Ingredients
Ingredient guides, substitutions, and notes — organized and easy to search.
Sweet Soy Sauce (Kecap Manis)
Sweet soy sauce, known as kecap manis in Indonesian, is a thick, dark, and lusciously sweet condiment that is a staple in Indonesian cuisine. Its origins trace back to the influence of Chinese immigrants in Indonesia, blending soy sauce traditions with local tastes. The sauce boasts a rich, molasses-like sweetness balanced by a subtle savory umami undertone, with hints of caramelized sugar and sometimes a touch of smoky depth. Its texture is viscous and syrupy, making it ideal for glazing meats or adding depth to marinades. In cooking, kecap manis caramelizes beautifully and adds a glossy finish to dishes, enhancing both flavor and appearance. Its unique balance of sweet and savory makes it indispensable in both traditional and modern recipes.
Sweet and Sour Sauce
A tangy and tangy-sweet sauce that dances on your taste buds with a perfect balance of vinegar's zing and sugar's embrace. Often kissed by a hint of tomato and pineapple, it's a flavor explosion in every drop.
Sweetened Condensed Milk
A luscious, thick milk product that's been gently cooked to reduce its volume and sweetened to perfection, offering a rich, caramel-like flavor.
Sweetened Shredded Coconut
A tropical treasure, sweetened shredded coconut boasts tender, flaky strands kissed with a touch of sugar, offering a delightful balance of sweetness and nutty richness.
Swiss Chard
Swiss chard is a leafy green vegetable known for its vibrant stems and large, deep green leaves. Originating from the Mediterranean region, it has been cultivated for centuries and is a staple in various cuisines. Its flavor is earthy and slightly bitter, reminiscent of beet greens, with a subtle sweetness that balances the bitterness. The texture is tender when cooked, yet retains a slight firmness, making it a versatile ingredient in both raw and cooked dishes. Swiss chard behaves well in cooking, holding its color and texture when sautéed or steamed, and it can also be braised to mellow its bitterness.
Swiss Cheese
Swiss cheese is a semi-hard cheese known for its mild, nutty flavor and characteristic holes, or 'eyes.' Its smooth texture melts beautifully, making it a favorite in both cooking and snacking.
Taco Sauce
A tangy, slightly smoky sauce that brings the vibrant flavors of the Southwest to life. With a perfect balance of spices and a hint of sweetness, it's a versatile condiment that adds a zesty kick to any dish.
Tahini
A smooth, creamy paste made from ground sesame seeds, tahini boasts a rich, nutty flavor with a velvety texture that adds depth to both sweet and savory dishes.
Tamari
Tamari is a rich, flavorful soy sauce originating from Japan, known for its deep umami taste and smooth texture. It is traditionally made from soybeans, salt, and a fermentation process, often without wheat, making it a gluten-free alternative to regular soy sauce.
Tapioca Starch
Tapioca starch is a gluten-free starch extracted from the root of the cassava plant, which is indigenous to South America but widely cultivated in tropical regions around the world. It is a staple in many gluten-free diets due to its neutral flavor and excellent thickening properties. The starch has a mild, slightly sweet taste with no distinctive aroma, allowing it to blend seamlessly into both savory and sweet dishes. Its texture is smooth and gel-like when cooked, providing a glossy finish to sauces and puddings. In cooking, tapioca starch is prized for its ability to thicken liquids quickly and effectively, creating a clear, stable gel that withstands freezing and thawing without becoming grainy.
Tartar Sauce
A creamy, tangy condiment that dances on your palate with a medley of pickles, capers, and herbs. Its smooth texture and bright flavor make it a beloved companion to seafood.
Teriyaki Sauce
A luscious blend of soy sauce, mirin, and sugar, teriyaki sauce offers a sweet, savory, and slightly tangy flavor profile. Its glossy sheen and rich aroma make it a beloved staple in Asian cuisine.
Thai Basil
Thai basil, known scientifically as Ocimum basilicum var. thyrsiflora, is a variety of basil native to Southeast Asia, where it has been cultivated for centuries. It is a staple in Thai cuisine and is prized for its distinctive anise-licorice aroma and spicy, slightly sweet flavor. The leaves are smaller and narrower than those of Italian basil, with a vibrant green color and a velvety texture that is tender yet robust. When cooked, Thai basil retains much of its flavor and aroma, making it ideal for stir-fries and curries. It also withstands heat well, though it is often added at the end of cooking to preserve its nuanced taste.
Thai Green Curry Paste
Thai green curry paste is a vibrant, aromatic blend of fresh green chilies, herbs, and spices, essential to creating authentic Thai green curry. Originating from Thailand, this paste is deeply rooted in Thai culinary traditions, particularly in southern regions known for their spicy cuisine. Its flavor profile is complex, balancing intense heat from the chilies with fragrant notes of lemongrass, galangal, and cilantro root. The paste has a coarse texture due to its minimal processing, allowing for a robust mouthfeel. In cooking, it serves as a foundational element that infuses dishes with bold, spicy, and herbaceous flavors. Its potency means it should be used sparingly and adjusted to taste, as it browns and releases its aromatic oils when sautéed in hot oil.
