tuna

aioli

anchovies

arugula

asparagus

avocado

bacon

basil

bass, black

bay leaf

beans: black, fava, green, white

beets

bell peppers, esp. green, red, yellow

butter, unsalted

cabbage, green

capers

caponata

carrots

caviar

cayenne

celery

chervil

CHILE PEPPERS: dried or fresh, esp. green (e.g., jalapeño, Thai)

chili oil

chili sauce

CHIVES

CILANTRO

coconut milk

cognac

coriander

corn

cornichons

cucumbers

cumin

curry

daikon

dashi

dill

eggs (e.g., hard-boiled)

fennel

fennel pollen

fennel seeds

fish sauce, Thai

frisée

GARLIC

GINGER: pickled, fresh, juice

honey

jicama

leeks

LEMON: juice, zest

lettuce, red oak

LIME, juice

mayonnaise

mint, esp. spearmint

mirepoix

mirin

miso, sweet

mizuna

mushrooms: cultivated, shiitakes

mustard: Dijon, seeds

nectarines

noodles: angel hair, vermicelli, rice

nori

OIL: canola, grapeseed, peanut, sesame, vegetable

olive oil

olives, esp. black, kalamata, niçoise

ONIONS: green, pearl, red, Spanish, spring

orange, blood or regular, juice

pancetta

paprika

PARSLEY, flat-leaf

passion fruit

pasta

PEPPER: black, green, white

pine nuts

potatoes

prosciutto

radicchio

radishes

rice

rosemary

sage

sake

SALT: kosher, sea

SCALLIONS

scallops

SESAME: oil, seeds

shallots

shiso

SOY SAUCE

spinach

stock, chicken

sugar

sweet potatoes

Tabasco sauce

tahini

tarragon

THYME

TOMATOES, tomato juice, tomato paste

veal and veal cheeks

vinaigrette

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

vodka

wasabi

watercress

wine: dry red (Grenache, Pinot Noir, Syrah), rosé

yuzu: juice, rind