The Betty Crocker Cookbook, 13th Edition: Everything You Need to Know to Cook Today

By Betty Crocker

The fully updated and revised edition of the cookbook that generations of Americans trust, with more than 375 new recipes—including for air fryers, multi cookers, slow cookers, and more—everything the modern home cook needs to confidently cook today.

For the past 100 years, Betty Crocker has helped generations of American home cooks, and this is the cookbook that they’ve come to trust. This 13th edition of the Betty Crocker Cookbook is radically refreshed and made with busy families in mind, with more than 375 exclusive, new, and on-trend recipes. Look for 5-ingredient, air fryer, multicooker, and slow cooker recipes throughout, plus ways to use up your on-hand ingredients, dependable cooking guides, and much, much more. For the health-conscious, you’ll find a new veggie-forward chapter, plus gluten-free and vegan recipes, with full nutritional info for all of the 1300+ recipes.

Perfect for makers of any cooking level, this foundational tome offers an introduction to basic kitchen tools and staples plus charts for cooking times and storage, measurement conversions, as well as inspirations to be creative in your cooking. It’s everything a home cook needs for confident cooking and baking at your fingertips, with chapters on appetizers and salads, cookies, cakes, and desserts, and all eating occasions in between. Now in a durable, lay-flat, book format, this comprehensive and indispensable book makes it possible to channel your inner Betty and share great food with those you love.

• Language: English
• Publisher: HarperCollins
• Release date: Nov 1, 2022
• ISBN: 9780358411482

Betty Crocker

With more than 75 million cookbooks sold since 1950, Betty Crocker is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.

Book preview

Dear Makers,

Whether you’re a seasoned pro or want to fake it until you make it, this book is filled with everything you need to know to cook today. Anyone can be a Betty! From the ever-present dinner-dilemma crunch to finding healthy foods your kids will actually eat or wowing your family and friends with a memorable meal, let the yummy, on-trend recipes, helpful tips and how-tos from America’s most-trusted kitchens be your expert kitchen helpers for fun cooking adventures and amazing eats!

Turns out you can judge a book by its cover! This isn’t your grandmother’s Betty Crocker Cookbook. This 13th edition with a new, larger, lay-flat and easy-to-store format is just the beginning. With over 1,300 recipes and nearly 400 exclusive new recipes, there’s something for everyone and every occasion. You’ll still find the classics, such as Banana Bread, Roast Turkey and Chocolate Chip Cookies, but also soon-to-be BFFs such as Oat and Almond Pumpkin Bread, Buffalo Cauliflower Pizza and Cuban Picadillo Tacos. Check out the new Veggie Forward chapter full of incredible recipes, as well as gluten-free, vegetarian and vegan options.

Hectic nights have met their match with the new 5-ingredient recipes, as well as multicooker, air fryer, slow-cooker and make-ahead dishes. Cut down on food waste with the Use It Up features—clever ideas to use up the ingredients you already have on hand—sprinkled throughout.

One thing hasn’t changed—our standard of excellence. Every recipe has been thoroughly tested in the Betty Crocker Kitchens, giving you confidence in the kitchen, no matter what your cooking skills, so you too, can be a Betty.

Here’s to great meals and happy bellies!

Contents

Cover

Title Page

Dear Makers,

1.Getting Started

Getting Started Basics

Kitchen Organization

Smart and Creative Storage

Smart Shopping Strategies

Ingredients

Baking Ingredients

Dairy/Refrigerated Ingredients

Pantry Ingredients

Condiments, Sauces and Seasonings

Nuts, Peanuts and Seeds

The Right Tool for the Job

Cooking Tools and Handy Gadgets

Knives and Related Tools

3 Essential Knives

Cutting Techniques

Cutting Board Smarts

Cookware

Bakeware

Other Ovenware

Measuring Utensils

Thermometers: Is My Thermometer Accurate?

Small Electric Appliances

Cooking Technique How Tos

Basting

Beating Soft and Stiff Peaks

Blanching

Boiling and Simmering

Broiling

Coring Fruit

Crushing

Cutting In

Deep-Frying

Drizzling

Folding

Hulling

Measuring Correctly

Peeling

Snipping and Cutting with Kitchen Scissors

Skimming

Straining

Cooking Terms

Toasting Nuts and Sesame Seed

Helpful Nutrition and Cooking Information

Toasting Coconut

Recipe Icons

Health and Nutrition

Food Safety

Safe Picnics and Packed Lunches

Safe Buffets

Cooking Gluten Free or Vegan

Cooking at Higher Elevations

Specific High-Elevation Cooking Adjustments

More High-Elevation Cooking Help

Microwave Cooking

Microwave Cooking and Heating Chart

Entertaining Basics

Food Storage

Refrigerator and Freezer Food Storage Chart

2.Appetizers & Snacks

Appetizer & Snack Basics

Planning an Appetizer Party

The Benefits of Snacking

Plant-Forward Snacks

Dill Pickle Dip

Swirled Harissa Yogurt Dip

Tzatziki Dip

Easy Snack Boards

Creating a Cheese Board

Cheese ID

Greek Layered Dip

Lighter Directions

Cheese Ball

Lighter Directions

Cranberry–Blue Cheese Ball

Pepper Jack Cheese Ball

Pizza Cheese Ball

Classic Baba Ghanoush

Charring Eggplant

Pico de Gallo

Buffalo Chicken Dip

Heirloom: Hummus

Cumin Hummus

Roasted Garlic Hummus

Sun-Dried Tomato Hummus

New Twist: Roasted Sweet Potato Miso Hummus

Guacamole

Cotija Guacamole

Loaded Guacamole

Cutting an Avocado

Hot Artichoke Dip

Microwave Directions

Lighter Directions

Hot Artichoke-Spinach Dip

Hot Artichoke-Crab Dip

Spicy Green Bean Fries

Quick Pickled Red Onions

Caramelized Onions

Caramelized Onion Dip

Use Your Cooking Liquid!

