Meats charts are good tools to learn more about the various cuts of the animal. Each chart has the recommended cooking method for each cut .
Herbs and Spices (Fresh/Dry)
Nuts, Seeds & Dried Fruits
Flaxseeds (to grind)
Grains & Legumes
Lentils & Dried beans
(pinto, garbanzo, black, red, lentils)
Oats – Groats, Steel cut
Rice – White & Wild
Oils & Condiments
Extra virgin olive oil
Maple Syrup (100%)
Vinegars (Apple cider, balsamic, red wine, white wine)
Vegetable oil (rice bran, avocado, coconut, olive)
Canned and Jarred goods
Artichoke hearts (frozen)
Canned beans (BPA free)
Canned tomatoes (crushed, diced, whole, paste, sauce)
Fire Roasted Peppers
Fish (Sardines, Tuna)
Jarred sundried tomatoes
Nut Butters (100%)
Always at hand
Better than Bullion
Frozen green beans
Smoked meat (chorizo, Andouille)
We hope you are enjoying the Basics Series so far! Some of you requested some supplemental reading regarding a guide to pots and pans.
Here is a good article below discussing cookware essentials:
Essential Pots and Pans: 9 pieces of Cookware Every Kitchen Needs by Kenji Lopez-Alt at Serious Eats
We partner with Anolon, a company that has a comprehensive selection of cookware from hard anonized (a durable non-stick option) to stainless steel (indestructible and easy to clean.)
You can visit their website here.
Chef Olive has also put together a self-curated Amazon store to kitchen essentials. You can explore our store via our website here.