Extra-Virgin Olive Oil Olive oil is produced by pressing olives to extract their natural oils. There are numerous varieties of olive oil; each is classified by its production process. “Extra-virgin” refers to oil that has been extracted naturally, without any chemical treatments or additives; it has an acidity of less than 0.8 percent and is the highest quality of olive oil available.

Peppery Sicilian Olive Oil: Assertive and peppery Sicilian olive oil is best used for vinaigrettes that are paired with intensely flavored greens, or as a finishing oil served over freshly grilled fish or vegetables.

Medium-Bodied Californian Olive Oil: Californian olive oil typically has a fruity, bright flavor that makes it a good choice for pasta dishes, or salads calling for tender greens.

Smooth Greek Olive Oil: Greek olive oil is known for its mellow, aromatic flavor and buttery richness, which make it great for sautéing and poaching.

SOY sauce Soy sauce is used as both a condiment and an ingredient. It is made from fermented and boiled soybeans and wheat. Soy sauces vary in flavor due to the fermentation process and the ratios of the ingredients used.

Japanese Soy Sauce (also known as shoyu): Japanese soy sauce is the most widely available and widely used soy sauce in the United States. There are two varieties: dark and light. Dark Japanese soy sauce is more opaque and assertive than light Japanese soy sauce, which is slightly sweet from the inclusion of mirin rice wine.

Tamari: Tamari is known as the original soy sauce. It is produced with little or no wheat, and is thicker and darker than soy sauce. Tamari has a strong, concentrated flavor, mak- ing it a good option for dipping sauces. Certain brands offer gluten-free varieties.

Chinese Soy Sauce: There are two varieties of Chinese soy sauce: dark and light. Light Chinese soy sauce is made from the first pressing of fermented soybeans and is usually saltier than the thicker and earthy-flavored dark Chinese soy sauce, which is used primari- ly to enhance color and flavor in cooking. vinegar Vinegar, which translates to “sour wine” in French, is an acidic condiment made from fer- menting liquids such as wine, cider or beer. There are numerous varieties of vinegar from different regions of the world. Each varies in acidity, sweetness and pungency.

Rice Vinegar: Rice vinegar is made from fermented white rice. It is a mild, somewhat sweet vinegar that ranges in color from clear to black. Japanese rice vinegar is often clear or pale yellow; Chinese rice vinegar can be white, red or black. Rice vinegar can be pur- chased seasoned or unseasoned. Seasoned rice vinegar usually has sugar and occasionally sake added. Brown rice vinegar is made from fermented brown rice.

Apple Cider Vinegar: Apple cider vinegar, also called cider vinegar, is made from ex- tracting the liquid from apples and then fermenting it. Apple cider vinegar ranges in color from light to deep amber, and has a distinctly strong scent and sour taste.

Sherry Vinegar: Sherry vinegar is produced from Sherry. To be considered true Sherry vinegar, it must be aged in American oak for at least six months in a region of Southern Spain. It has a fortified and slightly sweet flavor. salt Salt varies in saltiness, color and size depending on the variety. In addition to seasoning food, salt is also used in such food preservation techniques as pickling and curing.

Kosher: Kosher salt is larger and coarser than table salt, making it easier to add a pinch or two as you cook. Some brands don’t add iodine to the salt; others do. When substitut- ing kosher for table salt, double the quantity called for.

Flaky: Flaky salt is prized as a finishing salt and is known for its delicate crunch and sub- tle flavor. Maldon sea salt is named after the English town where it is produced and has a fine texture. Fleur de sel is a moister and denser finishing salt.

Smoked: Smoked salt can be very coarse, semi-coarse or semi-fine, and ranges in color from gray to brown depending on the type of wood over which it is smoked. Smoked salt is generally used as a finishing salt and adds a distinctive aromatic and smoky flavor. garlic Garlic comes in two main varieties: softneck and hardneck. Softneck garlic is the most commonly used and can be grown easily in climates all around the world. Hardneck garlic has a woodier stalk and larger cloves. Garlic has a pungent, sharp flavor, with some varieties being stronger than others.

STORING: Garlic prefers humid air that is warm, about 60° to 65° F. It is best stored at room temperature in a dark spot if not using soon after purchase.

USE: It is best to chop garlic shortly before using it, as its flavor tends to diminish with time after chopping. Depending on how garlic is prepared, it adds varying degrees of in- tensity. Finely chop for the strongest flavor; leave whole or smash for a more subtle garlic flavor.

lemonS Lemons are a sour citrus fruit that grows on an evergreen tree. The rind of a lemon can be grated to add an aromatic and subtle flavor to food. For the maximum amount of juice, roll the lemon back and forth on a hard surface before slicing.

