Jackson Laurie School of Recipes. Florida
Thirty key ingredients from our kitchen. What they are, how to choose them, how to store them, and which recipes they appear in.
The quality of a dish is determined before it reaches the stove. Knowing how to select a ripe tomato, the difference between platinum and bronze gelatine, or why unsalted butter matters in pastry. These are the decisions that happen at the market and in the shop, and they shape everything that follows. This glossary covers the ingredients that appear most often in the Jackson Laurie School of Recipes kitchen, with notes on what to look for and what to avoid.
Browse the full recipe collection from Jackson Laurie School of Recipes, or explore the technique library to understand how these ingredients are put to work.