A thick, savory-sweet Korean chili paste made from red pepper, rice and fermented soybeans.

What is garam masala?

A warm North Indian spice blend, usually cumin, coriander, cardamom, cinnamon, cloves and black pepper.

What are dry-packed scallops?

Scallops sold without a phosphate soak; they sear to a golden crust instead of steaming.

Kitchen Glossary

Short, plain-English explanations of the ingredients and terms in our recipes, from gochujang and garam masala to dry-packed scallops and slicing against the grain. Each entry lists recipes that use it. Recipe pages link here whenever they call for one of these ingredients.

Ingredients

Andouille: A coarse, heavily smoked pork sausage seasoned with garlic and pepper, central to Cajun cooking in gumbo and jambalaya. Kielbasa can stand in, with less heat. Used in: Cajun Seafood Boil, Sheet Pan Shrimp with Sausage and Vegetables, Chicken and Sausage Gumbo, Creole Jambalaya.
Aquafaba: The liquid from a can of chickpeas. It whips and binds like egg white, which makes it a vegan replacement for eggs in breading and baking. Used in: Vegan Eggplant Parmesan.
Arborio rice: A short, plump Italian rice that releases starch as it cooks, giving risotto its creamy texture. Carnaroli is a close substitute. Used in: Risotto alla Milanese (Saffron Risotto).
Buttermilk: Cultured low-fat milk with a tangy flavor that tenderizes chicken and makes biscuits and pancakes light. Substitute 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes. Used in: Refrigerator Bran Muffins, Bleu Cheese Dressing, Ranch Dressing, Cucumber-Buttermilk Dressing, Fried Calamari.
Capers: The pickled flower buds of a Mediterranean bush, salty and briny, used in piccata, tartar sauce and with smoked salmon. Rinse them if they are packed in salt. Used in: Crab Cakes with Lemon Remoulade, Cheddar 'n' Chive Triangles, Biff à la Lindström (Beef Patties with Beets and Capers), Chicken Piccata, Sheet Pan Cod with Tomatoes and Olives.
Cardamom: A fragrant spice used in both Swedish baking and Indian cooking. Green pods are cracked for curries and rice; ground cardamom flavors buns and breads. Used in: Kanelbullar (Swedish Cinnamon Buns), Kardemummabullar (Swedish Cardamom Buns), Semlor (Swedish Cream Buns), Chicken Biryani.
Chipotles in adobo: Smoked, dried jalapenos canned in a tangy red adobo sauce. They add smoke and heat to barbacoa, chili and crema; leftovers freeze well. Used in: Fish Tacos with Lime Cabbage Slaw, Texas Chili (Chili con Carne), Air Fryer Fish Tacos, Slow Cooker Beef Barbacoa.
Coconut milk: Canned coconut milk is made from pressed coconut meat and is rich enough for curries and dairy-free sauces. Shake the can; do not confuse it with the thin coconut drink in cartons. Used in: Cod with Coconut-Lime Curry Sauce, Vegan Strawberry Shortcake, Vegan Brigadeiros, Goan Fish Curry, Kerala Coconut Shrimp Curry.
Creme fraiche: A thick, slightly tangy cultured cream. Unlike sour cream, it does not curdle when simmered in a sauce. Used in: Toast Skagen (Swedish Shrimp Toast).
Curry leaves: Glossy leaves from the curry tree (not curry powder) that add a citrusy, savory perfume to South Indian dishes. Sold fresh or frozen at Indian grocers. Used in: Kerala Coconut Shrimp Curry.
Dijon mustard: A smooth, sharp French mustard made with white wine. It emulsifies vinaigrettes and pan sauces and gives glazes their tang.
Dry-packed scallops: Scallops sold without a phosphate soak. They sear to a deep golden crust; "wet" scallops release water and steam instead. Ask your fishmonger for dry scallops. Used in: Pan-Seared Sea Scallops with Lemon Butter, Air Fryer Bacon-Wrapped Scallops.
Fish sauce: A salty, savory Southeast Asian sauce made from fermented anchovies, used in small amounts in Thai and Vietnamese dishes. Used in: Shrimp Pad Thai, Thai Beef Salad (Yum Nua).
Garam masala: A warm North Indian spice blend, usually cumin, coriander, cardamom, cinnamon, cloves and black pepper. It is often stirred in near the end of cooking. Used in: Tandoori Shrimp, Butter Chicken (Murgh Makhani), Chicken Tikka Masala, Tandoori Chicken, Chicken Biryani and 4 more.
Gochugaru: Korean red pepper flakes: coarser, sweeter and milder than crushed red pepper. Use about half as much crushed red pepper if you cannot find it. Used in: Haemul Pajeon (Seafood Scallion Pancake), Oi Muchim (Spicy Korean Cucumber Salad), Myeolchi Bokkeum (Stir-Fried Anchovies with Shishito Peppers), Steamed Mandu (Korean Pork and Beef Dumplings), Kimchi Jjigae (Kimchi Stew with Pork and Tofu) and 1 more.
Gochujang: A thick, savory-sweet Korean chili paste of red pepper, rice and fermented soybeans, sold in red tubs. It keeps for months in the refrigerator. Used in: Gochujang Garlic Shrimp, Kimchi Fried Rice, Dakgangjeong (Sweet and Spicy Crispy Chicken), Kimchi Jjigae (Kimchi Stew with Pork and Tofu).
Kielbasa: Polish smoked sausage, usually pork, that is fully cooked and only needs browning or heating through. Used in: New England Clambake (Stovetop), Cajun Seafood Boil, Sheet Pan Kielbasa and Pierogi.
Kimchi: Korean fermented vegetables, most often napa cabbage with chili, garlic and ginger. Older, more sour kimchi is best for cooking, as in kimchi fried rice and stew. Used in: Kimchi Fried Rice, Kimchi Jjigae (Kimchi Stew with Pork and Tofu).
Kosher salt: Coarse salt without additives, easy to pinch and sprinkle. It is less salty by volume than table salt: use about half as much table salt if substituting.
