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  • Ingredient

    Lemons

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

  • Ingredient

    Cake Flour

    Cake flour contains less protein than all-purpose flour and forms weaker gluten, which means it will produce a more tender product.

  • Ingredient

    Cream Of Tartar

    Cream of tartar is the commercial name for potassium hydrogen tartrate, which is an acidic salt that has many uses in baking. Since grapes are the only natural source of…

  • Ingredient

    Whole Milk

    When it comes out of the cow, milk contains about 3-1/2 percent fat. Whole milk, unlike low-fat or nonfat milk, hasn’t had any of this fat removed.

  • Ingredient

    Egg Whites

    Egg white is a mixture of protein (10%) and water. In baked goods, they help dry out and crisp. In deep -fry batters, whites help repel grease making a lighter…

  • Ingredient

    Confectioners’ Sugar

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

  • Ingredient

    Masa Harina

    A flour made from specially treated ground corn, masa harina is the foundation for tortillas, tamales, sopes, and many other corn-based Mexican treats.

  • Ingredient

    Ancho Chiles

    An ancho is a dried poblano chile. It has a mild to medium heat with a sweet fruity flavor with hints of cherry, prune, and fig.

  • Ingredient

    Pork Shoulder

    The top portion of the front leg of the hog, pork shoulder is commonly used for braising, roasting, or barbecue.

  • 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

    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

    Bay Leaves

    Bay leaves may be used more often than any other herb. A leaf or two gets added to to soups and stews almost as a matter of course and then…

  • Ingredient

    Thyme

    Native to southern Europe and the Mediterranean area, Thymus vulgaris is a perennial shrub belonging to the Labiatae, or mint, family.

  • 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…

  • Ingredient

    Black Peppercorns

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

  • Ingredient

    Allspice

    Indigenous to Jamaica, whole allspice berries look like peppercorns but taste like a blend of cinnamon, nutmeg, and cloves, hence the name.

  • Ingredient

    Tomato Purée

    Canned tomato purée is made from tomatoes that have been cooked briefly and strained. The result is a thick liquid that doesn't usually contain any extra spices or seasonings.

  • Ingredient

    Chicken Broth

    To make chicken broth, you simmer fresh chicken meat (and sometimes bones), carrots, onions, celery, and a few aromatics, such as parsley, thyme, and peppercorns.

  • 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

    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

    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

    Quinoa

    This South American grain is a nutritional powerhouse.

  • Ingredient

    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…

  • Ingredient

    Snow Peas

    A variety of pea that's eaten pod and all while the pods are still thin and tender, snow peas make a frequent appearance in stir-fries and other Asian dishes.

  • Ingredient

    White Button Mushrooms

    The mushrooms you most commonly see in the supermarket are cultivated white mushrooms. Their caps range in diameter from 1/2 to 3 inches, but it is only the smallest specimens…

  • Ingredient

    Portobello Mushrooms

    These large, meaty mushrooms, which are simply oversized creminis, are low on moisture and big on flavor.

  • Ingredient

    Porcini Mushrooms

    Porcinis are wild mushrooms with a meaty texture and a deep, earthy, woodsy flavor.

  • 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

    Parmigiano Reggiano

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

  • Ingredient

    Dry White Wine

    White wine is a pantry staple for most cooks, and it's really versatile. Use it to deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or…

  • Ingredient

    Flat-leaf Parsley

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

  • Ingredient

    Kale

    Kale is like cabbage with an attitude: a little peppery, a little sweet, with a slight mineral edge, perhaps, but none of the metallic quality of spinach.

  • Ingredient

    Pancetta

    Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in…

  • Ingredient

    Crushed Red Pepper Flakes

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

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Recipe Reviews

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Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras

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