MyTastr

California Olive Ranch EVOO

Chosen by Anna Hezel, Nick Coleman, Matt Hyland (Pizza Loves Emily)

Strategist overall pick; “never had a bad bottle” (Hezel); harvest-dated.

Domenica Fiore Reserva Organic EVOO

Chosen by Gwyneth Paltrow (goop)

“Complex, smooth, peppery — exactly what I’m looking for.”

Acetaia Pedroni (Modena)

Chosen by Ruth Reichl

“The best I have found”; one of the last families using the ruggine grape.

Guerzoni Balsamic Vinegar of Modena, 12 year

Chosen by Giada De Laurentiis

“The most luxurious of all balsamic vinegar… very rich and very velvety.” Pairs it with Parmesan (2023).

Espelt red wine vinegar (Garnatxa or Moscatell)

Chosen by Joanne Weir (James Beard Award winner)

“For red wine vinegar, I am in love with Espelt… These two are perfect for any salad” (2023).

Trader Joe’s Red Wine Vinegar

Chosen by Naz Deravian (cookbook author)

Her everyday go-to: “a bit sharper,” for nightly salads and Persian soups and stews (2021).

La Bodega Sherry Vinegar from Jerez

Chosen by Fanny Singer

“Something about sherry vinegar is so good.” Uses it in vinaigrettes, mignonette, and to deglaze (2021).

O-Med Sherry Vinegar

Chosen by Michael Harlan Turkell (vinegar author)

A “super-solid sherry vinegar” he believes should be on everyone’s shelf (2021).

Sparrow Lane California Golden Balsamic

Chosen by Anthony Falco (ex-Roberta’s)

Finishes margherita pies with a drizzle of it.

O White Balsamic Vinegar

Chosen by Mike Friedman (Red Hen, All-Purpose Pizza)

The sweet component in his mustard dressing for winter chicory salads.

Nonghyup toasted sesame oil

Chosen by Hooni Kim (Danji, Michelin-starred)

Worth the splurge: properly made oil has “a delicious, sweet, and nutty aroma… and none of the bitterness.”

Ottogi sesame oil

Chosen by Soogil Lim (Soogil; ex-Daniel)

“When I worked at Daniel, I introduced Korean sesame oil to French chefs, who loved it.”

Plugrà European-Style

Chosen by Bobby Flay (runner-up); chefs Vu and Ribelin

82% butterfat; Vu calls it ideal for croissants.

Cabot Unsalted

Chosen by Ina Garten

Her pick for cooking and baking (via “Ask Ina”); unsalted so you control salt.

Chobani Plain Greek

Chosen by Morgan Lewis, Erin Clarke, Isaac Bernal Carbajo

Named by all three chefs: “thick, creamy, and consistently reliable.”

Stonyfield Organic Greek

Chosen by Yumna Jawad, Myint (Allrecipes panel)

“A perfect creamy texture and just the right tang.”

Blue Bell Homemade Vanilla

Chosen by Tiffany Derry (chef)

“I am a classic woman” — an old-fashioned vanilla she tops or mixes with anything. Pam Lolley calls it “creamy, almost custardy… so classically Southern.”

Ben & Jerry’s Vanilla

Chosen by Gaby Scelzo (pastry chef)

“I don’t know if people realize how good Ben & Jerry’s vanilla is… a perfect balance of custardy french vanilla and sharp vanilla bean.”

Häagen-Dazs Chocolate Chocolate Chip

Chosen by Carlo Mirarchi (Roberta’s, Blanca)

“An unbelievably perfect distribution of chocolate chips — the ratio is absolute perfection.”

Van Leeuwen Chocolate

Chosen by Rhoda Boone (Epicurious food director); Joe Sevier

“The fudgiest”: so rich and dark it’s “practically like eating frozen fudge”; Boone praised its “clean and classic dark chocolate flavor.”

Talenti Pacific Coast Pistachio Gelato

Chosen by Roberto Donna (F&W Best New Chef)

“Not overly sweet — it lets the natural taste of the pistachio nuts really come through.”

Van Leeuwen Black Cherry Chip

Chosen by Kelly English; Justin Yu (F&W Best New Chefs)

“Cherry ice cream is never anyone’s first choice, but always the best choice” (English). Yu: a “little more fancy” Cherry Garcia.

Sartori SarVecchio Parmesan

Chosen by Steve Ingber (MileHighCook)

Also chosen by Rich Torrisi and Mario Carbone ↗

“My go-to when I’m not buying imported… aged about 20 months, so you get the crystalline crunch and the nutty flavor.” Rich Torrisi and Mario Carbone chose it as the house parm at Parm (NYT).

