All Ingredients

Cabbage is quite versatile. You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats. You can also use cooked leaves as wrappers for meat fillings, or shred raw ones for cole slaw. Select heavy heads of cabbage that have shiny leaves.

These pink-tipped, shiny pieces of young ginger are mild and usually don't need to be peeled. They're easy to find in Asian markets.

This has a very mild flavor.

Green olives are picked from the tree before they're completely ripened. The most common variety is the Manzanilla olive, which is often pitted and stuffed. Other green olives varieties include the Agrinion, Arauco, Arbequina, Atalanta, green Cerignola, cracked Provençal, Kura, Lucque, Nafplion, Picholine, Sevillano, and Sicilian.

These are onions that have small bulbs and long green stalks. They're usually eaten raw, but you can also grill or sauté them. Some people also use the term green onions to refer to onion tops, shallot tops and young leeks.

Southeast Asian cooks like to shred these into salads.

It's best to buy them split, since split peas don't need to be soaked and cook fairly quickly. They're commonly used to make soups.

These are picked before they turn red. Southerners like to fry them.

This is a bright red, sweet syrup that's used in several mixed drinks. Most, but not all, grenadines are non-alcoholic. To make your own: See the Grenadine recipe on RecipeSource.com

This is a Swedish cow's milk cheese that is similar to Emmental cheese or American Swiss cheese.

These brushes are useful for cleaning the grill after barbecuing.

These are grains that have been cut into smaller pieces so they cook faster.

This is a family of German sausages made of pork scraps and a grain, like oats or barley. It's usually fried, much like goetta or scrapple.

This is a Dutch fruitcake made with rye flour and candied fruit.

This varies in quality depending upon what part of the carcass the meat came from. Ground chuck has a high fat content, which means it makes the juiciest hamburgers and meatloaf. Ground round is very lean, and a good choice if you're trying to reduce the fat in your diet. Ground sirloin is also lean, but it's more flavorful (and more expensive) than ground round.

Butchers will grind either dark meat or light meat. Light meat is lower in saturated fat.

This is leaner and more delicately flavored than other ground meats. It's sometimes available as pre-formed lamb patties.

Butchers will grind either dark meat or light meat. Light meat is lower in saturated fat.

Ground veal is leaner than ground beef, and it's great for hamburgers and meatloaf. Use it within two days of purchase.

This category includes California sea bass, jewfish, and cabrilla.

This is a German sausage sold in links that's usually not smoked, or only lightly smoked.

Gruyères are excellent melting cow's milk cheeses. They're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comte.

Guacamole is an avocado based spread. It is commonly used as a dip or a spread on sandwiches and hamburgers. Spices are often added.

These green or purple flat pods contain seeds that impart an unusual, garlicky flavor to Mexican dishes. The seeds are terrific with scrambled eggs or beans, but they have a reputation for causing flatulence.

One of the more popular Mexican chilies, the guajillo (or dried mirasol chili) has a fruity flavor and medium heat (Scoville heat scale of 2,500 to 5,000 SHU). It's smooth, shiny, and reddish-brown, and it has a tough skin, so it needs to be soaked longer than other chiles. These are commonly used for marinades and adobos.

Guanciale is a cured pork product that's similar to pancetta, except it's made from the pork jowl rather than the belly. As a result, guanciale is much fattier, which allows it lend a richer, more buttery flavor to Italian sauces.

This thickener is very popular among people with gluten allergies. Look for it in health food stores.

Guarana powder is used mostly in Brazil to make tea and soft drinks. The seeds are roasted and ground. They are similar to coffee beans but have a higher caffeine content.

These bruise easily, so markets usually sell them while they're still hard and green. Allow them to ripen at room temperature until they become yellow and very aromatic, then either eat or refrigerate them. The peel and seeds can be eaten along with the juicy pulp, but some people remove them.

A specialty of the Caribbean island of St. Martin, guavaberry liqueur is based on rum and flavored with the island's indigenous guavaberries.

These are moderately hot.

This small bird is very lean and tastes like a pheasant. It's very lean, so bard it before roasting, or marinate it before putting it on the grill.

The Japanese use these round wrappers to make pork-stuffed dumplings similar to Chinese potstickers. Western cooks sometimes use them to make ravioli.

Recipes for ale and mead often call for this.

This Hungarian specialty consists of a slab of bacon that's been roasted and then seasoned with paprika. It's then cut into thin slices and served on rye bread. Look for it in German or Hungarian markets.

Don't confuse dried habaneros with the fresh version, which goes by the same name. These extremely hot chiles are wrinkled and orange.

These extremely hot orange chiles have a fruity flavor. They're best in the summertime.

This American caviar comes from farm-raised hacklebacks.

This large Scottish sausage is made by stuffing a sheep's stomach with the animal's heart, lungs, and liver, and then adding oatmeal, onion, fat, and seasonings. It's usually steamed before serving.

The Chinese add this to soups and use it as a garnish. Look for it in Chinese markets and pharmacies. It grows in the Gobi Desert.