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Mustard, black, brown or white, whole seed

Nutmeg, whole

Paprika (Hungarian if you can find it)

Red pepper flakes

Black pepper, whole* (grind in a pepper grinder)

White pepper, ground

Saffron

BAKING BASICS

Always having the right sugars, extracts, and powders handy means that fresh muffins and cookies are just a few mixing bowls away.

Agar powder/flakes: A magical seaweed that, when boiled in a liquid, forms a kick-ass vegan alternative to gelatin. We feel like we’re forever talking about the wonders of agar, but that’s a small price to pay for the world to know what they’re missing. Fun fact: agar “gelatin” can firm up at room temperature, unlike that stuff made from animal bones (but it will cool faster if refrigerated). Purchase agar in either powdered or flake form. The powder is a little easier to use and considerably more concentrated than the flakes. The flakes should be allowed to soak in the liquid they will be boiled in for about 10 minutes before heating. Agar can be found in well-stocked health food stores or Asian groceries.

Agave nectar: Agave is the majestic cactus used to make tequila of all stripes in Mexico. And it just happens that the sap (before distilling) is a tasty, syrupy stuff that’s sweeter than sugar and entirely agreeable in dressings, drinks, desserts, and baked goods. Not to make any revolutionary health claims, but it seems that some people with certain sugar intolerances can handle agave nectar with ease. More and more regular supermarkets are carrying agave these days, but if yours doesn’t, try a health food store.

Baking powder and baking soda: The wonder twins of chemical leaveners that are the key to success with vegan baked goods. Baking soda (sodium bicarbonate) is an alkali ingredient that releases leavening carbon dioxide when it is combined with moisture. Baking powder is baking soda plus an acid salt (such as cream of tartar). When double-acting baking powder is combined with an acidic ingredient (such as vinegar or lemon juice), you get the chemical reaction that makes your cakes and muffins rise, first when wet meets dry and again when the batter goes into the oven. Are you still awake? Have fresh boxes in your pantry at all times.

Extracts: Vanilla extract, the Cadillac of extracts, is one you’ll most often be using. So it’s worth spending a little extra to get the real stuff—stay away from anything labeled “artificial” or “vanillin.” It’s hard to imagine any baked good without a hint of vanilla; it pulls all the ingredients together and provides that bakery-fresh aroma. If you love to bake, it’s recommended that you pad your baking supplies with a few extra extracts. Others we use in this book include almond, anise, hazelnut, and coconut, but it never hurts to add other extracts to your collection, such as lemon, mint, or raspberry.

Liqueurs: Back to the booze again! Liqueurs have been used to flavor all kinds of food for centuries but we mostly use them when baking. Hazelnut and coffee liqueur are our hands-down favorites, the ones we use most often in our dessert recipes. Unless you live in a state where it’s legal to sell hard alcohol in the supermarket, you’ll find flavored liqueurs at the liquor store.

Maple syrup: Isa calls this “the taste of freedom” because she spends too much time in Vermont. Pure maple syrup can be expensive so we use it sparingly, not just for baking but to give a hint of sweetness where ever needed. But it isn’t just for the elite. Budget-minded people like us are never fooled into buying a little expensive bottle of the “grade A” stuff. “Grade B” syrup, a little darker in color but just as flavorful, works just as fine for you, me, and true democracy. Don’t forget to refrigerate after opening.

Shortening, nonhydrogenated: We don’t use it much in our recipes, but a little bit makes piecrusts flaky and gives cookies a dense, chewy, or shortbreadlike texture. Our favorite brand is Earth Balance.

SUGARS

Yes, we’re guilty of using sugar. While we love whole wheat, sugar-free