mushrooms

almonds

asparagus

bacon

barley

basil

bay leaf

beans: green, lima

beef

bell peppers, esp. red

bread crumbs

BUTTER, unsalted

capers

carrots

cayenne

celery

cheese: Comté, Emmental, Gruyère, Parmesan, Swiss

chervil

chestnuts

chicken

chile peppers: dried red, fresh green

chives

cilantro

cloves

cognac

coriander

crab

CREAM

crème fraîche

cumin

dill

eggs

fennel

fish

French cuisine

frisée lettuce

game

garam masala

*GARLIC

garlic chives

ginger

grappa

ham

herbs

juniper berries

leeks

lemon: juice, zest

Madeira

marjoram

meats

milk

mirepoix

mustard, Dijon

nutmeg

OIL: canola, grapeseed, peanut, vegetable

OLIVE OIL

onions: green, pearl, red, yellow

oregano

paprika, esp. sweet

Parmesan cheese

PARSLEY, flat-leaf

pasta

peas

PEPPER: black, white

pine nuts

pork

potatoes

poultry

prosciutto

radicchio

rice

risotto

rosemary

sage

sake

SALT: fleur de sel, kosher, sea

scallions

seafood

sesame oil

SHALLOTS

sherry, dry (e.g., manzanilla)

sour cream

soy sauce

spinach

stocks: chicken, dashi, mushroom, veal

sugar

tarragon

thyme, fresh

tomatoes

truffle oil

veal

vinegar, esp. balsamic, red wine, sherry

walnuts

WINE: dry red, white, vermouth

yogurt