Dijon Mustard Yellow Mustard Base: brown or black mustard seeds, white wine or verjuice Base

Aspect Mayonnaise Aioli Typical Uses

Attribute Butter Ghee Primary composition ~80–82% milk fat, ~16–18% water, milk solids ~99–100% clarified milk fat, negligible water Production Churning cream; retains milk solids Simmering/clarifying butter to remove water and brown milk solids Smoke point (approx.) ~150–175°C (302–347°F) depending on type ~200–250°C (392–482°F), typically higher Lactose / casein Contains measurable lactose and casein

Property Canola oil Vegetable oil (blend) Primary source Low-erucic rapeseed (cultivar) Mixed plant oils (soy, corn, sunflower, cottonseed, etc.) Typical fatty acid profile ~7–8% saturated, ~60–65% monounsaturated (MUFA), ~25–30% polyunsaturated (PUFA) Variable — often higher PUFA when soybean/corn dominate; saturated 8–15% (range) Omega‑3 (ALA) Present (≈7–11% ALA of total fats) Often low or negligible

Feature Coconut oil Olive oil Dominant fatty acids High in saturated fats, notably lauric acid High in monounsaturated fats, especially oleic acid Typical smoke point Refined ~200–205°C (approx. 390–400°F); unrefined ~170–180°C (approx. 340–355°F) Extra virgin ~160–190°C (approx. 320–375°F); refined/olive oil blends higher Flavor & texture Noticeable coconut aroma

Feature Simple Carbohydrates Complex Carbohydrates Chemical form One or two sugar molecules (monosaccharides/disaccharides) Longer chains of sugars (polysaccharides) Digestion speed Generally faster Generally slower Fiber content Usually low Often higher Common sources Table sugar, fruit sugars, sweets, some dairy Whole grains, legumes, starchy vegetables, some seeds Typical effect on blood sugar More likely to cause rapid spikes

Feature Whey Protein Plant Protein (typical) Primary sources Milk-derived (cheese byproduct) Pea, soy, rice, hemp, blends Amino profile High in leucine and essential amino acids Variable; soy approximates animal profiles, others lower in some EAAs Digestibility Typically high (fast absorption) Range: from moderate to high; often slower Common pros Efficient for muscle protein synthesis

Attribute Stevia Sugar (sucrose) Source Stevia rebaudiana leaf extracts (steviol glycosides) Sugarcane or sugar beet refined sucrose Sweetness (relative) ~200–400× sucrose (depends on glycoside) 1× (reference) Calories ≈0 kcal (high-purity extracts) ≈4 kcal per gram Glycemic effect Negligible; non-nutritive

Attribute Agave Syrup Maple Syrup Primary source Sap/nectar from Agave plants (mainly Mexico) Sap from sugar maple and related trees (N. America) Main sugars High in fructose after hydrolysis (approx. 55–90% fructose depending on processing) Mostly sucrose (after boiling; approximately 60–70% of solids) Glycemic index (GI) Relatively low (~10–30, range reported) Moderate (~50–60, range reported) Flavor profile Mild, neutral-sweet

Characteristic Saturated Fat Unsaturated Fat Chemical structure No double bonds; carbon chain fully "saturated" with hydrogen One or more double bonds (monounsaturated or polyunsaturated) Physical state at room temp Generally solid (e.g., butter) Generally liquid (e.g., olive oil) Common food sources Red meat, dairy fats, coconut oil (high in specific saturated types) Olive oil, canola, nuts, seeds, fatty fish Typical metabolic effects…

Aspect Sugar (refined sucrose) Honey (natural floral extract) Primary composition ~100% sucrose (glucose + fructose bonded) Mixture of free glucose, fructose, water, and minor acids/enzymes Glycemic effect Moderate to high (GI ≈ 60–70) Variable (GI ≈ 30–85 depending on floral source) Processing Industrial refining from cane or beet; bleaching

Lactose‑Free Dairy‑Free DefinitionProducts with lactose removed or enzymatically broken down. DefinitionProducts that exclude all milk-derived ingredients (proteins and fats). Typical ingredientsCow's milk with added lactase enzyme or naturally low‑lactose dairy (e.g., aged cheeses). Typical ingredientsPlant milks (soy, almond), oils, fermented non‑dairy cheeses. Intended forPeople with lactose intolerance (enzyme deficiency). Intended forPeople with milk allergy…

