beef — steak: in general

aligot (French garlic-cheesy pureed potatoes)

allspice

arugula

basil

bay leaf

béarnaise sauce

brandy

butter, unsalted

capers

cayenne

celery root

chard

cheese, Parmesan

chile peppers

chives

cilantro

cloves

cognac

coriander

cream

cumin

fish sauce, Thai

five-spice powder

GARLIC

ginger, fresh

herbs, esp. herbes de Provence

honey

horseradish

juniper berries

lemon: juice, zest

lemongrass

lime, juice

marrow

mushrooms (e.g., chanterelles, cremini, shiitake)

mustard, Dijon

oil: canola, grapeseed, sesame, vegetable

olive oil

onions: red, white

parsley, flat-leaf

PEPPER: black, green, pink, Szechuan, white

port

potatoes, French fries

red pepper flakes

rice

rosemary

salt, kosher

scallions

shallots

sherry, dry

soy sauce

stocks: beef, veal

sugar (pinch)

tamarind

tarragon

thyme

vinegar: balsamic, champagne, Chinese black, cider, red wine, rice wine, sherry, white wine

watercress

WINE, DRY RED (e.g., Beaujolais, Chianti)