The Bon Appétit Test Kitchen

To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand.

Fresh figs should look plump and unbruised; ripe ones will give when pressed gently. Loosely covered and stored in a single layer, they'll keep for a few days in the fridge.

Bulgur can be found at natural foods stores.

To serve cleanly cut cheesecake bars, dip a sharp knife into a tall glass of hot water. Wipe the knife dry with a thick kitchen towel, then cut the bars in the pan. Repeat dipping the knife and wiping it every few cuts. (This works for slicing cheesecake, too.)

Although herb salad mix tastes especially good here and makes for speedy assembly, feel free to use any type of flavorful salad mix you like.

Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center. The secret to tender results is to work the dough as little as possible. After adding the cream, stir just until everything is incorporated. When kneading, use as few turns as possible. When shaping, pat just until you get a one-inch-thick round. Any leftovers taste great reheated the next day, wrapped in foil.

Ponzu, a citrus-infused soy sauce, can be found in the Asian foods section of some supermarkets.

A fool is a classic British dessert made from pureed fruit folded into cream whipped to stiff peaks.

Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.

Smoked paprika is sold in the spice aisle of the supermarket.