Lingonberries: Small, tart red berries from Scandinavia, served as a jam with Swedish meatballs, potato pancakes and pea soup. Cranberry sauce is the closest substitute. Used in: Swedish Meatballs (Köttbullar) with Cream Gravy, Wallenbergare (Swedish Veal Patties), Kåldolmar (Swedish Cabbage Rolls), Raggmunk med Fläsk (Potato Pancakes with Pork Belly), Vegan Swedish Meatballs.
Masa harina: Flour made from corn treated with lime (nixtamalized), the base of corn tortillas and tamales; a spoonful thickens chili. It is not the same as cornmeal. Used in: Texas Chili (Chili con Carne), Vegan Three-Bean Chili.
Mascarpone: A soft, rich Italian cream cheese, the base of tiramisu. Let it soften before mixing so it stays smooth. Used in: Easy No-Bake Tiramisu.
Matzah meal: Finely ground matzah, used in place of flour and bread crumbs during Passover for matzah balls, rolls and coatings. Used in: Passover Bulkies (Rolls).
Mirin: A sweet Japanese rice wine used in teriyaki and glazes. Substitute dry sherry with a pinch of sugar. Used in: LA Galbi (Grilled Korean Short Ribs), Myeolchi Bokkeum (Stir-Fried Anchovies with Shishito Peppers), Teriyaki Salmon, Miso Black Cod, Beef Negimaki.
Miso: Fermented soybean paste from Japan. White miso is mild and sweet; red miso is saltier and stronger. It adds savory depth to glazes like miso black cod. Used in: Miso Black Cod.
Nutritional yeast: Inactive yeast flakes with a nutty, cheesy flavor, used in vegan cooking in place of Parmesan. Used in: Vegan Eggplant Parmesan, Vegan Lasagna with Tofu Ricotta, Vegan Pesto Pasta, Vegan Creamed Spinach.
Panko: Light, flaky Japanese bread crumbs that stay crisper than regular crumbs, for fried, baked and air-fried coatings. Gluten-free panko is widely sold. Used in: Oysters Rockefeller, Wallenbergare (Swedish Veal Patties), Leftover Turkey Tetrazzini, Vegan Eggplant Parmesan, Vegan Swedish Meatballs and 4 more.
Paneer: A fresh Indian cheese that does not melt, so it holds its shape in curries like saag paneer. Firm tofu is a vegan substitute. Used in: Saag Paneer.
Rice vinegar: A mild, slightly sweet vinegar used in Asian dressings, marinades and sushi rice. Buy unseasoned unless the recipe says seasoned. Used in: Sesame Seared Ahi Tuna, Salmon Poke Bowl, Haemul Pajeon (Seafood Scallion Pancake), Gochujang Garlic Shrimp, Dakgangjeong (Sweet and Spicy Crispy Chicken) and 5 more.
Saffron: The dried stigmas of the crocus flower, the most expensive spice by weight. A pinch steeped in warm liquid colors and flavors biryani, bouillabaisse and Swedish lussekatter. Used in: Lussekatter (Swedish Saffron Buns), Risotto alla Milanese (Saffron Risotto), Bouillabaisse, Chicken Biryani.
Sake: Japanese rice wine, used in marinades and glazes. Dry sherry or dry white wine can stand in. Used in: Teriyaki Salmon, Miso Black Cod, Beef Negimaki.
Salsa verde and tomatillos: Tomatillos are tart green fruits in papery husks; cooked with chiles and onion they become salsa verde, the base of chile verde. Jarred salsa verde is a fine shortcut. Used in: Chicken Enchiladas Verdes, Slow Cooker Pork Carnitas, Slow Cooker Pork Chile Verde.
Salt cod (baccala): Cod preserved by salting and drying. It must soak in cold water for one to two days, with several water changes, before cooking. Used in: Baccala Salad (Salt Cod Salad).
Schmaltz: Rendered chicken fat, a traditional cooking fat in Jewish cooking for chopped liver, latkes and matzah balls. Used in: Chopped Liver.
Toasted sesame oil: Dark oil pressed from toasted sesame seeds, used for flavor rather than frying. A teaspoon goes a long way in Korean and Chinese dishes. Used in: Thai Cobb Steak Salad with Lemongrass and Peanut Dressings, Sesame Seared Ahi Tuna, Salmon Poke Bowl, Vegetarian Split Pea Soup, Korean Ground Beef Bowls and 12 more.
Shallots: Small, mild onions with a hint of garlic, used in pan sauces, vinaigrettes and bearnaise. Two tablespoons of minced onion can stand in for one shallot. Used in: Filet Mignon with Red Wine Pan Sauce, Steak au Poivre, Bearnaise Sauce, Stuffed Pan-Roasted Pork Tenderloin, Pan-Seared Duck Breast with Cherry Sauce and 9 more.
Smoked paprika: Paprika made from peppers dried over oak smoke, sweet or hot. It adds a grilled, smoky flavor to rubs, chili and roasted vegetables. Used in: Three Steak Butters (Compound Butters), Slow Cooker Beef and Bean Chili, Air Fryer Chicken Wings, Fish Tacos with Lime Cabbage Slaw, Air Fryer Shrimp and 12 more.
Tamari: A Japanese soy sauce usually made without wheat, the go-to gluten-free swap for soy sauce. Check that the label says gluten-free. Used in: Shrimp Pad Thai, Goan Fish Curry.
Tamarind: A sour brown pulp from tamarind pods, sold as paste or concentrate, that gives pad thai and South Indian curries their tang. Lime juice with a little brown sugar can stand in. Used in: Shrimp Pad Thai, Goan Fish Curry.
Turmeric: A bright yellow-orange spice with an earthy flavor, used in curries, dal and rice. It stains, so wipe spills quickly. Used in: Chicken Tikka Masala, Tandoori Chicken, Chicken Biryani, Goan Fish Curry, Kerala Coconut Shrimp Curry and 4 more.
Worcestershire sauce: A tangy English sauce of vinegar, molasses, tamarind and anchovies. Most brands are not vegetarian; vegan versions are sold. Used in: Butter and Lemon Beef Marinade, Barbecued Beefies (Baked Barbecue Beef Patties), Sloppy Joes, Spiced Marinated London Broil, Sweet and Tangy Sauce for Meat Loaf and 20 more.

