusts cleanly without graininess.
Granulated Sugar
The all-purpose fine crystal sugar; creams air into butter for cakes, dissolves in batters and drinks, and caramelizes evenly for sauces and brittle.
Corn Syrup
A glucose syrup that resists crystallizing, so it keeps caramels, pecan pie, and candy smooth and glossy and adds chew without graininess.
Invert Sugar
Sucrose split into glucose and fructose into a syrup that holds moisture and blocks crystals, keeping ganache, sorbet, and soft cookies tender and smooth.
Palm Sugar
Unrefined sugar tapped from palm sap, with warm caramel notes.
Rock Sugar
Large crystalline sugar that dissolves slowly for a clean, mild sweetness.
Baking
82
All-Purpose Flour
The do-anything flour for bread, cakes, sauces, and dredging
Bread Flour
High-protein flour for chewy, well-risen breads
Whole Wheat Flour
Nutty, whole-grain flour for hearty breads and bakes
Cake Flour
Fine, low-protein flour for tender, delicate cakes
Almond Flour
Nutty, gluten-free flour for macarons and tender bakes
Baking Powder
All-in-one leavener for fluffy cakes, pancakes, and biscuits
Baking Soda
Pure leavener that needs acid to lift — and tenderize
Yeast
Living leaven that makes bread rise and dough come alive
Cocoa Powder
Deep, bitter chocolate powder for cakes, drinks, and dusting
Vanilla Extract
Warm, floral essence that rounds out almost every dessert
Cornstarch
Silky thickener for sauces, gravies, and crisp fried coatings
Spelt Flour
Nutty, ancient-grain flour for hearty breads and bakes
Rye Flour
Dark, tangy flour for hearty rye breads and crackers
Oat Flour
Soft, nutty flour for tender, wholesome bakes
Chickpea Flour
Nutty, gluten-free flour for socca, fritters, and batters
Coconut Flour
Fine, absorbent gluten-free flour for grain-free bakes
Buckwheat Flour
Earthy, gluten-free flour for crêpes, blini, and pancakes
Wheat Flour
The universal milled-wheat flour for bread, flatbreads, pasta, pastry, and thickening.
Bread
Baked leavened dough of flour and water, eaten as a staple worldwide in countless forms.
Cassava Flour
Gluten-free flour from dried cassava root, used for fufu, flatbreads, and gluten-free baking.
Baguette
Long, thin French bread with a crackling crust and airy crumb, eaten fresh daily.
Phyllo Dough
Paper-thin pastry sheets layered with fat for flaky pies like baklava and börek.
Rye Bread
Dense, tangy bread made with rye flour, central to Northern and Eastern European tables.
Breadcrumbs
Dried or fresh crushed bread for crispy coatings, binding, and topping gratins.
Flour Tortilla
Soft, pliable wheat flatbread for burritos, wraps, quesadillas, and tacos.
Cracker
Crisp, dry baked biscuit eaten with toppings, soups, or cheese.
Flatbread
Thin, often unleavened bread baked flat — for wrapping, dipping, and scooping.
Sliced Bread
Soft pre-sliced loaf bread for toast, sandwiches, and everyday meals.
Corn Flour
Finely milled whole corn flour used for tortillas, arepas, breads, and batters.
Millet Flour
Gluten-free flour from ground millet used for flatbreads and porridges.
Durum Wheat Flour
High-protein golden flour from hard durum wheat, prized for pasta and breads.
Glutinous Rice Flour
Sticky-rice flour that cooks into chewy, stretchy dumplings and mochi.
Strong Bread Flour
High-protein wheat flour that builds the gluten structure for chewy, well-risen bread.
Self-Raising Flour
Wheat flour pre-blended with baking powder and salt for quick rises.
Sorghum Flour
Mild gluten-free flour from ground sorghum for flatbreads and porridges.
Diastatic Malt
Enzyme-active malted barley flour that boosts yeast activity and crust browning.
Finger Millet Flour (Kurakkan)
Reddish-brown gluten-free flour milled from finger millet for porridges, rotis and pittu.
Pastry Flour (T45)
Low-protein soft wheat flour for tender pastries, cakes and laminated doughs.
Tipo 00 Flour
Finely milled Italian wheat flour prized for silky pasta dough and Neapolitan pizza.
Yam Flour
Dried milled yam used to make amala, a smooth Nigerian swallow eaten with soups.
