All-purpose flour is milled from the inner part of the wheat kernel.
It's a combination of hard (high-protein, like bread) and soft
(low-protein, like cake and pastry) flours, and is suitable for
most uses. For best results, avoid bleached flour.
This dried seed pod comes from evergreen trees and has the flavors
of cinnamon, cloves, and nutmeg. This spice is also known as Jamaican
pepper for its peppercorn-like appearance, and its growth on the
island of Jamaica.
Almond extract is made from bitter-almond oil and is usually combined
with ethyl alcohol. If stored in a cool, dark place, it will keep
Also called Green Chiles. Mildly hot.
Angel hair pasta
Spaghetti made in very fine strands.
Artichokes can be purchased fresh or canned. Use a scissors to
trim the top fourth of the outer leaves and the stem. Soak to
clean thoroughly. With a stainless steel knife, slice off the
top quarter of the pale green cone. Rub all cut surfaces with
lemon to maintain color. Cook by steaming, or simmer in boiling
water with additional lemon juice, covered, for 40 minutes, or
until tender. Scoop out the fuzzy choke with a spoon and discard.
The artichoke heart is below the choke.
An Italian cheese with a rich nutty flavor.
A derivative of baking soda. Baking powder is a double action
leavener that is activated when mixed with a liquid.
Use this leavener with pastries that contain acid to make them
rise. Instead of baking soda, use baking powder with recipes that
contain little to no acid (baking powder already contains acid).
A sweet but pungent vinegar. A bottle of medium-quality balsamic
vinegar will cost around $10, and is well worth the price.
This leaf comes from the evergreen bay laurel tree in the Mediterranean.
If used whole, remove bay leaves from a dish before serving.
Small, tight leaves that have a crunchy sweetness.
Black peppercorns are the strongest of all peppercorns. You can
buy black pepper as cracked or finely ground, but freshly ground
pepper is always the best.
Tender, pale green leaves.
Brown sugar is white sugar mixed with molasses. To create, add
two tablespoons molasses to one cup white sugar.
Butter can be purchased salted or sweet. For cooking purposes,
sweet butter can be purchased, since salt can be added as needed
to any recipe. For great results, replace butter with Crisco butter
flavored shortening sticks.
Buttermilk is made by adding a culture to whole or skim milk,
giving it a thicker texture and a slightly tangy flavor.
A neutral oil that is great for cooking, because it is low in
saturated fats and doesn't detract from the flavor of the foods
being cooked. For best results, use Crisco Canola Oil.
Pickled small buds of the caper bush, known for their pungent
An aromatic spice native to India.
A very hot pepper. Red when fully matured. Long and thin.
Also known as garbanzo beans, chickpeas are often used in salads.
There is a wide variety of chile peppers that vary in hotness.
Chiles can be purchased fresh, dried, or in jars. To prepare:
Remove seeds and membranes (or leave seeds in to increase intensity),
but be careful not to touch your eyes after handling the peppers.
Chives belong to the onion family and can be snipped to add flavor
to salads or other dishes. The chive plant is also an easy-to-grow
perennial with purple flowers.
Chocolate can be bought as unsweetened, bittersweet, semi-sweet,
extra-bittersweet, and sweet. While some of these chocolates can
often be interchanged in recipes, it is best to bake with whichever
chocolate is called for in your recipe.
An Indian condiment made of spices and fruits or vegetables. Chutney
can be purchased ready-made or prepared using one of the many
Somewhat similar in appearance to parsley, but its distinctive,
sharp flavor is used to make salsa.
A sweet-hot spice that comes from the inner bark of a tropical
evergreen tree, which curls into rolls when dried. These rolls
can be made into sticks, or ground for powdered cinnamon.
A pungent and sweet spice, sold whole or ground.
Available sweetened or unsweetened, shredded or flaked, moist
A powdered sugar that is best for recipes that will not be cooked.
Best used in frostings or sprinkled on top of baked goods.
Unlike other cooking sprays, Crisco Cooking Spray contains no
alcohol. It has a light taste and a buttery aroma. Compared to
the leading cooking spray, Crisco Cooking Spray scorches less
and has over 120 more uses.
