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  • Ingredient

    Rhubarb

    Rosy-red, sweet-tart rhubarb is a harbinger of spring, the first fruit to come into season. Actually, though it's usually treated as a fruit and used mainly in desserts, rhubarb is…

  • Ingredient

    Pure Vanilla Extract

    Pure vanilla extract, made by macerating vanilla beans in an alcohol-water mixture, is an easy way to add vanilla flavor to baked goods, as it mixes easily into batters.

  • 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

    Baking Soda

    Baking soda is a white, water-soluble powder also known as sodium bicarbonate or bicarbonate of soda.

  • Ingredient

    Sour Cream

    Cream that has soured by the action of lactic-acid bacteria, sour cream is thick and has a slight tang.

  • Ingredient

    Jalapeno Chiles

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

  • Ingredient

    Black Beans

    These small, glossy purplish-black beans are one of the hundreds of varieties of the common bean.

  • Ingredient

    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…

  • Ingredient

    Canned Diced Tomatoes

    When fresh tomatoes are out of season, diced canned tomatoes make an excellent and convenient substitute in sauces, soups, side dishes, and even salsas.

  • 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

    Sea Salt

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

  • Ingredient

    Chili Powder

    When you see a spice jar labeled simply "chili powder," it's actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin.

  • Ingredient

    Oregano

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

  • 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

    Beef Skirt Steak

    Cut from the plate (underbelly) section of the steer, this distinctive looking steak is the long, thin diaphragm muscle. It's a coarse-grained steak, with a grain that runs crosswise, rather…

  • Ingredient

    Black Peppercorns

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

  • Ingredient

    Canola Oil

    A light, mild-tasting oil that's popular for cooking because of its high monounsaturated fat content and neutral flavor.

  • Ingredient

    Flat-leaf Parsley

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

  • Ingredient

    Crabmeat

    Already-picked, fresh crabmeat is a convenient option when you don't have the time or inclination to cook and pick whole crabs.

  • Ingredient

    Mayonnaise

    Mayonnaise is a thick, creamy white condiment made by emulsifying oil, egg yolks, and some form of acid—usually vinegar or lemon juice.

  • Ingredient

    Dijon Mustard

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

  • Ingredient

    Old Bay Seasoning

    Old Bay seasoning is spice mix traditionally used to flavor seafood, particularly crabs and shrimp

  • Ingredient

    Lemons

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

  • 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

    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…

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