Ginger

Fresh ginger: store unpeeled in the crisper drawer in a paper towel or breathable bag for up to 3 weeks. Freezes well whole or sliced; grate frozen ginger directly into dishes. Ground ginger: store in a cool, dark pantry for up to 1 year for best flavor.

Peel fresh ginger easily by scraping the skin off with the edge of a spoon

Grate ginger on a microplane for the finest texture and easiest incorporation into marinades and dressings

Add fresh ginger early in cooking to mellow its heat; add at the end for a sharper bite

To extract ginger juice, grate fresh ginger and squeeze through cheesecloth or a fine-mesh strainer

Garlic, scallions, soy sauce, sesame oil (Asian stir-fries)

Lemon, honey, tea (beverages and remedies)

Cinnamon, nutmeg, cloves (baked goods and spice blends)

Coconut milk, lime, chili (curries and soups)

Brown sugar, molasses (gingerbread and cookies)

Using ground ginger as a 1:1 substitute for fresh — ground is much more concentrated and has a different flavor profile

Not peeling old, thick-skinned ginger, which can add fibrous, bitter texture

Burning ginger in hot oil — add it with aromatics like garlic and cook briefly to avoid bitterness

Storing fresh ginger in a sealed plastic bag, which traps moisture and causes mold