Unsweetened cocoa powder is made from dried cocoa bean solids with the cocoa butter removed and no sugar or other ingredients added. It has a naturally bitter, intense chocolate flavor and is a common baking ingredient, though it is not typically eaten on its own and needs a sweetener to be palatable. It's available in two main types: natural, which is more acidic and lighter in color, and Dutch-processed, which is treated to be milder and darker.

White masarepa is a finely ground, pre-cooked white cornmeal, a staple ingredient in many Latin American dishes, particularly Venezuelan and Colombian cuisine. It is made from 100% white corn and is the key ingredient for making foods like arepas, empanadas, and tamales. The flour is mixed with water to form a dough and is naturally gluten-free. Main use: White masarepa is the primary ingredient for making arepas, which are a type of corn cake that can be stuffed with various fillings. Other uses: It is also used to make other dishes like empanadas, tortillas, and tamales. Preparation: It is pre-cooked, meaning it requires only water and salt to create a soft, flexible dough that can be cooked quickly. Dietary information: It is naturally gluten-free, making it a good option for those with gluten sensitivities. Texture: It has a finer and softer texture compared to masa harina, which is used for tortillas and is nixtamalized (cooked with an alkali).

Rhubarb is a general term used for the cultivated plants in the genus Rheum in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English.

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

Chinese cabbage is an East Asian leafy vegetable that typically refers to two main types: Napa cabbage ((Brassicarapapekinensis)) and bok choy ((Brassicarapachinensis)). Both are from the Brassica family and are popular in Asian cuisines, used in everything from stir-fries and salads to kimchi. Napa cabbage has a dense, barrel-shaped head of pale, crinkly leaves, while bok choy has looser, separate leaves with thick, white stems.  

Palm sugar is an unrefined, natural sweetener made from the sap of various palm trees, such as the coconut, date, or sugar palm. It is processed by boiling the sap until the water evaporates, leaving behind a syrup that can be crystallized into blocks, paste, or granulated forms. Palm sugar has a rich, caramel-like flavor and is commonly used in Southeast Asian, Indian, and Middle Eastern cuisines, particularly in curries, sauces, and desserts.

Emmental is a traditional Swiss cheese, originating from the Emme Valley, known for its large, distinctive holes ("eyes"), nutty and sweet flavor, and versatility. It is made from cow's milk and has a hard, golden rind. The holes are created by gases produced during the fermentation process, and the flavor and texture can change depending on how long it's aged. Characteristics Appearance: A hard, golden rind with a straw-colored, firm, and dense paste containing large, irregular holes. Flavor and Aroma: Mild, nutty, and slightly sweet, with fruity aromas and a rich aftertaste. A more mature cheese will have a stronger, more pronounced flavor. Texture: Smooth and dense, becoming drier and more crumbly with age. How it's made Emmental is a "cooked" cheese, meaning the curds are heated during production. It is made from cow's milk and traditionally produced in large wheels, some weighing up to 130 kg. The characteristic holes are formed by bacteria that consume lactic acid and release carbon dioxide gas during fermentation. The cheese is aged for months, with its flavor becoming more complex as it matures. Uses Snacking: It can be eaten on its own, with bread, or on a cheese board. Melting: Its excellent melting properties make it ideal for dishes like gratins, fondues, and toasties. Baking: It can be used in baking, such as for savory tarts. Substitutions: It is often a good substitute for other Swiss cheeses like Gruyère or Jarlsberg.

Fast action yeast, also known as instant or quick-rise yeast, is a type of baker's yeast with smaller granules that can be added directly to dry ingredients without pre-dissolving in liquid. It rises faster than active dry yeast because it is milled into finer particles and may contain additives like ascorbic acid to speed up fermentation. This makes it ideal for recipes that require quick baking and a single rise. How it works Smaller granules: It is milled into much smaller particles than active dry yeast, which allows it to dissolve and activate faster in dough. No proofing needed: You can mix it directly with the flour and other dry ingredients. It will activate when the wet ingredients are added. Added boosters: Some brands add enzymes like ascorbic acid (Vitamin C) to further enhance its speed and leavening power. Usage examples Quick breads: It's perfect for recipes that need to be made quickly, such as quick-rise breads or rolls. Bread machines: It is suitable for use in bread machines, as the yeast is added directly to the dry ingredients. Recipes with one rise: Because it works so quickly, it allows for a single rise, cutting down on overall baking time.