All Ingredients

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.

To make a pound of saffron, over two hundred thousand stigmas from crocus sativus flowers must be harvested by hand. That's why saffron is the world's most expensive spice, and also why so there are so many fakes on the market. Fortunately, a little of the good stuff goes a long way--it only takes a few threads to add saffron's distinct yellow color and earthy aroma to a family meal of paella or bouillabaisse. You can buy saffron either as as unprocessed stigmas (called saffron threads) or powdered. The threads should be red with orange tips. Threads lacking orange tips may be dyed, so avoid them. The quality of powdered saffron is measured by its Minimum Coloring Strength. The higher the Minimum Coloring Strength, the less saffron you need to use. A typical level is 180, and a level of 220 or higher is quite good. Some cooks prefer the threads to the powder, since it's hard to detect if the powder has been adulterated. Powdered saffron, though, is easier to use, since it can be added directly to a dish, while the threads need to be steeped in hot water first.

This well-regarded Danish blue cheese is soft, rich, and creamy. It is usually made with cow’s milk but can be made from sheep or goat milk. It's mild enough to be served to unadventurous guests, yet pungent enough to be interesting. .

Sage is often combined with other strong herbs to flavor meat dishes and poultry stuffings. Use it sparingly; a little goes a long way. Dried sage is an excellent substitute for fresh.

This flat Italian pasta is about two inches long, and has a ridged border.

This flour is made from the inner pulp of the sago palm. It's often used to make pudding, but it can also serve as an all-purpose thickener. Look for it in Asian markets.

This is made from orchid tubers and has a pleasant, flowery smell. Look for it in Middle Eastern markets.