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  • Ingredient

    Celery Seeds

    Derived from an ancient, hardy marsh plant called smallage (wild celery), celery seeds are light brown in color, with a scent that resembles grass or hay. The seeds have a…

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    The wonderful flavor and aroma of fresh sage is reminiscent of eucalyptus and the tannin in a good red wine, with hints of lemon and thyme.

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    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…

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

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    This spice comes from the nutmeg tree, which grows in tropical climates and actually yields two spices. The crinkled, hard nutmeg "nut" itself is encased in a lacy scarlet membrane…

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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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    In the U.S. that milk is synonymous with cow's milk, though in other parts of the world goat, buffalo, or sheep's milk is more common.

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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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    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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    The iconic centerpiece of the American Thanksgiving dinner, turkeys are larger than chickens, generally weighing in between 12 to 24 pounds (though some breeders are raising turkeys as small as…

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    Poultry Seasoning

    The term commonly refers to Bell's Poultry Seasoning, a combination of dried rosemary, oregano, sage, ginger, and marjoram, this seasoning mix has been around since 1867 when it was invented…

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    Used to flavor many dishes such as salads, sauces, meats, and seafood, fresh dill is a delicate, aromatic herb.

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    An herb related to the leek and onion, chives contribute a refined hit of onion flavor, and their green color adds lots of eye appeal.

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    A fragrant, tender herb, basil has a distinct flavor that includes hints of licorice, cloves, and mint.

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    Plum Tomatoes

    This egg-shaped meaty tomato is usually found red, though it can also be yellow. It's good for cooking and canning because its water content is relatively low, and it yields…

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    Arrowroot is a powder extracted from a plant native to the West Indies. It is used as a thickening agent and a starch alternative

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    Anchovies are tiny fish from the waters of southern Europe. Though they can be eaten fresh, they're generally filleted, cured and packed in oil or salt.

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

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    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…

  • Tomato Paste

    Tomato Paste

    What is it? Tomato paste is a very concentrated purée of tomatoes that have been cooked down to remove all the water, with any bits of seeds or skin strained…

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    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…

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    Flat-leaf Parsley

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

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

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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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    Green Beans

    “Green bean” is a generic term used for the skinny, long green beans almost universally available canned, frozen, and fresh. But the world of beans is much wider (and more…

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