Ingredient Explainers and Swaps

Plantains are hearty, flavorful, and grow in abundance in many countries of the world.

Maror is one of many traditional components of the Seder plate.

Here's everything you should know about their differences and similarities.

The technique is the basis for making soft, fragrant masa and more.

Its texture can be hard to replicate, but it isn't entirely irreplaceable either.

It’s more than just chocolate! Learn more about the classic dessert’s rich history.

Including some varieties you may not have known are a part of the cabbage family!

Soba noodles are favored for their texture, taste, and nodogoshi.

Noodles are not only food, but also an essential part of Japanese culture.

Chinese noodles have become an integral part of Chinese regional cuisines, and they have evolved over the years.

Pomelos and grapefruits are both in the citrus family, but they have their own unique attributes.

Cara caras aren't like your standard orange, they're special in their own right!

These varieties make the creamiest and most comforting risotto.

Our primer on choosing and buying Dungeness, king, and snow crab legs.

It's amazing in blondies, traditional haystack cookies, and so much more.

Here's how to eat these tasty (and pricey!) little fish eggs the right way.

For starters, one is a roast and the other is a steak.

Here's how much it costs, what it tastes like, and a guide to the different types.

Stock your fridge with these cheesemonger-approved picks.

Here's the difference.

The best way to peel pearl onions is also the easiest and the fastest.

Learn all about this warm spice, including the different types, plus how to use it in sweet and savory recipes.

Load your shopping basket with these delicious fruits.

They're not always interchangeable.

Despite their similar names, what sets these winter veggies apart is the plant family they belong to.

Here's everything you need to know about these ghostly gourds.

They're as tasty as they are pretty.

Arroz rojo is as beloved as it is delicious. Pati Jinich tells us all about the dish and how to get it right every time. Plus, the best way to store and reheat it.

Here's everything you need to know about these two types of sugar, plus how to substitute one for the other.

Choose a mix of sweet and tart apples from this list for the ultimate apple pie.

There's a lot to know about the unique fruit.

Learn the differences between winter squashes like butternut, kabocha, and more in this guide.

I grew up thinking that mashed potatoes came from the dehydrated flakes in a box. When I finally made my own from scratch, the result was such a revelation that I haven’t looked back since. But transforming a potato into the delicious, comforting magic of mashed potatoes really starts at the grocery store. You need to pick the right potato so you end up with light, fluffy mashed potatoes. There are three basic categories of potatoes: starchy, waxy, and in-between.

The savory fifth taste can enhance almost anything you eat.

Learn about the tastiest grapes for eating, adding to salads, and cooking.

Yes, it's real chocolate.

You probably know nori best as the paper-like dark green wrapping that keeps pieces of sushi neatly — and deliciously! — contained. Crisp sheets of this mild grassy-tasting seaweed last forever in the pantry and can come in handy when you just need “a little something extra” to perk up a weeknight meal. Nori is made by shredding edible seaweed and then pressing it into thin sheets — much like the process for making paper.

Are you team baby back or St. Louis Style?!

Plus the best sauce to pair with each.

When tomatoes are at their peak, they're irresistible. Learn about heirloom varieties, beefsteak, Sungold, San Marzano tomatoes and more in this visual guide.

They'll be good as new even weeks later!

Learn all about these tender young shoots, flowers, leaves, and tops used in Mexican cuisine.

Apple cider and apple juice look quite similar but can be made, packaged, and labeled in different ways. Learn the differences between apple juice and apple cider here.

A versatile ingredient, kabocha squash has dark green skin and a sweet, orange-hued interior. Learn how to buy, store, and the best recipes to cook this winter squash in this guide.

They sound similar but are quite different.

Plus, the best way to use each of them.

Praised for their flavor, San Marzano tomatoes hail from a specific region of Italy. Learn what makes them special, why San Marzano canned tomatoes are so prominently labeled, and how to use them in recipes.

It's a subtle difference, but an important one.

From yellow and green zucchini to pattypan and cousa squash, there's an array of summer squash varieties. Learn the differences and best recipes for each here.

Pomegranate molasses has become one of my favorite ingredients, but it’s a tricky one for many people. Perhaps you, like our assistant editor Ariel, bought a bottle to make one recipe, such as muhammara, and now you’re wondering what else to do with it. Ariel has been after me for months to write down a list of more ideas for pomegranate molasses.

Whether you choose store-bought or make your own, tomato paste adds a rich flavor to myriad dishes.

There's a reason they taste so different.

Oils, applesauce, and yogurt will all work in a pinch.

Find out with our visual guide.

Bacon, pancetta, prosciutto: These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. It’s no wonder we get them confused! In actuality, each pork product has distinctive characteristics that make it ideal for different preparations. Here’s the scoop on each one and their differences. Bacon and pancetta have the most in common. They are both typically made from pork belly and both are cured for a certain length of time.

No matter what you're making, we have a substitute that'll work for you.

No more mealy tomatoes.

Plus, seven great varieties to try.

They're great for snacking, salads, and cooking!

After a few tries, it'll be a total breeze!