Nachos

Beef Nachos

Chicken Nachos

Air Fryer Success

Cheesy Jalapeño-Cauliflower Tots

Air Fryer Directions

Roasted Beans 3 Ways

Loaded Kimchi Fries

Deviled Eggs

Lighter Directions

Avocado Deviled Eggs

Bacon-Cheddar Deviled Eggs

Blue Cheese Deviled Eggs

Chipotle Deviled Eggs

Curried Deviled Eggs

Fresh Herb Deviled Eggs

Spicy Sriracha Deviled Eggs

Zesty Deviled Eggs

Making Deviled Eggs

Cheddar-Stuffed Pretzel Nuggets

Make-Ahead Directions

Curry Beef Empanadas

Make-Ahead Directions

Thai Peanut-Chicken Wonton Cups

The Magic of Meatballs

Making Meatballs

Making Square Meatballs

5-Ingredient Recipe: Steakhouse Cheeseburger Meatballs

Meatballs

Mini Meatballs

Skillet Meatballs

Turkey or Chicken Meatballs

Pork Meatballs

Italian Meatballs

Nashville Hot Chicken Meatballs

Maple-Glazed Meatballs

Quick Quesadillas

Monte Cristo Quesadillas

Mini Pork Carnitas Tacos

Mini Hot Dog–Pimiento Cheese Bites

Buffalo-Barbecue Chicken Wings

Caramelized Onion, Nectarine and Bacon Flatbread

Make-Ahead Directions

Caramelized Onion and Grape or Pear Flatbread

Pesto Caprese Flatbread

Caramelized Onion and Blueberry Flatbread

Caramelized Onion, Apple and Prosciutto Flatbread

Caramelized Onion and Cranberry-Pomegranate Flatbread

Caramelizing Onions

Crispy Panfried Panko Shrimp

Smoky Panko Shrimp

Cheesy Pull-Apart Garlic Bread

Shrimp–Pimiento Cheese Toast

Learn to Deep-Fry

Shrimp Egg Rolls

Oven-Fried Egg Rolls

Forming Egg Rolls

3.Beverages

Beverage Basics

Coffee Anytime

Tea for Relaxation

There Is More to Milk

Cold Brew Coffee

Butterscotch Spice Coffee Cooler

Use It Up: Coffee Grounds

Straining Coffee

Iced Caramel Cashew Latte

Iced Vanilla Soy Latte

Iced Vanilla Almond Latte

Hazelnut Cappuccino

Decorating Cappuccino

Froth It Your Way

Easy Iced Tea

Chai

Fresh Citrus Green Tea

Hot Spiced Cider

Hot Spiced Cranberry Cider

Very Berry Iced Tea

Raspberry Lemonade Tea

Hot Chocolate

Lighter Directions

Double-Chocolate Hot Chocolate

Chocolate–Peanut Butter Protein Shake

Vegan Chocolate–Almond Butter Protein Shake

5-Ingredient Recipe: Fresh Strawberry Shake

Strawberry-Banana Shake

Peach-Orange Shake

Fresh Lemonade

Ginger Lemonade

Watermelon Lemonade

Fresh Limeade

Spirit-Free Lemonade-Orange Spritzer

Grating Lemon Zest and Juicing Lemons

Learn to Make Kombucha

Equipment for Making Kombucha

Lemons

Ginger Water

Mango-Mint Ginger Water

Jalapeño-Basil Ginger Water

Cooked Gingerroot

10-Minute Oat Milk

Coconut-Berry Smoothie

Mint Mochas

Making Oat Milk

Raspberry Brunch Punch

Peach Mango Punch

Refreshing Green Juice

Raspberry-Lime Juice

Fruity Green Smoothies

Mango-Spinach Smoothies

Tropical Green Smoothies

Learn to Juice

Drink Basics

Tools for the Bar

Cocktail Mixology

Shaken Cocktails

Shaking Cocktails

About Beer

Wine Primer

Heirloom: Classic Margarita Cocktails

Pineapple Margarita

Cilantro-Jalapeño Margarita

Rimming the Edge of Glass

New Twist: Spirit-Free Margaritas

Manhattan Cocktails

Martini Cocktails

Chocolate Martini Cocktails

Coconut Rum Martini Cocktails

Mango Martini Cocktails

Pomegranate Martini Cocktails

Sweet Martini Cocktails

Making a Citrus Twist

Classic Bloody Mary Cocktails

Make-Ahead Directions

Hibiscus Fizz

Make-Ahead Directions

Spirit-Free Hibiscus-Ginger Fizz

Prosecco

Simple Syrup

Triple Berry Simple Syrup

Strawberry-Rhubarb Ginger Simple Syrup

Ginger Simple Syrup

Dill Simple Syrup

Strawberry-Rhubarb Cooked Fruit

Sangría

Rosé Sangría

White Sangría

Spirit-Free Sangría

Sangría Slushies

Heirloom: Eggnog

Lighter Directions

Bourbon-Maple Eggnog

New Twist: Double-Vanilla Vegan Eggnog

Make-Ahead Directions

Kombucha

Strawberry-Rhubarb Kombucha

Peach Kombucha Cocktail

4.Breakfast & Brunch

Breakfast & Brunch Basics

Planning for Hectic Morning Breakfasts

Quick Breakfast Ideas

Planning for a Leisurely Brunch

Egg Basics

Scrambled Eggs

Mexican Scrambled Egg Burritos

Learn with Betty: Scrambled Eggs

Fried Eggs, Sunny Side Up

Lighter Directions

Making Fried Eggs

Poached Eggs

Making Poached Eggs

Hard-Cooked Eggs

Making Hard-Cooked Eggs

Potato, Bacon and Egg Scramble

Chorizo, Potato and Egg Scramble

Cauliflower-Tofu Scramble

Cauliflower-Tofu Breakfast Burritos

Overnight Everything Bagel Breakfast Casserole

Pimiento Cheese Breakfast Casserole

Hearty Breakfast Sandwiches

Make-Ahead Directions

Mexican Breakfast Burritos

Ham and Cheddar Strata

Make-Ahead Directions

Basic Omelet

Lighter Directions

Cheese Omelet

Denver Omelet

Ham and Cheese Omelet

Making an Omelet

Heirloom: Eggs Benedict

New Twist: Spinach-Mushroom Eggs Benedict Enchiladas

Use It Up: Spinach

Mini Veggie Quiches

Global Flavors: Middle Eastern

Potato Nugget Breakfast Cups

Classic Shakshuka

Cooked Sausage Crumbles

Moroccan-Style Breakfast Bowl

Oven-Baked Bacon

Balsamic and Brown Sugar Bacon

Herb-Seasoned Bacon

Honey-Mustard Bacon

Peppered Brown Sugar Bacon

Praline Bacon

Pancakes

Berry Pancakes

Buttermilk Pancakes

Orange-Cranberry Pancakes

Whole Grain Strawberry Pancakes

Grain-Free Pancakes

Smashed Pea-Zucchini Pancakes

Turning Pancakes

Apple Oven Pancake

Cast-Iron Skillets

Broccoli and Mushroom-Stuffed Potato Pancakes

Waffles

Lighter Directions

Sunny Breakfast Waffle-Wiches

Make-Ahead Directions

French Toast

Lighter Directions

Oven French Toast

Apricot-Stuffed French Toast

Banoffee French Toast

Apple Pie–Zucchini Breakfast Cookies

Triple Berry Oats-Flax Muesli

Mango and Pistachio Overnight Oats

Baked Pumpkin-Oatmeal Cups

Make-Ahead Directions

Instant Baked Pumpkin-Oatmeal Cups

5-Ingredient Recipe: Overnight Chia Seed Breakfast Pudding

Peach-Raspberry Cinnamon Bagel Casserole

Cheese Grits

Lighter Directions

Bacon and Cheese Grits

5.Salads & Salad Dressings

Salad Basics

Selecting and Handling Greens

About Greens

Greens ID

Drying Fresh Greens

Caesar Salad

Chicken Caesar Salad

Grilled Caesar Salad

Kale Caesar Salad

Shrimp Caesar Salad

Croutons

Garlic Croutons

Herbed Croutons

Pumpernickel or Rye Croutons

Avocado-Caesar Panzanella Salad

Nutty Panzanella Salad

Chicken or Shrimp Panzanella Salad

Greek Salad

Italian Chopped Salad

Seven-Layer Salad

Spinach-Bacon Salad with Hard-Cooked Eggs

Lighter Directions

Make-Ahead Directions

Use It Up: Clever Salad Toppers

Market Corn Salad

Apple-Walnut Salad with Cranberry Vinaigrette

Pear-Walnut Salad

5-Ingredient Recipe: Peas and Cheese Salad

Cherry-Walnut Kale Salad

Creamy Potato Salad

Lighter Directions

Celery

Creamy Coleslaw

Lighter Directions

Creamy Pineapple Coleslaw

Heirloom: Cobb Salad

New Twist: Buffalo Chicken Cobb Salad

Heirloom Tomato Caprese Salad

Cutting Fresh Basil

Fattoush Salad

Cilantro-Lime Coleslaw

Moroccan Carrot Salad

Watermelon Cucumber Feta Salad

Asparagus-Strawberry Salad

Make-Ahead Directions

Mexican Broccoli Slaw

Green and Yellow Bean Salad

Roasted Sweet Potato and Kale Salad

Brussels Sprouts Slaw with Honey-Mustard Dressing

Warm Brussels Sprouts Salad

Roasted Beet Salad

Thai Pasta Salad

Cranberry-Orange Mold

Mediterranean Tuna Salad

Asian Salad with Wonton Crisps

Learn to Blanch

Dressing Basics

About Oil

About Vinegar

Basic Vinaigrette

Fresh Herb Vinaigrette

Blue Cheese Herb Vinaigrette

Creamy Fresh Herb Vinaigrette

Dill Pickle Brine Dressing

Thousand Island Dressing

Lighter Directions

Russian Dressing

Use It Up: Pickle Brine

Italian Dressing

Lighter Directions

Creamy Italian Dressing

Blue Cheese Dressing

Lighter Directions

Spicy Buffalo Dressing

Creamy Avocado Dressing

Buttermilk Ranch Dressing

Lighter Directions

Buttermilk Ranch–Parmesan Dressing

Chipotle-Avocado Dressing

Miso Dressing

Honey Miso Dressing

Sriracha Miso Dressing

6.Soups, Stews & Chilies

Soup, Stew & Chili Basics

Storage

Tips for Great Soups, Stews and Chilies

Roasted Chicken and Broth

Slow-Cooker Chicken Bone Broth

Rotisserie Chicken Bone Broth

Skimming Fat

Italian Chicken-Lentil Soup

Heirloom: Chicken Noodle Soup

Chicken Rice Soup

Confetti Chicken Noodle Soup

Quicker Chicken Noodle Soup

Homestyle Chicken Noodle Soup

New Twist: Red Curry Chicken Noodle Soup

Chicken-Gnocchi Soup

Shredding Chicken

Chicken Fridge Sweep Chowder

White Chicken Chili

Slow-Cooker Directions

Chicken and Wild Rice Soup

Beef and Broth

Slow-Cooker Directions

Storing Broth

Beef–Stuffed Pepper Soup

Beef Pho

One-Pot Lasagna Soup

Swedish Meatball Soup

Family-Favorite Chili

Multi-Cooker Directions

Family-Favorite Chili with Smoked Sausage

Family-Favorite Turkey Chili with Brown Rice

Vegetable Beef Soup

Pancetta-Bean Soup

Multi-Cooker Directions

Make-Ahead Directions

Pork and Chicken Burgoo

Cheesy Potato-Bacon Soup

Beef Stew

Slow-Cooker Directions

Chunky Tomato-Pepper Beef Stew

Confetti Beef Stew

Moroccan Lamb Stew

Pulled Pork Chili

Spicy Thai Pork Stew

Learn to Use Slow Cookers and Multi Cookers

Tomato-Basil Soup

Vegetable Broth

Minestrone with Italian Sausage

Meatless Minestrone

5-Ingredient Recipe: Savory Hummus Soup

Fish Broth

Oyster Stew

New England Clam Chowder

Use It Up: Vegetable Scraps

Sweet Potato Chili

Multi-Cooker Directions

Manhattan Clam Chowder

Slow-Cooker Directions

Lemony Lentil Soup

Split Pea Soup

Slow-Cooker Directions

Mexican Street Corn Chowder

Cauliflower Barley Mushroom Soup

Learn to Puree

Butternut Squash Soup

Slow-Cooker Directions

Roasted Red Pepper Soup with Mozzarella

Fresh Greens and Basil Soup

7.Pasta & Pizza

Pasta Basics

Purchasing and Storage

Pasta Yields

Cooking Pasta

Alternative Pastas

Pasta ID

Macaroni and Cheese

Lighter Directions

Stove-Top Macaroni and Cheese

Bacon Macaroni and Cheese

Caramelized Onion Macaroni and Cheese

Fire-Roasted Tomato Macaroni and Cheese

Lobster Macaroni and Cheese

Southwest-Style Macaroni and Cheese

Fettuccine Alfredo

Lighter Directions

Chicken Fettuccine Alfredo

Cacio e Pepe

Udon Bowl with Veggies

Creamy Chick Pea and Brussels Sprouts Pasta

Spinach Lasagna Cups

Pumpkin Risotto

Heirloom: Italian Sausage Lasagna

Make-Ahead Directions

Easy Italian Sausage Lasagna

Ground Beef Lasagna

Italian Turkey Sausage Lasagna

New Twist: Jalapeño Tuna and Zucchini Lasagna

Zucchini and Ground Beef Orzo Casserole

One-Pot Curry Chicken and Pasta

Parmesan Meatball Spaghetti Bake

Mongolian-Style Beef and Noodles

Pad Thai with Shrimp

Pad Thai with Chicken

Pad Thai with Pork

One-Pot Penne Bolognese

Learn to Make Pasta

Homemade Pasta

Make-Ahead Directions

Herb Pasta

Whole Wheat Pasta

Gluten-Free Homemade Pasta

Using a Pasta Maker

Four-Cheese Homemade Ravioli

Bacon, Chive and Parmesan Ravioli

Spicy Sausage, Sun-Dried Tomato and Mozzarella Ravioli

Making Ravioli

Bolognese Sauce

Creamy Tomato-Vodka Sauce

Use It Up: Pasta Sauce

Easy Pasta Sauce with Mushrooms

Spaghetti Sauce with Meat

Spaghetti Sauce with Meatballs

Tomato-Herb Pasta Sauce

Slow-Cooker Directions

5-Ingredient Recipe: Harissa Waffle Fries Pizza

Cheesy Turkish Pides

Queso Taco Pockets

Pizza Crust

Make-Ahead Directions

Cheese Pizza

Fresh Vegetable and Basil Pizza

Cheesy Beef Pizza

Meat Lover’s Pizza

Shaping Pizza Dough

Spinach-Feta Naan Pizzas

Make-Ahead Directions

Chicken Sausage and Mini Pepper Pizza

Chorizo-Manchego Flatbread

Quick Chorizo-Manchego Flatbread

Roasted Root Veggie Pizza with Beer Bread Crust

Buffalo Cauliflower Pizza

Barbecue Cheeseburger Pizza with Cauliflower Crust

Fresh Cauliflower Crust

8.Whole Grains & Rice

Whole Grains Basics

What Is a Whole Grain?