Eureka: This lemon variety is the most commonly available kind in the United States. It has good acidity and is extremely versatile. It is ideal when used to finish a dish with a bright hit of citrus flavor.

Meyer: Meyer lemons are considered a cross between a traditional lemon and a member of the orange family. It is sweeter than the Eureka, and is best used in preparations that demand a gentler touch of citrus.

STORING: Lemons are best stored in the refrigerator in a sealed plastic bag, where they will keep for at least a few weeks. onionS There are four main groups of onions. Yellow onions are the most commonly used on- ions, with a balanced and savory flavor that is enhanced with cooking (Spanish onions are a larger, somewhat sweeter type of yellow onion). Sweet onions, such as Maui, Vidalia and Walla Walla, are similar in appearance to yellow onions, with a much sweeter and milder flavor.White onions have a pure white skin and flesh, and a mildly sharp flavor. Red onions have a sweet-sharp taste, a red-to-purple exterior and a purple-rimmed interior.

STORING: Onions are best stored in a cool, dry, well-ventilated place. Avoid storing onions in plastic bags, as the lack of air circulation causes them to rot more easily.

USE: It is best to chop onions shortly before using them. There are a variety of recom- mended ways to lessen the tearing that often comes from chopping onions. A few options: Cut with the sharpest knife available; wear eyeglasses or sunglasses; rinse the halved on- ions in cold water before chopping; or place the whole onions in the refrigerator for about 30 minutes before chopping. canned tomatoes Canned tomatoes can be bought whole, peeled, chopped or puréed. Be sure to check the sodium content before purchasing, as some brands add large quantities of salt.

Whole: Whole tomatoes are best in dishes that benefit from the texture of tomato skin, such as long-cooked stews and soups.

Peeled: Peeled whole tomatoes are best in soups, stews and other hearty dishes that necessitate long cooking times.

Chopped: Chopped tomatoes are best for soups and stews that require shorter cooking times. They are also a time-saver when used in dishes that required whole tomatoes that are then chopped. In saucy dishes that list chopped fresh tomatoes, chopped tomatoes can be a good substitute.

Puréed: Puréed tomatoes are an ideal base for homemade tomato sauces. dried red pepper flakes Dried red pepper flakes are small bits of red chile peppers, including seeds, which add heat to a variety of dishes. Dried red pepper flakes are usually made from a variety of chile peppers, including ancho chiles and bell peppers. Peppers are sun-dried or slowly roasted until they are brittle, then pulverized into small flakes. It is best to store dried red pepper flakes in a dry, cool, dark space to keep their freshness. Once the color begins to fade to orange, it’s time to replace them.

Aleppo Pepper: Aleppo pepper is named for a city in northern Syria. The burgundy-col- or peppers are salted and dried, then coated in oil after they are crushed. Aleppo pepper flakes are moderately spicy.

Piment d’Espelette: Piment d’Espelette is a dried red pepper flake that comes from the Basque region of Southwest France. Espelette pepper provides a subtle spiciness to food. FRESH HERBS Herbs can be divided into two main categories: tender and hardy. Hardy herbs generally keep fresh for a week or more if stored in a cold, dry location (such as the crisper drawer of a refrigerator). Tender herbs are best used within a few days--they may be stored in a glass of water at room temperature or loosely wrapped and refrigerated. To extend their longevity, remove the rubber bands from their stems before storing.

Tender Herbs: Tender herbs such as basil, cilantro, mint, parsley and tarragon are generally used at the end of cooking to finish a dish, or in raw preparations.

Hardy Herbs: Hardy herbs such as bay, lavender, rosemary, sage and thyme can be chopped or used whole before being included in the cooking process. Hardy herbs are generally not used to finish a dish due to their stronger flavor.

BACON Bacon is a cured and smoked piece of pork that comes from the belly of a pig. Cured ba- con has been treated with salt and occasionally other additives, and smoked bacon is meat that has been smoked for long periods of time. The flavor can vary depending on what it is smoked with--applewood-smoked bacon has a mild and slightly fruity flavor, while hickory-smoked bacon has a heartier flavor. Certain varieties of bacon are both cured and smoked. Most grocery-store bacon is thinly sliced, but thicker slices and slab bacon, which has the pork rind intact, are also available.