BelGioioso Parmesan

Chosen by Peggy Paul Casella (recipe tester, Thursday Night Pizza); Tommy Amorim (Di Bruno Bros.)

Also chosen by John Miller ↗

“BelGioioso is the one that I get the most” (Casella); Amorim relies on it when he can’t get imports. Chef John Miller: “melts well and is very versatile.”

Kerrygold Reserve / Aged Irish Cheddar

Chosen by Jennie Alley, Jess Rice (Budget Bytes); Adam Gallagher

Grass-fed Irish milk; Reserve is “extra sharp and intense, but still smooth and creamy” (Alley).

Tillamook Sharp Cheddar

Chosen by Mary Payne Moran (Silver Lake Kitchen); Grace Elkus (recipe developer)

Also chosen by Lauren Mosness ↗

“I LOVE Tillamook… creamy with the perfect touch of salt. Plus it melts uniformly” (Moran). Saxelby’s cheesemonger Lauren Mosness: “hands-down my go-to grocery store cheese.”

Crave Brothers Farmstead Fresh Mozzarella

Chosen by Tenaya Darlington (@mmefromage); Carrie Stenerson (@justiceofthecheese); Marissa Mullen (That Cheese Plate); Madelyn Varela (@cheezytalkwithmadelyn)

The panel’s unanimous pick. “It has the milk-forward flavor I am looking for… always really fresh” (Stenerson). Darlington: “farmstead is usually a sign of quality.”

BelGioioso Fresh Mozzarella

Chosen by Mark McShane (chef)

Also chosen by Therese Buchanan ↗

“Good at striking a nice balance between being fresh yet reliable” (McShane). Home cook and blogger Therese Buchanan: “soft, creamy texture that works well in salads, sandwiches, and homemade pizza.”

Dodoni Greek Feta

Chosen by Michael Psilakis (Kefi, MP Taverna)

Also chosen by Brendan Pelley ↗

Sources Dodoni’s oak-barrel feta for his restaurants: “very sharp, very piquant, citrusy.” Chef Brendan Pelley buys Dodoni blocks for egg dishes and “probably 100 different pies.”

Meredith Dairy Marinated Sheep & Goat Cheese

Chosen by Madeline Sperling (Zou Zou’s, NYC)

Also chosen by Laila Ibrahim ↗

“Unlike any other feta you have tasted — an incredibly creamy blend of sheep and goat milk.” Chef Laila Ibrahim calls it one of her favorite grocery-store finds.

Colston Bassett Stilton

Chosen by Nigel Haworth (Northcote)

Also chosen by Claire Ptak ↗; Anna Tobias ↗

“Widely regarded as the best Stilton available due to its unparalleled smooth creaminess.” Claire Ptak (Violet) builds her kimchi toastie on it; Anna Tobias (Café Deco) plans it for gnocchi in Stilton cream sauce.

Jasper Hill Bayley Hazen Blue

Chosen by Courtney Johnson (World Cheesemonger finalist)

Also chosen by Michele Molier ↗; Nick Savasta ↗

“Often my go-to for the blue. It tastes like bacon and cream.” ICE’s Michele Molier starts newcomers on it; Nick Savasta calls it his shop’s great starter blue.

Dolce Miele Sicilian Oregano Honey

Chosen by Scott Tacinelli & Angie Rito (Don Angie)

“Delicate floral flavor”; perfect with young sheep’s milk cheeses.

Mike’s Hot Honey

Chosen by Priya Krishna; Jerrelle Guy

“The complexity of the honey itself, but with a subtle yet effective kick.”

Guittard Semisweet

Chosen by Claire Saffitz

A go-to brand in Dessert Person; she bakes with chocolate of 68% or less.

Callebaut

Chosen by Ina Garten

On Ina’s shopping list alongside Lindt and Pernigotti cocoa.

Eli Zabar Raspberry Jam

Chosen by Ina Garten

The only jam for her toasted PB&J (Instagram, 2021); made for Zabar by Les Confitures de la Création in France.

St. Dalfour Red Raspberry

Chosen by Jean Marie Rouger (Global Head Baker, Marie Blachère)

“Always on my breakfast table… simple, sweet but slightly tart flavor” (2020).

Stonewall Kitchen Maine Maple Syrup

Chosen by Ina Garten

“It’s sweet, but it’s also smoky. Stonewall Kitchen is made in Maine and is very good.”

Kirkland Signature Organic

Chosen by Lisa Ruland, Judith Naranjo, Saphira Rasti; Raphael Wrobel

All three Real Simple chefs’ pick; Wrobel: “strong quality at an incredibly affordable price point.”

