Ingredients
Ingredient guides, substitutions, and notes — organized and easy to search.
Queso Blanco
Queso Blanco is a fresh, unaged cheese hailing from Mexico, known for its mild, creamy flavor and smooth texture. This versatile cheese is crafted from cow's milk, often with the addition of vinegar or an acid to curdle the milk, resulting in a cheese that is both simple and deeply satisfying. Its taste is subtle, with a slightly tangy finish, making it an excellent complement to bold flavors. The texture is soft and crumbly yet holds its shape well when melted. In cooking, Queso Blanco is prized for its ability to melt smoothly without becoming stringy, making it ideal for dishes where a creamy consistency is desired. It is a staple in many traditional Mexican dishes, bringing a touch of richness and creaminess.
Queso Fresco
A crumbly, mild, and fresh Mexican cheese with a subtly tangy flavor and a snowy white appearance. Its delicate texture melts beautifully in your mouth, adding a touch of creamy simplicity to any dish.
Queso Oaxaca
Queso Oaxaca is a traditional Mexican cheese hailing from the Oaxaca region, known for its distinctive stringy texture and mild flavor profile. This semi-soft cheese is crafted from cow's milk and undergoes a unique braiding process while warm, which gives it its characteristic appearance. Its taste is subtly sweet and buttery, with a hint of tanginess that makes it versatile in Mexican cuisine. The texture is smooth and pliable, yet it stretches beautifully when melted, making it ideal for dishes like quesadillas and the famous Oaxacan-style string cheese enchiladas. In cooking, Queso Oaxaca holds its shape well when not melted and integrates seamlessly into dishes, offering both visual appeal and a rich mouthfeel.
Quick-Cooking Oats
Golden and tender, quick-cooking oats are a breakfast lover's dream. They boast a creamy texture that's ready in minutes, perfect for those hectic mornings when you crave comfort.
Quinoa
A nutrient-rich, gluten-free grain with a delicate, slightly nutty flavor and a satisfyingly chewy texture. Quinoa cooks up fluffy and is a complete protein, making it a favorite among health-conscious eaters.
Radicchio
Radicchio is a type of chicory that is prized for its striking appearance and distinctive flavor. Originating in the region of Treviso, Italy, this leafy vegetable is known for its deep red and white variegated leaves. It offers a unique taste profile that is slightly bitter and peppery, with a hint of sweetness that can balance out richer dishes. The texture is crisp and firm, providing a satisfying crunch when eaten raw or a tender bite when cooked. In cooking, radicchio holds up well to grilling, roasting, and sautéing, and its bitterness mellows with heat, making it versatile for a variety of culinary applications.
Radishes
Radishes are crisp, slightly peppery root vegetables known for their vibrant color and crunchy texture. They are a versatile ingredient that can be enjoyed raw or cooked.
Raisins
Raisins are dried grapes that have been enjoyed for centuries across various cultures, with evidence of their consumption dating back to ancient Persia and Egypt. They offer a natural sweetness with a chewy texture that can vary depending on the variety and drying method used. The flavor profile is complex, featuring notes of sweetness, tanginess, and sometimes a hint of caramelized sugars, depending on whether they are sun-dried or machine-dried. In cooking, raisins plump up when exposed to liquids, making them versatile for both sweet and savory dishes. They can add natural sweetness and chewiness to baked goods or provide a delightful contrast in salads and pilafs.
Ramen Noodles
Ramen noodles are a type of Japanese wheat noodle typically made from wheat flour, water, salt, and kansui, an alkaline mineral water that gives the noodles their characteristic yellow color and firm texture. Originating from Japan, ramen has become a staple comfort food across the globe, embraced for its versatility and ease of preparation. The flavor profile of ramen noodles is mild yet satisfying, with a subtle savory note that serves as a perfect canvas for a variety of broths and toppings. When cooked, they offer a chewy and resilient texture, maintaining their integrity even in rich, flavorful soups. In cooking, ramen noodles quickly soften but retain their shape well, making them ideal for soups, stir-fries, and even as a base for creative dishes like ramen salad.
Ranch Dressing
Creamy, tangy, and irresistibly herbaceous, Ranch Dressing is a beloved condiment that brings a burst of flavor to any dish. Its smooth texture and vibrant notes of garlic, dill, and parsley make it a pantry staple for dipping, drizzling, and dressing.