Storage

Cooking Hints

Fabulous Fiber

Timetable for Cooking Common Grains

Grains ID

Overnight Spiced Peach Breakfast Wheat Berries

Make-Ahead Directions

Raspberry Amaranth Pancakes

Teff Energy Bars

Blueberry Breakfast Millet

Classic Tabbouleh

Chick Pea Tabbouleh

Minty Tabbouleh

Southwestern Tabbouleh

Whole Beet Tabbouleh

Strawberry-Avocado Quinoa Salad Bowl

Make-Ahead Directions

Kibbeh Patties

Making Kibbeh Patties

Quinoa Harvest Bowls

Toasted Barley with Mixed Vegetables

Types of Barley

Learn to Simmer

Greek Kamut®

Creamy Mushroom-Herb Grits

Wheat Berry Salad

Cranberry-Almond Rye Berry Salad

Fruit and Farro Salad

Italian Farro Salad

Mexican Chicken Pizza with Whole Grain Cornmeal Crust

Rice Basics

How to Cook Rice

Rice Varieties

Timetable for Cooking Rice

Rice ID

5-Ingredient Recipe: Cheesy Chicken, Broccoli and Rice

Spanish Rice

Wild Rice and Spinach Gratin

Andouille Sausage, Squash and Wild Rice Casserole

Make-Ahead Directions

Rice Pilaf

Brown Rice Pilaf

Cashew Pilaf

Curry Pilaf

Mushroom Pilaf

Orange and Cranberry Pilaf

Pine Nut and Green Onion Pilaf

Prosciutto, Parmesan and Pea Pilaf

Cherry-Pistachio Rice Pilaf

Heirloom: Classic Risotto

Risotto with Peas

Butternut Squash Risotto

Risotto with Shrimp

Cooking Risotto

New Twist: Barley and Roasted Butternut Squash Risotto

Use It Up: Rice

Cheesy Enchilada Rice and Beans

Cuban Fried Rice

9.Vegetables, Beans & Legumes

Vegetable Basics

Health Benefits

Buying Vegetables

Ugly Produce

Storing Vegetables

Types of Vegetables

Vegetables ID

Fresh Vegetable Cooking Chart

Artichokes with Rosemary Butter

Preparing Artichokes

Roasted Lemony Asparagus

Roasted Garlic-Lemony Asparagus

Removing Tough Ends from Asparagus

Green Beans with Glazed Shallots in Lemon-Dill Butter

Blue Cheese Pecan Green Beans

Roasted Beets

Preparing Beets

Cheesy Ranch Broccoli Bake

Roasted Balsamic-Bacon Brussels Sprouts

Air Fryer Directions

Broccoli with Sweet Red Pepper and Garlic

Cranberry-Pistachio Brussels Sprouts

Cumin-Chili Roasted Carrots

Cumin-Chili Roasted Carrots and Parsnips

Spicy Cabbage Stir-Fry

Learn to Roast Vegetables

Timetable for Roasting Vegetables

Cutting Butternut Squash

Roasted Vegetables

Roasted Vegetables with Turmeric-Tahini Sauce

Creamy Cauliflower Mash

Use It Up: Vegetable Tops

Roasted Cauliflower with Asiago Cheese

Lemon-Ricotta Cauliflower Casserole

Grilled Mexican-Style Street Corn

Microwave Directions

Spicy Collard Greens with Bacon

Collard Greens with Black-Eyed Peas

Preparing Collard Greens

Heirloom: Mashed Potatoes

Lighter Directions

Buttermilk Mashed Potatoes

Cheesy Mashed Potatoes

Chipotle-Cheddar Mashed Potatoes

Garlic Mashed Potatoes

Herbed Mashed Potatoes

Horseradish Mashed Potatoes

New Twist: Cheesy Herb and Bacon Mashed Potatoes

Keeping Herbs Fresh

Cheesy Au Gratin Potatoes

Rosemary-Garlic Hasselback Potatoes

Sheet-Pan Hash Browns

Extra-Cheesy Hash Browns

Loaded Taco Fries

Sheet-Pan Roasted Veggies with Gnocchi

Creamy Mashed Sweet Potatoes with Maple Syrup

Roasted Sweet Potato Wedges

Peas and Corn with Thyme

Maple-Ginger Squash

5-Ingredient Recipe: Savory Stuffed Summer Squash

Spiral Summer Squash

Making Spiral Summer Squash

Spiralized Vegetables

Grilled Zucchini with Tomatoes and Basil

Zucchini Parmesan

Bean & Legume Basics

Beans, Peas and Lentils ID

Cooking Dried Beans and Lentils

Timetable for Cooking Dried Beans and Lentils

Bean Yields

Testing Bean Doneness

Fresh Legumes

Skillet Mushrooms and Chick Peas with Burrata

Farmers’ Market Breakfast Hash

Moroccan-Style Chick Peas with Raisins

Make-Ahead Directions

Homemade Baked Beans

Slow-Cooker Directions

Black Beans and Kale with Feta Cheese

Spicy Papaya Black Beans

Quick Caribbean-Style Black Beans

Global Flavors: India

Indian-Inspired Lentils and Rice

10.Beef, Pork & Lamb

Beef, Pork & Lamb Basics

Tips for Purchasing

Servings per Pound

What’s on the Label?

Storing Meat

Handling Raw Meat

Thawing Meat

Cutting Raw Meat

Retail Beef Cuts

Retail Veal Cuts

Sheet-Pan Fajitas

Korean Barbecue Beef

Brandy-Herb Pan Steaks

Mushroom Brandy-Herb Pan Steaks

Making a Pan Sauce

Cutting-Edge Beef Cuts

Herb and Garlic–Crusted Beef Rib Roast

Beef Rib Roast with Oven-Browned Potatoes

Carving a Beef Rib Roast

Pancetta-Wrapped Beef Tenderloin

Tying a Whole Beef Tenderloin

Beef Stroganoff

Slow-Cooker Directions

Ground Beef Stroganoff

Smothered Beef Brisket

Korean Beef Short Ribs

Make-Ahead Directions

Beer-Braised Short Rib Dinner

Beef Gyros

Multi-Cooker Directions

Sheet-Pan Carne Asada

Sloppy Joes

Lighter Directions

Sloppy Joe–Potato Nugget Casserole

What Are Wagyu and Kobe Beef?

