Key Ingredient

November 18, 2011 10:44 PM
What it is: Duck lard is simply the fat rendered from ducks. This rich fat is pale golden when warm or hot, and solidifies to a snowy white...
September 16, 2011 3:59 PM
What they are: The earliest recipe for marrons glacés, or candied and glazed chestnuts, originates from 16th-century France, and gained in...
July 13, 2011 5:27 PM
Braised goat Lorna Yee spices up summer tacos with roasted corn salsa and tender, flavorful goat meat. WHAT IT IS: Goat meat is a lean red...
April 28, 2011 11:20 PM
What are they: Fiddlehead ferns are an early spring-summer vegetable with a flavor reminiscent of asparagus. These green, coiled delicacies...
March 11, 2011 11:36 PM
>>Get Lorna's Crispy Sweetbreads with Tarragon and Lemon recipe What it is: There is no pretty way of saying this: Sweetbreads are...
Prickly pear cactus
January 13, 2011 5:25 PM
What it is: Prickly pear cactus pads, also known as nopales (singular: nopal), are commonly consumed as a vegetable in Mexico and Central...
February 2, 2010 12:33 AM
What it is: Blood sausage, popular in many European countries, is made by cooking pork or beef blood with fillers (often meat, suet or...
February 2, 2009 12:33 AM
What it is: White truffle honey is a mild-tasting honey infused with white truffle (also known as Tuber magnatum). White truffles hail from...
January 1, 1970 12:33 AM
 ALUM POWDER In the quest for a crisp finish to her Chinese doughnuts, Lorna Yee relies on an old culinary standby WHAT IT IS:...
January 1, 1970 12:33 AM
KinakoWhat it is: Made from toasted and ground soybeans, kinako (KEE-nah-koh) is a nutty-tasting, tan flour whose flavor is often compared...