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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

    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

    Arrowroot

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

  • Ingredient

    Anchovies

    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.

  • Ingredient

    Carrots

    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…

  • 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

    Oregano

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

  • 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…

  • Tomato Paste
    Ingredient

    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…

  • 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

    Flat-leaf Parsley

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

  • Ingredient

    Lemons

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

  • 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

    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.

  • Ingredient

    Beef Tenderloin

    The long, narrow tenderloin muscle is a special-occasion treat. Boneless and so tender that you can cut it with a butter knife, tenderloin often gets roasted whole to serve a…

  • Ingredient

    Leeks

    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.

  • Ingredient

    Vermouth

    Vermouth has been a staple bar ingredient since the cocktail era dawned in the late 19th century. It’s a wine that’s been macerated with a garden’s worth of botanicals, barks,…

  • Ingredient

    Tomatoes

    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…

  • Ingredient

    Shallots

    On the assertiveness scale, these mild-mannered relatives of garlic are similar to white onions, but their flavor is more refined and complex.

  • Ingredient

    Portobello Mushrooms

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

  • 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

    Frozen Puff Pastry

    Puff pastry is a rich, multilayered dough. This traditional French pastry is known as a "laminated" dough because it alternates layers of fat (usually butter) with dough. It's used to…

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