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Red lentils
Red lentils: Red lentils, which can be found in natural-foods stores and Middle Eastern markets, cook in just 20...
Rice vinegar
Rice vinegar: Rice vinegar is a mild vinegar made from glutinous rice; bottlings range from clear to aged (very dark)....
Saffron
Saffron: Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Each crocus...
Cinnamon
Cinnamon, the bark of a small evergreen tree, compliments an array of both sweet and spicy foods. Find whole sticks or...
Prosciutto
Prosciutto: A spiced and salt-cured (though not smoked) Italian ham that is air-dried then pressed, resulting in a firm...
Sake
Sake: Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes...
Leeks
Leeks: Related to the onion family, leeks have a milder flavor than onions, and are often used in soups and stews.
Marsala
Marsala: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored...
Napa cabbage
Napa cabbage: Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its...
Miso
Miso: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or...
Mirin
Mirin: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the...
Dried egg whites
Dried egg whites: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked...
Annatto
Annatto: Annatto, a Latin American and Carribean seasoning, is used as a yellow-orange colorant. It can be found in...
Tamarind
Tamarind: Tamarind is a tropical tree that produces a sour-sweet fruit in a brown pod, with edible pulp. It’s used in...
Vegetable broth
Vegetable broth: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We...
Turkey tenderloin
Turkey tenderloin: A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins...
Zatar
Zatar: Zatar is a Middle Eastern blend of spices consisting of thyme, sumac berries, sesame seeds and salt. You can...
Whole-wheat pastry flour
Whole-wheat pastry flour: Lower in protein than regular whole-wheat, has less gluten-forming potential (needed for...
Tomatillos
Tomatillos: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and...
Tofu
Tofu: Tofu is “soybean curd” made by heating soymilk and a curdling agent in a process similar to dairy cheesemaking....
Sherry
Sherry: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many...
Shrimp
Shrimp: Raw, frozen and cooked shrimp are all sold by the number needed to make one pound—for example, “21-25 count” or...
Jicama
Jicama: Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and...
Soba noodles
Soba noodles: Thin buckwheat noodles from Japan called soba are traditionally served cold with a soy-based dipping...
Tahini
Tahini: Tahini is a thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other...
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