Rice Vinegar

Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. Its delicate flavor makes it a staple in Asian cuisine.

Notes

Look for rice vinegar in the Asian aisle of your grocery store. It comes in various colors, including white, red, and black, each offering a subtle flavor variation.

Uses

Salad dressings
Pickling vegetables
Marinating proteins
Seasoning sushi rice
Adding tang to soups and stir-fries

Replacements

Apple cider vinegar
White wine vinegar
Mirin (for a sweeter flavor)
Distilled white vinegar (though with a stronger taste)

Fresh Cilantro

Fresh cilantro, also known as coriander leaves, is a fragrant herb with a bright, citrusy flavor and a hint of spice. It adds a fresh, vibrant note to dishes and is a staple in many cuisines.

Kiwi

The kiwi, scientifically known as Actinidia deliciosa, is a small, fuzzy, brown fruit originating from China, though it is most commonly associated with New Zealand, where it was first commercially cultivated. Its vibrant green flesh is dotted with tiny black seeds and is both juicy and tender, offering a unique flavor profile that is simultaneously sweet and tangy with a hint of tropical complexity. The texture is smooth and soft, yet with a slight firmness that holds up well in both fresh and cooked preparations. In cooking, kiwis are versatile: they can be eaten raw, blended into smoothies, or used as a garnish. They also contain an enzyme called actinidin, which can tenderize meat when used in marinades but may interfere with gelatin setting in desserts.

Recipes to try

Stuffed Cabbage Roll Inspired Beef Soup

Warm up with this hearty soup that nods to classic stuffed cabbage rolls, brimming with tender beef and savory broth.

Stuffed Portobello Mushrooms with Herbed Ricotta

These earthy portobello mushrooms are stuffed with a creamy, herbed ricotta mixture, offering a satisfying vegetarian delight that's both elegant and easy.