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  • crème fraîche
    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

    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
    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.

  • cumin

    Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds which resemble caraway seeds, are oblong, ridged, and yellow-brown in color. Cumin seeds, known for their distinctive aroma, are popular in North African, Middle Eastern, Indian, Cuban and Northern Mexican cuisine.

  • curly endive

    Curly endive (a.k.a. chicory or curly chicory) has narrow stems and frilly, very curly leaves.

  • curly parsley

    One of two common varieties of parsley (the other is flat-leaf parsley), curly leaf parsley may be most famous as a garnish., but this brightly flavored herb is particularly good in fresh salads. It has a bright, grassy flavor, with a delicate balance of tang and sweetness.

  • daikon

    What looks like an albino carrot on steroids and tastes like a radish? A large, crisp, juicy Asian radish typically known by its Japanese name, daikon.

  • brown sugar

    Originally made from semi-refined sugar that still had some of the natural molasses left in it, brown sugar is now typically made by spraying white sugar with molasses.

  • muscovado sugar

    A specialty brown sugar sometimes marketed as a "raw" sugar, Muscovado sugar is less processed than regular brown sugar.

  • delicata squash

    These small squash have yellow or cream-color skin with dark-green stripes. Delicatas have moist flesh that tastes like a combination of roasted corn and lemon zest; their flavor becomes richer when roasted or sautéed.

  • demerara sugar

    An English version of turbinado sugar, to which it's very similar except for a slightly larger crystal size.

  • Dijon mustard

    Originally from Dijon, France, Dijon mustard is a condiment made from mustard seeds, white wine, grape must, and seasonings.

  • dill

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

  • distilled vinegar

    Distilled vinegar is made from a grain-alcohol mixture. Most often used in pickling, its harsh flavor makes it more often used in American kitchens as a cleaning agent rather than an ingredient.

  • Gorgonzola

    A cow's milk blue cheese from Italy, Gorgonzola comes in two varieties. Gorgonzola Dolce (sweet), which is mild with a rich, creamy interior that makes it an excellent choice for cooking. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins in layers. Mountain Gorgonzola (also called naturale) has a crumbly, dry texture and a potent blue flavor that

  • dried apricots

    Dried apricots are pitted, unpeeled apricot halves that have been mostly dehydrated. There are two main types of dried apricots: Turkish and California.

  • dried cranberries

    Dried cranberries are cranberries that have been dehydrated and sweetened, and some commercial brands are coated in vegetable oil so that they do not stick together. Cranberries add a tart kick to a...

  • dry red wine

    Delicious for drinking with food, dry red wines (dry meaning they have less sugar) are also useful in cooking. As with white wines, the acidity in red wine will punch up other flavors in the dish, provided there's not too much tannin or oak flavors to overshadow the food.

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