All Ingredients

It is usually made with cow’s milk or a combination of cow and sheep’s milk.

These mild white beans are often used in cassoulets and stews.

A generic black Greek olive is large, dark purple and brine-cured. Popular varieties include Kalamata, Amphissa, and Royal.

Napfilion and Ionian olives are the most common types of green Greek olives.

Cavender's is a popular brand.

Middle Eastern cooks use these in stews and desserts.

These are meant to be cooked and eaten, pods and all. They're best if they're steamed or stir-fried just until they're tender but still crisp. Select bright green beans that snap when broken in half. Their peak season is in the summer.

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.