Crisco Canola Corn Oil has 25% less saturated fat than corn oil,
and like corn oil, has 14 grams of fat per serving.
One of the most useful thickening agents in the kitchen. Mix with
a small amount of water before adding to other foods.
Often mistaken for rice, couscous is actually a pasta product.
To cook, add equal amounts of couscous and boiling water to a
bowl. Cover and let sit for about 15 minutes. Stir frequently
Cream of tartar
An acidic, white powder that can be used to make baking powder.
Adds a bitter taste to many curries, soups, stews, and vegetable
Similar to raisins, but not as sweet.
A smooth, creamy French table mustard that is often made with
white wine. A delicious alternative to plain yellow mustard.
A feathery annual herb, available fresh or dried at the grocery
store. Try growing your own by sprinkling some seeds on the ground
in the spring.
A relative of the tomato that is mild in taste, and great grilled,
broiled, sautéed, or roasted. Buy eggplants that are long
in shape. Keep refrigerated.
Mild licorice flavor. The feathery tops can be used as an herb
to flavor soups and stews. The broad base is chopped for use in
salads or other recipes.
Salty, soft white cheese that is often crumbled over Greek salads.
Available in the bagged salad section, field greens offer convenience
One of the most important seasonings and a wonderful cooked vegetable.
Buy garlic loose and store at room temperature in a dark and dry
A thickening agent that, when dissolved in hot water, thickens
whatever food it's been added to.
Gingerroot can be purchased fresh in most grocery stores. Simply
break off the amount you need or a small chunk. Prepare by peeling
and finely chopping. Store leftover gingerroot in a plastic bag
in the refrigerator.
The white sugar used in everyday baking.
Also known as Scotch Bonnet. The hottest commercially grown pepper.
Generally green, red, orange, or yellow in color.
Rich, sweet nuts that are often ground or roasted in pastries,
cookies, and other desserts.
An all-natural sweetener.
Fresh horseradish is known for its pungent, spicy flavor. To prepare
fresh: Scrub root thoroughly, scrape brown peel, and grate as
a condiment or as an ingredient in marinades.
The traditional salad green. Try combining it with other greens
to add variety to your salads.
Italian-seasoned bread crumbs typically combine cheese and spices,
such as oregano and parsley. If you're out of bread crumbs, try
this handy trick.
Usually green, but sometimes red. Moderately hot, with an immediate
Also known as a Mexican potato, jicama is a tuber from Central
America and Mexico. To prepare: Simply peel immediately before
serving for a crisp and juicy snack. It can also be lightly cooked.
A member of the cabbage family. Prepare by removing tough stems.
If cooking, boil about 1 minute in salted water.
Pasta in wide, flat strips.
Mild and fresh flavor. Curly edged leaves often have red tips.
Leeks are members of the onion family that have a milder taste
and look like large green onions. To prepare: Cut off base and
tough dark green stems. Slice remainder in half, and swish in
water to remove grit. Pull apart layers to be sure that all dirt
Pasta in the form of tubes or in various other shapes, often baked
with cheese, ground meat, etc.
Although most people think of the mango as an exotic fruit, it
is actually one of the most commonly eaten fruits in the world.
Mangos usually range in color from green to red, and the taste
is described as a combination of peach and pineapple or peach
Mascarpone is thought of as cheese, but it is actually pasteurized
cow's cream that is fresh tasting and spreadable. It is used in
Italian desserts, like Tiramisu, but it is also excellent as a
topping for green salads and fruit salads.
A perennial herb that is available fresh or dried. Try it in tabouli
salad. Mint is easy to grow, but don't let it take over your garden.
Portobello mushrooms are often available fresh in the grocery
store. They have a meaty texture and are versatile. Try them marinated
and grilled as interesting additions to salads.
Available fresh or dried. Very rich flavor is excellent in dressings
and marinades. To prepare dried mushrooms: soak in very hot water
for 20-30 minutes. Be sure to add some of the soaking water to
dressing or marinade recipes.
A nutty spice used mostly in baking. Use sparingly.
