Ingredient Guides
Specialty ingredients from around the world — what they are, what they taste like, how to use them, and what to substitute when you can't find them. 10 guides available.
Middle Eastern
What Is Pomegranate Molasses? Guide to the Sweet-Tart Syrup
Pomegranate molasses is a thick, tangy syrup made from reduced pomegranate juice. Learn how to use it, 5 substitutes, and where to buy.
What Is Sumac? Guide to the Tangy Middle Eastern Spice
Sumac is a tangy, citrusy spice ground from dried berries. Learn what it tastes like, how to use it, 5 substitutes, and where to buy.
What Is Tahini? Guide to Sesame Paste
Tahini is a creamy paste made from ground sesame seeds. Learn what it tastes like, how to use it, 5 substitutes, and the best brands.
What Is Za'atar? Guide to the Middle Eastern Herb Blend
Za'atar is a Middle Eastern spice blend of thyme, sumac, and sesame seeds. Learn what it tastes like, 5 substitutes, and how to use it.
Southeast Asian
What Is Fish Sauce? The Essential Southeast Asian Condiment
Fish sauce is a fermented condiment made from anchovies and salt. Learn what it tastes like, how to use it, 5 substitutes, and the best brands.
What Is Tamarind? Guide to the Sweet-Sour Tropical Pod
Tamarind is a sweet-sour tropical fruit used across Asian, Indian, and Latin cooking. Learn how to use it, 5 substitutes, and where to buy.
North African
What Are Preserved Lemons? Guide to the North African Staple
Preserved lemons are salt-cured lemons used in Moroccan and North African cooking. Learn how to use them, 4 substitutes, and how to make your own.
What Is Harissa? Guide to North African Chili Paste
Harissa is a smoky North African chili paste made from roasted peppers and spices. Learn what it tastes like, how to use it, and 5 substitutes.
East Asian
What Is Gochujang? Guide to Korean Fermented Chili Paste
Gochujang is a sweet-spicy Korean chili paste made from fermented soybeans and rice. Learn how to use it, 5 substitutes, and where to buy.
What Is Miso? Guide to Japanese Fermented Soybean Paste
Miso is a fermented soybean paste essential to Japanese cooking. Learn the types, how to use it, 5 substitutes, and where to buy.
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