If you’re going to host an “Iron Chef” dinner party, you’ll need a well-stocked pantry. Harvey Golden, a Cincinnati-based personal chef who has been hired to run and judge these parties, suggests the following:

Dry goods

Cornstarch, flour, granulated sugar, white and brown rice, pasta, nuts, tea, baking powder, baking soda, chocolate chips, dark brown sugar, vanilla and honey

Herbs and spices

Basil, bay leaves, bouillon (chicken and beef), chili powder, cinnamon, garlic, ginger, nutmeg, onion powder, oregano, paprika, parsley, black pepper, rosemary, sage, salt, celery seeds, chives, cloves, cumin, curry powder, dry mustard, poppy seeds, sesame seeds and thyme

Condiments and miscellany

Canola oil, cooking spray, mustard, olive oil, soy sauce, vinegar and Worcestershire sauce

Perishables

Milk, eggs, butter, margarine, cheese, sour cream, yogurt, fresh fruit and vegetables, garlic, onions, potatoes and salad ingredients.

Other tips

• Determine whether you have enough room in your kitchen to accommodate multiple teams cooking meals at the same time.

• Choose a secret ingredient. Pick something that lends itself to sweet and savory dishes. If you are hosting a potluck party, figure out how soon before the party you want to reveal the ingredient.

• Set a time limit. An hour may not be enough time.