All Ingredients

Ponentine olives
These are mild Italian brine-cured black olives.
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Pont-l'Evêque, Pont l'Eveque
Pont-l'Evêque
This ancient and well-regarded French cow's milk cheese isn't as stinky as other washed rind cheeses. It's best not to eat the rind.
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ponzu sauce
Ponzu sauce is a dark tart lemon juice based sauce. It is usually made by combining soy sauce, lemon juice, vinegar and sometimes kelp, bonito flakes or mirin.
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popcorn
popcorn
Air-popped popcorn is a terrific snack that's high in fiber and low in fat -- assuming that you don't add lots of butter and salt.
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popcorn rice
popcorn rice
This rice is a cross between basmati and American long-grain. It can be found as a brown rice or a polished white rice. Common brands include Texmati, Delta Rose, and Cajun Country Popcorn. The name popcorn refers to the taste not the apperance.
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popcorn salt
popcorn salt
This table salt has very fine grains, which adhere better to popcorn, potato chips, and French fries.
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poppy seed filling
poppy seed filling
Eastern European cooks like to put this into their pastries and cakes.
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poppy seeds
poppy seeds
These tiny, nutty seeds are typically used in baked goods, but some cuisines also use them in savory dishes. Europeans prefer black poppy seeds, while Indians prefer white, but the two kinds can be substituted for one another. Since poppy seeds are high in fat, they tend to go rancid quickly, so buy small amounts and store them in the refrigerator. Consuming poppy seeds can result in a false positive on a drug test.
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porcini, bolete, borowik, cep, cepe, king bolete, penny bun, Polish mushroom
porcini
Porcini mushrooms are well appreciated in Europe for their meaty texture and interesting flavor. If you can find them fresh, pick the largest caps you can find (or afford). Just wipe them clean before using; if you wash them, they'll soak up the water like a sponge. Dried porcini are also excellent.
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porgies, fair maid, jolthead porgy, red porgy, scup, sea bream, shad porgy
porgies
This category includes the scup = fair maid, sea bream, red porgy, sheepshead porgy, shad porgy, whitebone porgy, and jolthead porgy. Porgies tend to be bony, but they're highly prized for their delicate flavor.
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Pork
Pork
Years ago, cookbooks instructed readers to cook pork until it reached a scorching internal temperature of 180 degrees. Back then, the pork chops that landed on our plates were dry and leathery, and we often used lubricants like applesauce or sauerkraut to help get them down. After more careful research, food scientists now tell us that pork is safe to eat after it reaches an internal temperature of 160 degrees. At that temperature, pork can be juicy, tender, and flavorful.
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pork arm picnic, fresh pork picnic, fresh pork picnic ham, pork picnic roast
pork arm picnic
Southerners like to use this fatty, bony cut to make barbecued pulled pork. It's also available boneless. This is also a good, economical cut to get if you want to make ground pork, kabobs, or stir-fry strips.
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pork arm steak
This are slices cut from the arm picnic. They're best if braised slowly.
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pork back ribs, baby back ribs, Canadian pork back ribs, pork baby back ribs
pork back ribs
These ribs are meatier than spareribs, but they're not as meaty as country-style ribs. Allow 2/3 pound per person.
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pork blade roast, pork 5-rib roast, pork 7-rib roast, pork blade-end roast
pork blade roast
This somewhat fatty, economical roast is sold either bone-in and boneless. If you buy it as a bone-in roast, make sure that the butcher has cracked the backbone between the ribs so it's easy to carve. Country-style ribs are cut from this piece.
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pork blade steak, blade pork steak, pork 7-rib cut, pork steak
pork blade steak
These are cut from the Boston butt, and they're a cheap and flavorful alternative to pork chops. They're a bit too tough to fry, but they're wonderful if slowly braised.
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pork butterfly chop, butterfly pork chop, pork loin butterfly chop
pork butterfly chop
This is a thick chop taken from the loin eye which is cut almost in half so that it forms a butterfly pattern when opened on the hinge.
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pork center loin roast, center cut pork loin roast, center cut pork roast
pork center loin roast
For many cooks, this lean and tender cut makes the best pork roast of all. One drawback is that it includes part of the animal's backbone, which adds flavor but can make the roast hard to slice after cooking. One solution is to ask your butcher either to cut off the bone and tie it back on or to cut through the backbone in several places so that you can easily slice the cooked roast into chops. If the backbone is removed and the ribs are "Frenched" or trimmed of meat, this cut is called a rack of pork. To make a crown roast of pork, get two racks and tie them into a circular crown. Your roast will be moister if the butcher doesn't trim the big slab of fat that usually comes with this cut. The roast will be moister if you cut the fat off after the roast is cooked. Steaks cut from this roast are called pork loin chops or pork rib chops.
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pork chop
pork chop
Pork chops usually turn out juicier if they're thick and if they're attached to bone. Several different cuts are called pork chops. The most tender and expensive ones are the pork loin chop and the pork rib chop. Next in the tenderness hierarchy are the pork sirloin chop, pork top loin chop, and the pork loin blade chop. Pork arm steaks and pork blade steaks are relatively tough and fatty, but they're very flavorful. They're better if they're braised rather than grilled, broiled, or fried.
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pork country-style ribs, pork blade end country spareribs, pork country ribs
pork country-style ribs
These have more meat than spareribs or back ribs, but they aren't as easy to eat with fingers. Allow 1/2 pound per person. They come boneless (pictured) or bone-in.
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pork cube steak
This is a relatively tough cut of meat, often from the shoulder, that the butcher tenderizes mechanically.
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pork cubes, pork cubes for kabobs
pork cubes
These are cubes that are put on skewers for grilling. Don't confuse cubes for kabobs with pork stew meat, which is too tough to grill.
