- 1Top pick
Olio Santo California EVOO
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
“I like California olive oil better than I like Italian. It’s fruitier.” Used for 20+ years.
- 2
California Olive Ranch EVOO
Chosen by- Anna HezelFood writer · The Strategist panel
- Nick ColemanStrategist olive oil panel
- Matt HylandChef-owner, Pizza Loves Emily
Strategist overall pick; “never had a bad bottle” (Hezel); harvest-dated.
- 3
Frantoia Barbera EVOO (Sicily)
Chosen by- Claire SaffitzAuthor, Dessert Persondessertperson.com ↗
Also chosen by- Giancarlo Borletti · Exec chef · BSTRO 38, NYC source ↗
- Robbie Felice · Chef · pastaRAMEN, Bar Mutz source ↗
Saffitz cooks with it daily: a “nice balance between peppery and fruity.” Giancarlo Borletti (BSTRO 38, NYC): “Not only is this olive oil delicious, it is affordable.”
The chefs’ pantry, ranked
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↓No stars. No bots. No anonymous reviewers. Just the olive oil, butter and chocolate that the people who cook for a living actually reach for — three picks per category, every one tied to a named taster and a source.
The best pantry products, according to chefs: start with the best olive oil, best butter, best coffee beans or best sea salt — or browse all 209 rankings below.
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Oils & Vinegars
The bottles that finish a dish, plus the cooking fats chefs roast with.
Oils
Olive oil first, then 7 cooking and finishing oils.
- 1Top pick
Chosen Foods 100% Pure Avocado Oil
Chosen by- Cesar ZapataPhuc Yea, Miami
- David BenstockChef-owner, Il Ritorno · St. Petersburg, FL
Also chosen by- Toby Amidor · Registered dietitian, cookbook author source ↗
- Hebba Gouda · Sporked source ↗
The chefs’ frying oil: “clean, neutral, and maintains consistency across large batches” (Zapata), and “it’s in just about every store” (Benstock). Toby Amidor uses its spray in her own kitchen.
- 2
west~bourne Organic Avocado Oil
Chosen by- Kyle BeecheyBon Appétit
A finishing-grade avocado oil, “punchy, grassy, and rich.” Beechey calls it the best avocado oil she has ever had.
- 3
Marianne’s Avocado Oil
Chosen by- Toby AmidorRegistered dietitian, cookbook author
The first pick in Amidor’s Food Network guide, which notes it was one of three oils a 2020 UC Davis study found to be 100% pure avocado oil. Neutral and refined at low heat.
- 1Top pick
La Tourangelle Expeller-Pressed Grapeseed Oil
Chosen by- Bon Appétit editors
- Saveur editors
Also chosen by- Saveur editors source ↗
The grapeseed oil Bon Appétit’s cooking-oil guide names: “prized by restaurant chefs for its high smoke point… and its clean, plays-well-with-others taste.” Saveur’s frying-oil guide calls it the best splurge, neutral to 450°F, in a tin that keeps light out.
- 2
Spectrum Culinary Grapeseed Oil
Chosen by- Rhoda BooneFood director, Epicurious
Boone’s pick when you want to splurge past canola: a higher smoke point and a cleaner flavor. “It really outshines other oils… able to withstand high heat while maintaining a neutral taste,” and light enough for dressings and marinades.
- 1Top pick
Lion & Globe Pure Peanut Oil
Chosen by- Andrea NguyenAuthor, Vietnamese Food Any Dayvietworldkitchen.com ↗
Also chosen by- Maggie Zhu · Creator, Omnivore’s Cookbook source ↗
- Saveur editors source ↗
Hong Kong–pressed and actually tastes of peanuts. “The brand I buy… my secret to making fabulous tasting Chinese-style chile oil” (Nguyen). Saveur: “While most brands are bland tasting, Lion & Globe… has a distinctly peanutty taste.”
- 2
Arowana Pure Peanut Oil
Chosen by- Maggie ZhuCreator, Omnivore’s Cookbookomnivorescookbook.com ↗
The fragrant pressed peanut oil Zhu’s family uses in China (“we use this in China”), and easy to find at Asian grocers in the US.
- 3
La Tourangelle Roasted Peanut Oil
Chosen by- Bon Appétit editors
A toasty roasted peanut oil from the walnut-oil winner’s press. It is the brand Bon Appétit’s cooking-oil guide lists for peanut oil, for dressings and stir-fries.
