duck
allspice
APPLES, esp. Granny Smith
apricots (sauce)
artichokes
arugula
bacon
basil
bay leaf
beans, fava
blueberries
bok choy
butter, unsalted
cabbage: green, red
caraway seeds
cardamom
carrots
celery
celery root
cheese: Asiago, Parmesan, pecorino, ricotta
CHERRIES: regular, sun-dried
chervil
chestnuts
chicory
chile peppers: ancho, jalapeño
chili paste
Chinese cuisine
chives
chocolate / cocoa
cilantro
cinnamon
citrus fruit
cloves
coconut milk
coriander
cucumbers
cumin
currants, black or red: fruit, preserves
curry paste, esp. Thai green, or curry powder, esp. Madras
dates
duck fat
farro
fennel
fennel seeds
figs
fish sauce, Thai
five-spice powder
foie gras
GARLIC
GINGER
hoisin sauce
honey, esp. lavender
horseradish
huckleberries
juniper berries
kaffir lime leaves
kumquats
lavender
leeks
LEMON, JUICE, preserved
lemongrass
lentils
lime, juice
liqueur, orange (e.g., Grand Marnier), peach
mangoes
marjoram
Mediterranean cuisine
mint
mirepoix
morels
MUSHROOMS, ESP. WILD (esp. porcini or shiitake)
mustard, Dijon
nutmeg
nuts, macadamia
OIL: canola, grapeseed, peanut, sesame, vegetable
olive oil
olives, esp. green
ONIONS, esp. green, sweet
ORANGE: juice, zest
pancetta
parsley, flat-leaf
pasta
peaches
pears
peas
PEPPER: black, green, pink, white
plums: fruit, sauce
pomegranates
poppy seeds
port
potatoes
prunes
raspberries
red pepper flakes
rice, esp. basmati, wild
risotto
rosemary
sage
sake
SALT:fleur de sel, kosher, sea
sauerkraut
scallions
sesame seeds: black, white
shallots
sherry
SOY SAUCE
spinach
squash, butternut
star anise
STOCKS: chicken, duck, game, meat, turkey
stuffing
SUGAR: brown, white
sweet potatoes
Tabasco sauce
tamarind
tarragon, fresh
teriyaki sauce
Thai cuisine
thyme, fresh
tomatoes: paste, puree, raw
turmeric
TURNIPS
vegetables, root
verjus
vermouth
VINEGAR: balsamic, champagne, raspberry, red wine, rice wine, sherry, white
water chestnuts
watercress
WINE, dry red (e.g., Cabernet Sauvignon, Merlot), dry white (e.g., Riesling), port, rice, sweet (Madeira, Muscat)