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  • Ingredient

    Unsweetened Chocolate

    Unsweetened chocolate contains no sugar and so is about 99% chocolate liquor.

  • Ingredient

    Cocoa Powder

    When it comes to delivering deep, dark chocolate flavor, plain old cocoa powder is hard to beat. Made of finely ground partially defatted cocoa solids, it comes in two styles:…

  • Ingredient

    Pecans

    Pecans are a native American nut most famously featured at Thanksgiving in pecan pie. They also pair well in desserts featuring apples, chocolate, and other nuts. Pecans have a rich,…

  • 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

    Cream

    When unhomogenized milk is left to stand it separates. The thick stuff on top is the cream.

  • Ingredient

    Bittersweet Chocolate

    Whether a chocolate is called unsweetened, bittersweet, or semisweet depends mostly on the percentage of cacao it contains.

  • Ingredient

    Navel Oranges

    Navels, a member if the sweet orange family, is characterized by its thick skin and an embryonic fruit within the fruit. The flesh and juice of navels are delicious but…

  • Ingredient

    Confectioners’ Sugar

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

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    Originally made from semi-refined sugar that still had some of the natural molasses left in it, brown sugar is now typically made by spraying white sugar with molasses.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

    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

    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

    Chinese Egg Noodles

    Chinese egg noodles are classic Asian noodles made from wheat flour, water, and egg. Springy with a slight chew, these noodles are made in thin or thick strands. Look for…

  • Ingredient

    Dry Sherry

    cover the different types: fino, amontillado, oloroso

  • Ingredient

    Canola Oil

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

  • Ingredient

    Asparagus

    Tender green stalks of asparagus signal the arrival of spring.

  • 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

    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.

  • Ingredient

    Sriracha Sauce

    The heat from Sriracha is sweeter than the vinegary tang that marks most hot sauces.

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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…

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