All Ingredients

This is a citrus-flavored liqueur that's based on rye whiskey. There's a piece of rock candy in every bottle.

This is the cheap, non-food grade salt that we throw onto icy walkways and use to make ice cream. It doesn't actually go into the ice cream, as some have learned the hard way, but rather into the wooden ice-filled tub that surrounds the bucket of ice cream. The salt lowers the freezing point of the ice, which causes it to melt. As it melts, it absorbs heat from the ice cream, helping it to freeze more quickly. Use a ratio of one part rock salt for every five parts of ice. If you're out of rock salt, other kinds of salt will also work, though you should use less since finer grains of salt can can be packed more densely into a cup than large chunks of rock salt. The biggest danger is that you'll use too much salt, which will make your ice cream freeze too fast and become crusty. When using salt other than rock salt, start with a modest amount and check the ice cream after you've churned it for ten minutes. If the ice cream is just beginning to firm up, you have the right amount of salt. If it's not yet firming up, you need to add more salt. If it's crusty along the sides of the bucket, then you've added too much salt.

This is more commonly found in Europe than in the United States.

This is a small, sweet, mild pepper that looks like someone stepped on it. It's fruity-tasting like a habanero, only not nearly as hot.

These very hot chiles look like tiny bell peppers and have black seeds. They have an interesting fruity flavor.

This moderately hot Peruvian sauce is made from rocoto chiles.

These are oat groats that are steamed, rolled, and flaked so that they cook quickly. They're often cooked as a breakfast cereal, added raw to granola or muesli mixes, or used to make oatmeal cookies. Regular rolled oats take about five minutes to cook. If you're in a hurry, try quick oats or instant oats. These have thinner flakes, so they cook faster

This is an entire boneless shoulder that has been rolled and tied. It can be braised or roasted.

Romaine combines good flavor and crunch, plus it has a decent shelf life in the refrigerator. It's the preferred green for Caesar salad. Green romaine is the most common variety, but you can sometimes find red romaine, which is more tender.

Romano is similar to Parmesan and Asiago, only it has a nuttier, sharper, and saltier flavor. Pecorino Romano is made from sheep's milk, Caprino Romano from goat's milk, and Vacchino Romano from cow's milk. It's often grated onto pizzas and pasta dishes to add flavor. Pecorino Romano is made from sheep's milk, Caprino Romano from goat's milk, and Vacchino Romano from cow's milk. Domestic Romanos aren't as well-regarded as Italian Romanos.

These are best used for baking and for making applesauce. They don't work well in pies.

This Mexican herb has succulent leaves and is used as a seasoning or cooking green, especially during Lent.

This flavored cream cheese is an inexpensive domestic version of Boursin.

This French sheep's milk cheese is considered to be one of the finest of the blue cheeses. Some Roquefort cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed.

This Italian heirloom eggplant has sweet, mild flesh and a creamy texture. They're hard to find, but knowing cooks scoop them up whenever they're in season.

These rose or green fruits are pear-shaped and are said to taste like rose water. The seeds are poisonous.

This is similar to rose water, only it's far more concentrated. Indian cooks use it to flavor beverages and desserts.

This is used in the Middle East, India, Persia, and Southeast Asia to flavor desserts and beverages.

This is distilled from rose petals, and used in the Middle East, North Africa, and India to flavor desserts. Don't confuse this with rose essence, which is more concentrated.

This British concoction is a syrup based on key lime juice. It's often called for in gimlets and other drink recipes.

This is grown in Africa.

The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh.

Rotelle is an Italian pasta that's shaped like a wagon wheel, and it works well with chunky sauces or in pasta salads.

These pasta shapes look like short springs or corkscrews made from spaghetti. They cling to chunky or thick sauces, but they also work in pasta salads.

This is a thickener that's made from equal weights of flour and a fat, like butter or meat drippings. It's especially good for thickening rich, hearty stews and gravies. To make it, heat the fat in a pan, then gradually whisk in the flour. Cook the mixture, stirring constantly, for at least several minutes, then gradually whisk in the hot liquid you're trying to thicken. You must then cook the sauce for at least 30 minutes to prevent it from acquiring a grainy texture and a starchy, floury taste. Some cooks make large batches of roux, and store it in the refrigerator or freezer.

This is large brown Greek olive is brine-cured.

Rum is a key ingredient in many chilled drinks, like daiquiris, piña coladas, and Planter's punch. It's used in the kitchen, too, especially in cakes or fruit-based desserts. Rum is distilled from sugar cane, and most of it comes from cane-producing Caribbean countries. Its character varies according to its color. White rums are relatively dry and light, and commonly used in mixed drinks. The amber rums from Puerto Rico, Trinidad, and the Virgin Islands are heavier and more flavorful. The dark rums from Jamaica and Haiti are heavier still, and have a pronounced molasses flavor. Demerara rums are the darkest and heaviest of all. There also are aromatic rums that are flavored with fruits and spices.

This is used to impart the flavor of rum without the alcohol. Though rum extracts are made with alcohol, such a small amount is needed in any recipe that the end product is virtually non-alcoholic. If you're a stickler, though, non-alcoholic rum extracts are also available, as are Passover rum extracts.

This category includes coconut rum and spiced rum.

These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes. They don't hold their shape after cooking, so don't use them to make potato salads or scalloped potatoes. Don't wrap them in aluminum foil while baking them; the foil traps moisture and makes the potato mushier.

These are made with flour, nuts, and butter, baked, and then rolled in powdered sugar.

Rutabagas look like turnips, only they're a bit larger and have a yellow complexion. Use them just as you would turnips.

Rye isn't as nutritious as other grains, but it's hardy enough to grow in very cold climates. This has made it a staple of Northern Europeans, who use it to make breads, crackers, and whiskey. It has a distinctive, hearty flavor that's best when combined with other assertive ingredients.

Soak these overnight before cooking. Soaked and cooked rye berries are sometimes added to breads for extra texture, or used to make pilafs or hot breakfast cereals.

This is a favorite of Northern Europeans, who use it to make hearty sandwiches. Most of it is made with both rye and wheat flours. There are dozens of varieties, ranging from light tan to almost black.

These are often combined with other grains, then cooked to make a hot breakfast cereal.

includes medium rye flour and heartier dark rye flour. To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

This American whiskey is made mostly with rye. It's similar to Bourbon, but not quite as elegant. Wild Turkey and Jim Beam are well-regarded brands. Whiskey should be served at room temperature.

Saanen is a goat's milk cheese. It comes from the Saanen breed of goats.

This is an orange liqueur with a hint of chocolate. It's produced in Israel.

An artifical sweetner. Popular brands are Sweet 'N Low and Sweet Twin.

This aged cow's milk Gouda has a very complex, rich flavor.

Marketers often call safflower "saffron," but it bears little resemblance to the real thing, except that it imparts a weak, saffron-like color to food. It has very little flavor.