Ingredients

B

Baking Soda

Baking soda, also known as sodium bicarbonate (NaHCO3), is a white crystalline powder. It's a common leavening agent in baking. It's an alkaline substance that reacts with acids to produce carbon dioxide, causing baked goods to rise. It's commonly used in recipes with acidic ingredients such as buttermilk, vinegar, or lemon juice. It also helps to neutralize acidity, enhancing flavor in recipes with acidic components and it can tenderize meats. Baking soda's ease of use and consistent results make it widely used.

Black Pepper

Black pepper (Piper nigrum) is a flowering vine whose dried fruits are used as a spice. Peppercorns are commonly used to season and add flavor to a variety of dishes. The flavor profile is pungent, slightly spicy, and woody, due to the presence of piperine. Black pepper is a staple spice and a key ingredient in many cuisines worldwide.

Bread

Bread is a staple food made from dough, typically by baking. It's a versatile ingredient used worldwide in numerous dishes. Bread can be made with various flours (wheat, rye, etc.) and comes in many forms, from soft to crusty, and is used in countless cuisines.

Brown Sugar

Brown sugar is granulated sugar that has been combined with molasses. It is available in light and dark varieties, with the darkness influenced by the amount of molasses. The molasses gives brown sugar its characteristic flavor (caramel-like notes), moisture retention, and color. The molasses content also impacts the sugar's texture, making it more moist than white sugar.

Butter

Butter is a dairy product made from the fat and protein of milk or cream. It is solid at room temperature and has a pale yellow color. It is used extensively in cooking, baking, and as a spread, adding richness, flavor, and moisture to dishes. Its flavor and texture are highly dependent on the quality of the milk or cream used and the churning process.

C

Canned Tomato Sauce

Canned tomato sauce is a versatile ingredient made from cooked, pureed tomatoes, offering a convenient and shelf-stable way to add tomato flavor to dishes. It is often seasoned with herbs and spices and used in various applications such as pasta dishes, sauces, and stews.

Canola Oil

Canola oil is a versatile cooking oil extracted from canola seed. It has a neutral flavor and high smoke point, making it suitable for a wide range of cooking applications. It is commonly used for sautéing, frying, baking, and stir-frying.

Carrots

Carrots are root vegetables known for their vibrant orange color, sweet, earthy flavor, and nutritional value. Carrots are a good source of vitamins, minerals, and fiber, and are often used raw, cooked, or in juices. They add sweetness, color, and texture to dishes and can be a versatile ingredient in various recipes.

Celery

Celery, a crisp and versatile vegetable from the Apiaceae family, is prized for its crunchy stalks and aromatic leaves. The stalks are typically light green, with a fibrous texture and a refreshing flavor, while the leaves offer a slightly bitter, herbaceous taste. It's commonly used in salads, soups, stews, and as a base for many dishes, adding both flavor and texture.

Chia Seeds

Chia seeds are tiny, edible seeds from the Salvia hispanica plant, prized for their nutritional value. They have a mild, nutty flavor and a slightly crunchy texture. They are known for absorbing liquids and forming a gel, making them useful for thickening and adding texture in various culinary applications.

Chicken Breasts, Boneless, Skinless

Boneless, skinless chicken breasts are a versatile and lean cut of poultry. They are favored for their ease of preparation, relatively mild flavor, and high protein content. They are a staple in many cuisines and dietary plans due to their high protein content and low fat. The absence of skin allows for quicker cooking and easier portion control, and readily absorbs marinades and seasonings.

Chicken Broth

Chicken broth is a clear, flavorful liquid made from simmering chicken parts (bones, meat, and vegetables) in water. It is a cornerstone ingredient used for soups, sauces, and stews, known for its rich flavor and versatility. Chicken broth offers a balance of flavors and nutritional benefits, contributing to the overall taste and texture of dishes. Broth is frequently used as a base for soups, stocks, and sauces. The nutritional content of homemade broth varies depending on the specific ingredients and methods used, but it's typically low in calories and fat. Broth is also sometimes used as a poaching liquid for chicken, fish, and vegetables, or as a braising liquid for meats, offering a richer, more nuanced flavor profile to the dish.