Global Flavors: South America

Meat Loaf

Lighter Directions

Mini Meat Loaves

Greek Meat Loaf

Mexican Meat Loaf

Horseradish Meat Loaf

Greek Meat Loaf Sandwiches

Bacon Cheeseburger–Potato Nugget Bake

Bacon Turkey Burger–Potato Nugget Bake

Beef-Mushroom Smash Burgers

Heirloom: Pot Roast

Slow-Cooker Directions

Barbecue Pot Roast

Confetti Pot Roast

New Twist: Pho-Style Pot Roast Dinner

Multi-Cooker Directions

5-Ingredient Recipe: Stacked Beef Enchilada Bake

French Dip Sandwiches

Barbecue Beef Sandwiches

Cuban Picadillo Tacos

Smothered Beef Burritos

Stuffed Cuban Pork Tenderloin

Katsu Sando

Smothered Skillet Pork Chops with Apples and Onions

Retail Pork Cuts

Learn to Sear and Panfry

Panfried Pork Chops with Cider Sauce

Bone-In Pork Chops with Cider Sauce

Pork Chops with Mustard-Chive Cream Sauce

Spicy Southwestern Pork Chops

Deglazing the Pan

Herbed Pork Loin Roast

Use It Up: Pulled Pork

Oven-Roasted Pulled Pork

Garlic Pork Marsala

Spicy Barbecue Pork Loin Ribs

Slow-Cooker Directions

Beef Short Ribs

Country-Style Pork Ribs

Pork Spareribs

Molasses-Mustard Barbecue Sauce

Sweet-Savory Barbecue Sauce

Italian Grilled Cheese Sandwiches

Glazed Baked Ham

Slow-Cooker Directions

Ham with Brown Sugar– Orange Glaze

Carving Ham

All About Hams

Balsamic Braised Lamb Shanks

Greek Lamb Chops

Retail Lamb Cuts

Herb and Garlic Roast Leg of Lamb

Venison with Cranberry-Wine Sauce

Cooking Methods for Meat

Getting Tough Cuts of Meat Tender

Roasting More-Tender Cuts

Braising Meat

Panfrying Meat

Broiling Meat

Timetable for Roasting Meat

Timetable for Broiling Meat

Timetable for Panfrying Meat

11.Chicken & Turkey

Chicken & Turkey Basics

Buying Chicken and Turkey

Storing Chicken and Turkey

Thawing Chicken and Turkey

Timetable for Roasting Poultry

Timetable for Broiling Poultry

Cooked Poultry Yields

Jalapeño Popper Chicken

Chicken with Lemon-Artichoke Cauliflower

Chicken with Tomatoes and Spinach

Skillet Chicken Thighs with Bacon and Spinach

Chicken with Pan-Roasted Cauliflower and Orzo

Chicken Sausage Philly Cheesesteaks

Moroccan Chicken Skillet

Cheesy Chicken and Sweet Potato Casserole

Make-Ahead Directions

Cheesy Sweet Potato Casserole

5-Ingredient Recipe: Balsamic Chicken

Chicken and Barley Risotto with Edamame

Vegetarian Barley Risotto with Edamame

Chicken and Dumplings

Turkey Sausage and Pepper Skillet

Rosemary Chicken and Potato Sheet-Pan Dinner

Indian Chicken Skewers with Roasted Veggies

Herb-Roasted Chicken and Vegetables

Rosemary-Honey Roasted Chicken and Vegetables

Garlic Butter Herb-Roasted Chicken and Vegetables

Preparing Chicken for Roasting

Honey-Garlic Chicken with Noodles

Korean Fried Chicken

Skillet-Fried Chicken

Lighter Directions

Buttermilk Fried Chicken

Cutting Up a Whole Chicken

Oven-Fried Chicken

Lighter Directions

Crunchy Oven-Fried Chicken

Oven-Fried Chicken Fingers

Sweet Potato Chip–Coated Chicken Tenders

Carving a Whole Chicken

Rotisserie Spiced Chicken

Learn to Braise

Braising vs. Stewing

Chicken Tagine

Chicken Marsala

Boning Chicken Breasts

Spicy Chicken in Peanut Sauce

Chicken Adobo

Use It Up: Cooked Chicken

Global Flavors: Mediterranean

Chicken with Romesco Sauce

Make-Ahead Directions

Thai-Style Coconut Chicken

Chicken Cacciatore

Slow-Cooker Directions

Chicken Bratwurst One-Pot Casserole

Chicken Korma

Heirloom: Individual Chicken Pot Pies

Family-Size Pot Pie

Portabella Chicken Pot Pies

Tuna Pot Pies

Colorful Chicken and Veggie Pot Pies

Puff Pastry–Topped Pot Pies

New Twist: Chicken-Broccoli Biscuit Pot Pies

Air Fryer Directions

Skillet Chicken Nachos

Tuscan Chicken and White Beans

Chicken Salad Sandwiches

Lighter Directions

Egg Salad Sandwiches

Ham Salad Sandwiches

Tuna Salad Sandwiches

Creamy Turkey Kielbasa and Potatoes

Turkey Meatball Pot Roast

Asian-Glazed Turkey Meatballs and Veggie Rice

Artichoke-and-Spinach-Stuffed Turkey Tenderloin

Preparing Stuffed Turkey Tenderloin

Timetable for Thawing Poultry

Roast Turkey

Brined Whole Turkey

Pan Gravy

Pan Cream Gravy

Thin Gravy

Bread Stuffing

Lighter Directions

Cornbread Stuffing

Giblet Stuffing

Oyster Stuffing

Sausage Stuffing

Wild Rice Stuffing

Turkey Breast with Gravy

Dry-Brined Roasted Turkey Breast with Gravy

Herbed Turkey and Wild Rice Casserole

Roasted Brined Duck with Cranberry-Chipotle Glaze

Duck Fat

Roast Goose with Apple Stuffing

Orange-Roasted Pheasants

12.Fish & Shellfish

Fish Basics

Buying Fish

Storing Fish

Cooking Fish

Mercury in Fish

Seafood Sustainability

Tuna Melt–Tot Bake

Chicken Melt–Tot Bake

Tuna Tortellini Skillet

Tuna Gnocchi Skillet

Tuna Pot Pie Stuffed Peppers

Chicken Pot Pie Stuffed Peppers

5-Ingredient Recipe: Tuna-Stuffed Avocados

Panfried Fish

Browned Butter Panfried Fish

Garlic Butter Panfried Fish

Parmesan, Herb and Lemon Panfried Fish

Panfrying Fish

5-Ingredient Recipe: Coconut Curry Sole

Lemon-Garlic Halibut

Removing Fillets from Cooked Fish

Roasted Tilapia and Vegetables

Tilapia with Lemony Veggies

Thai Tilapia Cakes with Peanut Sauce

Thai Tilapia Burgers

Crunchy Panko Fish Nuggets with Lemon-Dill Sauce

Fresh Flounder Rolls

Use It Up: Cooked Fish Fillets

Heirloom: Beer Batter–Fried Fish

New Twist: Oven-Fried Beer Batter Fish Tacos with Orange Slaw

Air-Fried Beer Batter Fish

Learn to Broil

Buttery Broiled Fish Steaks

Broiled Fish Fillets

Lemon and Parmesan– Crusted Salmon

5 Toppings for Fish

Miso-Glazed Salmon Sheet-Pan Dinner

Learn with Betty: Salmon Doneness

Mediterranean Breaded Salmon with Vegetables

Lemon and Herb Salmon Packets

Learn to Make Foil or Parchment Packets

Shellfish Basics

Buying and Using Shellfish

Storing Shellfish

Imitation Seafood Products

Shellfish ID

Successfully Cooking Shellfish

Reheating Cooked Crab Legs

Soft-Shell Crabs

Low Country Shrimp Foil Packets

Shrimp with Fresh Corn

Grill Directions

Deep-Fried Shrimp

Deep-Fried Oysters or Clams

Deep-Fried Sea Scallops

Deveining Shrimp

Shucking Fresh Oysters

Restaurant-Style Coconut Shrimp

Butterflying Shrimp

Jambalaya

Pan-Seared Parmesan Scallops

Pan-Seared Asiago Scallops

Searing Scallops

Steamed Clams

Opening Raw Clams

Smoky Tomato-Herb Mussels

Cleaning Mussels

Checking Mussel Freshness

Boiled Lobsters

Removing Cooked Lobster Meat

Boiled Hard-Shell Blue Crabs

Removing Cooked Crab Meat

13.Veggie Forward

Veggie-Forward Basics

How to Get Started Eating Plant-Forward Meals

Plant-Based Foods

What Plants Are Good Choices?

Health Benefits

Budget Friendliness

Environmental Benefits

Veggie Nuggets with Barbecue-Hummus Dipping Sauce

Zucchini Corn Bean Burgers

Easy Sweet Potato Enchiladas

Red Lentil Buffalo Sloppy Joes

White Cheddar, Bean and Sausage Mac and Cheese

Roasted Vegetable Macaroni and Cheese

Jackfruit Pulled Pork Sandwiches

Chick Pea and Tomato Curry

Zoodle-Turkey Chili Mac

Black Bean Chili with Cilantro

Creamy Tuscan-Inspired Gnocchi Skillet

One-Pot Mexican-Inspired Burrito Bowl

Mexican-Inspired Lentil Burritos

One-Pot Italian-Inspired Red Lentil, Rice and Beans Bowl

One-Pot Mexican-Inspired Chicken Burrito Bowl

One-Pot Mexican-Inspired Sausage Burrito Bowl

Speedy One-Pot Mexican-Inspired Burrito Bowl

5-Ingredient Recipe: Tomato–Goat Cheese French Bread Pizza

Veggie Hash and Eggs

Sweet Potato–Cauliflower Curry

Indian-Style Stew

Stuffed Spaghetti Squash with Sausage and Spinach

Heirloom: Pizza-Stuffed Peppers

New Twist: Veggie-Stuffed Peppers

Make-Ahead Directions

Roasted Butternut Squash with Farro

Use It Up: Salad Greens

Sweet Potato–Black Bean Lasagna

Artichoke-Spinach Lasagna

Mediterranean-Style Lasagna

Quinoa Taco Salad

Make-Ahead Directions

Veggie Lover’s Overnight Breakfast Casserole

Eggplant Parmigiana

Eggplant-Olive Parmigiana

Eggplant-Ravioli Parmigiana

Preparing Eggplant Parmigiana

Moroccan-Inspired Sheet-Pan Veggie Dinner

Moroccan-Inspired Sheet-Pan Veggie Dinner with Chicken

Yummy Rice Bowls with Kimchi Vinaigrette

Bell Peppers and Burrata over Quinoa

Soy Foods

Edamame

Miso

Soymilk

Soy Protein Powder

Soy Yogurt

Soybean Oil

Tamari

Tempeh

Tofu

Soy Foods ID

Learn to Prepare Tofu

Preparing Firm or Extra-Firm Tofu

Tofu Stir-Fry with Black Bean Sauce

Tempeh Stir-Fry with Yogurt Peanut Sauce

Tempeh Stir-Fry with Noodles

One-Pot Miso Chicken Udon

Kimchi Veggie-Beef Burgers with Sesame Slaw

Sweet Potato Noodle–Chicken Lo Mein

Taco Zucchini Noodle and Beef Skillet

Pork Carnitas Rice Bowls

Skillet Chicken and Riced Cauliflower

Chicken and Riced Cauliflower Salad

Easy Pork Stir-Fry

Sheet-Pan Kielbasa, Leek and Potato Dinner

Indian-Inspired Spiced Salmon Dinner

Chorizo, White Bean and Kale Pot Pie

Loaded Tuna Wraps

Japanese-Inspired Smoked Salmon Rice Bowls

14.Grilling & Smoking

Grilling Basics

Types of Grills

Grilling Sausage and Bratwurst

All About Coals

Direct and Indirect Heat

Setting Up Grill for Direct Heat

Setting Up Grill for Indirect Heat

Oiling the Grill Rack

Controlling the Heat

Preventing and Taming Flare-Ups

Food Safety When Grilling

Citrus Marinade

Herbed Garlic Pepper Rub

Buffalo Beer-Can Chicken

Baked Buffalo Beer-Can Chicken

Making Beer-Can Chicken

Cowboy Coffee–Rubbed Chicken

10-Minute Chicken Tacos

Lemon Chicken and Zucchini Foil Packets

Baked Lemon Chicken and Zucchini Foil Packets

Making Foil Packets for the Grill

Heirloom: Easy Barbecue Chicken

Grilled Barbecue Chicken Breasts

New Twist: Huli Huli Chicken with Mango

Huli Huli Chicken and Mango Bowls

Persian-Style Chicken Kabobs

Peach and Bourbon–Marinated Turkey Tenderloins

Peach Sauce

Peach and Bourbon–Marinated Pork Tenderloins

Turkey–Goat Cheese Juicy Lucys

5-Ingredient Recipe: Turkey Kofta-Style Sandwiches

Turkey Breast with Chili-Cumin Rub

Bacon Burgers with Beer Caramelized Onions

Korean Barbecue–Style Burgers

Chile and Cheese–Stuffed Burgers

Learn with Betty: Hamburgers

Use It Up: Hamburger and Hot Dog Buns

Mediterranean Beef and Veggie Kabobs

Learn to Grill a Spectacular Steak

Learn with Betty: Beef Steak Doneness

Easy Blue Cheese–Topped Steaks

Black and Blue Steaks with Balsamic Sauce

Steaks with Caramelized Onions

Steaks with Steak Sauce

Garlicky Grilled Steaks

Preparing Steaks for the Grill

Garlic-Lime Flank Steak Fajitas

Slicing Flank Steak

Bourbon-Tangy Mustard Barbecue Pork Chops with Veggies

Inside-Out Cuban-Inspired Pork Tenderloin Roll

Removing Silverskin from Pork Tenderloin

Pork Ribs with Smoky Barbecue Sauce

Pork Ribs with Cherry Cola Barbecue Sauce

Slow-Cooker Pork Ribs with Smoky Barbecue Sauce

Removing Silverskin from Pork Ribs

Southwestern-Seasoned Pork Chops

Rosemary Lamb Chops

Buttery Fish

Herbed Grilled Fish

Honey-Dijon Grilled Fish

Removing Skin from Cooked Fish

Salmon and Pineapple with Maple-Soy Sauce

Grill Pan Directions

Shrimp with Lemon-Basil Tartar Sauce

Adobo Fish Tacos

Skillet Directions

Chipotle Chiles

Grilling Fresh Vegetables

Herbed Red Potatoes

Grilled Corn on the Cob with Herb Butter

Cilantro-Garlic Grilled Corn on the Cob

Buffalo Grilled Corn on the Cob

Parmesan-Pepper Grilled Corn on the Cob

Herbed Zucchini and Tomatoes

Cheesy Grilled Zucchini and Tomatoes

Italian-Inspired Grilled Zucchini and Tomatoes

Garlicky Summer Vegetables

Using a Grill Basket

Smoking Basics

Types of Smokers

Safety Tips for Smoking

Wood Chips

Infusing Food with Smoke on a Grill

Hot and Spicy Ribs

Smoky Beef Brisket

Oven-Baked Beef Brisket

15.Do It Yourself

Preserving Food Basics

Freezing Foods

Vegetable Blanching Time

Home Canning

When in Doubt, Throw It Out

Drying Herbs and Fruit

Fermenting Vegetables

Giftable Jars

Everything Bagel Seasoning

Salt-Free Taco Seasoning Mix

Smoky Salt-Free Taco Seasoning Mix

Fajita Seasoning

Quick Skillet Fajitas

Choosing Food Storage Containers

Bloody Mary Rim Salt Mix

Salt-Free Bloody Mary Rim Mix

Salt-Free Herb Mix

Buffalo Wing Sauce

Gochujang Mayonnaise

Harissa

Making Harissa

Homemade Enchilada Sauce

Learn to Ferment Hot Sauce

Common Signs of Improper Fermentation

Fermented Hot Sauce

Triple Berry Pomegranate Freezer Jam

Creative Uses for Jam

Dissolving Pectin to Make Jam

Strawberry Freezer Jam

Blueberry Freezer Jam

Raspberry Freezer Jam

Strawberry-Balsamic Freezer Jam

Peach-Jalapeño Jam

Learn to Can Homemade Jam

Jelly, Jam or Preserves?