Aspect Organic Non‑GMO Core definition Production system avoiding synthetic inputs, certified under standards Label claim indicating absence of genetically modified organisms (GMOs) Regulation / verifier Government programs (e.g., USDA NOP) or accredited certifiers Third‑party seals (e.g., Non‑GMO Project) or voluntary company claims Allows GMOs? No No (for ingredients covered by the claim) Focus Soil health, ecosystems, animal welfare…

Keto Paleo Primary focus: inducing ketosis (metabolic state) Primary focus: whole-food pattern based on presumed ancestral eating Typical macronutrients: ~70–80% fat, 5–10% carbs, 15–25% protein No fixed macro ratio; often moderate protein, variable carbs and fat depending on food choices Excluded: most grains, starchy carbs, many fruits (initially) Excluded: processed foods

Aspect Gluten‑Free Wheat‑Free Definition Excludes gluten

Aspect Pescatarian Vegetarian Primary animal foods Fish and seafood (plus plant foods) No meat or fish; may include eggs/dairy Common subtypes Often overlaps with Mediterranean-style patterns Lacto-ovo, lacto, ovo, and pescatarian-excluded variants Key nutrient differences Higher EPA/DHA (marine omega‑3s); variable iron Lower direct EPA/DHA; more reliance on fortified foods or supplements Typical motivations

Aspect Vegan Vegetarian Definition No animal products (no meat, dairy, eggs, or honey) No meat, but often

Attribute Filet Mignon New York Strip Primary cut Tenderloin (center of loin) Short loin / striploin (long, near the sirloin) Texture Exceptionally tender, fine-grained Chewier bite, firmer with coarse grain Flavor Mild, subtle beefiness Robust, buttery beef flavor Fat / marbling Low marbling (often minimal) Higher marbling (typically moderate) Preferred doneness Rare–medium-rare to preserve tenderness…

Attribute Lamb Mutton Age (typical) Under ~12 months (varies by region) Usually > 24 months (often 2–5 years) Flavor Tender, milder Stronger, deeper (more pronounced) Texture Finer grain, more tender Coarser grain, chewier

Feature Ground Beef Ground Turkey Typical fat range ~10%–30% (depends on cut) ~7%–20% (light vs. dark blends) Calories (per 100g, raw) ~200–300 kcal ~140–190 kcal Food-safety focus E. coli, Salmonella risk when undercooked Salmonella, Campylobacter — poultry-specific risks USDA recommended temp 160°F (≈71°C) 165°F (≈74°C) Culinary traits

Component Egg White (per 100g) Egg Yolk (per 100g) Approx. energy ~50–60 kcal ~300–330 kcal Protein ~10–11 g (low fat) ~15–17 g (higher fat) Fat ~0.1–0.5 g ~25–28 g (mostly unsaturated & saturated) Cholesterol ~0 mg ~1000–1100 mg (per 100g) — a large yolk ≈ 160–220 mg Key micronutrients Potassium, niacin (small amounts) Vitamin A, D, E, K, choline, lutein/zeaxanthin…

Attribute Pastrami Corned Beef

Aspect Caviar Roe (non-sturgeon) Primary source Sturgeon species (typically beluga, osetra, sevruga) Various fish (salmon, trout, lumpfish, flying fish) Processing Salted and lightly blended; malossol (low-salt) grades common Often cured, smoked, pasteurized, or packed with brine Flavor profile Complex, buttery, umami-rich; nuanced terroir notes Brighter, fishier, or sweet depending on species Texture Large, intact eggs with creamy pop

Aspect Grilled Chicken Fried Chicken Primary method Direct radiant heat (char, sear) Immersion or shallow pan in hot oil Typical calories (per 100 g) Approx. 110–170 kcal depending on cut & skin Approx. 220–330 kcal depending on batter & oil absorption Texture Firm, charred crust, moist interior if not overcooked Crispy

Category Tofu Tempeh Primary form Coagulated soy milk pressed into curds Fermented whole soybeans formed into a dense cake Typical texture Smooth, variable (silken → firm) Firm, chewy, often nutty Protein (approx. per 100 g) ~6–12 g (varies by type) ~16–20 g (typically higher) Fiber Low (almost none) Moderate (~3–9 g) Fermentation No (coagulated) Yes (fungal fermentation, Rhizopus