Chopped Nuts

Chopped nuts are a versatile ingredient used to add texture, flavor, and nutritional value to a wide range of dishes. They are made from nuts that have been cut into small pieces, and can be toasted or untoasted. Toasted nuts have a more pronounced flavor and aroma, while untoasted nuts retain more of their natural oils. Chopped nuts can be used in both sweet and savory dishes, and are a popular addition to salads, baked goods, desserts, and more.

Cinnamon

Cinnamon is a spice derived from the inner bark of several species of evergreen trees. It has a warm, sweet, and slightly pungent flavor, used widely in both sweet and savory dishes. It is often available as ground powder and whole sticks.

Crushed Tomatoes

Crushed tomatoes, also known as passata, are a processed tomato product made by crushing or straining whole, peeled tomatoes. The resulting puree has a thick, smooth consistency and a vibrant red color. Crushed tomatoes offer a rich, intense tomato flavor, balancing acidity and sweetness, making them a versatile base for various culinary creations.

F

Flour

Flour is a powder produced by grinding grains or seeds, commonly used in baking and cooking. It's a staple ingredient, crucial for various culinary applications like bread, pasta, and pastries, and is composed primarily of starch, protein, and fiber. The specific type of flour significantly impacts the final product's texture, taste, and structure.

Fresh Basil Leaves

Fresh basil leaves are a fragrant herb with oval-shaped leaves that have serrated edges. The flavor is typically sweet and peppery, with hints of mint and anise. Basil is a versatile ingredient, used in a variety of cuisines worldwide, and is often used fresh.

Fresh Berries

Fresh berries encompass a diverse group of small, juicy fruits known for their vibrant colors, sweet or tart flavors, and versatile culinary applications. They are generally soft and perishable, making proper handling and storage crucial. Berries are rich in antioxidants and vitamins, offering significant nutritional value. Their versatility allows for use in a wide array of preparations, ranging from simple snacks to complex desserts and savory dishes, providing both flavor and visual appeal.

Fresh Parsley

Fresh parsley, a versatile herb, is characterized by its bright green, flat leaves and subtly bitter, slightly peppery flavor. It adds a fresh, vibrant flavor and visual appeal to dishes. Parsley enhances both the flavor and visual appeal of a dish.

Fresh Thyme

Fresh thyme is an aromatic herb with small, oval leaves and a slightly peppery flavor. It's a staple in many cuisines, known for its delicate texture and ability to add a subtle, earthy flavor to dishes. It's commonly used fresh or dried.

G

Garlic

Garlic (Allium sativum) is a bulbous plant in the onion family, prized for its pungent flavor and aroma. It's a fundamental ingredient in cuisines worldwide, used to add depth and complexity to dishes. Its characteristic flavor comes from allicin, a compound released when garlic is crushed or chopped. It is a staple ingredient in various culinary traditions, used in fresh, minced, powdered, and granulated forms.

Garlic Cloves

Garlic cloves are the individual segments of the garlic bulb. The bulb is encased in papery skins. They have a pungent, sulfurous aroma and a sharp, biting flavor that mellows and sweetens upon cooking. Fresh garlic is firm and plump, indicating freshness and quality. The flavor mellows upon cooking.

Garlic, Minced

Minced garlic is fresh garlic that has been finely chopped or ground, releasing allicin, a compound responsible for garlic's distinctive aroma and flavor. The intensity of the flavor depends on the fineness of the mince. It is a versatile ingredient used in various cuisines to add depth and complexity to dishes.

Ginger, Minced

Minced ginger is fresh ginger root, finely chopped or ground. It provides a pungent, spicy, and slightly sweet flavor, with varying intensity depending on the ginger's age and the fineness of the mince. Commonly used to add warmth and a distinctive aroma to both savory and sweet dishes.

Granulated Sugar

Granulated sugar, also known as table sugar or white sugar, is a refined sucrose derived primarily from sugarcane or sugar beets. It consists of small, clear, crystalline granules and is a primary sweetener in cooking and baking, providing sweetness, affecting texture, and influencing browning. It is used in various culinary applications, from desserts to savory dishes. Its neutral flavor allows for versatile incorporation.