Thai Red Curry Paste
Thai red curry paste is a vibrant, aromatic blend of chilies, herbs, and spices that forms the flavorful base of the beloved Thai red curry. Originating from Thailand, this paste is a staple in many Southeast Asian cuisines, particularly known for its use in the iconic red curry dish. The paste is characterized by its deep red color, which comes from dried red chilies. It offers a complex flavor profile that is intensely spicy, yet balanced by notes of sweetness from palm sugar, tanginess from lime leaves, and earthiness from spices like cumin and coriander. Its texture is smooth and somewhat coarse due to the presence of lemongrass and galangal. When cooked, Thai red curry paste releases its aromatic oils, infusing dishes with rich, warming flavors and a fiery heat. Its robust nature allows it to stand up well to coconut milk, the usual companion in curries, creating a harmonious balance of spice and creaminess.
Thick-Cut Bacon
Thick-cut bacon is a hearty, savory treat that sizzles with robust flavor. Each slice is generously cut, offering a delightful crunch and a rich, smoky essence that fills your kitchen with mouthwatering aromas.
Thousand Island Dressing
A creamy, tangy dressing with a vibrant hue, bursting with the flavors of ketchup, mayonnaise, and a medley of finely chopped pickles, onions, and herbs.
Tikka Masala Paste
Tikka masala paste is a concentrated blend of spices, herbs, and aromatics used as a base for the beloved Indian dish, chicken tikka masala. Originating from the Indian subcontinent, this paste has gained international fame, particularly in the UK, where it is often credited with being adapted to suit Western palates. The paste boasts a complex flavor profile that is simultaneously aromatic, spicy, and creamy, with notes of garam masala, ginger, garlic, and tomato. Its texture is smooth and thick, ideal for coating proteins or mixing into sauces. When cooked, tikka masala paste transforms into a rich, velvety sauce that clings well to meats and vegetables, enhancing their flavors with its robust seasoning.
Tilapia Fillets
Delicate and mild, tilapia fillets boast a tender texture that effortlessly absorbs the flavors of herbs and spices. Their snowy-white appearance is a promise of a moist and flaky dining experience.
Tinned Smoked Oysters
Tinned smoked oysters are a delicacy consisting of oysters that have been brined, smoked, and preserved in a can. Originating from coastal regions, particularly the United States and Canada, they have a rich history in maritime cuisine. The oysters possess a unique flavor profile, with a briny, oceanic taste underscored by a smoky depth that is both savory and slightly sweet. Their texture is tender and succulent, offering a satisfying mouthfeel. In cooking, tinned smoked oysters add a luxurious touch to dishes, their robust flavor enhancing soups, stews, and casseroles. They are easy to use, requiring minimal preparation, and their smoky essence can elevate a simple dish to something extraordinary.
Toasted Pumpkin Seeds
Toasted pumpkin seeds, also known as pepitas, are a nutritious and versatile snack derived from the seeds of pumpkins, a staple in North American cuisine, particularly during the fall season. These seeds are typically harvested, cleaned, and then toasted to bring out their rich, nutty flavor and pleasant aroma. When eaten, toasted pumpkin seeds offer a satisfyingly crunchy texture, making them an excellent addition to both sweet and savory dishes. In cooking, they add a delightful crunch to salads, baked goods, and soups, and they can withstand moderate heat without losing their texture, making them a reliable ingredient for a variety of culinary applications.
Toasted Sesame Oil
Toasted sesame oil is a flavorful oil made from lightly roasted sesame seeds. It has a rich, nutty aroma and a deep amber color, making it a staple in Asian cuisine for adding depth and complexity to dishes.
Toasted Sesame Seeds
Toasted sesame seeds are small, oil-rich seeds harvested from the sesame plant, scientifically known as Sesamum indicum. Originating in Africa and India, they have been cultivated for thousands of years and are now widely used in Asian cuisines. These seeds possess a nutty, toasty flavor and a pleasant aroma that intensifies when toasted. Their texture is crunchy and slightly brittle, adding a delightful contrast to both sweet and savory dishes. In cooking, toasted sesame seeds are versatile; they can be sprinkled on finished dishes for garnish, used to make tahini, or pressed for sesame oil. They brown quickly under heat, so care should be taken when incorporating them into hot dishes to avoid burning.
Tomatillos
Tomatillos are a staple in Mexican cuisine, botanically related to tomatoes but distinct in both flavor and appearance. Originating in Mexico, they have been cultivated for thousands of years and are often referred to as Mexican husk tomatoes. Their flavor is tangy and mildly acidic with a hint of citrus, reminiscent of a green tomato but more complex. The texture is firm and juicy, offering a satisfying crunch when eaten raw. In cooking, tomatillos are known for their ability to balance dishes with their unique tartness, often used to make salsas and sauces that require roasting or blending. They release their juices readily, contributing to vibrant, flavorful liquids that form the base of many traditional dishes.