- 1Top pick
Artisana Organics Raw Virgin Coconut Oil
Chosen by- Danielle CentoniFood writer, The Kitchn · James Beard Award winner
The Kitchn’s tasting winner. Centoni, a James Beard Award-winning food writer, found the richest, purest coconut flavor and aroma of the bunch. Cold-pressed from raw coconut.
- 2
Dr. Bronner’s Whole Kernel Virgin Coconut Oil
Chosen by- Christine ByrneTrained chef & dietitian · Food Network contributor
Also chosen by- Danielle Centoni · Food writer, The Kitchn · James Beard Award winner source ↗
Byrne, a trained chef and dietitian, notes a “strong coconut taste and smell and a rich texture.” Spread it on bread like butter or melt it into whole grains. Made from regeneratively grown coconuts; The Kitchn’s runner-up too.
- 1Top pick
Huilerie J. Leblanc Walnut Oil
Chosen by- Rosa JacksonFood writer, Les Petits Farcis
Also chosen by- David Lebovitz · Cookbook author · ex-Chez Panisse source ↗
- Susan Herrmann Loomis · Cookbook author & cooking teacher, On Rue Tatin · France source ↗
Toasted Burgundy and Périgord walnuts, stone-milled by the Leblanc family since 1878. Jackson: “when I can buy only one I make it walnut, the most versatile of them all.” David Lebovitz and Susan Herrmann Loomis both single out Leblanc as their nut-oil maker.
- 2
La Tourangelle Roasted Walnut Oil
Chosen by- Roland PassotLa Folie
- John CarrollCookbook author
- Mark DommenOne Market
- Donna KatzlCafe for All Seasons
- Quinn HatfieldChef, Hatfield’s · Los Angeles
Won the San Francisco Chronicle’s blind tasting with 89/100, and all five chefs said they would buy it: “Toasty flavor — the best of the lot; the finish is pure and nutty.”
- 3
Fresh Vintage Farms Pure Cold-Pressed Walnut Oil
Chosen by- Carolyn JungFood Gal · ex-San Jose Mercury News
Cold-pressed in Turlock, California, from the family’s own walnuts. Jung found “a lovely roasty taste.”
- 1Top pick
Huilerie J. Leblanc Hazelnut Oil
Chosen by- David LebovitzCookbook author · ex-Chez Panissedavidlebovitz.com ↗
Also chosen by- Rosa Jackson · Food writer, Les Petits Farcis source ↗
“I use Leblanc hazelnut oil, which is my favorite.” Lebovitz dresses spinach and arugula salads with it. Toasted nuts, stone-milled by the Leblanc family in Burgundy since 1878.
- 2
La Tourangelle Roasted Hazelnut Oil
Chosen by- The Nibble editors
Placed third in The Nibble’s tasting of La Tourangelle’s nut oils: a “very alluring,” slightly smoky nose and a subtle hazelnut flavor, best on salads, in cakes or as a bread dip. From the press that won the Chronicle’s walnut-oil tasting.
- 1Top pick
Ölmühle Pronnegg Steirisches Kürbiskernöl g.g.A.
Chosen byFirst place in Gault&Millau Austria’s 2026 jury tasting of Austria’s best Styrian pumpkin seed oils, judged on color, purity, freshness and the roasted note.
- 2
Ölmühle Hamlitsch Steirisches Kürbiskernöl g.g.A.
Chosen by- Heinz ReitbauerSteirereck
- Max StieglGut Purbach
- Alexander PoschGenießerei am Markt
- Andreas KrainerRestaurant Krainer
- Peter ZinterGasthaus Stern
First place in Gault&Millau Austria’s 2025 jury tasting. Only oils with full marks at the last two Styrian state awards were eligible, and 20 finalists were tasted side by side.
- 3
Ölmühle Kremsner Steirisches Kürbiskernöl g.g.A.
Chosen by- Heinz ReitbauerSteirereck
- Max StieglGut Purbach
- Alexander PoschGenießerei am Markt
- Andreas KrainerRestaurant Krainer
- Peter ZinterGasthaus Stern
Second place, just behind Hamlitsch, in Gault&Millau Austria’s 2025 jury tasting of 20 finalists that had all earned full marks at the Styrian state awards. A family mill in Großklein, South Styria, with an organic g.g.A. oil too.
Vinegars
Balsamic, red wine, white wine and sherry vinegar, then apple cider vinegar.