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pork heart
pork heart
Pork hearts are a bit smaller than veal hearts. They're best cooked using moist heat, say by braising them or cooking them in a stew.
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pork kidneys
pork kidneys
Like beef kidneys, these are too tough to cook using dry heat. It's best to cook them slowly using moist heat. To prepare them, first cut off the outer membrane, then cut them lengthwise to expose a white blob of fat in the middle, which should be discarded. Next, soak the kidney in acidulated water or buttermilk for about an hour. This will make the flavor much more mild.
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pork leg, pork leg cuts
pork leg
The meat from this part of the pig is usually made into hams, but fresh leg meat is lean and makes a terrific roast.
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pork liver
pork liver
This has a very strong flavor, so it's not as popular as other kinds of liver.
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pork loin blade chop, blade pork chop, pork chop end cut
pork loin blade chop
These are cut from the blade roast, which is the part of the loin that's closest to the shoulder. You can grill, broil, braise, or panfry them. Don't confuse this cut with the pork blade steak, which is cut from the Boston butt and is fattier.
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pork loin chop, loin pork chop, pork center loin chop, pork loin end chop
pork loin chop
This is distinguished by a T-shaped bone that's off to one side. It's a great chop to grill, broil, or panfry.
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pork loin cuts
pork loin cuts
This is where we get the leanest and most tender pork cuts. Since they're lean, these cuts tend to dry out if overcooked. Pork is safe to eat if it's cooked to an interior temperature of 160 degrees. There are three main parts of the loin: the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean, tender, and expensive.
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pork picnic shoulder, pork arm shoulder, pork picnic cuts
pork picnic shoulder
This comes from the lower part of the pig's shoulder. It's usually made into smoked hams, but fresh picnic shoulder makes for very juicy barbecued pulled pork.
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pork rib chop, pork chop end cut, pork rib cut chop, rib pork chop
pork rib chop
This is similar to the pork loin chop.
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pork roast
pork roast
You can oven-roast several pork cuts. Many cooks think that the pork center loin roast is the best choice--it's moist, tender, and flavorful. Pork tenderloins are also popular because they're lean, tender, and boneless. As you move away from the center of the pig, the roasts become either bonier or fattier or less tender, but they're more economical and often packed with flavor. Good choices include the pork top loin roast, fresh pork leg, pork sirloin roast and Boston butt.
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pork shoulder, pork blade shoulder, pork shoulder butt, pork shoulder cuts
pork shoulder
Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries.
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pork side, pork belly, pork side cuts
pork side
This is where the spareribs come from. Other meat from this section is usually cured as bacon and salt pork.
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pork sirloin chop
These lean chops are cut from the pork sirloin roast.
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pork sirloin cutlet, pork cutlet
pork sirloin cutlet
These lean steaks are similar to sirloin chops, only meatier and boneless.
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pork sirloin roast
This is a fairly lean and economical roast. A bone-in sirloin roast contains parts of the hipbone and backbone, so it's tough to carve. It's usually worth the extra money to get a rolled and tied boneless sirloin roast.
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pork spareribs, pork spare ribs
pork spareribs
These aren't as meaty as country-style ribs or back ribs, but they're popular at barbecues since they're easy to eat with your fingers. Allow 4/5 pound per person. St. Louis style ribs are spareribs that have been trimmed of the brisket bone.
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pork stew meat
pork stew meat
This are pieces of meat that are too tough to grill, broil, or panfry. They're best if cooked very slowly in a liquid.
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pork tenderloin, pork backstrap, pork filet, pork tender
pork tenderloin
This cut is lean, tender, and boneless, so it commands a high price. It's delicious roasted, grilled, or broiled as long as you don't overcook it. Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces. If there's a silver membrane on the tenderloin, remove it before cooking.
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pork top loin chop, center cut loin pork chop, pork strip chop
pork top loin chop
If boneless, these chops are sometimes called pork loin filets.
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pork top loin roast
To make a boneless roast, the butcher puts two top loins together and ties them up, fat sides out.
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port, port wine, ruby ports, tawny ports, Vintage ports, wood ports
port
This is a sweet Portuguese fortified wine that's sipped as an after-dinner drink, or used as a cooking ingredient. Vintage ports are the best, but they are very expensive. The sediment at the bottom of the bottle is a sign of quality. Crusted or late-bottled vintage ports are both less expensive and less elegant. Cheaper yet are the lighter and fruitier wood ports, which include the tawny ports and the lowly ruby ports. Wood ports don't age well in the bottle, so try to drink them within a year or two of purchase. Once opened, port should be consumed within a week or so and stored in the refrigerator.
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Port Salut cheese, Port du Salut
Port Salut cheese
Port Salut is a mild French semi-soft cow's milk cheese. Don't confuse with Danish Port Salut, which is also called Esrom cheese.
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porter ale, porter
porter ale
This is a dark beer with a heavy foam and a bitter flavor
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portobello mushroom, giant cremini, portabello mushroom
portobello mushroom
These are just large cremini mushrooms, and their size (about the same as a hamburger patty) makes them perfect for grilling or roasting. They're also more flavorful than younger, smaller creminis.
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Portuguese sweet bread, Hawaiian bread, pao duce
Portuguese sweet bread
This sweet and tender bread is great for making French toast or for nibbling.
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pot barley, Scotch barley
pot barley
This isn't as heavily processed as pearl barley, in that the endosperm is left intact, along with the inner pearl of the kernel. It takes about an hour to cook. Look for it in health food stores.
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pot cheese
pot cheese
This cow's milk cheese is similar to cottage cheese or farmer's cheese.
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