Ingredient Guides
Take a deep dive into ingredients, from commonplace produce to lesser-known condiments, with tips on how to procure, use, and store each one.
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Stop Tossing the One Ingredient That'll Make Your Cooking Even More Delicious
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I Asked a USDA Scientist How to Keep Oranges Fresh—Here's What They Said
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I'm a Pro Chef—This Is The Knife Skill Most Home Cooks Don't Have, But Should
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How to Shop for Eggs
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Brie, Fromager d'Affinois, and More of the Best Bloomy Rind Cheese to Try Right Now
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We Taste-Tested 11 Chicken Broths—Here Are Our Favorites
Explore Ingredients
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When to Use Salted vs. Unsalted Butter, According to Our Highly Opinionated Culinary Team
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We Taste-Tested Nine Canned Pumpkins—Here Are Our Favorites
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Chicken Stock vs Broth: A Pro Chef Explains the Most Important Differences
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How to Make Classic Duck Confit
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The Surprising Truth About Common Half-and-Half Substitutes, According to Our Culinary Director (It's Not Half Milk and Half Heavy Cream)
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This Easy Trick for Homemade Brown Sugar Saves You a Trip to the Store
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The Best Way to Defrost Ground Beef, According to Our Expert Tests
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Is This the Most Foolproof Method for Making Rice? We Tested to Find Out
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The One Ingredient Holding Back Everyone's Homemade Cocktails—and How to Fix it
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I Tried 23 Nonalcoholic Beers to Find the Best Ones I'd Happily Drink Any Day
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The Umami-Rich Pantry Ingredient That Will Instantly Improve Your Cooking (It's Not MSG)
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How to Store Blueberries So They Last Longer
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The Restaurant Trick for Cooking Salmon and Other Fish Fillets Perfectly Every Single Time
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What’s Natural Wine, Anyway? We Asked a Sommelier
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What's the Actual Difference Between Yams and Sweet Potatoes?
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We Tried 5 Cheese Subscription Boxes to Find the Best for Date Night and Beyond
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What's the Best Maple Syrup? We Tested a Bunch—and Asked a Vermont Sugarmaker for Help
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Life Handed Us 20 Boxes of Chocolates—We Found the Best Ones for Gifting (or Keeping for Yourself)
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Why I Always Keep This Sweet, Floral Ingredient in My Pantry
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Small Business Saturday Is Here—Our Favorite Sales Include Tinned Fish and Olive Oil
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What's the Best Way to Defrost Chicken? I Tested More Than 55 Pounds of Chicken to Find Out
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The Best Places to Buy (Whole, Ground, Blended) Spices Online
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An Ode to the Oyster Cracker
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The Best Snacks, According to a Team of (Basically) Professional Snackers
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I Ate a Whole Lot of Ham (and Maxed Out My Freezer) to Find the 8 Best Hams You Can Order Online
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Everything You Need to Know About Stocking a Nigerian Pantry
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The Best Mail-Order Turkeys for an Iconic Thanksgiving Feast
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Cherry vs. Grape Tomatoes: What's the Difference?
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Everything You Need to Know About Buying Honey
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Fragrant and Nutty: We Tasted 10 Sesame Oils to Find the Best for Cooking and Beyond
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I Tasted 28 Olive Oils to Find the Best Ones for Cooking, Drizzling, and Dipping
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Field Corn vs. Sweet Corn: What's the Difference?
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What is Coriander?
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Spicy! Crunchy! Crispy! The Best Chili Crisp You Can Buy Online
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The Best Tinned Fish (and Other Seafood) You Can Buy Online
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Everything You Need to Know About Ground Ginger
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You Hauled the Whole Farmers Market—Now What?
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This Ranch Seasoning Is So Delicious, I Keep It in My Handbag
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What Is Baby Corn?
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We Spent Months Testing Food Subscription Boxes to Find the Ones Worth Buying Over and Over Again
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Where to Buy Caviar Online
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What Are Curry Leaves?
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10 Tips for Storing and Serving Cheese
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All About Labaneh
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Agghiotta di Pesce Spada (Sicilian Braised Swordfish With Tomatoes and Olives)
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The Many Possibilities of Potato Starch
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How to Break Down a Rabbit
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A Guide to Pepper: The World’s Most Popular Spice
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Types of Flour: A Guide
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A Guide to Canned Fish and Seafood from Spain and Portugal
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14 Types of Olives Worth Seeking Out
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How to Cut an Airline Chicken Breast
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Spice Hunting: New Things To Do with Mint
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The Joy and Economics of Cooking Pizza At Home
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Meet the Umami Bomb of Dessert: Malted Milk Powder
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Spice Hunting: Turbinado Sugar
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Spice Hunting: Aji Amarillo
Noosa Yoghurt: Australian-Style Yogurt Gets In On The Game