Canning Jam

Garlic Dill Pickles

Easy Refrigerator Pickles

Easy Bell Pepper–Garlic Refrigerator Pickles

Packing Cucumbers

Jalapeño-Garlic Pickled Green Beans

Lemon-Dill Pickled Green Beans

Spicy Pickled Vegetables

Pickled Beets

Pickled Peppers

Kimchi

Making Kimchi

Golden Syrup

Heirloom: Herb Vinegar

Berry Vinegar

Garlic Vinegar

Lemon Vinegar

New Twist: Orange-Jalapeño Vinegar

Pomegranate-Orange Vinaigrette

Oven-Dried Tomatoes

Drying Tomatoes

Apple Butter

Slow-Cooker Directions

Raspberry-Lemon Infused Vodka

Adult Chocolate-Raspberry Milk Shake

Hard Lemonade or Tea

Hard Seltzer

Carrot Baby Food

Sweet Pea Baby Food

Use It Up: Citrus Peels

Greek Yogurt

Bacon-Ranch Greek Yogurt Dip

Cardamom-Scented Yogurt

Straining Yogurt

Silky Chocolate-Caramel Sauce

5-Ingredient Recipe: Kitchen Sink Cookie Mix

Cranberry-Orange Relish

Cranberry-Orange-Ginger Relish

Making Cranberry-Orange Relish

Kefir

Blueberry Kefir

Mango Kefir

Strawberry-Banana Kefir

Strawberry Kefir

Bean and Barley Chili Mix

Slow-Cooker Bean and Barley Chili

Elf Chow

16.Sauces

Sauce Basics

Thickening Sauces

Tips for Ideal Sauces

Salsa

Black Bean Salsa

Mango-Pepper Salsa

Salsa Verde

Mayonnaise

Curried Mayonnaise

Garlic Mayonnaise

Herbed Mayonnaise

Aioli

Jalapeño-Lime Aioli

Vegan Aioli

Basil Pesto

Basil, Roasted Red Pepper and Walnut Pesto

Cilantro Pesto

Spinach Pesto

Sun-Dried Tomato Pesto

Making Pesto

Use It Up: Pesto

Broccoli-Walnut Pesto

Beet-Dill Pesto

Brussels Sprouts–Cashew Pesto

Roasted Carrot–Almond Pesto

Make-Ahead Pesto Cubes

French Fry Dipping Sauce

White Sauce

Thick White Sauce

Thin White Sauce

Cheese Sauce

Creamy Mushroom Sauce

Curry Sauce

Dill Sauce

Mustard Sauce

Roux (to Thicken Soup, Gumbo or Gravy)

Preparing Roux

Fish Taco Sauce

Heirloom: Tartar Sauce

Lighter Directions

Dill Tartar Sauce

New Twist: Chipotle-Lemon Tartar Sauce

Yum Yum Sauce

Cauliflower Alfredo Sauce

Creamy Mushroom-Herb Sauce

Learn to Stir-Fry

Ginger-Garlic Stir-Fry Sauce

Easy Tomato Pizza Sauce

Make-Ahead Directions

Basil Tomato Pizza Sauce

Parmesan White Pizza Sauce

Red Curry Paste

Roasted Roma Tomato Sauce

Make-Ahead Directions

Global Flavors: Asia

5-Ingredient Recipe: Green Onion–Miso Butter Sauce

Bourbon Steak Sauce

White Wine–Garlic Sauce

Use It Up: Wine

Making a Wine Sauce

Peppery Red Wine Sauce

Hollandaise Sauce

Béarnaise Sauce

Learn with Betty: Hollandaise Sauce

Flavored Butters and Cream Cheese Spreads

Flavored Butters

Cream Cheese Spreads

Herbed Butter Sauce

Herbed Browned Butter Sauce

Clarified Butter

Clarifying Butter

Seasoning Basics

When to Season

How Much to Add?

Seasoned Brine

Herbs ID

Spices/Seasonings ID

Learn to Marinate Poultry, Meat or Fish

17.Breads

Quick Bread Basics

Selecting Pans

Prepping Ingredients

Tips for Ideal Quick Breads

Learn with Betty: Muffins

Blueberry Muffins

Streusel-Topped Blueberry Muffins

Apple-Cinnamon Muffins

Banana Muffins

Chocolate Chip Muffins

Cranberry-Orange Muffins

Preparing Muffins

Glazed Lemon-Crumb Muffins

Gingersnap Streusel–Pumpkin Muffins

Banana Bread

Blueberry-Banana Bread

Oat and Almond Pumpkin Bread

Heirloom: Zucchini Bread

Cranberry Bread

Orange Zucchini Bread

Pumpkin Bread

New Twist: Chocolate-Hazelnut Zucchini Bread

Cranberry-Sweet Potato Bread

Oatmeal Streusel Bread

Mango-Almond Coffee Cake

Sour Cream Coffee Cake

Lemon Curd–Filled Brunch Cake

Cornbread

Corn Muffins

Bacon–Brown Sugar Cornbread

Cheesy Jalapeño Cornbread

Scones

Chocolate Chip Scones

Cherry–Chocolate Chip Scones

Lemon-Blueberry Scones

Raspberry–White Chocolate Scones

Orange-Cranberry Scones

Making Scones

Cake Doughnuts

Glazed Doughnuts

Buttermilk Doughnuts

Applesauce Doughnuts

Cinnamon-Sugar Doughnuts

Doughnut Glaze

Snickerdoodle Mini Doughnuts

Popovers

Yorkshire Pudding

Baking Powder Biscuits

Drop Biscuits

Garlic-Cheese Biscuits

Buttermilk Biscuits

Ham ’n Egg Biscuit Sandwiches

Making Baking Powder Biscuits

Learn with Betty: Biscuits

Yeast Bread Basics

Yeast Bread Ingredients

Storing and Serving Yeast Breads

Making Bread with a Bread Machine

Bread Machine Recipes

Classic White Bread

Honey–Whole Wheat Bread

Dinner Rolls

Making Bread Dough

Classic White Bread

Shaping Traditional Bread Loaves

Making Free-Form Loaves

Learn to Knead Yeast Dough

Learn with Betty: Yeast Bread

Honey–Whole Wheat Bread

Sunflower-Herb Whole Wheat Bread

French Bread

Cheesy Herbed French Bread

Garlic Bread

Making French Bread

Artisan Asiago Bread

Making Artisan Asiago Bread

Shokupan

Baking Shokupan

Dried Cherry and Walnut Bread

Sourdough Bread

Sourdough Starter

Rich Egg Bread

Challah Braid

Cinnamon Swirl Raisin Bread

Braiding Babka

Chocolate-Orange Babka

Braiding Challah

Caramel Sticky Rolls

Lighter Directions

Make-Ahead Directions

Cinnamon Rolls

Making Caramel Sticky Rolls

Mallorca Breads

Coconut–Chocolate Chip Mallorcas

No-Knead Everything Bagel Bread

No-Knead Oatmeal-Molasses Bread

Red Pepper–Feta No-Knead Bread

Dinner Rolls

Make-Ahead Directions

Cloverleaf Rolls

Crescent Rolls

Making Dinner Rolls

Making Cloverleaf Rolls

Making Crescent Rolls

Easy Naan

Making Naan

Use It Up: Naan

5-Ingredient Recipe: Quick Sour Cream Dinner Rolls

Dinner Roll Toppers

Sesame-Garlic Cloud Bread

Honey Lemon Poppy Seed Cloud Bread

Garlic-Herb Roadhouse Rolls

Make-Ahead Directions

Jalapeño Hawaiian Rolls

Make-Ahead Directions

Creative Uses for Jalapeño Hawaiian Rolls

18.Cookies, Bars & Candies

Cookie & Bar Basics

Cookie Sheets

Choosing Pans for Bars

Greasing Cookie Sheets and Pans for Bars

Choosing the Right Ingredients

Bake a Test Cookie

Mixing

Learn with Betty: Softening Butter

Tips for Perfect Cookies and Bars

Cookie Scoop Sizes

Removing Stuck Cookies

Storing Cookies and Bars

Baking Cocoa

Oatmeal-Raisin Cookies

Oatmeal-Chocolate Chip Cookies

Iced Oatmeal-Raisin Cookies

Chocolate Crinkles

Heirloom: Favorite Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Make-Ahead Directions

