ingredient

An aromatic plant native to the Mediterranean used both for its seeds and for its dark green leaves. The seeds can be used whole or ground and bear no resemblance in taste to the leaves. The tiny … [more]

Caraway is an aromatic plant in the parsley that is common to central and northern Europe. The seeds are particularly aromatic when dried and have a nutty anise flavor. Widely used in German and … [more]

Demerara sugar is a pale-colored, mild-tasting raw sugar, named after its place of origin - Demerara in Guyana. Raw brown sugar is a perfectly adequate substitute. [more]

Grown in the town of Arborio in the Po Valley of Northern Italy, this medium grain rice is renowned for it’s high starch content. Traditionally Arborio rice is used to make risotto where the … [more]

A light, crispy and flaky breadcrumb used in Japanese cooking. The texture tends to be courser than traditional western style breadcrumbs and is well suited to pan-frying and deep-frying. Although … [more]

Tomatillos are a fruit popular with Mexican and Southwestern cooking. Resembling a small green tomato, tomatillos can be distinguished by they’re thin parchment paper like wrapping. The flavor … [more]

Chipotle tends to be medium spicy and have a wonderful and rich smoky flavor. It’s hard to make the connection, but the chipotle pepper is a dried and smoked Jalapeno. This chile has a wrinkled … [more]

A product of the Mott Company which is owned by Cadbury Schweppes, Clamato is made from a combination of reconstituted tomato juice and reconstituted clam broth. This mixer is a popular choice for … [more]

A sauce made by thickening brown stock with cornstarch or similar starch. [more]

A smooth, creamy, white icing or candy consisting of very finely crystallized sugar syrup. [more]

Liver of specially fattened goose. In French it means “fat liver”. [more]

A paste made of finely chopped mushrooms sautéed with herbs, shallots, and mushrooms. [more]

A cooked mixture containing equal parts flour and fat. [more]

One of the “mother sauces”. A sauce made of brown stock and flavoring ingredients (herbs, mirepoix , tomato, and tomato puree) and thickened with a brown roux . [more]

A type of rich brown sauce. It is made by combining equal parts of beef or veal stock, espagnole, and sometimes with the addition of sherry or madieira and reducing by half. [more]

A cheese made from goat’s milk. [more]

A combination of herbs tied together or placed in cheesecloth used for flavoring. [more]

A variety of long-grain rice. Hindi meaning “queen of fragrance”. Used in many dishes in the Middle east and India. [more]

One of the worlds most expensive spices (next to saffron and vanilla ). It is widely used in cooking in Scandinavian, Sri Lanka, India and Iran. Cardamom has a strong, intensely aromatic fragrance … [more]

Caster sugar — also spelled “castor” — is the British term for superfine sugar. Whether British, US, or otherwise, caster and superfine are used when the sugar needs to … [more]