Ingredient Explainers and Swaps

Do you know where your favorite cut falls?

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.

I love the vegetable section in Asian grocery stores because there are so many greens to choose from, especially when I’m tired of kale and chard. But for those who haven’t cooked a lot with Asian greens, the produce aisle might be a bit overwhelming, especially since the greens can go by multiple names. As with most greens, Asian greens can be steamed, stir-fried, stewed, braised, chopped, and cooked in dumplings or soups. Some of these can even be served raw in salads!

It's okay if you didn't know already. We've got everything you need to know right here.

They sound similar but are quite different.

There’s something that truly can’t compare to the warm, sweet scent of vanilla. Beloved in everything from ice cream to cakes, a vanilla is as much a scent as it is a powerful flavor. Even in chocolate recipes, vanilla acts as a secret ingredient that makes everything taste just a little bit better. You’ll most often see vanilla extract called for in recipes, but there’s a whole world of vanilla products to explore.

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.

Gelatin is made from animal collagen, but if you're a vegetarian or vegan, you can still make these delicious desserts.

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.

Here's why you should keep both on hand.

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.

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!

Plus, how to pick a good one!

Plus how to use all three.

And why it matters.

Plus when to use which for what!

The flavor is as beautiful as the color.

Here's how it's grown and harvested, plus how you can use it in recipes.

Try these cream cheese swaps the next time you run out.

Ran out of olive oil? There are plenty of substitutes you can use instead.

Here's everything you've ever wanted to know, including how they get their names.

Follow these simple steps to slice your fresh papaya.

There are four easy ways to do it!

Pickles last a long time — but not forever.

Freezing lettuce works if you follow this simple rule.

The two are related but definitely not the same!

Here's how to do it so they don't get soggy.

Butter does go bad, but with proper storage you can extend its life for days, weeks, and even months.

Don't let those mushrooms go to waste — do your future self a favor and freeze them.

Here's everything you need to know about marinating meat, seafood, and more.

Pucker up for these sweet little citrus fruits.

No basil? Here are 4 substitutes you can use when you run out.

Yes! Here's how to do it so it lasts for up to a year.

Here's what you should know about this special variety of sugar.

Just how long has that jar of cumin been lurking on your spice rack?

Hint: It's similar to how you store fresh flowers.

Learn how each variety is special in its own way.

Here are the main types of salmon you'll find for sale in the United States, plus the best ways to cook each one.

Not only is it easy to make at home, but it's also easy to substitute.

These substitutes are full of flavor and super easy to find.

Jazz up your salad bowl with one of these tasty greens.

It's easy to substitute for white wine vinegar — here's how.

This versatile warm spice gives a distinctive flavor to both sweet and savory dishes.

Use these common substitutions for fresh lemon juice and zest in baking and cooking.

Ran out of balsamic? You probably have one of these great subs on hand.

It's time to learn more about that drink you love so much.

Use them to add tons of flavor to soups, stews, collards, and more.

Here's everything you need to know about the best way to store eggs and how to tell if eggs are still good.

Is lamb on your menu? We've got you covered!

It tastes great, is full of nutrients, and is easy to cook.

It might seem surprising, but it really makes sense!

Once you have garlic butter in the your freezer, you'll never have a dull dinner again.

Plus three other ways to use it to amp up your drinks.

The thickener, flour substitute, and more that you can't be without!

Plus where coriander seeds fit into the equation!

It's also one of the more expensive ingredients in your kitchen.

A bitter green you'll actually love.

When it comes to pie, just any pumpkin will not do.

Are peas the most romantic vegetable? My kids think so.

And cut them, and dice them, and caramelize them ...