View table: Ingredients
Table structure:
- form - String
- role - String
- storage - String
- season - String
- kcal100 - Float
- g_tsp - Float
- g_tbsp - Float
- g_cup - Float
- g_each - Float
- allergens - List of String, delimiter: ,
- pantry - String
- price - Float
- price_per - String
- summary - Text
This table has 35 rows altogether.
| Page | form | role | storage | season | kcal100 | g tsp | g tbsp | g cup | g each | allergens | pantry | price | price per | summary |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| All-purpose flour (edit) | Wheat, ~10–12% protein | Structure · gluten, starch | Airtight, 6–8 months | Year-round | 364.0 | 2.6 | 7.8 | 125.0 | wheat • gluten | yes | 3.79 | 5 lb | The workhorse. Its gluten gives bread chew and cookies their bite; too much working gives pancakes a rubbery crumb. Weight matters more than volume: a cup can be 120 g or 150 g depending on how it was scooped, which is why the record stores grams. | |
| Applesauce (edit) | Unsweetened | Binder, moisture | Fridge after opening, 7–10 days | Year-round | 42.0 | 4.1 | 12.3 | 244.0 | no | 2.79 | 24 oz | A quarter cup replaces one egg in muffins and quick breads where structure comes from flour, not eggs. Adds moisture and a little sweetness; the crumb tightens. | ||
| Baking powder (edit) | Double-acting | Leavener (self-contained) | Pantry, 6–12 months | Year-round | 53.0 | 4.6 | 13.8 | yes | 2.99 | 8 oz | Soda plus its own dry acid. It lifts once when wet and again in the oven. Test a tin by dropping a spoonful in hot water: no fizz, no lift. | |||
| Baking soda (edit) | Sodium bicarbonate | Leavener (needs an acid) | Pantry, 2 years | Year-round | 0.0 | 4.6 | 13.8 | yes | 1.29 | 16 oz | Four times as strong as baking powder and useless without an acid partner: buttermilk, yogurt, honey, brown sugar, or lemon. Take the acid out of a recipe and the soda stops working. | |||
| Banana (edit) | Very ripe, spotted | Moisture, sweetness, binder | Counter; freeze when spotted | Year-round | 89.0 | 225.0 | 118.0 | no | 0.29 | each | The blacker the peel, the better the bread. Frozen and thawed bananas release their liquid and mash to nothing, which is exactly what you want. | |||
| Butter (edit) | Unsalted, solid | Fat · structure, flavor, creaming | Fridge, 1–3 months; freezes well | Year-round | 717.0 | 4.7 | 14.2 | 227.0 | dairy | no | 4.49 | 1 lb | Butter is roughly 80% milkfat, 16% water and a little milk solid. It does three different jobs in a kitchen: creamed with sugar it traps air and leavens; melted it coats flour and tenderizes; in a pan it is a flavor-carrying cooking fat. Which job it is doing decides what can replace it. | |
| Buttermilk (edit) | Cultured, low-fat | Acid + liquid · tender crumb, activates soda | Fridge, 1–2 weeks | Year-round | 40.0 | 5.1 | 15.3 | 245.0 | dairy | no | 2.49 | quart | The acid is the point: it reacts with baking soda for lift and softens gluten for a tender pancake. Any substitute has to bring acid too, which is why plain milk alone is a poor swap and milk plus lemon juice is a good one. | |
| Coconut cream (edit) | Canned, ~20% fat | Fat + liquid · dairy-free richness | Pantry; fridge after opening | Year-round | 330.0 | 5.0 | 15.0 | 240.0 | tree nut* | no | 2.99 | 13.5 oz | Carries the same fat as heavy cream, so it gives soups the same body. It brings a coconut note that reads as intentional in a tomato soup and as a mistake in mashed potatoes. | |
| Coconut oil (edit) | Solid below 76°F, refined or virgin | Fat · vegan butter stand-in | Pantry, 1–2 years | Year-round | 892.0 | 4.5 | 13.6 | 218.0 | tree nut* | no | 8.99 | 14 oz | Solid at room temperature, so it can be creamed like butter when chilled. Virgin coconut oil tastes of coconut; refined does not. The U.S. FDA classifies coconut as a tree nut for labeling, though most tree-nut-allergic people tolerate it. The record carries the flag either way. | |
| Crushed tomatoes (edit) | Canned, 28 oz | Body, acid | Pantry; fridge after opening | Canned year-round; fresh Jul–Sep | 32.0 | 242.0 | no | 2.19 | 28 oz | Canned crushed tomatoes are picked ripe and are better than most fresh supermarket tomatoes for nine months of the year. A pinch of sugar corrects a tinny can. | ||||
| Egg (edit) | Large, ~50 g without shell | Binder, leavener, emulsifier | Fridge, 3–5 weeks | Year-round | 143.0 | 50.0 | egg | no | 3.99 | dozen | An egg does two jobs and its substitutes do only one. Flax or applesauce binds but does not leaven, which is why the rules cap replacements at two eggs and steer away from cakes that rely on beaten eggs for lift. | |||