An all-purpose oil that comes in two different varieties: "extra-virgin"
olive oil, which comes from the first cold pressing of olives;
and "pure" olive oil, which may be extra-virgin oils
that didn't make the grade.
Kalamata olives are dark purple/brown olives that are imported
from Greece. Their meaty, salty texture is a great addition to
Niçoise olives originated in France; they are purple/black
or green and milder than kalamata olives.
A member of the mint family, used largely in Italian cooking.
Pasta that is shaped like rice, and can be used in place of rice.
Excellent in salads and main dishes.
Papayas are semitropical fruits that are sweet and juicy.
Ground dried red peppers.
Parsley is an herb. Use fresh Italian flat leaf or curly parsley
in salad recipes. Chopped, it makes a pleasing addition to salads,
both in appearance and taste.
Parsnips are root vegetables that look like white carrots. They
have a sweet, nutty flavor. Try cooking them just until they are
tender and sprinkling them with some fresh herbs for a simple
A cylindrical pasta.
There are a number of mild to hot peppers to choose from when
preparing a variety of dishes. Here are a few of the more popular
ones listed in order of mild to hot:
Anaheim (also called a Green Chile)—Mildly hot.
Jalapeño—Usually green but sometimes red. Moderately
hot, with an immediate bite.
Serrano—Red or green. Moderate to very hot, with an intense
Cayenne—Very hot. Red when fully matured. Long and thin.
Habañero (Scotch Bonnet)—The hottest commercially
grown pepper. Green, red, orange, or yellow.
Basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano cheese.
Great with pasta.
Pine nuts are the edible seeds of pine trees and are excellent
additions to green salads.
Tiny black seeds from the poppy flower that add a crunch and sweetness
to muffins and other baked goods.
Pomegranate seeds are attractive additions to green or fruit salads.
To prepare: Cut fruit in half and remove seeds.
Quinoa (keen-wah) is one of the oldest grains. It is gaining popularity
because of its nutritional profile. It's considered a complete
protein because it contains all eight essential amino acids. To
prepare: Rinse quinoa to remove coating. Boil 1 cup quinoa with
2 cups of water, and simmer for 15-20 minutes. When cooked, the
quinoa will become corkscrew-shaped. Add cooked quinoa to salad
recipes or use in place of bulgur wheat in tabouli.
A red miniature leaf with a slightly bitter flavor.
Gaining in popularity as a replacement for iceberg, romaine lettuce
has dark green leaves and a crunchy texture.
An Italian hard cheese that is often used in place of Parmesan
Corkscrew pasta that is often used in pasta salads.
Mild onions that can be trimmed and chopped for use in salads.
Green onions can also be grilled with other vegetables. After
the root end is trimmed, almost all of the green and white part
can be used.
Red or green. Moderatly to very hot, with an intense bite.
A cross between onion and garlic that is subtle in flavor.
Crisco shortening contains 50% less saturated fat than butter,
blends more easily, and does not require refrigeration. For easier
use, try Crisco shortening sticks.
Pasta in the form of long, thin strings, cooked by boiling or
steaming and served with a sauce.
A vegetable with deep green leaves that are suitable for mixing
with other greens or as the only salad green.
Often found as pre-bagged greens in the supermarket section. Composed
of the earliest greens, or baby greens, for the most tender selections.
A licorice-flavored herb that is used in French cooking, mostly
with chicken or shellfish. Use sparingly.
Sun-dried tomatoes add concentrated flavor. They are either packed
in oil or dry. To use the oil-packed tomatoes, simply chop and
add to your recipe, or use in salads. Dried tomatoes should be
soaked in hot water for 15 to 30 minutes, and then chopped.
Vanilla comes in two forms: vanilla beans and vanilla extract.
In most cases, good quality vanilla extract will be sufficient
in a recipe.
Crisco Vegetable Oil is all-natural, and its light taste makes
it good for all of your cooking and baking needs.
Spaghetti-like pasta, but in thinner strings.
Whole wheat flour
Whole wheat flour contains the germ and the bran that has been
removed from white flour. It is better for you, but not everyone
likes its stronger flavor. Store in the freezer.