Selecting Ingredients

Sort by: Most Recent | Alphabetical
Types of Cream
Cream of the Crop
With its delicate flavor and luxurious texture, cream is a key ingredient in countless dishes.
Source: Saveur
Buying Salt Cod
Buying Salt Cod
Dried salt cod can be purchased in two forms and is easy to prepare.
Source: Saveur
Rising to the Occasion
A look at four different kinds of yeast.
Source: Saveur
december
Myriad Tastes
Twenty-three Gujarati fruits and vegetables.
Source: Saveur
Buying a Ham
Buying a Ham
Tips for getting your ham purchase exactly right.
Source: Saveur
Know Your Ham
Know Your Ham
15 noteworthy hams, from dry-cured prosciutto to wet-cured spiral ham.
Source: Saveur
The Gujarati Pantry
The Gujarati Pantry
Six ingredients necessary for making Gujarati dishes.
Source: Saveur
Israeli Condiments

Tangy, spicy, and salty condiments are central to many classic Israeli dishes.
Source: Saveur
Beautiful Birds
Beautiful Birds
While commercial turkeys are bred to yield abundant breast meat, these older varieties promise juicy and richly flavored meat from all over, especially the legs and thighs.
Source: Saveur
The Elements of Kimchi
The building blocks of Korea’s most traditional food.
Source: Saveur
Prime Pork

Some French cuts and sausages used in choucroute garnie aren’t available in the U.S., but it’s easy to find very close substitutes.
Source: Saveur
Heritage Turkey Tips
Where to find these flavorful birds and how to cook them.
Source: Saveur
A Cinnamon Glossary
A Cinnamon Glossary
Some 50 different plants belonging to the genus Cinnamomum are cultivated throughout the world. Below is a guide to both spices’ predominant forms, aliases, and uses.
Source: Saveur
Best Cooking Apples
Best Cooking Apples
When it comes to baking apples, it pays to be selective.
Source: Saveur
Lamb Varieties
The flavor and the texture of lamb can differ considerably from place to place, reflecting everything from what the animals eat to the physical characteristics of particular breeds.
Source: Saveur