Learn with Betty: Making Chocolate Chip Cookies

New Twist: Samoa-Style Chocolate Chip Shortbread Cookies

Peanut Butter Cookies

Rich Peanut Butter Chip Cookies

Making Peanut Butter Cookies

Espresso Turtle Thumbprint Cookies

Gingersnaps

Almond Butter Blossoms

Soft No-Roll Sugar Cookies

Chocolate Chip, Cherry and Pistachio Soft No-Roll Sugar Cookies

Glazed Soft No-Roll Sugar Cookies

Ginger, Walnut and White Chocolate Chip Cookies

Brown Sugar Crackle Cookies

Lemon Birthday Cake Cookies

Snickerdoodles

Refrigerator Cookies 3 Ways

Ginger-Orange Cookies

Piña Colada Cookies

Toffee-Pecan Cookies

Making Refrigerator Cookies

Learn to Make Cutout Cookies

Rolling and Cutting Cookie Dough

Using a Decorating Bag

Sugar Cookies

Paintbrush Sugar Cookies

Decorating Cookies

Making Colored Sugar

Shortbread Cookies

Cherry Shortbread Cookies

Chocolate-Dipped Shortbread Cookies

Ginger Shortbread Cookies

Shortbread Cookie Wedges

Shortbread Nut Cookies

Toffee Shortbread Cookies

Whole Wheat Shortbread Cookies

Dipping Cookies in Chocolate

Learn with Betty: Melting Chocolate

Gingerbread Cookies

Spritz Cookies

Chocolate Spritz Cookies

Making Spritz Cookies

Seed-Packed Power Bites

Killer Candy Bar Brownies

Brownies for a Crowd

Candy Brownie Ice Cream Squares

Coconut–Peanut Butter Candy Brownies

Peanut Butter Overload Brownies

White Chip–Almond Brownies

Determining Brownie Doneness

5-Ingredient Recipe: Gooey Chocolate-Coconut-Pecan Bars

Chocolate Brownies

Chocolate Brownie Pie

Chocolate–Peanut Butter Brownies

Double Chocolate Brownies

Mint-Topped Espresso Brownies

Blondies with Brown Sugar Frosting

Pumpkin-Cherry Bars

Pressing Crust in Pan

Grinch Pistachio Cookie Bars

Grinch Vanilla Cookie Bars

Use It Up: Eggs

Banana-Toffee Bars

Apple-Pecan Crumble Bars

Caramel-Rum Eggnog Cups

Lemon Bars

Lemon-Coconut Bars

Candy Basics

Selecting and Preparing Pans

Mixing, Cooking and Cooling

Using a Candy Thermometer

Making Caramels

Potato Chip Toffee Bark

Caramels

Chocolate Caramels

Chocolate-Topped Sea Salt Caramels

Triple Chocolate Fudge

Cherry-Pistachio Fudge

Coconut Fudge

Peanut Butter Candy Fudge

Triple Chocolate and Candy Fudge

Testing Candy Temperatures

Pralines

Creme-Filled Caramel Triangles

Peanut Brittle

Microwave Directions

Almond or Cashew Brittle

Marshmallows

Cocoa Marshmallows

Peppermint Marshmallows

Making Marshmallows

19.Cakes & Cupcakes

Cake Basics

Tips for Perfect Cakes

Picking Cake Pans

Storing Cakes

Removing Cakes from Pans

About Butter Cakes

About Foam Cakes

Foolproof Foam Cakes

Learn with Betty: Foam Cakes

Chocolate Layer Cake

Chocolate Sheet Cake

Turtle Layer Cake

Flouring Pan

Scraping Bowl

Chocolate-Hazelnut Party Cake

German Chocolate Cake

Starlight Yellow Cake

Starlight Cherry Cake

Starlight Peanut Butter Cake

Testing Cake for Doneness

Learn with Betty: Butter Cakes

Citrus-Gingerbread Cake

Whole Grain Banana-Almond Cake

Coconut Cake

Pumpkin–Cream Cheese Streusel Cake

Silver White Cake

Chocolate Chip Cake

Cookies ‘n Creme Cake

Marble Cake

Strawberry Cake

Marbling Batter

Carrot Cake

Apple Cake

Zucchini Cake

Mango-Strawberry Crumb Cake

Pound Cake

Lemon–Poppy Seed Pound Cake

Orange-Coconut Pound Cake

Toasted Almond Pound Cake

Raspberry-Topped Pound Cake

Italian Orange-Almond Loaf Cake

Heirloom: Jelly Roll

Making a Jelly Roll

Chocolate Cake Roll

Lemon Curd Jelly Roll

Whipped Cream Jelly Roll

New Twist: Pumpkin-Marshmallow Cream Cake Roll

5-Ingredient Recipe: Doughnut Chocolate Cake

Spiced Apple Cake with Maple Glaze

Learn to Beat, Whip & Fold

Making Angel Food Cake

Angel Food Cake

Angel Food Cupcakes

Chocolate-Cherry Angel Food Cake

Chocolate Confetti Angel Food Cake

Cherry Angel Food Cake

Espresso Angel Food Cake

Use It Up: Egg Yolks

Sour Cream Spice Cake

Caramel Snickerdoodle Cake

Learn with Betty: Browned Butter

Mocha Streusel Espresso Cake

Cupcake & Frosting Basics

Cupcakes

Mini Cupcakes

Frosting Tools of the Trade

How Much Frosting Do I Need?

Frosting a Layer Cake

Chocolate Cupcakes

Yellow Cupcakes

Clever Ways to Top Cupcakes

Cookie Butter Mug Cakes

Scratch Mug Cake Mix

Sweet Potato Cupcakes with Cinnamon-Marshmallow Frosting

Lemon Meringue Cupcakes

White Cupcakes

Mango-Mojito Mug Cakes

Cutting a Mango

Fluffy White Frosting

Butterscotch Frosting

Peppermint Frosting

Cherry-Nut Frosting

Creamy Chocolate Frosting

Creamy Cocoa Frosting

Mocha Frosting

White Chocolate Frosting

Creamy Vanilla Frosting

Browned Butter Frosting

Lemon Frosting

Maple-Nut Frosting

Orange Frosting

Peanut Butter Frosting

Cream Cheese Frosting

Chocolate Cream Cheese Frosting

Cinnamon Cream Cheese Frosting

Vodka Buttercream Frosting

Chocolate Martini Buttercream Frosting

Caramel Frosting

Salty Caramel Frosting

Fudge Frosting

Vanilla Glaze

Browned Butter Glaze

Lemon Glaze

Orange Glaze

Chocolate Glaze

Dark Chocolate Glaze

Milk Chocolate Glaze

Mint Chocolate Glaze

White Chocolate Glaze

Making & Drizzling Glaze

Chocolate Ganache

Bittersweet Chocolate Ganache

Using Ganache

20.Pies & Tarts

Pie Basics

Picking Pie Pans

Freezing Pie Pastry

Freezing Filled Pies

Baking Methods for Pie Crust

Pie Pastry (One-Crust Pie and Two-Crust Pie)

Butter Crust

Tips for Flaky Pie Pastry

Making Pastry

Partially Baked One-Crust Pie

Baked One-Crust Pie

Baked Tart Shells and Individual Pie Crusts

Decorative Cutouts

Partially Baking a One-Crust Pie

Easy Buttermilk Pastry

Rich Pie Pastry

Decorating with Pastry Edge Treatments

Press-in-the-Pan Oil Pastry

Graham Cracker Crust

Cookie Crumb Crust

Making Graham Cracker Crust

Press-in-the-Pan Tart Pastry

Easy Nut Crust

Use It Up: Graham Cracker Crumbs

Heirloom: Classic Apple Pie

French Apple Pie

Classic Peach Pie

Making Classic Apple Pie

New Twist: Blushing Apple Rose Pies

Making Apple Rose Pies

Red, White & Blue Slab Pie

Making Slab Pie

Rhubarb Crunch Pie

Raspberry-Almond Pie

Blueberry Hand Pies

5-Ingredient Recipe: Frosty Chocolate-Coconut Pie

Peach-Ricotta Crostata

Cherry Pie

Quick Sweet Cherry Pie

White and Dark Chocolate Raspberry Tart

Learn to Make a Lattice Crust

Giant Raspberry Toaster Tart

Mixed Berry Crumble Tart

Strawberry-Lemon Cheesecake Tart

Salted Cashew–Bittersweet Chocolate Tart

Chocolate-Hazelnut Gingerbread Cookie Tarts

Lemon Meringue Pie

Meringue for 9-Inch Pie

Spreading Meringue Over Filling

Pumpkin Pie

Praline Pumpkin Pie

Banana Cream Pie

Chocolate-Banana Cream Pie

Chocolate Cream Pie

Coconut Cream Pie

Pecan Pie

Kentucky Pecan Pie

Bourbon-Chocolate-Pecan Mini Pies

Make-Ahead Directions

Classic French Silk Pie

Mocha French Silk Pie

Roasted Sweet Potato Pie

Roasted Sweet Potato Meringue Pie

Cold Brew Coffee Pie

Banana Cold Brew Coffee Pie

Toasted Coconut–Coffee Pie

Cold Brew Coffee S’more Squares

Cold Brew Coffee Parfaits

Key Lime Pie

Drumstick Ice Cream Pie

Peanut Butter Candy Pie

21.Desserts & Fruits

Dessert & Fruit Basics

Buying and Storing Fresh Fruit

Save Fruit to Use Later

Dessert Garnishes

Melting Chocolate

Berries ID

No-Bake Cookie and Berry Dessert

Apple Crisp

Blueberry Crisp

Caramel Apple Crisp

Rhubarb Crisp

Layered Berry-Ganache Summer Pudding

Use It Up: Fresh Berries

Stone Fruits ID

5-Ingredient Recipe: Easy Cherry Crisp

Strawberry Shortcakes

Drop Shortcakes

Sweetened Whipped Cream

Skillet Peach-Almond Buckle

Caramel-Maple Pears

Peach Cobbler

Apple Cobbler

Fresh Blueberry Cobbler

Fresh Cherry Cobbler

Raspberry-Peach Cobbler

Apples and Pears ID

Baked Apples

No-Bake Baked Apples

Top Apple Varieties and Characteristics

Applesauce

Cranberry Sauce

New York Cheesecake

Lighter Directions

Chocolate Chip New York Cheesecake

Making Cheesecake

English Trifle

Lighter Directions

Individual English Trifles

Festive Strawberry Frozen Trifle

Chocolate Mousse

Lighter Directions

Cream Puffs

Eclairs

Ice Cream Puffs

Profiteroles

Whipped Cream Puffs

Double-Chocolate Puffs

Making Cream Puffs and Eclairs

Tiramisu

Pavlovas with Blood Orange Curd

Baked Custard

Caramel Custard (Crème Caramel)

Unmolding Custard

Learn to Make Crème Brûlée

Crème Brûlée

Broiler Directions

Lemon Crème Brûlée

Caramelizing Sugar on Crème Brûlée

Meringue Shell

Chocolate Meringue Shell

Individual Meringues

Shaping Meringue Shells

Vanilla Pudding

Butterscotch Pudding

Chocolate Pudding

Banana Split Lush

Easy Banana Split Lush

Coconut-Lime Dip

Tropical Fruits ID

Citrus ID

Honey-Basil Fruit Dip

Vanilla Ice Cream

Chocolate Ice Cream

Eggnog Ice Cream

Fresh Blueberry Ice Cream

Fresh Peach Ice Cream

Fresh Raspberry Ice Cream

Fresh Strawberry Ice Cream

Blueberry Ice Cream

Chocolate-Pistachio Vegan Ice Cream

What Is Aquafaba?

