Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. There are two types of common bean sprouts: Mung bean sprout is made from the greenish-capped mung beans Soybean sprout is made from yellow, larger-grained soybean It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time.

Chicken wings are the meat from the wing of a chicken, typically divided into three sections: the drumette, which resembles a mini drumstick; the flat, which has two parallel bones; and the tip, which is often removed before cooking. They are commonly prepared by deep-frying, baking, or grilling, and are known for being served with a wide variety of sauces and seasonings. Sections of a chicken wing Drumette: This is the part closest to the breast, shaped like a small drumstick with a single bone. It is often a preferred piece due to its ease of eating. Flat (or Wingette): Located between the drumette and the tip, this section has two parallel bones and is generally thinner and longer. Tip (or Flapper): The outermost section, which contains very little meat and is mostly skin and cartilage. It is frequently discarded or saved for making stock. Common preparations and accompaniments Cooking methods: Wings can be deep-fried, baked, grilled, or broiled. Sauces and seasonings: A huge variety of flavors are used, including buffalo sauce, barbecue, teriyaki, honey, and lemon pepper. Accompaniments: They are frequently served with celery and carrot sticks and a side of blue cheese or ranch dressing for dipping. What about "boneless" wings? "Boneless" wings are not true chicken wings. They are typically made from boneless, skinless chicken breast meat that is cut into wing-sized pieces.

Hummus is a Levantine dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini (sesame seed paste), lemon juice, and garlic. It is typically finished with a drizzle of olive oil and can be garnished with whole chickpeas, parsley, or paprika, and served with pita bread, vegetables, or as a sauce for other dishes. Key ingredients: The main components are mashed chickpeas, tahini, lemon juice, and garlic. Other common additions include salt and sometimes cumin or chili. Texture: It can range from a very smooth, creamy dip to a looser, more sauce-like consistency, similar to a thick ketchup, depending on regional preparation and personal preference. Garnish and serving: Hummus is commonly garnished with olive oil, whole chickpeas, and paprika. It is served with pita bread, falafel, or fresh vegetables, and can also be used as a spread for wraps like shawarma. Nutritional benefits: Hummus is a good source of plant-based protein, fiber, and healthy fats from the olive oil and tahini. It also contains various vitamins and minerals, and its ingredients may support heart health and digestion. Origin: Hummus originated in the Middle East and has been a staple in many cultures for centuries.

Melted butter is butter that has been heated until it becomes a liquid, typically on a stovetop or in a microwave. It has a different texture and purpose in cooking than softened or cold butter and will solidify again if cooled down. Common uses include making baked goods chewier or more moist, drizzling on popcorn or lobster, and forming the base for sauces like browned butter. How to melt butter Stovetop: Place butter in a small saucepan over low to medium heat. Stir occasionally until it liquefies. Microwave: Put butter in a microwave-safe dish. Heat in 30-second increments, stirring in between, until mostly melted. Stir until the remaining butter melts. Double boiler: Place butter in a bowl over a larger pot of simmering water. The gentle heat will melt it evenly. Important considerations Cooling: For most baking recipes, you should let the melted butter cool slightly before adding it to other ingredients to prevent them from cooking or curdling. The butter should be cool enough to handle but not solidify again. "Liquid butter" vs. "melted butter": Melted butter is not the same as "liquid butter," which is a product with added oils to keep it liquid even when chilled. Texture in baking: Using melted butter can change a recipe's outcome. It can make cookies chewier and cakes moister. In baked goods like pie crust, it will create a more compact, shortbread-like texture instead of flaky layers.

Orange juice (OJ) is a popular, vitamin C-rich liquid extracted from oranges, made by squeezing or pressing the fruit, available fresh or from concentrate, with pulp or without, and often fortified with calcium/vitamin D, serving as a refreshing drink that can support immunity and gut health. It's a key part of many diets, offering potassium, flavonoids, and other nutrients, though pure, unsweetened versions are best for health benefits. Key characteristics: Source: Extracted from oranges (like Valencia, Navel, Blood oranges). Production: Squeezed, sometimes reamed, processed (pasteurized for shelf life), filtered for pulp, or reconstituted from concentrate. Varieties: Can be 100% juice, from concentrate, with pulp (bits) or pulp-free, or even fortified. Nutrients: High in Vitamin C, potassium, folate, and flavonoids (like hesperidin). Benefits: May boost immunity, support gut health (with pulp), reduce inflammation, and help with hydration. Types of OJ: 100% Juice: Pure extract with nothing added (no sugar, preservatives). From Concentrate: Water is removed for storage and added back later. Fortified: Calcium and Vitamin D are often added to commercial juices. Probiotic: Some versions have beneficial bacteria added for gut health. How it's consumed: As a standalone beverage. In cocktails (like Screwdrivers, Tequila Sunrises). As a cooking ingredient.

Chicken liver is the organ meat of a chicken, valued as a nutritious food due to its high content of iron, B vitamins (especially B12 and folate), and vitamin A. It has a rich, distinct flavor and is used in a variety of dishes, such as pâté and stews. To be safely consumed, it must be thoroughly cooked to an internal temperature of (165^{circ })F ((73.9^{circ })C).   Nutritional value Iron: Helps fight fatigue and anemia. B Vitamins: Rich in Vitamin B12 (for brain and nervous system health) and folate (important for cell growth). Vitamin A: Essential for eye health. Protein: A good source of high-quality protein.  Culinary uses Pâté and spreads: Its rich flavor is a key component in smooth, decadent pâtés.  Stews and pasta sauces: Adds a deep, savory flavor to hearty dishes.  Pan-fried: A simple preparation involves quickly searing it in a pan with seasonings.  Important considerations Cooking temperature: Chicken liver must be cooked thoroughly to an internal temperature of (165^{circ })F ((73.9^{circ })C) to kill bacteria.  Vitamin A intake: It is so rich in Vitamin A that it should be consumed only occasionally to prevent potential issues from overconsumption.  Pregnancy: Pregnant women are advised to avoid liver due to the high levels of Vitamin A, which can be harmful to the baby, notes The Guardian. 

Auricularia auricula-judae, known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder. Its specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the common name "Judas's ear" was largely eclipsed by the corruption "Jew's ear", while today "jelly ear" and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. In the West, A. auricula-judae was used in folk medicine as recently as the 19th century for complaints including sore throats, sore eyes and jaundice, and as an astringent. Although it is not widely consumed in the West, it has long been popular in China, to the extent that Australia exported large volumes to China in the early twentieth century. Today, the fungus is a popular ingredient in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It is also used in Ghana, as a blood tonic. Modern research into possible medical applications has variously concluded that A. auricula-judae has antitumour, hypoglycemic, anticoagulant and cholesterol-lowering properties.

Vermicelli rice noodles are very thin noodles made from rice flour and water, commonly used in East and Southeast Asian cuisine. They are delicate, absorb flavors well, and can be used in a variety of dishes like soups, salads, and stir-fries. They should not be confused with Italian-style vermicelli pasta or with cellophane noodles (glass noodles), which are made from starches like mung bean.