Ingredient Basics

Throughout CookWise, we’ll refer to essential pantry ingredients. The list below outlines a well-stocked pantry, along with some common definitions, abbreviations and frequently used conversions.

Always have…

  • Salt (Kosher)

  • Sea Salt (Fine or Flaky)

  • Olive Oil (Extra Virgin)

  • Neutral Oil (Rice bran, canola, avocado, safflower..)

  • Vinegar (white/champagne, red wine, sherry, balsamic)

  • Flour (All- Purpose)

  • Butter (Unsalted)

  • Sugar (White Granulated)

  • Brown Sugar (Dark)

To prevent any confusion, remember…

  • Cream is “Heavy Whipping Cream”

  • Milk is “Whole”

  • Herbs are fresh unless noted as dry

  • Juice is always freshly squeezed

  • T = tablespoon

  • t = teaspoon

  • lb = pound 

  • C = cup

  • g = grams

  • kg = kilograms

Common Conversions

  • 3 teaspoons= 1 Tablespoon

  • 4 Tablespoons= ¼ Cup

  • 454 grams = 1 pound

  • 1 stick of butter = 4 oz = 113 g = ½ C

At CookWise we emphasize the use of fresh, high-quality ingredients and seasonal cooking. Here's a list of basic ingredients inspired by this approach that will form the backbone of our dishes. We’ve listed varieties and uses so that you can shop based on your preferences, diet, and local availability.

Fresh Vegetables & Herbs:

  • Carrots (young, tender, or heirloom varieties)

  • Shallots (sweet, mild onion substitute)

  • Leeks (mild and slightly sweet, great for broths)

  • Fennel (both bulb and fronds, used in raw or cooked dishes)

  • Celery (adds crispness and flavor base)

  • Herbs (thyme, rosemary, parsley, chives, tarragon, basil, mint, dill)

  • Garlic (fresh, for roasting, or in broths and sauces)

  • Beets (root and greens)

  • Cabbage (savoy, napa, or purple cabbage for texture and color)

  • Spinach (young, tender leaves)

  • Kale (robust, for hearty dishes)

  • Chard (colorful and flavorful greens)

Grains & Legumes:

  • Rice (arborio, basmati, or short-grain varieties)

  • Quinoa (gluten-free, light and fluffy when cooked)

  • Barley (used in soups, salads, or risottos)

  • Farro (nutty and hearty whole grain)

  • Lentils (green, brown, or red, versatile for soups, stews, or salads)

  • Chickpeas (used for hummus, roasting, or stews)

  • Dry Beans (black beans, kidney beans, white beans)

  • Oats (rolled or steel-cut for porridge or baking)

Fats & Oils:

  • Olive Oil (extra virgin, for dressings, sautéing, or drizzling)

  • Neutral Oil (canola, vegetable, or grapeseed for frying)

  • Ghee (clarified butter for high-heat cooking)

  • Sesame Oil (for dressings, marinades, or stir-frying)

Sweeteners & Spices:

  • Sugar (granulated, brown, or superfine for baking and sweetening)

  • Honey (local, raw honey for a floral sweetness)

  • Maple Syrup (pure maple syrup for natural sweetness)

  • Vanilla (extract or vanilla beans for desserts and flavoring)

  • Cinnamon (ground or sticks, for both sweet and savory dishes)

  • Nutmeg (freshly grated for desserts or creamy dishes)

  • Cloves (whole or ground for depth of flavor)

  • Ginger (fresh or ground for heat and spice)

Fruits:

  • Apples (granny smith, honeycrisp, and other varieties)

  • Citrus (lemons, limes, oranges, grapefruits)

  • Berries (blueberries, raspberries, strawberries, blackberries)

  • Stone Fruits (peaches, nectarines, plums, apricots)

  • Pears (Bosc, Bartlett, and Anjou)

  • Figs (seasonal, perfect for both savory and sweet dishes)

  • Pineapple (used fresh or in sauces and syrups)

  • Grapes (both red and green for roasting or serving fresh)

  • Pomegranate (for seeds or juice)

Dairy & Dairy Alternatives:

  • Butter (unsalted, for baking and cooking)

  • Cream (heavy cream or crème fraîche for sauces, desserts)

  • Cheese (fresh ricotta, goat cheese, aged cheddar, or gruyère)

  • Yogurt (plain, full-fat for dressings or desserts)

  • Milk (whole milk or plant-based like almond or oat milk)

  • Mascarpone (creamy, often used in Italian dishes)

  • Buttermilk (for pancakes, dressings, and marinades)

Meat & Fish:

  • Chicken (whole or parts, great for roasting or making stock)

  • Beef (steaks, short ribs, tenderloin)

  • Pork (loin, belly, or shoulder)

  • Lamb (rack, shoulder, or chops)

  • Fish (salmon, cod, sole, and shellfish like shrimp or scallops)

  • Duck (breast or leg, rich and flavorful)

  • Bacon (for depth of flavor in dishes)

Vinegars & Acids:

  • Balsamic Vinegar (aged, for finishing dishes)

  • Red Wine Vinegar (bright, sharp acidity for sauces or dressings)

  • Sherry Vinegar (for complex, slightly sweet acidity)

  • Apple Cider Vinegar (for pickling or balancing dishes)

  • Rice Vinegar (mild, for sushi rice or salads)

  • Lemon Juice (freshly squeezed, for brightness and balance)

  • Lime Juice (for freshness and acidity)

  • Champagne Vinegar (light and mild, often used in vinaigrettes)

Specialty Ingredients:

  • Miso Paste (fermented soybean paste, used for broths and sauces)

  • Tamari (gluten-free soy sauce alternative)

  • Soy Sauce (for depth in marinades or stir-fries)

  • Nutritional Yeast (for a cheesy flavor in plant-based dishes)

  • Tahini (sesame paste for dressings and dips)

  • Harissa (spicy North African chili paste)

  • Chili Flakes/Paste (for adding heat and depth)

Salt & Seasoning:

  • Kosher Salt (versatile, for seasoning and cooking)

  • Sea Salt (finishing salt, flaky texture)

  • Black Pepper (freshly ground, for seasoning)

  • Fennel Seeds (slightly sweet, great with fish or roasted vegetables)

  • Coriander (used whole or ground, pairs well with citrus and meats)

  • Cumin (earthy and warm, for spice blends or roasted vegetables)

  • Paprika (sweet, smoked, or hot varieties for flavor)

  • Curry Powder (for aromatic dishes and stews)