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My Recipe Box
  • coconut

    Though fresh coconut is delicious, it's literally a hard nut to crack. A dark brown, hairy husks with three indented "eyes" encases the white coconut meat and the pale white juice inside.

  • coconut milk
    coconut milk

    An emulsion of coconut meat in water, coconut milk is an essential ingredient in Southeast Asian dishes.

  • cod

    Cod is a mild-flavored, firm, flaky white fish local to both the Atlantic and the Pacific.

  • cold-smoked salmon

    With its silky, delicate texture, cold-smoked is the salmon most people think of when they think of smoked salmon.

  • compressed yeast

    Not as widely available as other yeast products, fresh yeast is sold refrigerated in foil-wrapped blocks and cubes.

  • confectioners' sugar

    Confectioners' sugar is pulverized granulated sugar that's been milled with a bit of cornstarch (about 3% to 4%).

  • coriander

    Round, tan, papery seeds of the cilantro plant, coriander has a warm, spicy-sweet scent and flavor that's slightly lemony, warm, and piny with a whiff of caraway.

  • sweet corn

    Certain things just taste like summer, and corn on the cob is one of them. Popular kitchen wisdom used to dictate that the way to cook corn on the cob was to set a large pot of water to boil, run out...

  • cornichons

    Crisp cornichons contribute a tangy edge to anything they're added to. The French-style sour gherkins are unripe baby cucumbers that have been pickled in a vinegary brine.

  • Cornish hens

    A cross between White Rock and Cornish chickens, Cornish hens are basically miniature chickens.

  • cotija cheese

    Cotija is an aged, crumbly, slightly salty Mexican cheese traditionally made from cow's milk. The texture is somewhat akin to feta, and the cheese is excellent in pasta and salads, or as a garnish...

  • couscous

    Neither a grain nor a pasta, couscous is durum semolina flour that has been lightly moistened with salted water and rolled into little granules.

  • cranberries

    Cranberries are the fruit of a low, trailing, evergreen vine. These slender vines flower in late summer and produce their distinctively tart, deep red berries in early fall.

  • cream cheese

    Cream cheese is a creamy, spreadable cow's milk cheese with a slightly tangy flavor. Delicious as a spread for bagels, it's also widely used in baking.

  • peanut butter

    At its most basic, peanut butter is simply ground peanuts and salt, which is all you'll find in many natural peanut butters. Emulsified peanut butters, which is what is spread on most lunch box peanut butter sandwiches, contains sweeteners, oils, and ingredients that keep the peanut oil and nut mass from separating.

  • crème fraîche

    Crème fraîche is a soured cream containing about 28% milk fat. Much like sour cream, crème fraîche is soured with bacterial cultures, but it has a thinner consistency and milder flavor. Originally a French product, crème fraîch is now available in many countries.

  • cremini mushrooms

    Cremini mushrooms are closely related to common white mushrooms, but they have a darker hue and richer flavor. Large cremini mushrooms are called portobello mushrooms.

  • crushed red pepper flakes

    Dried and crushed red chile peppers, often hot with a pungent, smokey flavor.

  • crystallized ginger

    This soft, candied form of fresh ginger lends sparkle, complexity, and texture to all kinds of baked goods.

  • cucumbers

    There are dozens of cucumber varieties, all of which can be used pretty much interchangeably. Cucumbers’ mild, sweet flavor makes them a good match for almost anything. They're great paired with onions, tomatoes, peppers, and any summery herb, as well as with fish and shellfish, chicken, pork, and lamb. Creamy dairy products like yogurt, cream cheese, sour cream, feta, and goat cheese give them richness and a welcome tang, while aromatics like capers, olives, garlic, lemon, and lime add a little punch.

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