Taqueria

These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish

If there was ever a perfect apple for snacking, this might be it. It’s fragrant, sweet and tart. Plus, its shatteringly crisp texture works well when used as a topping on open-faced sandwiches

These apples have a crunchy skin with a floral aroma. Best when uncooked and used in fresh preparations, like a smoothie or kale salad

Available only in the early fall, their crispness and sweet-tart flavor are hard to resist on their own. These apples also shine with a caramel or chocolate fondue

Mango doesn’t stop at smoothies and salads — it’s also great for baking into cakes and breads. Try upside down cake, which is literally baked “upside down” in a pan to create a caramelized, irresistible top

For a burst of tropical flavor, add cubed mango to your favorite ceviche recipe. Need inspiration? Try our easy recipe, which uses cooked shrimp, diced mango, lime juice, red onion and jalapeño

Mango was made for salad, whether it’s sliced and dressed with lime juice and salt or mixed with black beans, avocado and fresh cilantro. Serve as a simple, refreshing side dish for grilled chicken or fish

Mangoes are amazingly versatile, as they go with both sweet and savory foods. Some of our favorite recipes include

Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads

Think of these guys as big teddy bears; they're the largest commonly available white bean, but they're all soft and mild on the inside. Great Northerns make for delicious baked beans or add them to soups and stews with longer cooking times

Ooh LA la! These lentils hold their shape well and have deep, rich flavor. They're an excellent addition to salads, spicy Indian dal or simple lentils and rice

Give peas a chance! Split peas shine in soups where they're cooked until creamy to bring out their full, sweet flavor. Serve them with a dollop of minted yogurt for an Indian touch

These large, red beans are popular in chili, salads, soups and baked beans. Make sure to cook them until completely tender and cooked through to eliminate the gastric distress-causing toxin Phytohaemagglutinin (Kidney Bean Lectin) that's present in raw and undercooked kidney beans

Becomes sticky when cooked. Mix with corn, scallions and cooked pinto beans for a South-of-the-Border side dish. 1 cup to 3 cups Simmer 25-30 minutes. Do not salt until thoroughly cooked

Lightly milled to retain all of the germ and at least 2/3 of the bran for a tender, slightly chewy texture and a mild flavor. Use in grain salads, soups, stews and chilis. Try barley as a stuffing for peppers, tomatoes or poultry. 1 cup to 3-1/2 cups Simmer 60 minutes

Bulgur is cracked wheat that has been partially cooked. Most often used to make tabbouleh, a Middle Eastern salad featuring parsley, mint, garlic and lemon. 1 cup to 2-1/2 cups Simmer 20 minutes, fluff, let sit covered for 10 minutes. Or pour boiling water over bulgur, cover and let sit for 1 hour

Wheat berries cracked into small pieces. Use in casseroles, salad or as a stuffing. 1 cup to 2 cups Simmer 30 minutes; let stand covered 5 minutes

Season: Year-round Add to the ultimate cheese board

Here’s the deal: Unlike full-size kiwis, these babies have edible skin without the fuzz. They’re similar in size to grapes with a bright and zesty fruit flavor. Kiwi berries go well in both smoothies and cocktails — or slice in half crosswise to add a bright pop of color to cheese boards or salads

Our favorite thing about kumquats is that their sweet skin is edible. Go on, dig right in! The flesh itself is a bit tart, so we recommend eating them whole for a perfect balance of flavor. How fun is that? They also add a bright pop to savory entrées when sliced

Season: Almost year-round Shop tropical fruits

Almost every recipe that’s chocolate based uses cocoa powder, from chocolate cake to brownies to fudge. Cocoa powder can be used in savory recipes, too, especially as a rub on hearty red meats. Try it in

Don’t sub white chocolate in for regular chocolate. Find recipes that specifically call for it — and make sure you’ve got the real stuff, not candy melts or coatings. Try it studded in blondies. Try it in

Try it in

Cocoa powder results from the leftover part of the cacao fat after it has been removed from ground cacao nibs, which are then pressed into a cake and pulverized

Unsweetened chocolate has a chalkier consistency, so it’s at its best when melted with other ingredients like butter and cream

: Nearly all Japanese noodles are made from wheat or buckwheat and due to their popularity in the u.s., we think you'll recognize a few of our favorites: soba (thin noodles sometimes made with mugwort or wild mountain yam), udon (thick and chewy white noodles) and ramen. Noodles in Japan

Since dried varieties aren't the only pasta available these days, we thought you should know more about your mouth-watering choices — Fresh, Frozen and Fast

These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some ?)

Skip main navigation We know, we know. Cooking dried beans takes more time than opening a can, but you'll be richly rewarded with superior flavor and texture. They're a superb value too! Here's how

First things first; pronounce these beans "flah-joh-lay." This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too

This prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes — think hummus and falafel — has a mild but hearty flavor. Garbanzos are a good foil for strong spices like curry powder, cumin and cayenne pepper, so add them to salads, soups and pasta dishes. (Having a party? Serve this and you'll be a legend.)

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On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern us states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than .)

Did you know that sour cream is simply cream that's been soured by harmless bacterial cultures, giving it a piquant flavor that's perfect for topping potatoes or cooked in cheesecake?

Blending mango chunks into smoothies gives them a vibrant orange color and subtle sweetness. What fruits go best with mango? Bananas, citrus fruits and pineapple are always safe bets

Bring water (and salt, if using) to a boil, add grains and return to a boil. Stir, reduce heat so the water just simmers, cover the pot tightly, and simmer. Resist the urge to lift the cover — releasing steam will slow the cooking process

These pink-red apples are crisp with a juicy flesh and a complex sweet-tart flavor. Well-suited for a fresh fall salad