Acidulated Malt
Lactic-acid-treated brewing malt used to lower mash pH and add a subtle sourness to beer and bread.
Barley Flour
Mild, slightly sweet flour milled from barley, used for flatbreads, porridges and the Libyan staple bazin.
Baursak Dough
Enriched yeasted Central Asian dough cut and deep-fried into puffy baursak fritters.
Einkorn Flour
Flour from ancient einkorn wheat, nutty and golden with delicate, low-gluten dough.
Emmer Flour
Flour from ancient emmer (farro) wheat, earthy and nutty for rustic breads and pasta.
High-Extraction Flour
Flour milled to keep more bran and germ than white, for flavorful artisan breads.
Hong Kong Bun Flour
Ultra-fine, bleached low-protein flour for pillowy white Chinese buns and bread.
Instant Flour (Wondra)
Pre-gelatinized, quick-dissolving flour that thwarts lumps in sauces and gravies.
Roti Flour (Atta)
Finely milled whole-wheat atta flour for soft Indian rotis and chapatis.
Rustic Sourdough Bread
A crusty naturally-leavened loaf with a tangy crumb, sliced for meals or toasted.
Smoked Malt
Kiln-dried malted barley dried over beechwood smoke, used in brewing and baking.
Sourdough Bread
Naturally-leavened bread with a tangy flavor and chewy crumb.
Teff Flour
Gluten-free flour from tiny Ethiopian teff grain, the base of injera.
Tsampa (Roasted Barley Flour)
Tibetan staple of roasted barley flour eaten mixed with butter tea.
Unsalted Tuscan Bread (Pane Toscano Sciocco)
Saltless Tuscan country bread made to pair with salty foods and soups.
Vienna Malt
Lightly kilned malted barley lending toasty golden color and bready flavor.
Water Cracker
Plain, crisp, low-fat crackers made for serving with cheese and toppings.
Wheat Bran
The fibrous outer husk of the wheat kernel, added for fiber and texture.
Wheat Germ
The nutrient-dense embryo of the wheat kernel, sprinkled in for nutrition.
Wheat Gluten
Concentrated wheat protein used to boost bread structure or make seitan.
Wheat Malt
Malted wheat used in brewing for head retention and a soft, bready flavor.
Whole-Wheat Wrap
A soft whole-grain flatbread tortilla for rolling sandwiches and fillings.
Vanilla Bean
Dark, fragrant orchid pod scraped for its tiny seeds to perfume custards and desserts.
Dutch-Process Cocoa
Alkalized cocoa powder — dark, mellow and pH-neutral; pairs with baking powder rather than soda
Dark Chocolate
Cocoa-rich chocolate (50–85%) with little or no milk; melts smooth for ganache and tempers crisp.
Milk Chocolate
Sweeter chocolate with added milk solids (often 30–45% cocoa); melts softer and scorches more easily than dark, so it behaves differently in ganache and bakes.
White Chocolate
Cocoa butter, milk and sugar with no cocoa solids — ivory, very sweet and heat-sensitive; seizes and scorches readily, so melt low and slow.
Natural Cocoa Powder
Non-alkalized cocoa — light brown, sharp and acidic; reacts with baking soda for lift, so it isn't a 1:1 swap for Dutch-process cocoa.
Instant Yeast
Fine-grained fast-acting yeast that needs no proofing — stir straight into flour.
Active Dry Yeast
Coarser dormant yeast traditionally bloomed in warm liquid before mixing; rises a touch slower than instant, so allow extra proofing time.
Sourdough Starter
A living flour-and-water culture of wild yeast and lactic bacteria; leavens slowly and adds tang, so it replaces commercial yeast on its own schedule.
Gelatin
Animal-collagen setting agent in sheets or powder; bloomed in cold water then warmed to set mousses, jellies and panna cotta into a clean wobble.
Couverture Chocolate
High-cocoa-butter chocolate that tempers to a glossy snap; melts thin for dipping, enrobing, and molded bonbons.
Chocolate Chips
Stabilizer-laced morsels that hold their teardrop shape through baking, so they stud cookies and muffins without fully melting out.
Fresh (Cake) Yeast
Moist, crumbly live yeast that creams straight into dough for a fast, lively rise; perishable, so it works in days not months.
Cream of Tartar
Acidic powder that stabilizes whipped egg whites and stops sugar crystallizing; pair with baking soda to improvise baking powder.
