All Ingredients
einkorn flour
Einkorn flour is made from an ancient variety of wheat first domesticated in the southern Turkey 10,000 years ago. Einkorn is a hardy wheat species but is low yielding. It has a nutty flavor and results in a chewy bread.
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Einkorn wheat is an ancient variety of wheat first domesticated in the southern Turkey 10,000 years ago. Einkorn is a hardy wheat species but is low yielding. Einkorn flour has a nutty flavor and results in a chewy bread.
Learn moreelderberry
These are too tart for most people to eat out of hand, but they make terrific preserves and wine.
Learn moreelephant garlic
This looks like an overgrown garlic, but it's more closely related to a leek. It's much milder than ordinary garlic, so it's a good choice if you want to impart the flavor of garlic to a delicately flavored dish. It's often sold in a mesh stocking to keep the cloves together.
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This Italian pasta consists of medium-sized, flat-cut tubes with spiraling ridges on the outside (elicoidali is Italian for "helix").
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Elvers are juvenile eels. They are thin and about 2" long. Elvers are a delicacy especially in Spain and Asia. They are caught as they return to freshwater streams after being born in the mid-Atlantic.
Learn moreEmmental
This Swiss cow's milk cheese is riddled with holes and has a mild, nutty flavor. It's an excellent melting cheese, and a key ingredient in many fondues.
Learn moreempanada wrappers
Hispanic cooks wrap these six-inch diameter rounds of dough around sweet or savory fillings, and then bake or fry them. Look for them among the frozen foods in Hispanic markets.
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This is a Red Delicious-McIntosh cross that's great for baking or eating out of hand.
Learn moreemu
Emus are Australia's answer to the ostrich. Like ostriches, they're low in fat and taste like beef.
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This foot-long slicing cucumber is pricier and less flavorful than other varieties, but it has less conspicuous seeds, a thinner skin, and a plastic wrapper--instead of a wax coating--to improve shelf life. All of this saves preparation time, since there's no need to peel or seed the cucumber before slicing it. This is a good variety if you focused on looks--you can cut it into round, green trimmed slices.
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When split and toasted, these muffins have an uncanny ability to trap and hold butter and jam. They're often served at breakfast as an alternative to toast.
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This strongly-flavored herb is commonly used in Mexican bean dishes, partly because it's supposed to reduce flatulence. Fresh epazote has dark green leaves with serrated edges. If you can't find it, the dried version is an acceptable substitute.
Learn moreEpoisses
This well-regarded French cow's milk cheese is a member of the washed-rind or "stinky" family of cheeses, but it's more subtle than Limburger, Livarot, or other siblings. It's a little runny when ripe. The rind is edible--taste it to see if you like it.
Learn moreescarole
Escarole has sturdy leaves and a slightly bitter flavor. Young escarole leaves are tender enough to add to salads, otherwise escarole is best cooked as a side dish or used in soups.
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This excellent Hawaiian fish tastes like a buttery halibut. Unfortunately, it contains a natural laxative and eating it can cause serious gastrointestinal distress. Because of this, several governments (though not the US) have either banned its importation or required that it be sold with warning labels. A workaround is to eat only small (four ounces or less) portions of the fish, or to bring a change of clothes if you're dining out.
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This Danish cow's milk cheese is semi-soft and only slightly pungent. It's a great melting cheese and a popular ingredient in casseroles.
Learn moreEuropean-style butter
Plugra is a domestic brand. Since European-style butter has a lower moisture content, using it results in better pastries, icings, and sauces.
Learn moreevaporated milk
This is sold in cans, and comes either whole or nonfat. Don't confuse it with sweetened condensed milk, which has lots of sugar and is not a good substitute. While evaporated milk is sometimes called condensed milk, most recipes that call for condensed milk are referring to sweetened condensed milk. Evaporated milk is sold with varying amounts of butterfat, ranging from whole evaporated milk with about 8% to skim evaporated milk with about 0.5%. To reconstitute evaporated milk, combine it with an equal amount of water.
Learn moreextra-firm tofu
This isn't as moist as firm tofu, so it holds its shape better and absorb more flavors. Store tofu in the refrigerator, changing the water daily, and use it within a week. Freezing it will make it chewier and give it a meatier texture. Look for cakes of it in plastic tubs in the refrigerated sections of supermarkets and health food stores.
Learn moreextracts
Extracts are concentrated flavoring agents. Some, like beef extract or wine essence, are made by reducing a liquid until it's a syrup. Others, like vanilla and peppermint extract, are made by dissolving a spice or flavoring oil in alcohol. Store extracts in a cool, dark place, and keep the lids screwed on tight. Properly stored, they'll keep for a long time, though the flavor will gradually lose potency.
Learn moreeye of the goat bean
his heirloom bean stays firm and richly colored after cooking, so it's great as a side dish or in salads.
Learn morefagottini
This Italian stuffed pasta is usually filled with ricotta cheese and various vegetables.
Learn morefalernum
This is a Caribbean cane syrup that's delicately flavored and slightly alcoholic. It's sometimes used in rum-based cocktails.
Learn morefarfalle
Farfalle is an Italian pasta, often made with eggs, that resembles bowties or butterflies. It's often served with chunky sauces or in pasta salads. A smaller version is called farfallini, while a larger version is called farfallone. Strichetti is farfalle made with an egg dough.
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This Italian pasta is a small version of farfalle, or bow-tie pasta. Farfalline is usually served in a broth or very light soup.
Learn morefarfel
Jewish cooks use the term farfel to refer to matzo or noodles that have been broken into small pieces.
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