All Ingredients

This is a shortening based on coconut oil that's commonly used in Australia. It's very hard to find in the U.S.

This has bits of ham in it.

eggs beaten in aluminum bowls can turn gray.

These tiny tubes of pasta are normally used in soups.

Thai recipes sometimes call for these roots, but they're hard to find in markets. The best source is to pull out a cilantro plant in your garden, or you can use cilantro stems instead.

Coriander seeds are a common ingredient in the cuisines of India, the Middle East, Latin America, North Africa, and Southeast Asia. The popular herb cilantro comes from the same plant, but it's not a good substitute for the seeds. You can buy the seeds already ground, but for better flavor and shelf life, buy coriander seeds and grind them yourself. To enhance the flavor, toast the seeds in a pan for a few minutes first.

These lightly sweetened cookies are made with cornmeal. Look for them in Hispanic markets.

This is the only grain that's commonly eaten as a fresh vegetable. Native to the Americas, corn is a great source of vitamin A, fiber, and other nutrients. When corn comes into season during the summer, it's common to see people in supermarkets peeling back husks in search of ears with perfect rows of kernels. Don't do that yourself. Crooked rows taste just as good as straight, and keeping the husk on helps the corn stay sweet. Freshness is a better criterion, since the sugars in corn begin converting into starch the moment it's picked. The best test is to sample some kernels. Frozen corn kernels are a good substitute when fresh corn is out of season, but canned corn is only a fair substitute.

These are made with cornmeal, and taste especially good with chili.

To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

Hispanic cooks use these, both fresh and dried, to wrap tamales before steaming them. Before using, soak the husks in hot water for about 30 minutes to make them more pliable.

This is made with corn flour instead of the traditional durum wheat. It's popular among people with wheat allergies, but it tends to get mushy.

A staple of Jewish delicatessens, this rye bread is coated with cornmeal. It's often paired with corned beef.

Corn salad has tender leaves and a very mild flavor.

One tablespoon (1/4 ounce) thickens one cup of liquid. Notes: This silky powder is used to thicken sauces, gravies, and puddings. Like other starch thickeners, cornstarch should be mixed into a slurry with an equal amount of cold water before it's added to the hot liquid you're trying to thicken. You then need to simmer the liquid, stirring constantly, for a minute or so until it thickens. Cornstarch doesn't stand up to freezing or prolonged cooking, and it doesn't thicken well when mixed with acidic liquids. Cornstarch is called cornflour or maize cornflour in Britain, Australia, and New Zealand. Don't confuse cornstarch with the finely ground cornmeal that Americans call corn flour

This is a thick, sweet syrup that's popular in America, but hard to find in other countries. Unlike other sweeteners, corn syrup doesn't crystallize and turn grainy when it's cold, so it's a good choice for frostings, fudge sauces, and candies. Baked goods made with corn syrup are moister and stay fresher longer than those made with sugar. There are two types: dark corn syrup is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. Karo is a well-known brand. Store corn syrup at room temperature.

These thin round wraps are widely used in southern Mexico, and they're the preferred tortilla for making tacos and enchiladas. They should be served hot. If you're watching calories, do this by cooking them on a hot, dry frying pan or by wrapping them in moist paper towels and briefly heating them in a microwave oven. If calories aren't an issue, fry them in oil. You can make corn tortillas at home if you have a tortilla press. Just mix masa harina with enough water to make a bread-like dough, press the dough until it's very thin, and then cook the tortilla in a hot, dry frying pan. Readymade corn tortillas are available in most supermarkets.

Like Bourbon, corn whiskey is made from corn, but it's not nearly as elegant and smooth as its pricier relative. It's a bit hard to find, but some brands--like Platte Valley, Virginia Lightning and Turkey Mountain--are still being produced. Whiskey should be served at room temperature.

This is used to bread or stuff poultry and fish. Packaged cornbread crumbs are available in the baking supplies section of many supermarkets, or you can make your own by crumbling cooled cornbread.

This is cut from a beef brisket that's been cured with salt and spices and then simmered in water. It's traditionally served hot on rye bread.

