Ingredients

Pantry Guides

Demystify spices, know your flours, and learn how to stock your kitchen for different cuisines with our pantry guides.
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Nutritional Yeast: What It Is, How It’s Made, and How to Use It
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How to Stock a Korean Pantry: Jeot, Jang, and More Ingredients to Know
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A Guide to Salt, the World’s Most Popular Food
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How to Stock a Jamaican Kitchen
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Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking
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A Guide to Pepper: The World’s Most Popular Spice
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Colatura di Alici: What It Is, Why It’s Worth It, and How to Use It
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How to Stock a Japanese Pantry: 13 Indispensable Ingredients
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How to Stock a Mexican Pantry: 14 Ingredients to Know and Love
overhead shot of an array of tinned fish, or conservas, on a wooden table with bread and olives.
A Guide to Canned Fish and Seafood from Spain and Portugal
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How to Stock a Turkish Pantry: Flavorful Ingredients Worth Seeking Out
How to Stock a Chinese Pantry: Essential Staples to Keep on Hand
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A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
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Spice Hunting: Orange Blossom Water
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All About Tomato Passata, Italy's Puréed Pantry Essential
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Essential Indonesian Ingredients and How to Use Them
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How to Stock a Moroccan Pantry: Harissa, Ras el Hanout, and More
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Why Preserved Lemons Belong on Your Shelf
Different types of wheat flour: all-purpose flour, bread flour, cake flour, instant flour, pastry flour, durum flour, tipo 00 flour, whole wheat flour, and self-rising flour flour,
Types of Flour: A Guide
All About Capers, the Powerhouse Pantry Staple
Spice Hunting: Piloncillo
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Real Talk: DIY Vanilla Extract Is a Waste of Time and Money
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How to Stock an Indian Pantry: Spices, Dals, and More Essential Ingredients
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Bloom Ground Spices in Oil for Better Flavor
Use Gelatin to Improve Pan Sauces, Store-Bought Stocks, and Beyond
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Spice Hunting: Cinnamon
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How to Use Saffron
What's the Point of Bay Leaves? | Ask The Food Lab
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How to Buy, Store, and Cook With Cumin
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These Dried Worms Make Pho Taste Great
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Spice Hunting: Asafoetida (Hing)
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Why Sherry Vinegar Deserves to Be Your One True Vinegar
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Spice Hunting: Vadouvan, A Curry Powder for Every Pantry
Spice Hunting: What's The Deal With Saffron?
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Spice Hunting: Black Cardamom
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Pantry Essentials: All About Liquid Seasonings
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Spice Hunting: Chinese Fermented Black Soy Beans
Spice Hunting: Fennel Pollen
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Spice Hunting: Pink Peppercorns
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Spice Hunting: Long Pepper
Jar of Marmite
Pantry Essentials: All About Marmite and Other Yeast Extracts
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Spice Hunting: Anardana, Dried Pomegranate Seeds
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Spice Hunting: Black Mint
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Mexican Food You've Maybe Never Heard of: Mixiote
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What's Inside a Slim Jim?
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Spice Hunting: Fenugreek (Methi)
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Spice Hunting: Amchoor
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Spice Hunting: Celery Seed
Spice Hunting: Coriander
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Spice Hunting: Grains of Paradise
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Spice Hunting: A Guide to Paprika
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How to Stock a Thai Pantry: Essential Ingredients for Your Shopping List
How to Use Raw Sugar: Jaggery, Gula Melaka, Panela, and More
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All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy Sauce
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Spice Hunting: Limu Omani (Dried Limes)
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Spice Hunting: Urfa Biber
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How to Use the Spice Mace
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What's the Difference Between Baking Powder and Baking Soda? | Ask The Food Lab
Milk chocolate
The Rise of Awesome Milk Chocolate
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Spice Hunting: Charnushka
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Spice Hunting: Hyssop
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7 Aromatic Vanilla Extracts to Step Up Your Dessert Game
overhead shot of an array of tinned fish, or conservas, on a wooden table with bread and olives.
Treat Your Shelf: Pricey Pantry Ingredients We Think Are Worth It
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Spice Hunting: Sumac