Vanilla Beans

Vanilla beans, the shriveled brown pods from an orchid, differ in flavor depending on their origin. Bourbon vanilla beans, from Madagascar, have a rich, sweet, deep flavor. Mexican beans have a hint of spiciness. Those from Tahiti have an over-the-top floral-fruity scent. Look for pods 6 to 8 inches long that are moist and pliable and sealed in an airtight jar. To use one in cooking, split the bean lengthwise and scrape out the seeds, then add both seeds and pod to the dish as indicated. You can also add a used, dry pod to cocoa powder, confectioners' sugar, or regular sugar to impart a subtle vanilla flavor.

RS pick: $7.50 for 3 at Penzeys Spices, penzeys.com.

Dark Chocolate

Dark chocolate that is labeled "mass 70% cocoa" transforms desserts, even ordinary brownies, into extraordinary confections. Look on the label for the word "bittersweet" or "semisweet" or for a high percentage of chocolate liquor―at least 70 percent―since the liquor contains all the aroma and flavor of the chocolate.

RS pick: Lindt Excellence, $3.30  for a 3.5-ounce bar, lindtusa.com. Or Scharffen Berger, $10 for a 9.7-ounce bar, Whole Foods Market or scharffenberger.com