Heilala Pure Vanilla Extract

Chosen by Stella Parks (Serious Eats, BraveTart)

On her shelf of recommended extracts (2023).

McCormick Pure Vanilla Extract

Chosen by Meggan Hill; Alon Gontowski

Hill calls it “the gold standard”; Gontowski likes the price and convenience.

Ghirardelli Unsweetened Cocoa

Chosen by Bridget Vickers (ICE); John Kanell; Candice Ward

All four bakers agreed. “Ghirardelli is my go-to supermarket brand” (Kanell).

Valrhona Cocoa Powder

Chosen by Bridget Vickers (ICE); Candice Ward (Eat More Cake)

The splurge: “a rich, velvety mouthfeel and a complex flavor with subtle fruity and nutty notes” (Vickers).

Guittard Extra Dark / Semi-Sweet Chips

Chosen by Yumna Jawad; Alyssa Gangeri (The Butter Milk Ranch)

“I can actually taste the difference in the cocoa flavor” (Jawad).

Valrhona Guanaja 70% Fèves

Chosen by Alyssa Gangeri (The Butter Milk Ranch)

“The quality is unbeatable. They melt beautifully” with notes of red fruit and espresso.

Jacobsen Salt Co. Pure Flake

Chosen by Samin Nosrat; Alison Roman

Nosrat uses it on salads, fish tartare, burrata; Roman packs it as her flaky salt (2026).

Amabito No Moshio (seaweed salt)

Chosen by Samin Nosrat

For simple dishes “where you can taste the umami.”

De Cecco

Chosen by Ina Garten

Her everyday pasta: “really good quality.”

Cipriani Tagliarelle

Chosen by Ina Garten

For luxurious dishes: “tastes like fresh pasta, but better.”

Bianco DiNapoli Whole Peeled

Chosen by Frank Bonanno, Christian Gill, Max Mackissock

“Bianco DiNapoli wins every time” in blind tastings (Mackissock).

Cento San Marzano Whole Peeled

Chosen by Matthew Cutolo, Jessica Formicola, Gen La Rocca

Allrecipes panel favorite: “timeless and classic.”

Dallis Bros. Coffee

Chosen by Ina Garten

Her daily home brew.

illy (whole bean)

Chosen by Bobby Flay

His espresso-machine beans.

Conservas Ortiz Bonito del Norte

Chosen by Angelo Sosa

“Silky — almost confit-like… clean, yet deeply savory.”

Minnow Mussels in Escabeche

Chosen by Jackie Carnesi (Kellogg’s Diner)

Her go-to quick snack and hosting appetizer.

Swanson Chicken Broth (low-sodium)

Chosen by Sungchul Shim, Dung “Junior” Vo, Carl Miller

All three Real Simple chefs’ pick; Vo: low sodium “gives you control” (2026).

Pacific Foods Organic Chicken Broth

Chosen by Jordan Ware, Mary Payne Moran, MacKenzie Smith

3 of 4 Allrecipes chefs: rich golden color, robust savory flavor that doesn’t overpower (2026).

Central Milling Red Rose

Chosen by Sarah Mispagel-Lustbader (Loaf Lounge)

Her bread, croissant and cookie flour: “I love it so much, I got the red rose from the bag tattooed on me.”

Cairnspring Mills stone-milled flours

Chosen by Arturo Enciso (Gusto Bread)

Identity-preserved wheat that brings “unparalleled complexity.”

Agostino Recca (Sicily)

Chosen by Joe Beddia (Pizzeria Beddia)

“My favorite brand is Agostino Recca. These are the ones that we use at the pizza shop.”

Don Bocarte Cantabrian anchovies

Chosen by Stuart Brioza (State Bird Provisions, The Anchovy Bar)

Packed in high-quality olive oil: “This is an anchovy you absolutely put on pizza.”

Nueske’s Applewood Smoked Bacon

Chosen by Gregory Collier (Uptown Yolk); Michael Zentner (Merci); Matt Marcus (Truth Be Told)

“Punches well above its price point… uses real applewood and not just smoke flavor” (Collier).

Benton’s Smoky Mountain Country Bacon

Chosen by Matt Marcus (Truth Be Told)

Extra-smoky and salty — Marcus renders it with alliums as a seasoning rather than eating it straight.

Diaspora Co. (Aranya black pepper)

Chosen by Kalisa Martin (Kalisa Marie Eats)

Heirloom, single-origin spices sourced directly from partner farms in India; “let black pepper be your exception” to pre-ground.