Grated Parmesan Cheese

Grated Parmesan cheese is a hard, granular cheese made from cow's milk, aged for a minimum of 12 months, resulting in a sharp, nutty, and slightly salty flavor. It's characterized by its hard, crystalline texture, ideal for grating. Commercially available grated Parmesan cheese often contains cellulose powder to prevent clumping. Its high umami content enhances savory dishes.

Greek Yogurt

Greek yogurt is a strained yogurt known for its thick consistency and higher protein content than unstrained yogurt. The straining process removes whey, resulting in a tangy, creamy, and versatile ingredient suitable for sweet and savory applications. Available in various fat percentages (nonfat to full-fat), it influences texture and richness. The tartness varies depending on the culturing process and milk used.

Green Bell Pepper

Green bell peppers are unripe fruits of the Capsicum annuum species. They have a crisp texture and a mild flavor. They are widely used in cuisines globally and are versatile for adding texture and flavor to a variety of dishes.

Ground Beef

Ground beef, also known as minced beef, is a versatile cooking ingredient made from finely chopped or ground beef. The fat content significantly impacts the flavor, texture, and cooking properties. Leaner ground beef is healthier but can be drier. Common cuts include chuck, round, and sirloin, with varying fat percentages. Ground beef is used globally in a wide variety of cuisines.

L

Large Eggs

Large eggs, essential in cooking, are a versatile ingredient. Each egg typically weighs around 50-60 grams, comprising a yolk, white (albumen), and shell. Yolks provide fat and flavor, whites provide protein, and the shell protects. Eggs offer structure, emulsification, binding, leavening, and richness in dishes. Size matters; recipe standardization is essential. They are a fundamental ingredient, essential for many recipes, and offer a wide range of cooking possibilities.

Lasagna Noodles

Lasagna noodles are broad, flat pasta sheets, traditionally made from semolina flour, water, and sometimes eggs. They are a key component of lasagna, layered with fillings and sauces before baking. The noodles can be fresh or dried, and come in various forms, including 'oven-ready' which require no pre-cooking. Dried noodles often require boiling or soaking before use, while fresh noodles usually cook more quickly.

Lemon Juice

Lemon juice is a tart, acidic liquid extracted from lemons. It's a versatile ingredient used for its bright flavor, acidity, and preservative qualities. It's primarily composed of citric acid, contributing to its sour taste and ability to balance richness and add a refreshing element to dishes. It acts as a natural antioxidant and can prevent enzymatic browning in fruits and vegetables.

M

Marinara Sauce

Marinara sauce is a simple tomato-based sauce, typically made with tomatoes, garlic, herbs (often basil or oregano), and olive oil. It's characterized by its vibrant flavor and versatility, serving as a foundation for many Italian dishes. The sauce's simplicity allows the quality of its ingredients to shine, and it can range in consistency from slightly chunky to smooth. It's typically cooked for a shorter time than other tomato sauces, resulting in a fresher taste.

Minced Garlic

Minced garlic is fresh garlic that has been finely chopped into small pieces. It provides a pungent, savory flavor to dishes. The intensity of the flavor varies depending on the garlic variety and preparation method. It is a versatile ingredient used as a base flavor or an accent in a wide range of cuisines.

Mozzarella Cheese

Mozzarella is a fresh, mild, semi-soft Italian cheese traditionally made from buffalo milk, but now commonly produced with cow's milk. It is characterized by its high moisture content, giving it a soft, elastic texture and a milky, slightly tangy flavor. It melts beautifully, making it ideal for pizza, baked dishes, and sandwiches. Fresh mozzarella, also known as 'fior di latte' (flower of milk), is typically eaten within a few days, while low-moisture mozzarella is more shelf-stable.

Mushrooms

Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or on their food source. They offer a unique umami flavor and a range of textures, from firm and meaty to delicate and soft, depending on the variety and preparation method. Mushrooms are a versatile ingredient used in cuisines worldwide.

P

Parmesan Cheese

Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese originating from Italy. It is made from cow's milk and aged for a minimum of 12 months, though often much longer, resulting in a complex, savory, and slightly nutty flavor profile. Its texture is hard and crystalline, often used grated or shaved. The quality and aging period significantly influence its flavor intensity.