Very Berry Frozen Yogurt

Toffee-S’mores Icebox Cake

Boozy Berry-Lemonade Pops

Spirit-Free Strawberry-Lemonade-Yogurt Pops

Chocolate-Avocado Pudding Pops

Watermelon Granita

Lemonade Sorbet

Cranberry-Raspberry Sorbet

Limeade Sorbet

Orange Sorbet

Pineapple Sorbet

Raspberry Sauce

Strawberry Sauce

Lemon Sauce

Making Raspberry Sauce

Hot Fudge Sauce

Chocolate Sauce

Rhubarb Sauce

Strawberry-Rhubarb Sauce

Caramel Sauce

Food Yields and Equivalents

Food Substitutions

Metric Conversion Guide

Equivalent Measures

Common Abbreviations

Recipe Icon Index

General Index

Copyright

About the Publisher

Getting Started Basics

Here’s the information you’ll need to start cooking! From organizing your kitchen to descriptions of cooking utensils, basic cooking terms and skills and how to perform them, and how long to store foods, you’ll find a wealth of information here.

Kitchen Organization

Whether you are just learning to cook or to want to make cooking more inspirational or less time consuming, a little organization can be just what you need.

A PLACE IN YOUR KITCHEN CALLED HOME

Whether your kitchen is the size of a postage stamp or a sprawling ranch, make the most of your space so that cooking will be more enjoyable.

Store items near where you use them—pans by the stove, spices where you mix, tableware where you serve.

Keep items you use frequently in easy-to-grab-from spaces; store things you rarely use in a different spot.

Use cabinet organizers so everything can be located quickly.

Install roll-out shelves if you don’t already have them—they make it easier to see and grab items.

Keep your counters clutter-free so they are open for cooking.

Add hooks to cabinet doors to hang measuring cups and spoons, and pot holders or oven mitts.

Designate one spot in your kitchen for cookbooks.

KEEPING YOUR KITCHEN SANITY

Are you tired of looking for an item you know you have but can’t locate? Use these simple organizing tips to keep things in order, and cooking will be much easier and more effortless.

Group similar foods together.

Use prime real estate well. Reserve the front-and-center parts of any space for the ingredients you reach for most often. Use the space around, and higher and lower shelves, for those items you use occasionally.

Label liberally. Mark repackaged foods with name and date. Leave no question as to what things are and where they are stored.

Tame the clutter. Use containers to keep foods together easily and neatly, such as sauce and seasoning packets or bags of pasta.

Use trays to prevent later cleanup. Place raw meats in the refrigerator on trays or in containers with sides to catch meat juice drips and prevent them from dirtying shelves. Store these items separately from produce to prevent bacterial contamination.

Follow first in, first out. Place newer, unopened packages behind older ones. What you buy first should be used first.

Smart and Creative Storage

Here are some items from around the house to upcycle for food storage.

Baby Food Jars Snacks or bulk spices

Canning Jars Individual portions of hot or cold cereal, or yogurt and fruit

Coffee Tins Flour, sugar, pasta or rice

Magazine Holders with Holes Potatoes or onions

Over-the-Door Shoe Holder Individual snacks or small bags of food

Plastic Shoe Boxes Sauce and seasoning packets, herb and spice jars

Smart Shopping Strategies

Set aside time for weekly meal planning to avoid last-minute dashes to the store or takeout splurges. It pays to be strategic about grocery shopping—you can save money and avoid wasting food. Shopping will be easier and more efficient, helping you stick to your list and budget, so you’ll have the energy and time to enjoy cooking.

MEAL PLANNING

Start fresh. Before you shop, do a quick cleanup and inventory of your fridge, freezer and pantry so you’ll know what you have, and have to use soon.

Keep a running list. As you run out of an ingredient, add it to a list on a whiteboard inside your cupboard or on your phone. Create your weekly shopping list by adding onto this one.

Create a chart. Map out a chart of the week’s meals, snacks and brown-bag lunches you’ll need. Consider your schedule and the time you can spend cooking.

Strategize your list. Plan meals that help you make use of foods you already have—especially those items you noted need to be used soon.

Coordinate for recipes and meals. As you consider each meal on your chart, add the ingredients you’ll need to your shopping list.

SHOP SMART

If possible, shop alone so that you aren’t distracted.

Bring your own bags—many stores offer a reusable bag discount, or charge for their bags.

Clip coupons ahead of time and read store ads, both print and online.

Know what your budget is.

Always shop with a list.

SUPERMARKET SKILLS

Shop and cook seasonally to get the freshest foods at the best prices.

Shop the perimeter of the store for the most healthful fresh items (dairy, produce, meats).

Check out the discount shelves for bargains.

Buy in bulk those items you use often.

Check the unit price per ounce to compare package sizes or brands for the best price. Many stores offer this information on the shelf labels. If not, you can determine the unit price with this equation:

Price ÷ number of ounces = cost per unit.

Use the calculator feature on your phone to do the math.

Ingredients

See also Food Substitutions (inside front cover).

Baking Ingredients

Baking Powder A leavening mixture that, when mixed with liquid and heat, releases carbon dioxide gas bubbles, causing baked goods to rise. Cannot be a substitute for baking soda.

Baking Soda A leavening ingredient that must be mixed with an acid ingredient such as lemon juice or buttermilk for it to cause baked goods to rise.

Butter Available salted or unsalted; must contain at least 80% butterfat. Butter (not margarine) is used in recipes in this book for the best taste, texture, appearance and performance. Margarine products can vary greatly and may not provide optimum results. See here.

Chocolate Cocoa beans are ground into a thick paste called chocolate liquor, then processed to make the various forms of chocolate.

Baking Cocoa Made from dried chocolate liquor with cocoa butter removed; unsweetened.

Bittersweet (Dark), Sweet (German), Milk and Semisweet Chocolate Available in bars and chips (German chocolate in bars only) for baking and eating. Dark Chocolate contains a higher percentage of cocoa solids (more than 60%) and less added sugar than semisweet, with a rich, intense flavor; available as baking chocolate and chocolate bars for eating.

Unsweetened Chocolate Available in bars; no sugar is added, so bitter in flavor—use just for baking.

White Chocolate Contains no chocolate liquor and so it is not truly chocolate. Labeled as white baking chips or vanilla baking bar.

Coconut The fruit of the coconut palm tree; available sweetened or unsweetened. Shredded coconut is moist and therefore best for baking. Dried (desiccated) flaked coconut is used mostly for decorating.

Cornstarch A thickener derived from corn; good for making clear, rather than opaque sauces.

Corn Syrup A sweetener made from corn sugar processed with acid or enzymes. Dark corn syrup

has caramel-like flavor and dark color; can be used interchangeably with light corn syrup, but flavor and color of finished dish may be affected.

Cream of Tartar A dry acid ingredient that adds stability and volume when beating egg whites.

Eggs Add richness, moisture and structure to baked goods.

1 Brown Sugar 2 Granulated Sugar 3 Egg 4 Yeast 5 White Baking Chips 6 Coconut 7 Sweet Baking (German) Chocolate 8 Baking Cocoa 9 Chocolate Chips 10 Butter 11 Whole Wheat Flour 12 All-Purpose Flour 13 Salt 14 Ground Cinnamon 15 Baking Powder

Flour A primary baking ingredient; comes in many varieties. Below are varieties of wheat flour. There are also many other non-wheat flour choices that are either gluten-free or low-gluten. Follow recipes specifically designed for these products, as they are not directly interchangeable with wheat flour.

All-Purpose The most common flour; available bleached and unbleached.

Bread Flour Gives more structure to bread because it’s higher in protein.

Cake Flour Made from soft wheat; makes tender, fine-textured cakes.

Quick-Mixing Flour Processed to blend easily; used for sauces and gravies.

Self-Rising Flour Combined with baking powder and salt. Not interchangeable with other flours.

Whole Wheat Flour Made from the whole grain; gives foods a nutty flavor and heartier texture.

White Whole Wheat Flour Whole grain flour made from white wheat, which can give baked goods the appearance and flavor of being made with all-purpose flour but with the benefits of whole grain.

Molasses Made during the sugar-refining process; available in light and dark varieties, which are interchangeable unless specified otherwise.

Salt Adds flavor, controls the growth of yeast in breads.

Spices Add flavor to baked goods.

Sugar Made from sugar beets or sugarcane.

Brown Sugar Made from granulated sugar plus molasses; light or dark brown in color. Use interchangeably unless one is specified in a recipe.

Coarse, Decorating or Pearl Sugar Large grained. Use for decorating.

Colored Sugar Use for decorating.

Granulated Available in boxes or bags, cubes and packets.Superfine sugar dissolves quickly and is great for beverages, meringues and frostings.

Powdered Sugar Granulated sugar that has been processed to a fine powder; contains a very small amount of cornstarch to keep it from clumping.

Raw or Turbinado Sugar Golden brown–colored; coarser than granulated sugar. Sprinkle on cookies, scones, muffins and pies before baking.

Vegetable Shortening Sold in sticks and cans, this solid all-vegetable product is available in regular and butterflavored varieties. Use to grease pans, make pie pastry and as all or part of the fat in cookies and other baked goods when specified for crumb tenderness, flaky texture or a clean flavor.

Yeast A leavening ingredient used to make breads rise. There are several varieties available.

Bread Machine Yeast Finely granulated yeast for bread machine recipes.

Fast-Acting Dry Yeast Dehydrated yeast that allows bread to rise in less time than regular yeast.

Regular Active Dry Yeast Dehydrated yeast that can also be used in most bread recipes.

Dairy/Refrigerated Ingredients

Butter See Butter.

Cheese See Cheese Types.

Cream Smooth, rich dairy product separated from milk; churned to make butter, and pasteurized and processed into several forms:

Half-and-Half Contains 10 to 20% butterfat; does not whip. To save on fat and calories, look for fat-free half-and-half. Although not recommended for baking, it is great for soups and beverages.

Sour Cream Regular sour cream contains 18 to 20% butterfat. Low-fat and fat-free varieties are available and can often be substituted for regular.

Whipping Cream Available in light and heavy varieties. Contains 36 to 40% butterfat. Doubles in volume when whipped. Ultra-pasteurized cream will have a longer shelf life than regular pasteurized cream.

Eggs See Egg Basics.

Milk Pasteurized dairy milk is available in many types. Today there are also many non-dairy options to choose from; See Dairy Milk Alternatives. Read labels to compare protein, calcium and calories.

Buttermilk Fat-free or low-fat product; adds a tangy taste to baked goods.

Evaporated Milk with at least half of the water removed. Available in cans, typically in the baking aisle; whole, low-fat and skim varieties.

