Ingredient Encyclopedia

The aromatic backbone of savory cooking across nearly every cuisine.

The savory foundation beneath countless soups, sauces, and braises.

A warm, pungent rhizome that wakes up sweet and savory cooking alike.

A bright, citrusy herb that finishes dishes from tacos to curries.

A clean, grassy herb that freshens and finishes almost any savory dish.

A fragrant, sweet-peppery herb at the heart of pesto and Thai curries.

A small-leafed herb whose quiet, earthy warmth anchors braises and roasts.

A piney, resinous herb that stands up to fire, fat, and long roasting.

Feathery fronds with a fresh, grassy tang beloved from the Baltic to the Levant.

A cooling, sweet herb that brightens both savory dishes and desserts.

A robust, peppery herb at the heart of Mediterranean and Latin cooking.

A fibrous stalk that lends bright, citrusy perfume to Southeast Asian cooking.

Crisp and anise-scented raw, sweet and mellow when roasted — a Mediterranean kitchen essential.

The elegant allium — milder than onion, silky when braised, and the soul of French cooking.

Cool, refreshing, and bright — the herb that lifts everything from lamb to cocktails to chocolate.

Mild, crisp, and dual-purpose — the white end cooks, the green end garnishes.

A juicy, umami-rich fruit that anchors sauces and salads the world over.

A starchy cooking banana that spans savory and sweet across the tropics.

A tender leafy green that wilts in seconds and packs iron and folate.

Sweet, crisp, and colorful peppers that brighten dishes raw or cooked.

Meaty, savory fungi that bring deep umami to any dish.

A sweet, crunchy root vegetable that forms the aromatic backbone of stocks, stews, and soups the world over.

A hardy cruciferous vegetable that is as nutritious as it is quick to cook.

A buttery, good-fat fruit that turns creamy without any dairy.

The bright acid that wakes up almost any dish, sweet or savory.

A sharper, more floral citrus at the heart of Latin American and Southeast Asian cooking.

A naturally sweet, portable fruit that doubles as a baking staple.

A crisp, versatile fruit for eating out of hand, baking, and savory cooking alike.

An inexpensive, long-keeping vegetable that shines raw, cooked, or fermented.

Sweet summer kernels that bridge vegetable and grain across the globe.

A cool, crisp, hydrating vegetable for salads, pickles, and refreshing sides.

A mild, quick-cooking summer squash that adapts to almost any dish.

A versatile cruciferous vegetable that roasts, purees, and 'rices' beautifully.

A green pod that thickens gumbo and crisps up beautifully when seared.

A rich, creamy extract that carries curries, soups, and desserts.

A tropical staple that delivers richness across curries, desserts, and beverages.

The king of tropical fruits — lush, aromatic, and central to cuisines across the tropics.

The quiet workhorse of mirepoix — bringing structure, freshness, and herbal depth to stocks and braises.

Nutrient-dense, hearty, and versatile — a green that holds up to heat and time.

Meaty, absorbent, and endlessly adaptable — the vegetable that mimics the richness of meat.

Crisp, bright, and quick-cooking — a side dish staple that rewards proper technique.

The staple grain that feeds more of the world than any other.

A hearty whole grain for creamy porridge, baking, and beyond.

A quick-cooking seed that eats like a grain and delivers complete protein.

An ancient, gluten-free grain that cooks fluffy or creamy at will.

Tiny steamed semolina pearls that cook in minutes and soak up flavor.

Parboiled cracked wheat with a nutty bite, ready in minutes.

The foundation of baking and thickening — from bread to pasta to roux.

Italy's greatest culinary export — hundreds of shapes, each designed for a specific sauce.

From ramen to pho to pad thai — the noodle traditions that fuel half the world.

Fast-cooking, protein-packed legumes that need no soaking.

Nutty, versatile legumes at the heart of hummus, falafel, and curries.

Creamy, earthy beans central to Latin American and Caribbean cooking.

Glossy little legumes that hold their shape and add striking color.

Robust red beans that anchor chilis, curries, and hearty stews.

A protein-rich, gluten-free flour that binds, batters, and thickens.

Creamy, quick-cooking legumes at the heart of Southern and West African cooking.

Technically a legume, universally a kitchen essential — from satay sauce to peanut butter.

Sweet, bright, and spring-defining — from garden peas to snow peas to split-pea soup.

A protein-rich, gluten-free flour foundational to Indian and Mediterranean cooking.

The endlessly adaptable tuber behind comfort food worldwide.

A hardy tropical root and staple energy source for millions.

Naturally sweet, vitamin-rich tubers that roast, mash, and bake beautifully.

The world’s most popular meat — lean, adaptable, and quick to cook.

The kitchen’s most versatile protein — binder, leavener, and star of the plate.

A creamy dairy staple that enriches everything from sauces to baking.

A cultured dairy staple that brings tang, creaminess, and gut-friendly cultures to sweet and savory dishes alike.

A world of fermented dairy — from melty mozzarella to sharp aged cheddar.

A rich, omega-3-packed fish that is as forgiving to cook as it is nourishing.

A versatile red meat spanning quick-searing steaks to slow-braised cuts.

A blank-canvas plant protein that soaks up whatever flavor you give it.

A crunchy, protein-rich nut that works from breakfast to dessert.

Quick-cooking, versatile, and universally loved — from scampi to tempura to ceviche.

Rich, tender, and deeply flavored — the centerpiece of Mediterranean, Middle Eastern, and South Asian feasts.

The world's most consumed meat — versatile from tenderloin to belly to shoulder.

Rich, earthy, and brain-shaped — the nut highest in omega-3 fats.

The golden spice that colors and grounds curries and rice.

A warm, earthy spice that defines curries, chilis, and spice rubs.

A warm, sweet bark spice that spans desserts, curries, and slow braises.

Ground red pepper that lends color, sweetness, and smoke to dishes.

The cornerstone fat of Mediterranean cooking — for finishing, dressing, and gentle heat.

Rich dairy fat that carries flavor, browns beautifully, and builds tender baked goods.

Nature's liquid sweetener — floral, complex, and endlessly versatile.

A fragrant pod prized from Scandinavian bakeries to South Asian kitchens.

Intensely warm, sweet-and-bitter buds that perfume both sweet and savory dishes.

Sweet anise-scented seeds and bulb that bridge fresh and dried cooking.

The world's most precious spice, lending gold color and honeyed aroma.

A tart, ruby-red spice that adds lemony brightness without liquid.

A warm, sweet-woody spice best grated fresh over sweet and savory dishes.

A quiet background note that deepens stocks, braises, and beans.

A single berry that tastes of cinnamon, clove, and nutmeg at once.

A fiery, fruity chili at the soul of Caribbean and West African heat.

A silky sesame paste that enriches everything from hummus to dressings.

A sweet-sour pod pulp that gives depth and tang across the tropics.

A tangy, syrupy reduction that adds sweet-sour depth to Levantine cooking.

Tiny seeds with outsized flavor — nutty, rich, and essential across Asian and Middle Eastern kitchens.

The liquid umami backbone of East and Southeast Asian cooking.

Heat, color, and complexity — the spice that defines cuisines from Mexico to Sichuan.

A high-heat cooking fat with a tropical character — solid at room temperature, liquid when warm.