March 7, 2011
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Crack open beige-colored pistachio shells and inside you'll find green nutrient-rich nuts with a sweet flavor and buttery crunch.
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A leafy salad green savored for centuries, this vitamin-rich veggie packs a big peppery punch.
An essential for baking and beyond, vanilla has a rich, exotic taste and sultry tropical scent.
Honey—the sticky-sweet syrup from beehives—comes in over 300 varieties, each named after the blossoms visited by the honeybees.
Made by grinding the seeds and pods of dried chili peppers, cayenne pepper is a fiery-hot spice with a rich red hue.
From dark chocolate truffles to milky-sweet hot cocoa, chocolate is rich, decadent and oh-so-dreamy.
Peppery sweet with a balancing hint of bitterness, citrus-scented sage is an easy way to add big flavor and fragrance to just about anything.
Sweet yet slightly spicy, shallots are the tasty, trendy cousin of onions and garlic.
A buttery Swiss cheese traditionally used in fondue, Gruyere ranges from fruity and nutty (young) to earthy and bold (aged).
Smooth, tender skin, sweet, jam-like flesh and crisp, delicate seeds—what isn’t there to love about figs?
From crisp, bronze Bosc pears to buttery-sweet Comices with freckled, rose-tinged skin, pears are bottom-heavy, flavor-forward fruits.
At their prime in December, chestnuts are sweet and starchy tree nuts with shiny, mahogany-hued shells and tender, wrinkled flesh.
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