Pectin
Plant fiber that sets jams and fruit jellies into a clean gel; needs sugar and acid to activate, unlike gelatin which needs only chilling.
Agar-Agar
Seaweed-derived gelling agent that sets firmer than gelatin and holds at room temperature; the plant-based route to panna cotta and aspic.
Vanilla Bean Paste
Thick syrup flecked with real vanilla seeds; spoon-for-spoon swap for extract that adds visible specks without splitting a pod.
Marzipan
Pliable almond-and-sugar paste that rolls into smooth cake coverings and molded sweets; firmer and almond-richer than almond paste.
Almond Paste
A dense blend of ground almonds and sugar, less sweet than marzipan; it enriches frangipane, fillings, and macaroons with moist, marzipan-like body.
Tapioca Starch
Cassava-derived starch that thickens to a glossy, clear, stretchy gel; prized for chewy gluten-free bakes, boba, and bright fruit fillings that won't cloud.
Nuts
9
Almond
Crunchy, sweet nut for snacking, baking, and toppings
Cashew
Buttery, creamy nut for snacking, stir-fries, and sauces
Walnut
Rich, slightly bitter nut for baking, salads, and cheese boards
Pecan
Sweet, buttery nut for pies, candying, and salads
Pistachio
Vivid green nut for snacking, baking, and garnishing
Hazelnut
Sweet, aromatic nut for chocolate pairings and baking
Chestnut
Starchy, sweet tree nut roasted, boiled, or pureed for stuffings and desserts.
Pine Nut
Soft, buttery seed of the pine that toasts to a sweet resinous richness; the backbone of pesto, scattered over salads, pilafs, and roasted vegetables.
Macadamia Nut
Rich, buttery, very high-fat nut with a tender crunch; toasted for salads and desserts, ground into creamy sauces, or used raw to make smooth plant-based cheeses.
Seeds
8
Chia Seed
Tiny seeds that gel into puddings and boost smoothies
Flax Seed
Nutty seeds for baking, smoothies, and an egg substitute
Sunflower Seed
Crunchy, mild seeds for snacking, salads, and baking
Pumpkin Seed
Nutty green seeds for toasting, salads, and snacking
Sesame Seed
Tiny, toasty seeds for sprinkling, crusting, and tahini
Poppy Seed
Tiny blue-grey seeds with a faint nutty crunch, scattered on breads and bagels or ground into fillings for strudel and Eastern European pastries.
Black Sesame Seed
Unhulled black sesame with a deeper, nuttier, slightly bitter flavor than white; toasted for furikake and crusts, or ground into a dark paste for sweets.
Hemp Seed
Soft, nutty shelled hemp hearts rich in protein and omega fats.
Beverages
64
White Rum
Light, clean rum for mojitos, daiquiris, and piña coladas
Dark Rum
Rich, molasses-deep rum for tiki drinks and sipping
Tequila
Bright agave spirit for margaritas, palomas, and shots
Mezcal
Smoky agave spirit for sipping and smoldering cocktails
Vodka
Clean, neutral spirit for mixing into almost any cocktail
Gin
Botanical, juniper-forward spirit for G&Ts and martinis
Whisky
Warm, oak-aged spirit for sipping and classic cocktails
Brandy
Rich, fruity grape spirit for sipping, sauces, and flambé
Pisco
Fragrant South American grape brandy for the pisco sour
Cachaça
Grassy Brazilian cane spirit — the soul of the caipirinha
Sake
Smooth Japanese rice wine for sipping and cooking
Aguardiente
Fiery grape-pomace spirit for sipping and digestifs
Triple Sec
Sweet orange liqueur for margaritas and cosmopolitans
Coffee Liqueur
Sweet, dark coffee liqueur for espresso martinis and White Russians
Amaretto
Sweet almond liqueur for cocktails and baking
Aperitivo Bitter
Bittersweet red aperitif for spritzes and negronis
Amaro
Herbal, bittersweet digestif for sipping after dinner
Dry Vermouth
Crisp, herbal fortified wine for martinis and cooking
Sweet Vermouth
Rich, herbal red vermouth for manhattans and negronis
Limoncello
Bright, sweet lemon liqueur for sipping ice-cold
Cream Liqueur
Silky, sweet cream liqueur for sipping and coffee
Red Wine
Full-bodied wine for sipping, braising, and pan sauces
White Wine
Crisp wine for sipping, deglazing, and light sauces
Rosé Wine
