Produce:
Dried Vegetables: Parched vegetables used for stock. +1 to Cooking.
Cabbage: Garden-variety cabbage. Good for all sorts of purposes. +5 to Cooking.
Carrot: Garden-variety carrot. A favourite of Lepis Fera. +5 to Cooking.
Peas: Garden-variety peas. Nobody's favourite vegetable, but a surprisingly good accompaniment to various dishes. +5 to Cooking.
Onion: Garden-variety onions. A time-tested ingredient for various stews and plates, though some swear by eating onions on their own. +5 to Cooking.
Tomatoes: Exotic fruits imported originally from Dine. Scholarly arguments have been had over if they qualify as fruits or vegetables. +10 to Cooking.
Miletan Berries: A sweet berry originating from Miletos. Used as an accompaniment to sour dishes, in sauces for meaty dishes or as a garnish. +10 to Cooking.
Barstovian Peaches: Peaches from Alba, the northern state on the Yorkian island of Prydain. Known for their sweetness and used in many desserts, as well as their hardiness. +10 to Cooking.
Rheinberg Shallots: A special breed of onions from Rheinberg, renown for their subtle taste, softness and pinkish color. +10 to Cooking.
Taal Rice: Special rice imported from the distant Lyrian island nation of Maharlika. Nutritious and tasty, it has uses for both desserts and main dishes due to its glutinous nature. +15 to Cooking.
Goldknolle: A renown Rheinbergian potato variant. Known for its gold-like interior and fluffy texture when mashed. +15 to Cooking.
Alexandrian Saffron: A rare grassy herb grown in Miletos. Renown for its subtle, but flavorful additions to dishes, the highest quality saffron commands high prices at markets around the world. +15 to Cooking.
Serapha: Plums rumoured to have been blessed by angels and originally cultivated in Chaldea, Serapha are renown for their juiciness, sweetness and versatility. +15 to Cooking.
Fruit of the Sculptor: A prized fruit that is said to have been blessed by the Sculptor for its taste. Fruits of the Sculptor are rare and difficult to grow outside of their homelands of Miletos and Marinia. +20 to Cooking.

Meat and Fish:
Tamesis Goby: A small fish found throughout Prydain and the River Isis that runs through the nearby city of Barminster. Not particularly tasty, but filling. +1 to Cooking
Chicken: Average poultry, raised by local farmers. +1 to Cooking
Wild Game: Meat, scavenged by local hunters. +1 to Cooking
Jerseyside Crayfish: Crayfish from the Prydainian town of Jerseyside. Simple, but delicious when fried in butter. +5 to Cooking.
Yorkian Mutton: Mutton sourced from farmers in York. Tough, but a favourite in stews, where the mutton shines best. +5 to Cooking.
Cambrian Loach: A bearded fish from northern Prydain. The cold waters it is often found in make fishing for it in winter difficult, but a thriving industry around it exists nonetheless. +5 to Cooking.
Orleans Gar: A hard-scaled fish from continental York, known for its tender flesh. Preparation takes some time and cooking the fish is a practiced skill. +10 to Cooking.
Gray Anma: Made from the prized Alban cow breed, marbled and tender when made into steak. Gray Anma beef is the beef of choice for those who can afford beef beyond the cheapest quality. +10 to Cooking.
Tianxian Mudfish: A type of carp originating in Tianchao that has since been spread around the world. Often served salted, but can also be made into dumplings or smoked. +10 to Cooking.
Palawa Milkfish: A tender, sweet fish originally bred in Maharlika. Tasty when smoked or served with Taal Rice, the fish is a staple of Maharlikan cuisine, having spread to Lyria by way of trade and subsequently the rest of Parvain. +15 to Cooking.
Skanian Moose: Moose meat from the United Kingdoms of Skane, transported at great expense and prized for being surprisingly tender and moist. The favoured meal of the Yorkian elite. +15 to Cooking.
Parva: An ancient fish that has swum everywhere in Parvain's waters. Rare, but delicious, fish farmers have recently begun breeding the fish to great success. +15 to Cooking.
Crafter's Harbinger: A big, iridescent-scaled fish, said to have been sacred to the Sculptor as their favorite meal. The favourite meal of craftspeople for its stamina-boosting qualities, one is often sacrificed and eaten in their honor during festivals in their name. +20 to Cooking.