Fat-Free (Skim) Contains almost no fat.

Low-Fat Milk Available as 1% milk (99% of the milk fat removed) and 2% milk (98% of milk fat removed). Recipes in this book were tested with 2% milk.

Sweetened Condensed Milk A highly sweetened milk product; used mostly for baking. Available canned; whole and fat free.

Whole Milk Contains at least 3.5% milk fat.

Tofu See Learn to Prepare Tofu.

Yogurt Product made from milk with healthful bacteria added. A variety of yogurts are available with a range of fat content, sugar and possibly added fruit for flavor. Look for yogurt with live and active cultures to be sure you are getting the most from your yogurt. Thick, creamy Greek Yogurt is regular yogurt with the watery whey drained off, resulting in yogurt with generally higher protein content and less sugar than regular yogurt.

Pantry Ingredients

Bouillon/Broth/Stock Bouillon is available in cubes or granules. Broth and stock are available in cans and boxes. Soup Base is a highly concentrated stock available near bouillon and broth in supermarkets.

Coffee Available as whole beans or ground and instant. See Beverage Basics.

Gelatin Colorless, tasteless thickening agent used to solidify foods when dissolved in liquid and refrigerated. Also available in sweetened fruit flavors.

Herbs and Spices See Herbs and Spices.

Honey A liquid sweetener produced by bees. Store at room temperature.

Legumes See Bean & Legume Basics.

Maple Syrup Boiled-down maple tree sap. Maple-flavored syrup and pancake syrup are made from corn syrup and other sweeteners, with some maple syrup or maple flavor added.

Pasta See Pasta Basics.

Rice See Rice Basics.

Sun-Dried Tomatoes Available dry in bags, and packed in oil in jars; use the type specified in the recipe.

Tea Available in a variety of loose tea, tea bags and instant products; both regular and decaffeinated. See Beverage Basics.

Tortillas Fresh thin flat breads, made from corn or wheat flour. Used for sandwich wraps, tacos and burritos and in recipes.

Cooking Oil The healthiest oils are those that are high in monounsaturated and polyunsaturated fats, such as Vegetable and Olive Oil. For cooking, not all oils are equal. Choose the right oil depending on what you will use it for.

High-Heat Cooking For frying and stir-frying, choose Corn, Soybean, Peanut or Regular Sesame Oil.

Moderate-Heat Cooking For sautéing choose Olive, Canola or Grapeseed Oil.

Some oils don’t perform well with heat, such as Flaxseed and Walnut. They can be used when no heat is required, such as in dressings or dips.

Condiments, Sauces and Seasonings

1 Red Pepper Sauce 2 Worcestershire Sauce 3 Balsamic Vinegar 4 Red Wine Vinegar 5 Mayonnaise 6 and 7 Mustards 8 Salsa 9 Roasted Bell Peppers 10 Pesto 11 Capers

For information on international condiments, sauces and seasonings, see the Global Flavors features within the recipe chapters.

Capers Unopened buds of a Mediterranean plant, with a sharp, tangy flavor; packed in vinegar brine. Use in appetizers and sauces, dressings and savory or fish dishes.

Ketchup Thick, spicy sauce made from tomatoes, vinegar and seasonings. Use as a sauce or in cooking.

Mayonnaise/Salad Dressing Creamy sauce used for salads and sandwiches. Salad Dressing is usually sweeter than mayonnaise. To make your own Mayonnaise.

Mustard A thick sauce in a range of colors and flavors, from bright yellow to darker, more highly flavored varieties; adds a sharp flavor to dishes.

Pesto Italian sauce made from basil, Parmesan cheese, olive oil and pine nuts. Make your own, or look for it in the refrigerated area and in jars near spaghetti sauce.

Red Pepper Sauce Spicy sauce made from hot peppers. To make your own fermented hot sauce.

Roasted Bell Peppers Both red and yellow bell peppers are available packed in jars for salads, sandwiches, snacking and cooking.

Salsa Sauce made from tomatoes and other vegetables and/or fruits. Make your own, or look for it in jars, ranging from mild to spicy.

Soy Sauce Asian sauce made from fermented soybeans and wheat or barley.

Vinegar Many varieties with different flavors, which can balance other ingredients in salad dressings and other recipes. Varieties include: Apple Cider, Wine (red and white), Balsamic (dark and white) and Rice Vinegar.

Worcestershire Sauce Highly flavored sauce for stews and meat dishes; contains anchovies, garlic, soy sauce, onions, molasses and vinegar.

Nuts, Peanuts and Seeds

Great sources of protein, nuts and seeds also contain vitamins, minerals and other components that can contribute to good health. Great for eating out of hand or added to recipes for flavor and crunch.

They naturally contain oil, so they may spoil easily. To prevent rancidity, store tightly covered in the refrigerator or freezer. (Do not freeze cashews, as they will become soggy.) Always taste items that tend to turn rancid before adding them to a recipe; if they don’t taste fresh, compost them or throw them out. See Refrigerator and Freezer Food Storage Chart for storage times.

Almonds Available in the shell, shelled (raw and roasted, with and without salt), blanched, sliced and slivered. Also ground into almond flour and meal, and made into almond milk.

Brazil Nuts Available in the shell and shelled; shells are extremely hard. Kernels are rich and oily. Eat raw or use in trail mixes.

Cashews Available shelled; raw and roasted (with and without salt). Rich, buttery flavor. Also made into cashew milk.

Chestnuts Available fresh in the shell; shelled dried, canned (whole or pieces; in syrup) and as puree (sweetened and unsweetened). For fresh, choose firm, plump, blemish-free skin. Chestnuts need to be peeled as well as shelled. Store canned chestnuts in cool, dry place. Refrigerate shelled nuts in airtight container.

Hazelnuts (Filberts) Available whole in the shell and shelled; raw and roasted; and chopped. Use in desserts, salads, main dishes.

Macadamia Nuts Available shelled, roasted or raw; rich, buttery, sweet flavor.

Pecans Available in the shell and shelled (halves or chopped). Shells should be blemish- and crack-free and the kernels within shouldn’t rattle when shaken.

Pine Nuts From the pine cones of several varieties of pine trees. Their pungent flavor overpowers some foods. Use in pesto.

Pistachios Available in the shell (partially open), tan (natural), red (dyed) or white (blanched), and shelled, raw, roasted, salted and unsalted.

Pumpkin Seeds (Pepitas) Available with or without hulls, raw, roasted and salted. Delicious, delicate flavor; common in Mexican cooking.

Sesame Seed Available golden, brown, white or black. Used in many cuisines around the world; they add a nutty flavor and texture to dishes. Traditionally sprinkled over stir-fries, or Asian cold noodle dishes; but also added to salad dressings or marinades, smoothies or baked goods.

Sunflower Seeds Available in or out of shells, roasted plain or salted. Good for snacking, in salads, sandwiches, baked goods.

Walnuts English (most common) and black varieties, in the shell or shelled. Walnuts should have shells free from cracks or holes; shelled walnuts should be crisp and meaty, not shriveled.

1 Almonds 2 Brazil Nuts 3 Cashews 4 Chestnuts 5 Hazelnuts (Filberts) 6 Macadamia Nuts 7 Pecans 8 Pine Nuts 9 Pistachios 10 Walnuts 11 Pumpkin Seeds (Pepitas) 12 Sunflower Seeds

The Right Tool for the Job

Just imagine trying to cut a lawn with a pair of scissors—it wouldn’t be easy, quick or enjoyable, right? Similarly, having the right tools in the kitchen can help make cooking easier, quicker and a lot more fun! Don’t worry—you won’t necessarily need everything listed. Start by stocking your kitchen with items you’ll use often or that can slash prep time. As you expand your cooking abilities, you can continue to add to your kitchen tool collection.

Cooking Tools and Handy Gadgets

Baster Use to keep meat and poultry moist when roasting. The bulb draws up liquid into the stem. Squeeze the bulb again to release the liquid over the meat.

Bowls (large, medium and small) Use for mixing ingredients.

1 Colanders and Strainers 2 Pancake Turner 3 Graters and Wood Turner 4 Spoons 5 Timer 6 Kitchen Towel 7 Salad Spinner 8 Cooling Racks 9 Zester 10 Offset Metal Spatula 11 Basting Brushes 12 Whisk 13 Rolling Pin 14 Pastry Blender 15 Jar Opener 16 Ruler 17 Citrus Reamer 18 Scrubbing Brush 19 Silicone Mat 20 Rubber Spatulas 21 Bowls 22 Meat Mallet 23 Potato Masher 24 Silicone Pot Holder 25 Kitchen Scissors

Brushes A wide variety of sizes and materials is available. Keep brushes used for pastry separate from those used on meat.

Can Opener Available in handheld (manual) and electric versions.

Citrus Reamer and Juicer Both remove juice easily from citrus fruits; juicer also keeps the seeds from getting in the juice.

Cheese Servers Sets of Cheese Knives are available: Use Spreaders for spreadable cheese, Thin-Blade Knife or Cheese Knife with Holes for soft cheese, a Cheese Plane or Slicer for shaving semihard or hard cheese and Cheese Cleaver or Cheese Spade for cutting firm, hard cheeses into pieces.

Colanders and Strainers Use colanders for draining pasta and vegetables. Use strainers to drain liquid from canned goods and to separate out solids from liquids.

Cooling Racks Use to cool baked goods so that air can get underneath hot pan or food.

Fat Separator Looks like a liquid measuring cup with a special spout so that as fat rises to the top, juices can be poured off, leaving the fat behind; perfect when making gravy.

Graters Many styles with a variety of hole sizes for grating or shredding. A handheld Plane Grater is very sharp, with many small holes.

Jar Opener Aids in opening jars and bottles.

Kitchen Towels Dish and hand towels should be absorbent; those made for drying stemware and cutlery should not scratch or leave lint.

Kitchen Twine Food-safe, oven-safe cotton string used to tie meat or poultry together before roasting, for even cooking.

Meat Mallet Breaks down tough meat fibers for more tender meat; flattens meat so it’s the same thickness, for even cooking.

Oven Mitt/Pot Holder Use to remove hot pans from oven or stove-top. Barbecue Mitts cover more of your forearm when grilling.

Pastry Blender Handy for making pastry, but you can substitute a potato masher or fork.

Potato Masher Handheld tool for mashing potatoes, cooked vegetables and apples for applesauce; can be used for making pie pastry.

Rolling Pin Use for rolling cookies, pastry and bread dough. Look for one with sturdy, easy-to-hold handles.

Ruler Use to measure dough and in other recipes that require food to be shaped to a certain size for even cooking; also use to determine pan sizes.

Salad Spinner Quickly removes the water from lettuce and leafy herbs after