Light, fruity pink wine for sipping chilled all summer
Sparkling Wine
Festive bubbles for toasting, mimosas, and spritzes
Beer
Refreshing brew for drinking, batters, and braises
Espresso
Concentrated coffee shot for drinks, desserts, and a jolt
Ground Coffee
Ready-to-brew coffee for drip, French press, and baking
Coffee Beans
Whole roasted beans for the freshest cup, ground to order
Instant Coffee
Quick-dissolving coffee for a fast cup and baking
Black Tea
Robust, brisk tea for the everyday cup and chai
Green Tea
Fresh, grassy tea for a lighter, delicate cup
Matcha
Vivid green tea powder for lattes, baking, and whisked tea
Herbal Infusion
Caffeine-free botanical teas for a soothing cup
Chai Tea
Spiced black tea blend for cozy, milky lattes
Orange Juice
Sweet, bright juice for breakfast, cocktails, and glazes
Apple Juice
Sweet, mellow juice for drinking, glazes, and braising
Pineapple Juice
Tangy tropical juice for cocktails, marinades, and drinks
Cranberry Juice
Tart, ruby juice for cocktails and refreshing spritzers
Grapefruit Juice
Tart-bitter juice for palomas, greyhounds, and breakfast
Tomato Juice
Savory juice for Bloody Marys, micheladas, and drinking
Tonic Water
Crisp, bitter sparkling mixer for the gin and tonic
Club Soda
Plain sparkling water for mixing and lengthening drinks
Sparkling Water
Refreshing fizzy water for sipping and mixing
Cola
Sweet, fizzy classic for sipping, mixers, and braising
Lemon-Lime Soda
Bright citrus soda for sipping, punches, and mixing
Ginger Ale
Spicy-sweet ginger soda for sipping and mixing
Coconut Water
Light, hydrating juice for sipping and smoothies
Horchata
Sweet, creamy tiger-nut or rice drink served ice-cold
Oat Milk
Creamy, dairy-free milk that froths beautifully for coffee
Almond Milk
Light, nutty dairy-free milk for drinks and cereal
Coconut Milk Drink
Light, tropical dairy-free milk for drinks and cereal
Soy Milk
Protein-rich dairy-free milk for drinks, cereal, and cooking
Rice Milk
Light, naturally sweet dairy-free milk, allergen-friendly
Kombucha
Fizzy, tangy fermented tea for a probiotic refresher
Drinking Chocolate
Sweet cocoa mix for warm, comforting hot chocolate
Shaoxing Wine
Amber Chinese rice wine used to deglaze and perfume stir-fries and marinades; splash it down a hot wok so it flashes and lifts savory aroma rather than tasting raw.
Dry Sherry (Cooking)
Crisp fortified Spanish wine that deglazes and adds nutty savor — splash into pan sauces, mushroom dishes, bisques, and Chinese stir-fries as a stand-in for Shaoxing wine.
Marsala Wine
Sicilian fortified wine with caramel-raisin depth — the soul of chicken and veal marsala pan sauces and the boozy backbone of zabaglione and tiramisu.
Oolong Tea
Partially oxidized tea between green and black, with toasty floral-orchid notes — brewed hot or iced, smoked into tea-smoked duck, and steeped into custards and braises.
Port
Sweet fortified Portuguese wine with rich notes of dried fig and plum.
White Tea
The least processed tea, made from young buds and leaves, brewing pale and delicately sweet with low astringency.
Filter / Drip Coffee
Medium-ground coffee brewed by gravity through a paper or mesh filter, yielding a clean, bright, low-body cup.
Water
Plain water — the universal solvent and cooking liquid.
Other
7
Plant Protein Powder
Concentrated pea, rice or soy protein powder blended into shakes, doughs and baked goods.
Textured Vegetable Protein (TVP)
Dehydrated soy-flour granules rehydrated as a ground-meat substitute in chili and tacos.
Collagen Peptides
Flavorless hydrolyzed collagen powder stirred into drinks and broths as a protein boost.
Chicken Stock
Savory simmered-chicken broth that forms the liquid base of soups, sauces, and braises.
Vegetable Stock
Light vegetable-simmered broth used as a meat-free cooking base.
Beef Stock
Deep, roasted-bone beef broth that underpins hearty sauces and stews.
Fish Stock
Delicate stock simmered from fish bones for seafood soups and sauces.