This is used as a colorful breading for meat and fish, and as a topping for casseroles. You can buy cornflakes already crushed, or buy whole cornflakes and crush them yourself.

This is a small pickle that's flavored with dill, tarragon, and other herbs and spices. It's a heavenly accompaniment to pâté.

This are very small, tender chickens. Varieties include Rock Cornish game hens = Rock Cornish hens, which are a cross between Cornish and Plymouth Rock chickens.

Cornmeal comes in different colors: white, yellow, and blue. Yellow cornmeal has more beta carotene than the others, while blue cornmeal has more protein and turns baked goods purple. Larger supermarkets also carry stone-ground cornmeal = water-ground cornmeal, which is more tasty and nutritious than regular cornmeal, but doesn't keep as long. See also self-rising cornmeal.

These Filipino noodles are made with cornstarch. Before using, soak them in hot water until they're soft.

This sheep's milk cheese comes from Corsica.

These are all-purpose apples. Since their flesh is slow to brown after it's cut, Cortland apples are especially good in salads. If substituting another variety in a salad, dip it in acidulated water first to keep it from darkening.

This yellow Mexican chili is used to make soups, stews, and mole sauces. It's fruity and moderately hot and somewhat hard to find.

This is a mild and fatty Italian pork sausage. The links should be pierced before cooking to allow some of the fat to drain out.

This is a sharp, salty white cow's milk grating cheese that softens but doesn't melt when heated. Cacique is a well-known brand. Look for it in Hispanic markets.

This simple, mild cow's milk cheese was traditionally produced in Europe's "cottages" from the milk left over from butter making. It's versatile, easy to digest, and a good source of protein. It's sold with either large or small curds, and with fruit or chives sometimes added. Use it within a few days after purchasing and discard if mold appears. It's best served chilled.

Cotto is a cooked salami.

These are sweet seedless white table grapes. Some think they taste like cotton candy.

This soft-ripened French cow's milk cheese resembles Brie and Camembert.

These are made by rubbing salt over a fresh ham and then hanging it out to dry. They're often smoked as well. They tend to be salty, but gourmets often prefer them over city hams. You cook them either by simmering them in water or frying them. Some people soak them in water first to leech out some of the salt. Mold often forms on country hams, but it's harmless and should simply be scrubbed off. Country hams are common in the Southeast; elsewhere you can get them by mail order, or at Chinese markets. Varieties include Virginia ham and Smithfield ham.

This Middle-Eastern summer squash looks a lot like spaghetti squash, only it has a thin, edible skin. It's similar to zucchini, but its larger size makes it a natural for stuffing.

Includes pre-cooked couscous = instant couscous, which is the most common form, and traditional couscous, which takes longer to cook. Many cooks think traditional couscous is worth the extra trouble.

Couverture means covering in French, and professionals use this type of chocolate to coat candies and glaze cakes. It has a higher percentage of cocoa butter than ordinary chocolate, which makes for glossier coatings and a richer flavor. Available in bittersweet, semi-sweet, white, and milk chocolate. It's expensive, and you may need to go to a specialty store to find it.

Cow's milk cheeses are creamier than goat or sheep's milk cheeses.

Eat fresh crab the day you buy it. Unopened canned crab can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.

These small apples are too tart to eat raw, but they're loaded with pectin and make great jams and jellies.

These aromatic green olives are marinated in a solution with herbes de Provence.

These are cracked whole wheat kernels. They cook faster than wheat berries, but not as fast as bulgur.

This is a large flat Middle Eastern bread that comes either hard (like a cracker) or soft (like a tortilla). You can soften hard lavash by moistening both sides and then placing it in a plastic bag for a few hours

These crushed crackers are used as a breading for meat and fish. When the food is fried, the crumbs provide a crunchy coating. Look for it in the baking goods section of your supermarket, or make your own by putting crackers in a plastic bag and crushing them with a rolling pin.

These tart berries are traditionally used to makes sauces and garnishes for Thanksgiving and Christmas dinners. It's best to buy them at their peak in October and November, and freeze any that you don't use right away.