bass, sea

almonds

anchovies

artichokes

bacon

basil

bay leaf

beans, esp. green or white

beets

bell peppers: red, green

bread crumbs

BUTTER: clarified, salted, unsalted

capers

cardamom

carrots

cayenne

celery

chervil

chives

cilantro

citrus

coriander

corn

cream

crème fraîche

fennel

garlic, fresh

ginger, fresh

hazelnuts

honey

leeks

lemon, preserved

lemon: juice, zest

lentils

lime, juice

marjoram

mayonnaise

mint

mirepoix (carrots, celery, onions)

mirin

MUSHROOMS, esp. button, porcini, or shiitake

mustard, Dijon

new potatoes

oil: canola, peanut, sesame

olive oil

olives, black

onions: pearl, yellow

oregano

parsley, flat-leaf

PEPPER: black, white

potatoes, esp. as a crust, mashed

radishes

rhubarb

saffron

sake

salmon roe

SALT, KOSHER

sauces: beurre blanc, brown butter

scallops

sesame seeds

shallots

shiso

shrimp

soy sauce

spearmint

spinach, esp. baby

star anise

stocks: chicken, fish, vegetable

sugar

tamarind

tarragon

thyme, fresh

TOMATOES: cherry, grape, juice, roasted

vanilla

vermouth

VINEGAR: champagne, red wine, rice, sherry, white wine

wine, dry white

yuzu juice

zucchini