All Ingredients

If made in France, this is a very dry, delicately flavored white wine that's made with Chardonnay grapes. It's great with seafood, especially oysters. If made domestically, like a California Chablis, it's a sweet and cheap jug wine.

This Jewish yeast bread is made with eggs and butter. It's wonderfully soft and rich, and usually comes as a braided loaf.

Flat bread shaped like a boat.

This light and mild vinegar is a good choice if you're want to dress delicately flavored salads or vegetables. Mix it with nut or truffle oil to make a sublime vinaigrette.

The fruit and seeds of the chanar tree are edible. In Chile, it is ground up to make a sauce (arrope). It is similar to honey or molasses.

With their sweet and nutty flavor, these are the most popular dal in India. They're made from splitting a small relative of the chickpea in half. They're a dull yellow and are renown for causing flatulence, which Indians try to counter by adding asafoetida to the dish.

Chanterelles are a whole family of mushrooms, most of which are quite choice, but the name is most often applied to the golden chanterelle = yellow chanterelle. These yellow mushrooms are highly prized for their exquisite flavor, color, and texture. Other tasty chanterelle varieties include the yellow foot chanterelle, which is less meaty and less flavorful than other varieties, the black trumpet mushroom, and the white chanterelle, which is similar to the golden chanterelle, but lighter in color. Fresh chanterelles are best; dried or canned chanterelles are less flavorful and tend to have a rubbery texture

This French cow's milk cheese is similar to Brie and Camembert, but creamier and more acidic. It's good with champagne.

This unleavened flatbread is a staple in India, where people spread ghee on it and eat it with curries. You can make it yourself with wheat flour, salt, and water, or buy it ready-made in Indian markets.

This is a blend of wheat and malted barley flours used to make chapatis. Look for it in Indian markets.

This is reputed to be one of the best melon varieties of all.

These require a 40 minute lead time to allow the charcoal to heat up.

This elegant white varietal wine is crisp and dry, and great with seafood, poultry, ham, egg dishes, salads, and any dish with a rich cream sauce. California Chardonnays are often excellent.

This excellent herbal liqueur is said to contain over 125 ingredients. It comes in two colors: green Chartreuse and the sweeter and less potent yellow Chartreuse.

This is a village in Provence that's known for its excellent red wines, which are blended from as many as 13 grape varieties. These wines tend to be pricey.

This mild French cheese is made with a blend of cow and goat milk.

Delicious strong cow's milk Cheese.

This spicy pork sausage is used in jambalaya and other Creole and Cajun dishes. It's available either in links or patties, but it's hard to find outside of Louisiana.

This mild-flavored squash looks like a wrinkled, pale green pear. It needs to be cooked before serving, and for a longer time than other summer squash. You should peel a chayote before cooking it, but don't take the seed out--it's edible and tasty. Cooked chayotes make good low-fat substitutes for avocados.

The curds of many English cow's milk cheeses are "cheddared" or cut them into slabs and stacked to allow whey to drain off. Some cheddars have more lactose in them, making them "sharp" or acidic. Less sharp cheddars are often labeled "mild" or "medium." England supplies many fine Cheddars, as does Vermont and Tillamook, Oregon.

This braising sauce is made from soybeans, garlic, and ginger. Look for it in the condiments section of Asian markets

Cheese is made from the pressed curds of milk from cows, goats, sheep, or buffalo. It can be eaten out of hand, or melted or grated. To learn about selecting and storing cheese, and about its different varieties, click here.

Many vegetarians eat cheeses made with milk, though many insist on vegetarian cheeses made without animal rennet. Cheese substitutes, on the other hand, are designed either for people who, because of moral scruples or dietary restrictions, don't wish to consume anything made with milk, or for cost-cutters who want to scrimp on real cheese. There are many brands of cheese substitutes on the market today, and most are made with soybeans, rice, almonds and/or hemp seed. Most are made to taste something like popular milk-based cheeses like Cheddar, Mozzarella, Gouda, American, Provolone, and Jack. Cheese substitutes are blander and more rubbery than real cheeses, but many brands melt fairly well in cooked dishes, especially if grated first. Fake mozzarella comes closest in flavor and texture to the real deal. Fake cheese often contains casein or caseinates, which are derived from milk. These kinds of cheeses won't pass muster with many vegans, but they're a good choice for people trying to restrict their consumption of cholesterol and lactose. Strict vegans should seek out cheeses labeled "vegan" or "dairy-free." Unfortunately, casein is what makes cheese (real and fake alike) more elastic, so non-dairy cheeses won't pull and stretch properly when melted.

Includes fine cheesecloth

Look for this in Middle Eastern markets.

This is a grape variety that's often blended with others to make inexpensive white jug wines and domestic Chablis. It's relatively inexpensive and goes well with salads, seafood, poultry, ham, and spicy foods.

Look for this in the produce section of Hispanic markets.

This is a chocolate and cherry flavored liqueur. It's often mixed with milk.

This South American tropical fruit is shaped like a pine cone and has a gray-green, scaly skin. The soft white pulp inside has large black (inedible) seeds and tastes like a creamy blend of tropical flavors. Hard cherimoyas should be stored at room temperature until they give a little when squeezed, then they should be refrigerated until they're ready to serve.

There are three main categories of cherries: sweet cherries, which are for eating out of hand, sour cherries, which are best suited for making pies, preserves, and sauces, and tart chokecherries.

There are many varieties of cherry liqueurs, including the chocolate-flavored Chéri Suisse, Cherry Heering = Peter Heering, crème de cerise, Cherry Rocher, Kirschenliqueur, Cherry Grand Marnier = Cherry Marnier, and Maraschino liqueur.

Along with pepperoncini, this is a good pickling pepper. They are moderately hot, and range in color from orange to bright red.