Pasta

Pasta is a staple food made from an unleavened dough primarily composed of a grain flour (typically wheat), water, and sometimes eggs. It is characterized by its versatility in shape, size, and texture, making it a central component of diverse cuisines. Its significance lies in its ability to absorb flavors, its long shelf life, and its relatively simple preparation.

Pasta (any Type)

Pasta is a staple food made from an unleavened dough of wheat flour, water, and sometimes eggs. It is characterized by its diverse shapes, sizes, and textures, offering a wide range of culinary applications. Pasta's culinary significance stems from its versatility in absorbing flavors from sauces and its ability to provide a satisfying textural experience.

Pepper

Pepper, specifically black pepper, is a dried berry of the *Piper nigrum* vine, cultivated for its pungent, spicy flavor. It is a staple spice worldwide, adding complexity and heat to dishes. The peppercorns are used whole, cracked, or ground, providing variations in flavor intensity and texture. White pepper comes from the same plant but the outer skin is removed. Green pepper is made from unripe berries and is often preserved in brine or freeze-dried, offering a milder, fresher flavor profile. Pepper is a versatile spice, used in both savory and sweet applications.

Pepperoni

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika and other spices. It is characteristically soft, slightly smoky, and spicy. Its vibrant red color and distinct flavor profile make it a popular pizza topping and ingredient in various dishes.

Pesto

Pesto is a vibrant, herbaceous sauce traditionally made from fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. It is typically bright green in color and has a fresh, slightly salty, and savory flavor profile. The texture ranges from finely ground to slightly chunky, depending on the preparation method. Pesto is a versatile ingredient that enhances the flavor of various dishes.

Pine Nuts

Pine nuts are the edible seeds of pine trees, particularly those in the genus *Pinus*. They are small, elongated, and have a delicate, buttery flavor with a slightly sweet taste. Their texture is soft and slightly chewy, and they are prized for their versatility in both sweet and savory dishes. They provide richness and textural contrast.

Pizza Dough

Pizza dough is a yeast-leavened dough, primarily made from wheat flour, water, salt, and yeast. It forms the base for pizza and is characterized by its elasticity, ability to rise, and ability to develop a crispy crust when baked. The quality of pizza dough significantly impacts the final pizza's texture, flavor, and overall appeal. Various flour types and proofing techniques influence its final characteristics. The dough's hydration level, the proportion of water to flour, affects its texture; higher hydration typically results in a more open crumb and a chewier crust.

Pizza Sauce

Pizza sauce is a cooked or uncooked tomato-based sauce primarily used as the base for pizzas. Its flavor profile typically balances acidity, sweetness, and savory notes, often enhanced by herbs, spices, and sometimes vegetables. The consistency ranges from smooth to chunky, affecting its spreadability and interaction with other pizza toppings.

R

Ricotta Cheese

Ricotta is an Italian whey cheese made from the residual whey of other cheese production (typically mozzarella or provolone). It is characterized by a soft, creamy, and slightly grainy texture, and a mild, subtly sweet flavor. Fresh ricotta is white or off-white in color, with a high moisture content, making it perishable.

Rigatoni Pasta

Rigatoni is a tube-shaped pasta characterized by ridges (righe in Italian) that run along its length, and a slightly curved shape. The ridges provide excellent surface area for sauces to cling to, enhancing the flavor and texture of dishes. Its substantial form makes it suitable for hearty sauces and baked pasta dishes.

Rolled Oats

Rolled oats, also known as old-fashioned oats, are whole oat groats that have been steamed, then rolled flat. This process stabilizes the oats, increasing their shelf life and reducing cooking time compared to oat groats. They offer a chewy texture and nutty flavor, readily absorbing liquids and flavors. Their versatility makes them a staple in various cuisines for breakfast, baking, and savory dishes.

S

Salmon Fillets

Salmon fillets are boneless cuts of salmon, typically taken from the sides of the fish. They are known for their rich, fatty texture and vibrant color, ranging from deep red to pale pink depending on the species and diet of the salmon. Salmon fillets are a popular ingredient due to their versatility and high nutritional value, including omega-3 fatty acids and protein. They offer a delicate, yet complex flavor profile that lends itself to various cooking methods and flavor pairings.

Salt

Fine table salt, enhances flavors and controls yeast growth in baking.