| Fresh basil (edit) | Leaves | Aroma | Stem in water on the counter, 1 week | Jun–Sep | 23.0 | 2.5 | 24.0 | no | 2.99 | bunch | Tear rather than chop, add at the end, and never refrigerate: the cold blackens the leaves. | |||
| Garlic (edit) | Fresh cloves | Aromatic | Cool, dry, 3–5 months | Harvested Jun–Aug; stored year-round | 149.0 | 2.8 | 8.5 | 3.0 | no | 0.79 | head | Raw it is sharp; roasted whole it turns sweet and spreadable. Roasting alongside a chicken or simmering in milk for mashed potatoes both take the edge off. | ||
| Gluten-free flour blend (edit) | Rice, tapioca, potato starch + xanthan gum | Structure · gluten-free | Airtight, 6 months | Year-round | 360.0 | 2.6 | 7.8 | 140.0 | no | 6.49 | 22 oz | A 1:1 blend with xanthan gum can replace all-purpose flour by volume in cookies, quick breads and pancakes. The crumb is more delicate and batters benefit from a 30-minute rest so the starches hydrate. Yeast breads are a different problem entirely. | ||
| Granulated sugar (edit) | White cane or beet | Sweetener · tenderness, browning, spread | Pantry, indefinitely | Year-round | 387.0 | 4.2 | 12.5 | 200.0 | yes | 3.49 | 4 lb | Sugar does more than sweeten. Creamed with butter it cuts air pockets that become the crumb; in the oven it holds water, browns, and lets cookies spread. Liquid sweeteners do none of that the same way, so the substitution rules adjust liquids and temperature. | ||
| Greek yogurt (edit) | Plain, whole milk | Acid + fat · moisture | Fridge, 1–2 weeks | Year-round | 97.0 | 5.1 | 15.3 | 245.0 | dairy | no | 5.99 | 32 oz | Thick, acidic, and fatty. Thinned with a little milk it replaces buttermilk; used straight it can replace half the butter in a quick bread, at the cost of a denser loaf. | |
| Ground flaxseed (edit) | Meal | Binder (as “flax egg”) | Fridge or freezer | Year-round | 534.0 | 2.3 | 7.0 | 112.0 | no | 5.49 | 16 oz | One tablespoon of ground flax whisked into three tablespoons of water and left five minutes gels into a passable egg for cookies, pancakes and quick breads. Slightly nutty flavor, slightly denser result. | ||
| Heavy cream (edit) | 36% fat | Fat + liquid · body, richness | Fridge, 1–2 weeks | Year-round | 340.0 | 5.0 | 15.0 | 238.0 | dairy | no | 4.29 | pint | Cream survives a boil because of its fat; milk does not. A soup finished with cream can take coconut cream one-for-one, or milk with a knob of butter if it goes in off the heat. | |
| Honey (edit) | Liquid | Sweetener · moisture, browning | Pantry, indefinitely | Year-round | 304.0 | 7.0 | 21.0 | 340.0 | no | 7.99 | 16 oz | Sweeter than sugar by weight and about 17% water, honey browns faster and keeps bakes moist for days. Replace with three-quarters the volume, take out a little liquid, and drop the oven 25°F. Never for infants under one year. | ||
| Kosher salt (edit) | Coarse flake | Seasoning | Indefinitely | Year-round | 0.0 | 3.0 | 9.0 | yes | 2.99 | 3 lb | Volume measures of salt vary wildly by brand and crystal size. A teaspoon of fine table salt is nearly twice the sodium of a teaspoon of coarse kosher flakes. | |||
| Lemon (edit) | Fresh; one lemon ≈ 3 tbsp juice + 1 tbsp zest | Acid, aroma | Fridge, 3–4 weeks | Peak Nov–Mar in California | 29.0 | 15.0 | 58.0 | no | 0.89 | each | The zest carries the oils and most of the aroma; the juice carries the acid. Bottled juice substitutes for the second and nothing substitutes for the first, so the rule is honest about it: low confidence, use fresh where zest is called for. | |||
| Maple syrup (edit) | Liquid, Grade A | Sweetener · moisture, flavor | Fridge after opening | Tapped Feb–Apr | 260.0 | 6.7 | 20.0 | 315.0 | no | 12.99 | 12 oz | A third water, so it behaves like honey in the substitution rules with a milder browning effect. The flavor survives baking better in quick breads than in cookies. | ||
| Margarine (edit) | Stick, 80% fat | Fat · butter stand-in | Fridge, 4–6 months | Year-round | 717.0 | 4.7 | 14.2 | 227.0 | no | 2.99 | 1 lb | Stick margarine behaves like butter in most baking because its fat content is matched to butter. Tub and “light” spreads carry far more water and will not cream or hold a cookie together, so the record distinguishes them. | ||
| Mayonnaise (edit) | semi-solid emulsion | condiment | refrigerate after opening; unopened jars may be stored in a cool, dark pantry | year-round | 680.0 | 4.5 | 13.5 | 220.0 | egg • soy • mustard | no | A thick, creamy emulsion of oil, egg yolk, and an acid such as vinegar or lemon juice, used as a condiment and base for sauces and dressings. | |||
