Ingredients

Dried berry that tastes like clove-cinnamon-nutmeg in one. Essential to jerk seasoning. 5 kcal / 1 tsp (2g).

Firm fruit for cinnamon desserts and grated into marinades. Asian pear is a juicier cousin in some rubs. 52 kcal / 100g raw.

Cured pork belly that renders and crisps overhead without a stove splatter zone. 468 kcal / 100g cooked.

Chemical leavener for cookies, fritters, and batters. Baking soda is the stronger alkaline cousin. 2 kcal / 1 tsp (5g).

Ripe bananas for boats and baking. The peel is the boat; you eat the soft fruit inside. 89 kcal / 100g raw.

Sweet Italian basil vs Thai basil. Different perfumes, both hate long high heat. 23 kcal / 100g raw.

Steaks, strips, and ground beef all work in a basket when pieces are similar size and not overcrowded. 158 kcal / 100g raw sirloin.

Sweet capsicum without heat. Red peppers are riper and sweeter than green. 31 kcal / 100g raw red.

Ethiopian chile-spice blend. Hot, warm, complex. Every household mix differs. 6 kcal / 1 tsp (2g).

Dried peppercorns ground fresh for floral heat. White pepper is the same fruit, different processing. 5 kcal / 1 tsp (2g).

Crusty loaves for garlic bread finishes and crumbs. Staling helps crisp. 110 kcal / 1 slice (~40g).

Dairy fat for richness and browning. Melts fast. Brush or cube strategically. 102 kcal / 1 tbsp (14g).

Brassica florets that roast nutty and take wing-style sauces without falling apart. 25 kcal / 100g raw.

Hot ground red chile. Heat without much smoke. Easy to overdo in a rub. 6 kcal / 1 tsp (2g).

From mozzarella stretch to Parmesan dust. Fat and protein that brown and blister. 120 kcal / 30g cheddar.

Lean white meat that cooks fast. Best when pounded or cut evenly so the air fryer does not dry the edges... 120 kcal / 100g raw, skinless.

Lower-leg dark meat on the bone. Takes a little longer than wings but stays moist and takes spice rubs well. 161 kcal / 100g raw, skin-on.

Dark meat with enough fat to stay juicy under high air-fryer heat. Bone-in or boneless both crisp well when... 211 kcal / 100g raw, skin-on.

Flats and drums with a high skin-to-meat ratio. Built for crisp air-fryer finishes and sticky glazes. 203 kcal / 100g raw.

Creamy legumes that crisp into snackable shells when dried and oiled well. 164 kcal / 100g cooked.

Fresh or dried heat. Scotch bonnet to chipotle. Capsaicin lives in the placenta, not only the seeds. 40 kcal / 100g raw green.

Chips and cocoa solids for cookies and banana boats. Marshmallows often ride along for melt-ins. 140 kcal / 30g semisweet chips.

Fresh leaves (coriander herb) with a polarizing citrus-soap note for some eaters. 23 kcal / 100g raw.

Warm bark spice for apples, cookies, and sweet rubs. Cassia is the common grocery type. 6 kcal / 1 tsp (3g).

Rich coconut extract for curries, marinades, and tropical sauces. Not the same as coconut water. 230 kcal / 100ml canned.

Neutral oils (avocado, canola, grapeseed) for high-heat crisping without competing flavor. 120 kcal / 1 tbsp (14g).

Fine starch for shatter-crisp Asian-style coatings and slurry thickeners. 30 kcal / 1 tbsp (8g).

Cool, watery crunch for salads and raita beside hot air-fried mains. 15 kcal / 100g raw.

Earthy seed spice that defines taco seasoning, dal, and North African rubs. 8 kcal / 1 tsp (2g).

Glossy South Asian leaves with a nutty citrus perfume. Not the same as curry powder. 108 kcal / 100g raw.

British-Indian blend (turmeric-forward). Handy, variable, and not one authentic regional mix. 6 kcal / 1 tsp (2g).

Sharp French-style mustard for dressings, schnitzel plates, and creamy sauces. 5 kcal / 1 tsp (5g).

Feathery fronds with a grassy-anise perfume. Classic with salmon, potatoes, and Nordic fish cakes. 43 kcal / 100g raw.