Salt And Black Pepper

Salt and black pepper are the foundational seasonings in global cuisine, providing essential flavor enhancement. Salt enhances existing flavors and balances sweetness, while black pepper contributes pungency, heat, and complexity. They are used in virtually every style of cooking to season dishes at every stage of preparation.

Salt And Pepper

Basic cooking ingredient

Sausage

Sausage is a food product primarily made from ground meat, often pork, beef, or poultry, combined with seasonings, spices, and sometimes other ingredients such as fillers or extenders. It's typically encased in a natural or synthetic casing. Sausages are prized for their diverse flavor profiles, textures, and versatility in cooking.

Semi-sweet Chocolate Chips

Semi-sweet chocolate chips are small, disc-shaped pieces of chocolate containing approximately 35-50% cocoa solids, offering a balanced sweetness and a slightly bitter chocolate flavor. Their shape and size are designed to hold their form during baking, allowing for pockets of chocolate within cookies, muffins, and other baked goods. The cocoa butter content contributes to a smooth, melt-in-your-mouth texture, and the sugar content provides the sweetness that balances the chocolate's bitterness.

Sesame Oil

Sesame oil is an edible vegetable oil derived from sesame seeds. It is prized in various cuisines for its nutty, toasted flavor and aroma. It exhibits a high smoke point depending on the type, making it suitable for various cooking methods, and is a significant source of monounsaturated and polyunsaturated fats. It is available in various grades, from light, refined oils to dark, intensely flavored toasted oils.

Sharp Cheddar Cheese

Sharp cheddar cheese is a hard, relatively pale-yellow cheese with a distinct, tangy flavor profile. The sharpness increases with age, typically ranging from six months to two years or more for extra-sharp varieties. The cheese is made from cow's milk, undergoes a cheddaring process, and is often aged in temperature-controlled environments to develop its characteristic flavor and texture, which is firm and slightly crumbly.

Shredded Cheddar Cheese

Shredded cheddar cheese is a convenient form of cheddar cheese, a firm, cow's milk cheese originating from the English village of Cheddar. It's characterized by its firm texture, varying sharpness (mild, medium, sharp, extra-sharp), and range of colors from pale yellow to orange (due to added annatto). Shredded cheddar melts well and is widely used in cooking and snacking.

Shrimp

Shrimp are decapod crustaceans with elongated bodies and ten legs, highly valued as a seafood ingredient. They possess a delicate, slightly sweet flavor that intensifies with cooking, and a firm, yet tender texture. Available in various sizes and forms, shrimp are versatile and adapt well to diverse culinary preparations.

Soy Sauce

Soy sauce is a fermented condiment made from soybeans, wheat, salt, and water. It is a staple ingredient in East Asian cuisine and is prized for its savory, umami flavor, rich color, and ability to enhance other ingredients. The fermentation process develops complex flavors and textures, ranging from light and delicate to dark and intensely flavored.

Sugar

Sugar, primarily sucrose, is a crystalline carbohydrate derived from sugarcane or sugar beets, used as a sweetener and a key ingredient in cooking and baking. It provides sweetness, texture, and plays a crucial role in browning (Maillard reaction), caramelization, and preservation. Its varying forms impact moisture retention, crystallization, and overall product characteristics.

V

Vanilla Extract

Vanilla extract is a flavoring agent derived from vanilla beans. The extract is made by macerating and percolating vanilla beans in a solution of ethanol and water. This process extracts the vanillin and other aromatic compounds, producing a complex and recognizable flavor profile. High-quality extracts are clear and amber in color, and have a robust, sweet, and slightly floral aroma. The flavor is intensely concentrated compared to vanilla beans and is a staple in both baking and cooking to enhance sweetness and depth of flavor.

Vegetable Oil

Vegetable oil is a general term for edible oils extracted from plant sources. It is a versatile cooking ingredient prized for its neutral flavor, high smoke point, and ability to transfer heat effectively. Vegetable oils typically consist of triglycerides, which are esters of glycerol and fatty acids. The specific composition varies depending on the source, influencing the oil's properties and suitability for different cooking applications. Common characteristics include a clear, often pale yellow color, a liquid state at room temperature (though some may solidify slightly when chilled), and a wide range of uses in culinary practices.