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  • Ingredient

    Yukon Gold Potatoes

    Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm…

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    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…

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    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.

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    Black Peppercorns

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

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    Instant Yeast

    Instant yeast came along about 30 years ago and has become more popular as its availability has increased...

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    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.

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    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.

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    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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    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.

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    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…

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

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    Pork Shoulder

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

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    Grapeseed Oil

    What is it? Pressed from, well, grape seeds, grapeseed oil has a neutral flavor and a high smoke-point, making it ideal for frying and sautéing.   Don't Have it? Substitute…

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    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.

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    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…

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

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    Lemongrass, a stiff grass native to India, is widely used as a herb in Asian cuisine. As the name suggests, it has a citrus aroma and lemony flavor. It can…

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    Round, tan, papery seeds of the cilantro plant, coriander has a warm, spicy-sweet scent and flavor that's slightly lemony, warm, and piny with a whiff of caraway.

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    Bird Chiles

    Thai and other Asian chiles are slender and thin-walled with a very hot, nutty flavor. Available fresh or dried, fresh are sometimes sold green but are more often lipstick-red. Bird…

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    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.

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    Butternut Squash

    With its sweet, creamy, dark-orange flesh, butternut squash is one of the best and most versatile of all the fall squashes.

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    Bell Peppers

    Bell peppers are the most popular variety of sweet pepper. Like most peppers, bells start out green before ripening to their mature color, which is most often red, yellow, or…

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    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…

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    Small green citrus fruit. There are two main varieties: the Persian, or Tahiti, Lime and the Key lime. The most common (and widely-available) is the Persian lime which is about…

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    Asian Fish Sauce

    Fish sauce, made from the liquid drained from fermented anchovies, is used in Southeast Asian cuisine much like salt or soy sauce as a flavor enhancer.

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    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.

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    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.

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    Though fresh coconut is delicious, it's literally a hard nut to crack. A dark brown, hairy husks with three indented "eyes" encases the white coconut meat and the pale white…

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    The seed kernel from a fruit similar to peaches and apricots, almonds are used in both sweet and savory cooking.

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    Semisweet Chocolate Chips

    Specially formulated morsels that retain their shape and creamy texture without burning, chips are ideal as mix-ins for cookies and quick breads. Though most are semi or bittersweet, there are…

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Recipe Reviews

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras


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