Pantry Essentials with Babish

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Ingredients

Kosher Salt Favorite brand: Diamond Crystal or Morton's.

Coarse Sea Salt For garnishing breads and pretzels.

Maldon's Flaky Sea Salt For finishing steaks and adding crunch.

All-Purpose Flour For baking and thickening.

Sugar Basic sweetener for baking.

Baking Soda Leavening agent for baking.

Baking Powder Leavening agent for baking.

Quaker Oats For baking, breakfast, and snacks.

Apple Cider Vinegar For salads, pickling, and recipes that need a mellow vinegar.

White Vinegar For general use, cleaning, cooking.

Balsamic Vinegar For dressings and finishing dishes.

Red Wine Vinegar For salads and marinades.

Champagne Vinegar For light, fresh dressings.

Rice Wine Vinegar For Asian cuisines.

Olive Oil High flavor, low to medium heat cooking.

Grapeseed Oil High smoke point, ideal for searing.

Canola Oil For deep-frying and baking.

Japanese Ramen Noodles For soups and stir fries.

Elbow Pasta For Mac & Cheese.

Nonstick Spray For greasing pans and baking.

Tomato Paste in tubes For Italian dishes and stocks.

28 ounces Canned San Marzano Tomatoes For pasta sauces and stews.

Black Beans For chili, Pollo Ala Plancha.

Garbanzo Beans (Chickpeas) For hummus and snacks.

Coconut Milk For curries and Piña Coladas.

Curry Paste (Red or Green) For Asian-style dishes.

Jasmine Rice Versatile rice option.

Red Rice, Basmati Rice, Wild Rice, Jade Pearl Rice, Arborio Rice Various rice options for different cuisines.

Nuts For cooking, baking, and snacking.

Cornmeal For dusting, cornbread, and polenta.

Soy Sauce For umami in many cuisines.

Balsamic Reduction For drizzling on dishes.

Sesame Oil For salads, noodles, and stir fries.

Better Than Bouillon (chicken and beef) For homemade stocks.

Marmite For umami flavor.

Nutritional Yeast Flakes Vegan Parmesan substitute.

Sriracha For heat and flavor.

Fish Sauce For Asian umami flavor.

Anchovy Paste Small amount for flavor enhancement.

Honey Sweetener that never spoils.

Equipment

Kitchen pantry

Storage jars and bottles

Directions

Keep Kosher Salt, preferably Diamond Crystal or Morton's.

Have a variety of salts: Coarse Sea Salt for garnishing, Maldon's flaky sea salt for finishing.

Always have baking essentials: All-Purpose Flour, Sugar, Baking Soda, Baking Powder.

Keep Quaker Oats for baking and breakfast.

Store various vinegars: Apple Cider, White, Balsamic, Red Wine, Champagne, Rice Wine.

Maintain essential oils: Olive Oil for flavor, Grapeseed Oil for searing, Canola Oil for frying.

Have a variety of dried noodles: Japanese Ramen, Elbow Pasta, other Pasta varieties.

Always keep a can of nonstick spray for baking and greasing.

Stock your pantry with Tomato Paste in tubes and canned tomatoes, such as San Marzano.

Have Canned Beans: Black Beans for chili and Pollo Ala Plancha, Garbanzo Beans for hummus and snacks.

Stock Coconut Milk for curries and Piña Coladas.

Keep various rices: Jasmine, Basmati, Red, Wild, Jade Pearl, and Arborio.

Have a selection of nuts for cooking and snacking.

Store Cornmeal for pizza dusting, cornbread, polenta, and grits.

Keep Soy Sauce for umami in Asian dishes and beyond.

Use Balsamic Reduction for drizzling on cheeses and vegetables.

Have Sesame Oil for salads, noodles, and stir fries.

Use Better Than Bouillon for stocks, made from real chicken and beef.

Keep Marmite for umami flavor in stews and burgers.

Store Nutritional Yeast Flakes as a vegan Parmesan alternative.

Have Sriracha for heat and flavor.

Have Fish Sauce for umami in Asian dishes.

Keep Anchovy Paste for small amounts of flavor.

Always have Honey, as it never spoils and is versatile.