Pantry Guides

Demystify spices, know your flours, and learn how to stock your kitchen for different cuisines with our pantry guides.
Nutritional Yeast: What It Is, How It’s Made, and How to Use It
How to Stock a Korean Pantry: Jeot, Jang, and More Ingredients to Know
A Guide to Salt, the World’s Most Popular Food
a group of pantry items typically used in Jamaican cooking
How to Stock a Jamaican Kitchen
Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking
A Guide to Pepper: The World’s Most Popular Spice
Closeup of a bottle of aged Italian fish sauce called colatura.
Colatura di Alici: What It Is, Why It’s Worth It, and How to Use It
How to Stock a Japanese Pantry: 13 Indispensable Ingredients
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
20160721-turkish-Small piles of ingredients and spices used in Turkish cooking.-vicky-wasik.jpg
How to Stock a Turkish Pantry: Flavorful Ingredients Worth Seeking Out
Overhead shot of Chinese culinary ingredients like sauce, mushrooms, and chilies
How to Stock a Chinese Pantry: Essential Staples to Keep on Hand
A selection of seaweeds (kelp, nori, ogo-nori, ao-nori, sea beans, wakame, dulse) viewed from above
A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
A bottle of orange blossom water with an orange next to it.
Spice Hunting: Orange Blossom Water
Overhead view of jar of passata, a bag of pasta, and mise en place ingredients
All About Tomato Passata, Italy's Puréed Pantry Essential
a spread of ingredients commonly used in Indonesian cooking shot from above on a dark blue background
Essential Indonesian Ingredients and How to Use Them
A collection of ingredients used in Moroccan cooking, including preserved lemon, rose water, cinnamon, saffron, Ras el Hanout, harissa, and a sheet of warqa pastry
How to Stock a Moroccan Pantry: Harissa, Ras el Hanout, and More
Bags of different types of flour against a purple background.
Types of Flour: A Guide
A small bowl of capers.
All About Capers, the Powerhouse Pantry Staple
Spice Hunting: Piloncillo
Real Talk: DIY Vanilla Extract Is a Waste of Time and Money
How to Stock an Indian Pantry: Spices, Dals, and More Essential Ingredients
Bloom Ground Spices in Oil for Better Flavor
Use Gelatin to Improve Pan Sauces, Store-Bought Stocks, and Beyond
Spice Hunting: Cinnamon
How to Use Saffron
What's the Point of Bay Leaves? | Ask The Food Lab
How to Buy, Store, and Cook With Cumin
A bowl of pho with meat, noodles, herbs, and a pair of chopsticks resting on the side of the bowl
These Dried Worms Make Pho Taste Great
Spice Hunting: Asafoetida (Hing)
Why Sherry Vinegar Deserves to Be Your One True Vinegar
Spice Hunting: Vadouvan, A Curry Powder for Every Pantry
Spice Hunting: What's The Deal With Saffron?
Spice Hunting: Black Cardamom
Pantry Essentials: All About Liquid Seasonings
Spice Hunting: Chinese Fermented Black Soy Beans
Spice Hunting: Fennel Pollen
pink peppercorns
Spice Hunting: Pink Peppercorns
A handful of long pepper.
Spice Hunting: Long Pepper
Jar of Marmite
Pantry Essentials: All About Marmite and Other Yeast Extracts
Spice Hunting: Anardana, Dried Pomegranate Seeds
Spice Hunting: Black Mint
Mexican Food You've Maybe Never Heard of: Mixiote
What's Inside a Slim Jim?
Spice Hunting: Fenugreek (Methi)
Spice Hunting: Amchoor
Spice Hunting: Celery Seed
Spice Hunting: Coriander
Spice Hunting: Grains of Paradise
Spice Hunting: A Guide to Paprika
How to Stock a Thai Pantry: Essential Ingredients for Your Shopping List
How to Use Raw Sugar: Jaggery, Gula Melaka, Panela, and More
All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy Sauce
Spice Hunting: Limu Omani (Dried Limes)
Spice Hunting: Urfa Biber
How to Use the Spice Mace
What's the Difference Between Baking Powder and Baking Soda? | The Food Lab
Milk chocolate
The Rise of Awesome Milk Chocolate