Summary
Nuts — crunchy, earthy, sweet, sometimes slightly bitter — are culinary powerhouses, and choosing the right one can transform a dish. The guide outlines 13 common types, from almonds, cashews, and walnuts to less familiar ones like hickory nuts and acorns. It explains how their distinct flavor and texture profiles suit different uses. Some “nuts” like peanuts and pine nuts are technically seeds or legumes — but in cooking, they play roles just as nutty. Roast or toast many nuts to soften their bitterness (especially walnuts, hazelnuts, and acorns), and you can often substitute one nut for another if you match their richness and texture. With healthy fats and long shelf‑life (if stored properly), nuts are both nutritious and versatile pantry staples.
Epicurious
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