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  • Ingredient

    Thyme

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

  • Ingredient

    Dill

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

  • Ingredient

    Chives

    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.

  • Ingredient

    Basil

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

  • Ingredient

    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…

  • 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

    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

    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

    Black Peppercorns

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

  • Ingredient

    Eggplant

    Though it is treated like a vegetable, eggplant (a member of the nightshade family along with tomatoes and potatoes) is actually a giant berry.

  • Ingredient

    Lemons

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

  • Ingredient

    Artichokes

    This prickly cousin of the thistle is a sure sign of spring.

  • Ingredient

    Shrimp

    Sweet, succulent, and slightly briny, shrimp is America's favorite seafood. Delicious cooked all kinds of ways—poached in shrimp cocktail, battered and deep fried, sautéed, broiled, and grilled—this crustacean is quick-cooking…

  • Ingredient

    Breadcrumbs

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

  • Ingredient

    Flat-leaf Parsley

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

  • Ingredient

    Cayenne

    Cayenne is a very hot red chile generally sold whole and dried or dried and ground into cayenne powder.

  • Ingredient

    Russet Potatoes

    Russets are long and large with a thick, rough, skin. A high-starch potato, with a flesh that's snowy white and very dry, they are the quintessential baking potato. They also…

  • 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…

  • Ingredient

    Sage

    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.

  • 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

    Celery

    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.

  • Ingredient

    Nutmeg

    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…

  • Ingredient

    Milk

    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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