Fish sauce, made from the liquid drained from fermented anchovies, is used in Southeast Asian cuisine much like salt or soy sauce as a flavor enhancer.
Asian pennywort has scalloped, large green leaves with long, sleek stems and can be eaten raw or cooked like a green.
Famously mashed to make guacamole, avocados are a unique fruit; they have a yellow-green, buttery, smooth, mild-tasting flesh surrounding a large stonelike pit. There are several varieties of avocado. The…
Bûcheron is an aged goat's milk cheese, traditionally made in the Loire Valley of France, which is encased in light-colored rind and sold in short logs. The texture of Bûcheron…
Baby back ribs are cut "high on the hog," near the backbone, so they're usually more tender but also a little less flavorful than spareribs.
This miniature Chinese cabbage has tender stalks without the tough fibers of full-size bok choy, and its bright green leaves have a sweet, clean flavor balanced by a hint of…
Brined and smoked pork belly, bacon comes unsliced (called slab bacon) and, more commonly, sliced in either thin, regular, or thick slices. Its salty, smoky flavor and crisp texture makes…
Probably one of the most identifiable types of artisan bread, the baguette is a traditional French food staple.
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