Grocery

Know your ingredients.

What it is, how it tastes, how to use, store and swap it — for 818 ingredients and 100 kitchen tools, each linked to the recipes that use it.

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Most used in our recipes

Salt
Salt
The basic seasoning: sodium chloride crystals that sharpen flavour, preserve food and control fermentation.
1713 recipes
Waters & mixers
Water
Plain drinking water, used cold, warm or boiling to cook, dilute, steam and bind almost everything in the kitchen.
1081 recipes
Alliums
Onion
Everyday bulb with papery brown, yellow or white skin; the aromatic base of countless dishes.
1079 recipes
Alliums
Garlic
Pungent bulb of papery-skinned cloves; one of the most widely used aromatics in the world.
867 recipes
Sugars
Sugar
Refined white sucrose crystals from cane or beet; sweetens and also tenderises, browns, preserves and aerates.
744 recipes
Cooking oils
Neutral vegetable oil
Any neutral-tasting refined oil (canola, rapeseed, corn, soybean or blends) for everyday and high-heat cooking.
663 recipes
Chillies & peppers
Black pepper
Ground dried pepper berries: the world's most common hot, aromatic spice, used to finish almost anything.
630 recipes
Butter
Butter
Solid dairy fat churned from cream, usually salted; for spreading, frying, sauces and baking.
516 recipes
Fruiting vegetables
Tomato
Juicy red (or yellow) fruit used as a vegetable, eaten raw in salads and cooked into sauces, curries and stews.
497 recipes
Eggs
Egg
The hen's egg: a kitchen workhorse that binds, leavens, enriches, emulsifies and sets, or stars on its own.
445 recipes
Flours
All-purpose flour
Medium-protein refined wheat flour (about 9–12% protein) that suits most cakes, sauces, pastry and everyday bread.
444 recipes
Fresh herbs
Coriander leaves
Fresh coriander leaves: the citrusy green herb of Indian, Mexican and Southeast Asian food.
385 recipes

Explore by cuisine

The ingredients that are genuinely common in each cooking tradition.

Kitchen tools

The essentials