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  • Ingredient


    Native to southern Europe and the Mediterranean area, Thymus vulgaris is a perennial shrub belonging to the Labiatae, or mint, family.

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    Used to flavor many dishes such as salads, sauces, meats, and seafood, fresh dill is a delicate, aromatic herb.

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    An herb related to the leek and onion, chives contribute a refined hit of onion flavor, and their green color adds lots of eye appeal.

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    A fragrant, tender herb, basil has a distinct flavor that includes hints of licorice, cloves, and mint.

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    Plum Tomatoes

    This egg-shaped meaty tomato is usually found red, though it can also be yellow. It's good for cooking and canning because its water content is relatively low, and it yields…

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    Yellow onions are all-purpose onions. Since they are inexpensive and readily available, they're used more than any other type. They have the strongest flavor of all the globe onions, so…

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    Countless recipes begin with the step of sautéing a little garlic because the cloves of this edible bulb (a member of the lily family) are so very flavorful.

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    Chicken Broth

    To make chicken broth, you simmer fresh chicken meat (and sometimes bones), carrots, onions, celery, and a few aromatics, such as parsley, thyme, and peppercorns.

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    Black Peppercorns

    Black peppercorns come in many varieties with varying degrees of heat and flavor complexity.

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    Russet Potatoes

    Russets are long and large with a thick, rough, skin. A high-starch potato, with a flesh that's snowy white and very dry, they are the quintessential baking potato. They also…

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    Arrowroot is a powder extracted from a plant native to the West Indies. It is used as a thickening agent and a starch alternative

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    Anchovies are tiny fish from the waters of southern Europe. Though they can be eaten fresh, they're generally filleted, cured and packed in oil or salt.

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    This root vegetable is the workhorse of the kitchen. When used raw, carrots make a crisp and refreshing salad. When cooked, their sweetness intensifies and they become tender. Along with…

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    To most Americans, celery equals crunch. But it also plays a big role in mirepoix, the aromatic vegetable base that begins many soups, stews, and braises.

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    Oregano is a warm, aromatic herb used widely in Italian, Greek, and Latin American cooking.

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    Dry White Wine

    White wine is a pantry staple for most cooks, and it's really versatile. Use it to deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or…

  • Tomato Paste

    Tomato Paste

    What is it? Tomato paste is a very concentrated purée of tomatoes that have been cooked down to remove all the water, with any bits of seeds or skin strained…

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    Bay Leaves

    Bay leaves may be used more often than any other herb. A leaf or two gets added to to soups and stews almost as a matter of course and then…

  • Ingredient

    Flat-leaf Parsley

    One of two common varieties of parsley (the other is curly).

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    A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes.

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    Celery Seeds

    Derived from an ancient, hardy marsh plant called smallage (wild celery), celery seeds are light brown in color, with a scent that resembles grass or hay. The seeds have a…

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    The wonderful flavor and aroma of fresh sage is reminiscent of eucalyptus and the tannin in a good red wine, with hints of lemon and thyme.

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    Born of an evergreen tree, cloves are indigenous to Indonesia but are also cultivated in Malaysia, India, and Madagascar. Its warm, spicy flavor is an integral element to gingerbread, pumpkin…

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    This spice comes from the nutmeg tree, which grows in tropical climates and actually yields two spices. The crinkled, hard nutmeg "nut" itself is encased in a lacy scarlet membrane…

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    In the U.S. that milk is synonymous with cow's milk, though in other parts of the world goat, buffalo, or sheep's milk is more common.

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    The long, narrow tenderloin muscle is a special-occasion treat. Boneless and so tender that you can cut it with a butter knife, tenderloin often gets roasted whole to serve a…

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    Leeks, which are related to onions and garlic, look something like an oversized scallion. They have thick, white stalks with slightly bulbous root ends, and broad, flat, dark green leaves.

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    Vermouth has been a staple bar ingredient since the cocktail era dawned in the late 19th century. It’s a wine that’s been macerated with a garden’s worth of botanicals, barks,…

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    Technically a fruit (but treated as a vegetable) tomatoes are a hallmark of summer, ripening on vines in gardens everywhere. Juicy and often sweet, Tomatoes come in a wide range…

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    On the assertiveness scale, these mild-mannered relatives of garlic are similar to white onions, but their flavor is more refined and complex.

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    Portobello Mushrooms

    These large, meaty mushrooms, which are simply oversized creminis, are low on moisture and big on flavor.

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    Whole Milk

    When it comes out of the cow, milk contains about 3-1/2 percent fat. Whole milk, unlike low-fat or nonfat milk, hasn’t had any of this fat removed.

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    Frozen Puff Pastry

    Puff pastry is a rich, multilayered dough. This traditional French pastry is known as a "laminated" dough because it alternates layers of fat (usually butter) with dough. It's used to…

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