Ina Garten has been hosting her Food Network show Contessa barefooted for nearly 20 years. In that time, fans have learned the secrets of cooking from the culinary professional, who spends most of her time diving into recipes that her husband, Jeffrey, has. always liked it. Garten has a lot of mysteries, but her trick to keeping food simple doesn’t involve the kitchen.
Ina Garten’s culinary career stems from her love of science
Garten was born in Brooklyn, New York, but grew up in Stamford, Connecticut, where she always thatched to help her mother in the kitchen. Garten had an interest in science, and his ability to learn easily made him not only a good student but also a curious chef. according to Good housekeeping, Garten excelled in her science classes growing up, and translated that knowledge into learning different recipes.
Despite her love for cooking, Garten’s mother wanted her to focus on her schoolwork and often didn’t stop her from helping with food. Later, after her success with cooking, Garten revealed that she carefully measures her recipe ingredients, which stems from her interest in scientific equations.
Here’s what Ina Garten keeps in her pantry
Garten’s pantry is full of the ingredients she thinks everyone should have. She names mustard as one of her “favorite ingredients” and prefers both Dijon and whole grains. Garten’s marinara sauce will always be on hand (especially, Rao’s), as well as Lindt’s chocolate. “I always use bittersweet chocolate,” Garten told Bon Appetit.
Olive oil, Texmati rice, and a variety of nutty grains also line her pantry shelves, along with pasta. “I usually used De Cecco pasta, which I think is of good quality,” she said. Finally, a Garten pantry is not complete without good quality maple syrup. “Maple is a great autumn flavor. It goes with pumpkin. It goes well in salads as part of a vinaigrette. It’s sweet, but it’s also smoky. “