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  • 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

    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.

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    Thyme

    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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    Lemons

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

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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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    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

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    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.

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    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

    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.

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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
    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

    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

    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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    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

    Black Peppercorns

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

  • 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

    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.

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