scallops
almonds
apples, esp. Granny Smith
artichokes
arugula
asparagus
avocado
bacon and other cured meats (e.g., Serrano ham)
basil
bay leaf
beans: cannelini, fava, green, haricots verts, lima
bell peppers: red, green, yellow
bread crumbs
Brussels sprouts
BUTTER: brown, clarified, unsalted
capers
carrots and carrot juice
cauliflower, esp. pureed
caviar
cayenne
celery
Champagne
cheese: Asiago, Parmesan
chervil
chile peppers: jalapeño, poblano
Chinese cuisine
chives (garnish)
cilantro
citron
citrus
clams
cloves
coconut and coconut milk
coriander
corn
crab
cream
cream cheese
crème fraîche
cucumbers
curry powder
dashi
dill
duck fat
edamame
eggs, hard-boiled
fennel
fennel seeds
fish sauce, Thai
French cuisine
GARLIC
ginger
grapefruit: juice, zest
gremolata
ham
haricots verts
honey
horseradish
kaffir lime
kiwi fruit
leeks
lemon thyme
LEMON: juice, zest
lemongrass
lentils
LIME: juice, zest
lobster
mango
marjoram
mascarpone
mint
morels
mushrooms: button, chanterelle, cremini, Japanese, porcini, portobello, shiitake
mussels
mustard, Dijon
oil: almond, hazelnut
OIL: canola, corn, grapeseed, peanut, vegetable
olive oil
onions, esp. red, white, yellow
orange: juice, zest
pancetta
PARSLEY, flat-leaf
passion fruit
pasta
peas
PEPPER: black, white
Pernod
pineapple
pomegranates and pomegranate juice
potatoes, esp. mashed
red pepper flakes
rice
rosemary
saffron
sake
salmon roe
salsify
SALT: kosher, sea
sauce, béchamel
sausages, chorizo
scallions
sea urchin
sesame: seeds, oil
SHALLOTS
shrimp
sole
soy sauce
spinach
squash, butternut
squid
stocks: chicken, clam, fish, shrimp, veal, vegetable
sugar
Tabasco sauce
tarragon, fresh
THYME, FRESH
tomatoes: canned, fresh, paste
truffles, esp. black, white
tuna
turnips
vanilla
vermouth
Vermouth
vinaigrette
VINEGAR: balsamic, champagne, cider, red wine, rice wine, sherry, tarragon, white wine
watercress
WINE, DRY WHITE (e.g., Chablis, Chardonnay, Meursault, Riesling, Sauvignon Blanc)
yuzu juice
zucchini