Dashi
What? A clear Japanese broth, rich in savoury ‘umami’ flavour, usually made from kombu seaweed and bonito flakes (or mushrooms for a vegetarian version). An instant granulated form is also available.
Where? Asian food shops and selected supermarkets.
How? Use it as a base for miso soup, other Japanese-style soups or as a poaching stock for seafood, chicken or vegetables.

Demi-glace (or demi-glaze)
What? A rich brown sauce, classic in French cooking, that is a thick, very reduced form of stock. Traditionally made with veal bones, it can also be based on beef or chicken.
Where? Gourmet food shops and selected butcher shops.
How? Use it as a sauce on its own or use a little to enrich sauces, gravies and soups.

Dry marsala
What? An amber-coloured fortified wine. The name Marsala can only be used for the original Sicilian product, though similar Australian versions are available.
Where? Selected bottle shops – ask for dry rather than sweet Marsala.
How? Used to add depth and sweetness to savoury Italian dishes, and in classic desserts such as tiramisu.

Dukkah (or dukka)
What? An Egyptian blend of dry spices, chopped nuts and seeds.
Where? Also known as dukka, it is available from delis, Middle Eastern and gourmet food shops and supermarkets.
How? Use it as a dip for bread and olive oil, sprinkle it over salads or vegetables for texture and flavour, or use it as a spice rub or crust for grilled fish and chicken.