Meat and cooking terms

USDA Prime, Choice and Select: The USDA grades beef by marbling. Prime has the most and is found mostly at steakhouses and butchers; Choice is the common supermarket grade and is excellent for steaks; Select is leaner and best marinated or braised. See our beef cuts chart.
Dry-aged beef: Beef hung in a cold, controlled room for weeks so it loses moisture and develops a deeper, nutty flavor. It costs more and is sold mostly by butchers.
Grass-fed beef: Beef from cattle raised on pasture. It is usually leaner with a more mineral flavor, so cook it a little less and rest it well.
Resting meat: Letting cooked meat sit for 5 to 10 minutes (longer for roasts) before slicing so the juices settle. The temperature rises a few degrees as it rests.
Slicing against the grain: Cutting across the long muscle fibers rather than along them, which makes flank, skirt and brisket much more tender to eat.

Looking for a stand-in? See our kitchen substitutions.

Frequently asked questions

What is gochujang?: A thick, savory-sweet Korean chili paste made from red pepper, rice and fermented soybeans.
What is garam masala?: A warm North Indian spice blend, usually cumin, coriander, cardamom, cinnamon, cloves and black pepper.
What are dry-packed scallops?: Scallops sold without a phosphate soak; they sear to a golden crust instead of steaming.

More guides: Wine pairing | Kitchen glossary | Substitutions | Kitchen conversions | Safe temperatures