Contents
Kitchen Organization
Appliances
Knives You Should Own
Pots and Pans You Should Own
Bakeware You Should Own
Other Crucial Kitchen Tools
Electric Appliances
How to Stock Your Kitchen
How to Use a Kitchen Knife
How to Follow Recipes
Glossary of Basic Cooking Terms
How to Cook Safely
Cooking Measurement Conversions
Basic Cooking Techniques
Braising
Grilling and Broiling
Poaching
Roasting
Sautéing
Steaming
Stewing
Stir-Frying
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How to Stock Your Kitchen
Cooking is much easier when you have the ingredients you need already on hand. If your kitchen is stocked with the proper staples—the core nonperishable foods needed for many recipes—shopping for a recipe means simply buying the fresh foods you need. Use the list below and your own cooking preferences and storage space to determine which staple foods you should keep on hand.
Canned Goods
- Beans (black, cannellini, kidney, pinto)
- Canned vegetables
- Jams and jellies
- Soups and stocks
- Tomatoes (sauce, paste, diced, or whole)
Condiments
- Honey
- Hot sauce
- Mayonnaise
- Mustard
- Peanut butter
- Soy sauce
- Worcestershire sauce
Oils and Vinegars
Oils
- Extra virgin olive
- Canola
- Sesame
Vinegars
- Balsamic
- White
- Rice
- Red wine
- White wine
Dry Goods
- Cereal
- Coffee
- Dried beans
- Oatmeal
- Pastas
- Raisins
- Rice
- Tea
Dairy
- Butter or margarine
- Cheese
- Eggs
- Milk
- Yogurt
Fruits & Vegetables
- Frozen vegetables
- Garlic
- Lemons
- Onions
- Potatoes
Herbs & Spices
Dried Herbs
- Basil
- Bay leaves
- Dill
- Oregano
- Rosemary
- Sage
- Tarragon
- Thyme
Spices
- Allspice
- Cayenne pepper
- Chili powder
- Cinnamon
- Cloves
- Coriander
- Cumin
- Curry powder
- Ginger
- Mustard
- Nutmeg
- Paprika
- Pepper
- Salt
Baking Goods
- Baking powder
- Baking soda
- Cocoa powder
- Flour (all-purpose)
- Sugar (brown, confectioner’s, granulated)
- Vanilla extract
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