All Ingredients

Don't confuse this with coconut cream, which is used in Asian dishes. Cream of coconut is thick and very sweet, and commonly used in mixed drinks. Where to find it: liquor stores, available in liquid and powdered forms.

Cremas are the Hispanic version of sour cream. This category includes crema mexicana, which is similar to crème fraîche; crema centroamericana, which is a bit thicker and sweeter than crema mexicana; crema media, which is like whipping cream; crema Mexicana agria, which is thicker and more acidic than crema Mexicana and often used for savory dishes; and crema salvadoreña, which is thick like sour cream. Look for it in Mexican and Central American grocery stores.

Thsi is a rich double cream cow's milk cheese from Denmark.

This is a crème liqueur that has an apricot flavor.

This is a crème liqueur that has an almond flavor

This is a crème liqueur that has a pineapple flavor.

This is a crème liqueur that has a banana flavor. It's often used to make banana daiquiris.

This is a crème liqueur that has a chocolate flavor. Buy either white (actually clear) or dark crème de cacao--they both taste the same.

This is a crème liqueur that has a coffee flavor.

This is a crème liqueur made with black currants and rum. It's very sweet, and often mixed with white wine to make kir.

This is a crème liqueur that has a cherry flavor.

This is a crème liqueur that has a chocolate flavor.

This is a crème liqueur that's flavored with caraway seeds

This is a crème liqueur that has a strawberry flavor.

This is a crème liqueur that has a raspberry flavor.

This is a crème liqueur that's flavored with sour Morello cherries

This is a crème liqueur that has a mandarin orange flavor.

This is a crème liqueur that has a peppermint flavor. It's used to make several mixed drinks, but many people like it all by itself as an after-dinner drink. Sometimes it's clear, but more often green, gold, or red food coloring is added.

This is a crème liqueur that's flavored with blackberries.

This is a crème liqueur that's flavored with blueberries.

This is a crème liqueur that has a walnut flavor.

This is a crème liqueur that has an almond flavor.

This is a crème liqueur that's flavored with peaches.

This is a crème liqueur that's flavored with sloe berries.

This is a crème liqueur that's flavored with roses.

This is a crème liqueur that has a vanilla flavor.

This is a crème liqueur that's flavored with violets. Crème d'Yvette = creme d'Yvette is a very sweet American brand.

This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping. To make your own: Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures). Allow the mixture to sit at room temperature for at least nine hours before refrigerating.

Despite the name, crème liqueurs contain no cream. Instead, they're liqueurs that have been heavily sweetened and have a thick, syrupy consistency. Don't confuse them with Irish cream liqueurs, which really are made with cream.

These are closely related to common white mushrooms, but they're a bit more flavorful. Large cremini mushrooms are called portobello mushrooms.

This is a peppery green that's great in salads, sandwiches, and soups. It's attractive enough to make a good garnish as well. There are several varieties, including watercress, upland cress, curly cress, and land cress. Cress is highly perishable, so try to use it as soon as possible after you buy it.

This version of Italian pasta is shaped like creste di galli ("cockscomb" in Italian).

This is a common red seedless grape.

These fried noodles add crunch to Chinese chicken salad. They're also used, improbably enough, to make chocolate haystack cookies. Don't confuse this with Chinese wheat noodles, which are also sometimes called chow mein noodles.

This is a good apple for eating out of hand, or for making applesauce or pies. Its flesh is slow to brown after it's cut.