Spongy flesh that drinks oil and turns creamy when roasted hot. Salt or oil wisely. 25 kcal / 100g raw.

The binder, wash, and sometimes the whole dish. Room-temp eggs coat better for breading. 72 kcal / 1 large egg (~50g).

Mild Swedish ring sausage made from a mix of meats. Soft, lightly smoked, and built for scoring and browning. 230 kcal / 100g.

Anchovy (or other fish) fermented into a clear, funky liquid salt. A little transforms dressings and glazes. 6 kcal / 1 tbsp (15ml).

Chinese blend (usually star anise, clove, cinnamon, fennel, pepper). Warm and aromatic. 6 kcal / 1 tsp (2g).

Wheat flour for dredges and batters. A dry coat helps coatings cling before the egg wash. 364 kcal / 100g all-purpose.

Warm finishing blend (and cousin masalas like tandoori/tikka). Usually added late for perfume. 8 kcal / 1 tsp (2g).

Pungent allium that sweetens when roasted. Minced garlic browns fast. Watch burn in hot baskets. 149 kcal / 100g raw.

Rhizome with citrus heat. Fresh ginger lifts marinades; powdered ginger is warmer and sweeter. 80 kcal / 100g raw.

Korean fermented chili paste. Sweet, spicy, deep. Sticky, so thin it for air-fryer glazes. 30 kcal / 1 tbsp (18g).

Citrusy seed spice (not the leafy herb). Softens chile heat in rubs and masalas. 5 kcal / 1 tsp (2g).

North African chile paste with garlic, oil, and warm spices. Heat level varies wildly by brand. 35 kcal / 1 tbsp (15g).

Sweet-savory Chinese condiment for glazes, char siu vibes, and dipping. 35 kcal / 1 tbsp (16g).

Floral sugar for glazes and balances heat. Burns easily above ~350°F if brushed too early. 64 kcal / 1 tbsp (21g).

Hearty brassica greens (grönkål in Swedish). Stands up to heat, cream dressings, and air-fryer crisping. 49 kcal / 100g raw.

Thick sweet Indonesian soy sauce. The backbone of many Indonesian glazes. 50 kcal / 1 tbsp (20g).

Sweet-tangy tomato condiment for burgers, fries, and currywurst-style sauces. 17 kcal / 1 tbsp (17g).

Bright acid and aromatic zest. Juice finishes fried food; zest carries oil-soluble perfume. 29 kcal / 100g raw.

Fibrous stalks with lemon-perfume oils. Bruise and slice thin. Or steep and remove. 99 kcal / 100g raw.

Sharper, greener citrus than lemon. The backbone of ceviche, pad Thai, and Caribbean marinades. 30 kcal / 100g raw.

Egg emulsion for sandwiches, tartare, remoulade, and creamy coatings. 94 kcal / 1 tbsp (14g).

Dairy (or plant) liquid for batters, panades, and creamy finishes. Heavy cream and sour cream sit in the same... 61 kcal / 100ml whole.

Cool menthol lift for yogurt sauces, salads, and grilled meats. 44 kcal / 100g raw.

Sweet Japanese rice wine for glazes and marinades. Adds shine and mild sweetness. 35 kcal / 1 tbsp (15ml).

Fermented soybean paste. White is mild and sweet, red is saltier and deeper. 34 kcal / 1 tbsp (17g).

Yellow or brown table mustard for burgers, glazes, and quick sauces. 3 kcal / 1 tsp (5g).

Warm sweet spice for cream sauces, meatballs, and potato dishes. Grate fresh when you can. 12 kcal / 1 tsp (2g).

Fruit oil for tossing vegetables and light frying. Extra virgin shines raw; refined handles hotter work. 119 kcal / 1 tbsp (14g).

The savory base of countless sauces. Red onions stay vivid raw; yellow onions melt sweeter when cooked. 40 kcal / 100g raw.

Bold dried herb for pizza, Greek chicken, and Italian seasoning blends. 3 kcal / 1 tsp dried (1g).

Salty-sweet umami sauce from oyster extracts (vegetarian mushroom versions exist). 9 kcal / 1 tbsp (18g).

Fresh Indian cheese that holds its shape under heat. Cubes brown without melting away. 265 kcal / 100g.

