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  • Ingredient

    Leeks

    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.

  • Ingredient

    Red Potatoes

    Red-skinned potatoes (as well as round whites) are considered "waxy;" slice into one, the flesh looks translucent and firm. Though not all red potatoes are "new" (they can only be…

  • Ingredient

    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.

  • Ingredient

    Tomatoes

    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…

  • Ingredient

    Breadcrumbs

    Breadcrumbs are an amazingly versatile ingredient. They can thicken, add bulk, and bind or they can serve as a crunchy coating or topping.

  • Ingredient

    Black Peppercorns

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

  • Ingredient

    Turkey

    The iconic centerpiece of the American Thanksgiving dinner, turkeys are larger than chickens, generally weighing in between 12 to 24 pounds (though some breeders are raising turkeys as small as…

  • Ingredient

    Celery

    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.

  • Ingredient

    Carrots

    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…

  • Ingredient

    Onions

    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…

  • Ingredient

    Five-spice Powder

    A warm and fragrant spice blend common in Chinese cuisine. It's typically composed of star anise, cloves, fennel seed, cinnamon, and Sichuan peppercorns. Licorice root and ginger are also components…

  • Ingredient

    Crushed Red Pepper Flakes

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

  • Ingredient

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    Originally made from semi-refined sugar that still had some of the natural molasses left in it, brown sugar is now typically made by spraying white sugar with molasses.

  • Ingredient

    Garlic

    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.

  • Ingredient

    Soy Sauce

    Soy sauce is a condiment used extensively in the East in place of salt; it is used to flavor rice, oil, vinegar, and tea. It was developed by the Chinese…

  • Ingredient

    Rice Vinegar

    Chinese or Japanese vinegars made from rice wine. Rice vinegar generally has a mild, sweet taste because it contains about 4 to 5% acidity, compared to 5 to 7% for…

  • Ingredient

    Sesame Oil

    There are two types of sesame oil: toasted (aka dark, or Asian) sesame oil, and light sesame oil. Oil made from toasted seeds, ranges from golden to brown in color…

  • Ingredient

    Chicken Thighs

    Chicken thighs are the top part of the chicken leg where it connects to the body (as opposed to the drumstick, which is the bottom half).

  • Ingredient

    Cilantro

    There's a reason this tender herb is so widely used around the world in Asian, Latin American, and Indian cuisines—it has the magical effect of brightening other flavors, cutting through…

  • Ingredient

    Bacon

    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…

  • Ingredient

    Angel Hair Pasta

    Angel hair pasta is a long, thin dried pasta, in essence a very thin spaghetti. It's best paired with light, olive-oil-based sauces.

  • Ingredient

    Parmigiano Reggiano

    As opposed to cheese labeled simply "Parmesan," Parmigiano-Reggiano must meet certain requirements to earn the name.

  • Ingredient

    Flat-leaf Parsley

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

  • Ingredient

    Cider Vinegar

    Cider vinegar a is golden-colored vinegar that is distilled from apples, and it has a slightly fruity flavor. It is a lovely component in any savory dishes that incorporate apples or apple...

  • Ingredient

    Jalapeño Chiles

    The classic Tex-Mex hot chile and one of the world's best-known.

  • Ingredient

    Crystallized Ginger

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

  • Ingredient

    Cinnamon

    Warm, tingly, sweet cinnamon is a spice recognized by just about anyone who has enjoyed French toast, a snickerdoodle, or an aptly named cinnamon bun. But is the spice true…

  • Ingredient

    Pears

    A perfectly ripe pear can be the best things in the world to eat. The flesh is creamy, smooth, and sweet, and the juices so abundant they run down your…

  • Ingredient

    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.

  • Ingredient

    Mustard Seeds

    The pungent seeds of the mustard plant, which range from yellowish tan to brown to black, are the building block of prepared mustard.

  • Ingredient

    Ginger

    Though often referred to as a root, ginger is actually a rhizome of a tropical plant.

  • Ingredient

    Cloves

    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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Recipe Reviews

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Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

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