Ingredient Knowledgebase

Algae (36 Ingredients)
Algae, which includes seaweed and microalgae, are valued in cooking for their umami, briny, and earthy flavors. They add a unique taste and texture to a variety of dishes.

Beans (63 Ingredients)
Beans are nutrient-rich seeds and pods from plants in the pea family. They are a staple food valued for their firm yet creamy texture and mild, earthy flavor. They are used to add substance to a wide variety of dishes.

Berries (41 Ingredients)
Berries are a diverse group of small, juicy, colorful fruits typically known for their sweet, tart, or sour flavors.

Breads (19 Ingredients)
Breads are staple foods made from baked dough, distinguished by their characteristic aromas and tastes, which can range from the yeasty smell and rich flavor of a brioche, to the tangy scent and sour notes of a sourdough, or the sweet, toasted aroma of a simple white loaf.

Candy (17 Ingredients)
Candies are celebrated ingredients, prized for their ability to deliver a burst of pure sweetness, a dazzling splash of color, and a surprising variety of textures—from soft and chewy to crisp and crunchy. They are used to add a touch of magic and playful excitement, transforming everyday baked goods, desserts, and confections into delightful, eye-catching masterpieces.

Cheeses (14 Ingredients)
Cheeses are diverse food products derived from milk, prized for their complex range of aromas and flavors, which can be pungent and earthy like a blue cheese, sharp and nutty like an aged cheddar, or mild, creamy, and tangy like a fresh chèvre.

Chemicals (253 Ingredients)
In cooking, edible chemicals are ingredients added to food for specific purposes beyond basic nutrition. They can be naturally occurring or synthetically made.

Edible Flowers (51 Ingredients)
Edible flowers are blossoms safe for human consumption, prized for their flavor, aroma, and visual appeal in cooking. They are used to garnish, add color to, or flavor a variety of dishes.

Fish (68 Ingredients)
Fish are a global food source, valued for their high-quality protein and omega-3 fatty acids. Their flavors range from mild to rich and oily.

Flours (50 Ingredients)
Flour is a powder made from grinding grains, nuts, or seeds. It is a fundamental ingredient used to add structure and substance to food.

Fruits (92 Ingredients)
Fruits are the sweet, fleshy, seed-bearing products of a plant. They are a food source enjoyed fresh or used in countless dishes and drinks.

Fungis (3 Ingredients)
Fungi, such as mushrooms and yeasts, are consumed for their unique earthy flavors and textures. They are an important food source that adds depth to many cuisines.

Gourds (21 Ingredients)
Gourds, including squashes and pumpkins, are versatile food plants used as vegetables in savory dishes or as a base for sweet recipes. They are valued for their soft texture and mild flavor.

Grains (29 Ingredients)
Grains are edible seeds from cereal grasses like wheat and rice. A global food staple, they provide carbohydrates and a variety of textures.

Herbs (55 Ingredients)
Culinary herbs are fresh or dried leaves valued for their distinct aromatic, earthy, sweet, or savory flavors that enhance a dish.

Juices (28 Ingredients)
Juices are the liquids pressed from fruits or vegetables. They are used as beverages or as ingredients to add flavor and moisture to dishes.

Legumes (14 Ingredients)
Legumes are protein-rich seeds and pods. They are valued for their mild flavor and hearty texture, adding substance to many savory dishes.

Meats (25 Ingredients)
Meats are protein-rich muscle tissues derived from animals. They are valued for their intense, savory umami flavor and versatile, hearty textures, providing the foundation for countless main courses.

Melons (10 Ingredients)
Melons are large, fleshy fruits from the gourd family. They are valued for their high water content and refreshing sweet flavor, primarily serving as light desserts, appetizers, or beverages.

Milks (22 Ingredients)
Milks are liquid ingredients used in cooking and baking to add richness, moisture, and a creamy texture to a wide range of dishes.

Mollusks and Crustaceans (24 Ingredients)
Mollusks and crustaceans are types of seafood prized for their delicate, briny, and sweet flavors, and varied textures in many cuisines.

Nuts (34 Ingredients)
Nuts are the dry, hard-shelled seeds or fruits of plants. They are a global food source providing protein and healthy fats, and are prized for their flavor and texture.

Oils (30 Ingredients)
Oils are liquid fats used for cooking, adding moisture, and providing rich flavor to a variety of dishes.

Pastas (108 Ingredients)
Pasta is a food made from a flour-based dough that is cooked by boiling and used as a base for many dishes.

Peppers (31 Ingredients)
Peppers are versatile fruits with flavors ranging from sweet to fiery hot, adding crisp texture and color to a variety of dishes.

Powders (23 Ingredients)
Powders are finely ground, dry ingredients used to add flavor, color, or a thickened consistency to a wide range of dishes and beverages.

Rices (56 Ingredients)
Rices are the starchy grains harvested from the Oryza sativa plant. They are valued for their ability to take on any flavor they are cooked with and for their varying textures—from fluffy and separate to sticky and creamy—serving as the staple foundation for meals worldwide.

Root Vegetables (76 Ingredients)
Root vegetables are a diverse group of plants grown underground, valued for their starchy texture, earthy flavor, and rich nutrients. They are culinary staples worldwide.

Salts (11 Ingredients)
Salts enhance and balance flavors, from a simple sprinkle to complex blends, elevating any dish with their essential savory touch.

Seeds (13 Ingredients)
Seeds are the hard, dry, edible parts of certain plants, used as a tasty ingredient.

Spices (65 Ingredients)
Spices are aromatic plant substances that ignite dishes with their bold flavors and aroma, derived from seeds, bark, or roots.

Sugars (27 Ingredients)
Crystals of pure joy, sugars elevate food and drink with irresistible sweetness, moisture, and satisfying structure.

Teas (18 Ingredients)
Teas are aromatic beverages prepared by infusing the cured leaves of the Camellia sinensis plant, such as green or black tea, or from other herbs and fruits, and are widely consumed for their diverse flavors and stimulating or soothing properties.

Tubers (21 Ingredients)
Tubers are enlarged, starchy storage organs of a plant's stem, like potatoes and yams, that are a crucial source of carbohydrates.

Vegetables (76 Ingredients)
Vegetables are the leaves, stems, roots, flowers, or fruits of edible plants. They are valued for their vibrant colors, wide range of textures (from crisp to tender), and earthy, subtly savory flavors, forming the essential core of most balanced dishes.