Airy Japanese crumbs that stay shatter-crisp under dry heat better than fine breadcrumbs. 110 kcal / 30g.

Ground dried peppers from sweet to smoked. Color is half the point; smoked paprika adds campfire depth. 6 kcal / 1 tsp (2g).

Flat-leaf for flavor, curly for garnish. Both finish savory plates with a clean green note. 36 kcal / 100g raw.

Legume that behaves like a nut. Sauce base, crust, or crunchy garnish. 188 kcal / 2 tbsp peanut butter (32g).

Tropical sweetness and bromelain enzyme. Bright in glazes and salsas. 50 kcal / 100g raw.

Pocket flatbread that crisps into chips or warms soft for wraps. 165 kcal / 1 pita (~60g).

From shoulder to loin. Pork browns hard in circulating heat. Fatty cuts self-baste; lean chops need oil and... 143 kcal / 100g raw loin.

The fry standard. Starch type matters. Russets crisp; waxy potatoes hold shape in salads and roasted cubes. 77 kcal / 100g raw.

Thai chile-spice paste for fish cakes, curries, and quick marinades. 20 kcal / 1 tbsp (15g).

Cooked rice reheats and crisps into fried-rice textures; raw rice is not an air-fryer start. 130 kcal / 100g cooked white.

Needle leaves with pine-camphor perfume. Brilliant on potatoes and roast chicken. 4 kcal / 1 tsp dried (1g).

Oily fish with a soft flake. Skin-side down first gives you a chance at crisp skin in dry heat. 208 kcal / 100g raw Atlantic.

The flavor amplifier. Kosher salt's larger crystals are easier to pinch evenly. 0 kcal / 1/4 tsp (1.5g).

Green onions for raw garnish and quick wilt. Whites cook; greens stay fresh on top. 32 kcal / 100g raw.

Toasted sesame oil is a finishing perfume; light sesame oil can take higher heat. 120 kcal / 1 tbsp (14g).

Tiny seeds that toast into nutty aroma. White or black for contrast. 52 kcal / 1 tbsp (9g).

Quick-cooking shellfish that go from translucent to snappy in minutes. Overcook and they turn rubbery. 85 kcal / 100g raw.

Fermented soybean-wheat brine. Salty umami in a splash. Easy to oversalt a whole batch. 8 kcal / 1 tbsp (15ml).

Chile-garlic hot sauce. Sambal is a related Southeast Asian chile condiment. 5 kcal / 1 tsp (5g).

White or brown. Browning fuel for glazes and cookies. Brown sugar adds molasses moisture. 45 kcal / 1 tbsp (12g).

Starchy-sweet roots that caramelize at the edges in circulating heat. 86 kcal / 100g raw.

Fermented soybean cake with a firm, nutty bite. Slices crisp hard in the air fryer for goreng and bowls. 193 kcal / 100g.

Woody Mediterranean herb. Lemony, savory, and sturdy enough for rubs and long cooks. 3 kcal / 1 tsp dried (1g).

Coagulated soy milk. Firm and extra-firm air-fry into chewy, browned cubes when pressed dry. 144 kcal / 100g firm.

Fruit used as a vegetable. Fresh for salsa, cooked for sauces that cling to fried coatings. 18 kcal / 100g raw.

Corn or flour rounds for tacos, quesadillas, and crisp tortilla bowls. 140 kcal / 1 flour tortilla (~45g).

Golden rhizome powder. Earthy, staining, and central to many South Asian marinades. 9 kcal / 1 tsp (3g).

Sweet aromatic extract for cookies and desserts. A little goes a long way. 12 kcal / 1 tsp extract (4g).

Acetic acid brightness. Rice vinegar for gentle sweet-sour, cane vinegar for Filipino adobo notes. 3 kcal / 1 tbsp (15ml).

Mild fillets like cod and haddock, plus canned tuna for cakes and cutlets. Flakes clean when cooked. 105 kcal / 100g cooked cod.

A full bird for spatchcock or quartered air-fryer roasts when your basket is deep enough. 215 kcal / 100g raw, mixed.

Tangy cultured milk for marinades that tenderize and for cooling sauces beside spice. 61 kcal / 100g plain whole.

Summer squash that shreds for fritters or cubes for ratatouille. High water means you must salt and squeeze. 17 kcal / 100g raw.