| Nutella (edit) | hazelnut spread with cocoa | spread | room temperature between 18-24°C (64-75°F), keep container tightly closed in a cool, dry place, do not refrigerate | year-round | 539.0 | 15.0 | 37.0 | 294.0 | hazelnuts • milk • soy | yes | Nutella is a sweet hazelnut spread with cocoa, commonly used on toast, in baking, and as a dessert topping. It contains hazelnuts, milk, and soy. Nutrition values are per 100g; weights are approximate. Verify all data against a reliable source before saving. | |||
| Olive oil (edit) | Liquid, extra virgin | Fat · cooking, dressings, some baking | Cool pantry, dark bottle, 6–12 months | Year-round | 884.0 | 4.5 | 13.5 | 216.0 | no | 11.99 | 750 ml | A liquid fat cannot be creamed, so it swaps into baking only where butter is melted anyway (quick breads, brownies). Use about three-quarters the volume; oil is all fat where butter is a fifth water. Its flavor is welcome in a chicken pan and unwelcome in shortbread. | ||
| Pomegranate (edit) | whole fruit or fresh arils (seeds) | fresh fruit | whole fruit: room temperature 1-2 weeks or refrigerated 2 months; arils: refrigerated 5-7 days or frozen up to 1 year | August through November, fresh availability October through January | 83.0 | 12.0 | 174.0 | Pun g 7 (pommaclein) • punein (PR-4 protein) | no | Pomegranate is a round fruit with a thick reddish rind containing numerous edible arils (seed and juice sacs). The arils have a sweet-tart flavor and are commonly eaten fresh, used as a garnish, or juiced. Nutrition values listed are for raw edible arils and should be verified against a reliable source before saving. | ||||
| Russet potato (edit) | Fresh | Starch · fluffy mash | Cool, dark, 1–2 months | Harvested Sep–Oct; stored year-round | 79.0 | 213.0 | no | 0.99 | lb | High starch, low moisture: the potato for mashing and baking. Waxy potatoes hold their shape and turn gluey when mashed. | ||||
| Semisweet chocolate chips (edit) | ~45–60% cacao | Inclusion | Cool pantry | Year-round | 479.0 | 15.0 | 170.0 | dairy (may contain) • soy | no | 4.49 | 12 oz | Chips are formulated to hold their shape in the oven; chopped bar chocolate melts into pools. Both are correct; they are different cookies. | ||
| Vanilla extract (edit) | Pure | Aroma | Pantry, indefinitely | Year-round | 288.0 | 4.2 | 13.0 | yes | 9.99 | 2 oz | Most of the alcohol cooks off; the aroma stays. Add it with the fat, not the flour, so it distributes. | |||
| Vegetable shortening (edit) | Solid, 100% fat | Fat · tender, tall bakes | Pantry, 1 year | Year-round | 884.0 | 4.3 | 12.8 | 205.0 | no | 5.29 | 48 oz | All fat and no water, with a melting point above butter’s, shortening keeps cookies taller and pie crusts flakier. It brings no flavor of its own, which is why a pinch of extra salt is usually recommended when it stands in for butter. | ||
| Watermelon (edit) | fresh | fruit | whole: cool dark place; cut: refrigerate wrapped | summer | 30.0 | 152.0 | no | The watermelon (Citrullus lanatus) is a species of flowering plant in the family Cucurbitaceae. It is a scrambling and trailing vine-like plant cultivated worldwide. Watermelons are grown in tropical to temperate regions for its large edible berry having a firm rind and no internal divisions; botanically, it is a pepo. The sweet, juicy flesh is usually deep red to pink, with many seeds that are black when mature and white when immature. Seedless varieties exist. The fruit can be eaten raw or pickled, and the rind is edible after cooking. It may also be consumed as a juice or an ingredient in mixed beverages. | ||||||
| Whole chicken (edit) | Roaster, 4 lb | Protein | Fridge 1–2 days; freeze 9 months | Year-round | 215.0 | 1,800.0 | no | 9.96 | 4 lb bird | A 4-pound bird roasts in about 75 minutes at 425°F. Dry the skin, salt it early, and put the lemon halves in the cavity, not on top. | ||||
| Whole milk (edit) | 3.25% fat | Liquid · fat, sugars for browning | Fridge, to date on carton | Year-round | 61.0 | 5.1 | 15.3 | 244.0 | dairy | no | 3.29 | half gallon | Milk in a batter contributes water, a little fat, and lactose that browns. Soured with a tablespoon of lemon juice or vinegar per cup it becomes a working buttermilk in five minutes. | |
| Yellow onion (edit) | Fresh | Aromatic base | Cool, dry, 1–2 months | Year-round | 40.0 | 160.0 | 150.0 | no | 1.29 | lb | The foundation of most savory dishes. Sweat it slowly in fat and it turns sweet; rush it and it stays sharp. |