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rice vermicelli noodles

Rice vermicelli are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads. Don't confuse rice vermicelli with cellophane noodles, another thin Asian noodle that's made with mung bean starch.
Chinese rice wine

Brewed from rice and water, rice wine is a staple of drinking and cooking in China. It adds an acidic element to stir-fries and sauces and tenderizes in marinades. Chinese rice wine should be golden in color, with nutty flavor undertones.
ricotta cheese

Ricotta is a soft, fresh cheese made from the whey leftover in the production of other cheeses.

ricotta salata

Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted.
rigatoni

Rigatoni are a wide, ridged, tube-shaped pasta. Their large holes capture pieces of meat and vegetables in sauces, and their ridges provide even more texture for sauces to cling to.
bananas

The most popular fruit in the United States, bananas have a sweet, honey-like flavor and a comforting soft texture.
romaine lettuce

Famously featured in Caesar salad, romaine lettuce has a sweet, gentle flavor and a crisp bite that stands up well to punchy flavors. The hearts (the interior, lighter colored leaves) are especially crunchy and refreshing and will stay crisp even with a warm dressing, making romaine a good choice for main-course salads.
Roquefort

Hailing from France and made from sheep's milk, Roquefort is an intensely flavored blue cheese with abundant veins of greenish-blue mold that reach right to the edge of the cheese.
rosemary

This classic herb, with it's pine needle-like leaves and pine-y scent, is one of the few that's truly hardy in cold weather, making it the perfect herb for winter cooking.
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 make first-rate mashed potatoes.
rutabaga

Rutabagas, which are members of the Brassica family, are probably a hybrid of a cabbage and a turnip. These firm vegetables have a sweet, snappy flavor.
safflower oil

Safflower oil is an oil pressed from the seeds of the safflower plant, a thistle-like member of the sunflower family grown mainly for oil production.
saffron

A key ingredient in bouillabaisse and paella, saffron has the reputation of being the most expensive spice by weight in the world.
sage

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.
salt pork

Salt pork is salt-cured fat from the belly and sides of the pig. It’s mainly used in small amounts as a flavoring in certain dishes.
savoy cabbage

The ruffled blue-green leaves of savoy cabbage are tender and crisp with a more delicate flavor than other cabbage varieties. It's especially beautiful in slaw or cut into wedges and steamed or braised.
scallions

A member of the onion family, scallions have a white base that's an immature bulb and tall, stalk-like green leaves; both parts are used in cooking.
Scotch bonnet chiles

One of the hottest chiles in the world (some say the hottest), Scotch bonnets are irregularly shaped with color ranging in shades of green, yellow, orange, and red.
sea salt

Sea salt is salt that is harvested from the evaporation of sea water (as opposed to mined salt).
semisweet chocolate

Semisweet chocolate and bittersweet chocolate are both subcategories of sweet chocolate. While both must also contain a minimum of 35% chocolate liquor, semisweet chocolate will contain less sugar...

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