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  • Ingredient

    Unsweetened Chocolate

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

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    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:…

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    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,…

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

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    Bittersweet Chocolate

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

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    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%).

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    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…

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    Crushed Red Pepper Flakes

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

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    Originally made from semi-refined sugar that still had some of the natural molasses left in it, brown sugar is now typically made by spraying white sugar with molasses.

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    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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    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…

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    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…

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    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).

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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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    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…

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    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.

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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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    Parmigiano Reggiano

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

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    Flat-leaf Parsley

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

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    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…

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    Dry Sherry

    cover the different types: fino, amontillado, oloroso

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    Canola Oil

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

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    Tender green stalks of asparagus signal the arrival of spring.

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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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    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

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras


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