Three of the most appetizing words a chef can put on a menu—and almonds make it easy to do. Imagine the crunch of toasted almonds in a salad. The crisp contrast of a nut crust for cheesecake. The crusty surface of chicken breasts dredged in diced almonds. Almonds add a pleasing texture, an element of any successful dish. But their usefulness is much broader than that. They can thicken blended sauces. (Think Oaxacan mole.) They add richness without adding cholesterol. And almonds deliver a nutty, buttery flavor that complements many foods, from apricots to zucchini.

Around the world and throughout history, chefs have explored the capabilities of almonds. (They've certainly had plenty of time: almonds are one of the world's oldest cultivated crops.) Over the centuries, almonds have become a staple of the pastry kitchen thanks to their renowned affinity for chocolate, sugar, cream and fruit. But in many parts of the world, almonds reign in the savory kitchen, too, where they enhance seafood, poultry, meats and vegetables.