Ginger's warm, slightly woody flavor makes it one of the world's favorite spices. By and large, fresh ginger is used in savory cooking, while dried or ground ginger is favored for sweet dishes.

Choose the freshest, youngest-looking ginger you can find–old rhizomes tend to be fibrous, tough, and not so flavorsome. It will keep two to three weeks in the refrigerator. Or store whole fresh ginger in a refrigerated jar of sherry, and use both ginger and sherry in Asian dishes. Ground ginger loses its aroma and flavor quickly, and it should be used within two or three months. .

Recipe: Pear and Ginger Crisp