Ingredient Library
A digital encyclopedia of foods, herbs, mushrooms, and spices — and the science behind why they heal.
In Season: October
Eat fresher and more sustainably by cooking with produce that's currently at its peak.
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Bok Choy
A mild, crisp Chinese cabbage with tender dark green leaves and crunchy white stalks, a staple in stir-fries and soups.
Napa Cabbage
A tender, mild cabbage with crinkled pale green leaves, essential for kimchi, dumplings, and light stir-fries.
Daikon Radish
A long, mild white radish with a crisp bite, used raw, pickled, or simmered in Asian soups and stews.
Chinese Broccoli (Gai Lan)
A leafy green with thick stalks and a slightly bitter, mustard-like flavor, classic in garlic stir-fries and dim sum.
Thai Eggplant
Small, round, green-and-white striped eggplants with a firm, slightly bitter bite, essential in Thai curries.
Water Spinach (Kangkong)
A leafy green with hollow stems and arrow-shaped leaves, quickly stir-fried with garlic and chili across Southeast Asia.
Honeydew Melon
Mild, sweet melon with a high water content.
Pineapple
Tropical fruit containing bromelain, a digestive enzyme.