Ras el Hanout
Ras el Hanout is a complex and aromatic Moroccan spice blend that typically includes a mix of up to a dozen spices such as cumin, coriander, cardamom, cinnamon, nutmeg, and cloves. Its name translates to 'head of the shop,' signifying a merchant's best blend.
Raspberries
Raspberries are delicate, red or golden, aggregate fruits belonging to the rose family. Originating in temperate regions of Europe and North America, they have been cultivated for centuries and are celebrated for their vibrant color and unique flavor. These berries offer a sweet-tart balance, with an aroma that is fragrant and fresh, often described as floral with hints of citrus. Their texture is soft and juicy, with a satisfying burst when bitten into, though they are famously fragile and easily crushed. In cooking, raspberries behave well in both raw and cooked applications; they can be used to add a bright, fruity note to dishes or reduce into a rich, concentrated sauce that clings to desserts and meats alike. However, due to their high water content, they break down quickly when heated, making them ideal for quick preparations or gentle simmering.
Red Bell Pepper
Red bell peppers are sweet, crunchy, and vibrant vegetables that add color and flavor to a variety of dishes. They are rich in vitamins A and C, making them a nutritious addition to your meals.
Red Cabbage
Red cabbage is a vibrant, nutrient-rich vegetable known for its deep purple leaves. It has a slightly sweet and peppery flavor, becoming tender and mellow when cooked.
Red Lentils
Tiny, coral-hued orbs of nutty goodness, red lentils are the culinary equivalent of a warm hug. They cook up quickly into a tender, melt-in-your-mouth texture, perfect for comforting soups and hearty stews.
Red Onion
Red onions are a type of bulb onion known for their vibrant purple-red skin and white flesh. They have a sharp, slightly sweet flavor that mellows when cooked, making them versatile for both raw and cooked dishes.
Red Potatoes
Red potatoes are small to medium-sized potatoes with thin, red skin and white, waxy flesh. They are known for their creamy texture and slightly sweet, nutty flavor.
Red Wine Vinegar
Red wine vinegar is a tangy and slightly sweet vinegar made from red wine. Its robust flavor adds depth and acidity to dishes, making it a staple in many kitchens.
Remoulade Sauce
Remoulade Sauce is a creamy, tangy condiment with a vibrant blend of herbs and spices. Its rich texture and zesty flavor profile make it a delightful addition to any meal.
Rice Cooking Wine (Shaoxing)
Rice cooking wine, often referred to as Shaoxing wine, is a Chinese condiment made from fermented glutinous rice, wheat, water, and yeast. Originating from the city of Shaoxing in Zhejiang Province, this wine holds a revered place in Chinese culinary traditions. It boasts a complex flavor profile that is simultaneously sweet, savory, and slightly tangy with a subtle nuttiness. The texture is viscous and syrupy, which can add depth and richness to dishes. When used in cooking, it enhances umami and helps tenderize proteins. Its alcohol content also aids in balancing and harmonizing other flavors in a dish, while reducing can concentrate its sweetness and aromatic notes.
Rice Flour
Rice flour is a finely milled powder made from rice grains, a staple in many cultures worldwide. Commonly used in Asian cuisines, it is particularly prevalent in Japanese, Indian, and Southeast Asian dishes. It has a mild, slightly sweet flavor with a neutral aroma that allows it to blend seamlessly into both savory and sweet recipes. The texture is smooth and powdery, creating light and tender results in baked goods or crispy textures when used in frying. In cooking, rice flour behaves well as a thickening agent for sauces and gravies, and it excels in gluten-free baking due to its lack of gluten, which can impact structure and texture if not properly managed with other binding ingredients.
Rice Vermicelli
Rice vermicelli is a type of thin, translucent noodle made from rice flour and water, commonly used in Southeast Asian cuisine. Originating from countries like Vietnam, Thailand, and China, these noodles are celebrated for their delicate, slightly chewy texture and mild, neutral flavor that readily absorbs surrounding seasonings. Unlike wheat-based pasta, rice vermicelli is naturally gluten-free, making it an excellent choice for those with dietary restrictions. When cooked, these noodles expand to a soft, slippery consistency, perfect for slurping in soups or salads. They are quick to cook and do not require refrigeration until opened, making them a convenient pantry staple.
Rice Vinegar
Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. Its delicate flavor makes it a staple in Asian cuisine.
Ricotta Cheese
Creamy and lusciously mild, ricotta cheese is a delightful Italian staple known for its soft, grainy texture and sweet, milky flavor. Each spoonful feels like a gentle embrace from the Italian countryside.