Kalustyan’s (blends, e.g. ras el hanout)

Chosen by Kalisa Martin (Kalisa Marie Eats)

The NYC spice institution’s ras el hanout: “good on everything from stews to side dishes.”

Rancho Gordo heirloom beans

Chosen by Aislinn McAllister (Zingerman’s Deli buyer)

“You really can taste the difference! There is so much flavor and texture.”

Eden Organic (canned)

Chosen by Erin Clarke (Well Plated)

“They hold their shape and aren’t too mushy.”

Ito Shoten Denemon Tamari

Chosen by Matthew Kammerer (F&W Best New Chef)

Aged three years in cedar casks: “thick, caramel-like, smoky, meaty, deep umami… not very salty.”

Pearl River Bridge Superior Light

Chosen by Stephanie Izard (Girl & the Goat)

Picked after tasting dozens for her restaurants: “rich and perfectly balanced, with a hint of natural sweetness.”

Three Crabs (Viet Huong)

Chosen by Sunny Lee (Sunn’s); Erling Wu-Bower; David Jackman

Lee’s kimchi fish sauce for over a decade; “light flavor that is really versatile” (Jackman).

Megachef Premium

Chosen by Kyle Christy (Street Disco)

A former Red Boat loyalist: “We now buy it by the case and use nothing else.”

Ishino Saikyo White Miso

Chosen by Kazushige Suzuki (Sushi Ginza Onodera); Takanori Akiyama (Tsukimi)

Sweet Kyoto-style miso: “milder and more balanced, which makes it more versatile” (Akiyama).

South River Three Barley Miso

Chosen by Carolina Santos Neves (American Bar)

Her favorite from the Massachusetts family maker: aged three summers for a rich, hearty flavor.

Chung Jung One Cho Gochujang

Chosen by Douglas Kim (Jeju Noodle Bar; ex-Per Se)

Vinegar-based and thinner: “You can use it like [any] hot sauce” (2018).

Mother-in-Law’s Original Gochujang

Chosen by Sara Park (Korean-American recipe developer)

“This rich, well-balanced paste adds that signature sweet-spicy depth to marinades, soups, and sauces.”

Fly By Jing Sichuan Chili Crisp

Chosen by Emshika Alberini (Chang Thai Cafe); Pithayakorn Panapoi (La Dong)

“Rich, bold flavors and high-quality ingredients, like Szechuan chile peppers and fermented black beans.”

Kari Kari Garlic Chili Crisp

Chosen by Shota Nakajima (Iron Chef finalist)

“It nails that balance of heat, umami, and crunch… I use it on everything.”

Al’Ard Premium Palestinian Tahini

Chosen by Marcelle G. Afram (Shababi Diner); Mohammad Abutaha

Made by small farmers in Nablus: “It lacks bitterness and has a fantastic buttery consistency” (Afram).

Al Arz Tahini

Chosen by Tariq Nasir (chef, cookbook author)

“Velvety texture and full, nutty flavor”; from a small family business in Nazareth.

Chaokoh

Chosen by Michael Gulotta (MoPho, F&W Best New Chef)

His go-to brand, “for its balance of cream to water.”

Nature’s Heart

Chosen by Miguel Vargas (Chileno Bay, Auberge)

“I find there’s more natural fat and coconut flavor.”

Ichiran Instant Ramen

Chosen by Lauren Grant-Vose

What she turns to “when I want restaurant-quality ramen, but still want to stay home.”

Momofuku Noodles

Chosen by Lawrence Weeks (North of Bourbon)

“Noodles with a fresh texture, due to the air-dried method.”

Edmond Fallot Dijon

Chosen by Steve Ingber (MileHighCook)

Stone-ground in Burgundy; “emulsifies without going grainy.”

Grey Poupon Dijon

Chosen by Ina Garten

“The two of them together are great in vinaigrettes and sauces.”

Valentina Salsa Picante

Chosen by Michael Hudman (F&W Best New Chef); Claudette Zepeda; PJ Calapa (Marea)

Calapa: “A beautiful balance of smokiness, acidity and heat.” The most-picked sauce in Gear Patrol’s chef survey.

Huy Fong Sriracha

Chosen by Ina Garten; Yumna Jawad

On Ina’s shopping list; Jawad: “thicker texture and garlicky spicy flavor” for stir-fries and noodles.

Hellmann’s

Chosen by Ina Garten

Her go-to mayo, “just like Julia Child.”

Vegenaise

Chosen by Gwyneth Paltrow

“My most often-used and beloved ingredient” (2011, plant-based).