Know what goes into your food.
Choose well, store thoughtfully, cook with purpose. A practical reference for everyday ingredients.
All-purpose flour
A versatile wheat flour for sauces, everyday baking and many breads.
Get to know itBread flour
Higher-protein wheat flour that supports strong, chewy dough.
Get to know itButter
Fat, water and milk solids that contribute flavor, tenderness and browning.
Get to know itOlive oil
A cooking and finishing oil with flavor that varies by style and freshness.
Get to know itOnions
Aromatic vegetables that range from sharp when raw to sweet and savory when cooked.
Get to know itGarlic
A powerful aromatic whose intensity changes with preparation and cooking.
Get to know itFresh ginger
A fragrant rhizome with warm, peppery flavor.
Get to know itCanned tomatoes
A dependable base for soups, braises and sauces.
Get to know itRice
A family of grains with distinct starch levels, textures and cooking needs.
Get to know itLentils
Quick-cooking pulses useful in soups, salads, stews and dals.
Get to know itCanned beans
Ready-cooked beans that make quick meals easier.
Get to know itEggs
A versatile source of structure, thickening and binding in cooking.
Get to know itMushrooms
Savory ingredients that add texture and depth to cooked dishes.
Get to know itFresh herbs
Leaves and tender stems that bring aroma and contrast.
Get to know itLemons
Juice supplies acidity; the outer zest supplies aromatic oils.
Get to know itSoy sauce
A salty, savory seasoning with many regional styles.
Get to know it