- 1Top pick
Fini Balsamic Vinegar of Modena
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Keeps Fini in her pantry at all times; 12-month aged, not super-sweet or syrupy (Chowhound, 2025).
- 2
Acetaia Pedroni (Modena)
Chosen by- Ruth ReichlEx-editor, Gourmet · ex-NYT criticWikipedia ↗
Also chosen by- Anthony Bourdain · Chef, author, TV host (1956–2018) source ↗
“The best I have found”; one of the last families using the ruggine grape.
- 3
Giusti Balsamic Vinegar of Modena IGP (2 Gold Medals)
Chosen by- Jorge ThomasChef, Swaledale Butchers
Also chosen by- Alex Testere · Saveur source ↗
- Alaina Chou · Commerce writer, Bon Appétit source ↗
“A good balsamic needs a bit of sharpness as well as sweetness… Giusti’s 2 Gold Medals is made with cooked grape must and aged wine vinegar, and it’s useful for both dressings and cooking” (2026). Saveur calls Giusti’s 12-year Gran Deposito Riccardo “superb” yet still everyday; Bon Appétit’s pantry starter kit stocks Giusti IGP.
- 1Top pick
Martin-Pouret Red Wine Vinegar (Orléans)
Chosen by- David LebovitzCookbook author · ex-Chez Panissedavidlebovitz.com ↗
Also chosen by- Michael Harlan Turkell · Author, Acid Trip source ↗
Barrel-aged by the slow Orléans method by the last vinegar maker in Orléans — “the one I now buy” (Lebovitz, 2025). Vinegar author Michael Harlan Turkell calls Martin-Pouret his go-to for wine vinegars.
- 2
Espelt red wine vinegar (Garnatxa or Moscatell)
Chosen by- Joanne WeirCookbook author, TV host · James Beard Awardjoanneweir.com ↗
“For red wine vinegar, I am in love with Espelt… These two are perfect for any salad” (2023).
- 3
Lucini Italia Pinot Noir Wine Vinegar
Chosen by- Joe SevierWriter, Epicurious
Won Epicurious’s blind test of 20 red wine vinegars (2019): “full-flavored,” with “a sharp bite and mellow sweetness” — it “tasted like wine.”
- 1Top pick
Katz Sauvignon Blanc Agrodolce Wine Vinegar
Chosen by- Michael Harlan TurkellAuthor, Acid Trip
His pick for American-made wine vinegar, from vineyards around Napa: “bigger and bolder than their French counterparts… with a bit of added sugar for sweetness.” The agrodolce is balanced enough to dress a salad without oil (2021).
- 2
Napa Valley Naturals Organic White Wine Vinegar
Chosen by- Jack BishopChief creative officer, America’s Test Kitchen
Also chosen by- Jack Bishop · Chief creative officer, America’s Test Kitchen source ↗
America’s Test Kitchen’s winning white wine vinegar: “slightly raisiny” with a scent “like grape juice.” Bishop: made from named Italian Trebbiano grapes, with enough natural sugar to balance the acid, and it was the favorite of the supermarket bottles tasted.
- 3
American Vinegar Works Better Than Champagne Chardonnay Wine Vinegar
Chosen by- Samantha MaxwellTasting Tabletastingtable.com ↗
#1 of six white wine vinegars tasted side by side (2026): “so good that it defies the laws of vinegar,” with chardonnay fruit and “a subtle layer of nuttiness” from American oak aging.
- 1Top pick
Alvear Pedro Ximénez sherry vinegar
Chosen by- Joanne WeirCookbook author, TV host · James Beard Awardjoanneweir.com ↗
“My first choice… It adds a brightness to this soup along with a touch of sweetness” (gazpacho, 2023).
- 2
La Bodega Sherry Vinegar from Jerez
Chosen by- Fanny SingerAuthor, Always Home
“Something about sherry vinegar is so good.” Uses it in vinaigrettes, mignonette, and to deglaze (2021).
- 3
O-Med Sherry Vinegar
Chosen by- Michael Harlan TurkellAuthor, Acid Trip
A “super-solid sherry vinegar” he believes should be on everyone’s shelf (2021).
- 1Top pick
Little Apple Treats Barrel-Aged Apple Cider Vinegar
Chosen by- Fanny SingerAuthor, Always Home
Gabrielle Krueger’s California orchard vinegars, aged in oak (18 months for the straight cider vinegar, two years for the Wildfire), which three of the Strategist’s experts named among the best on the market. Singer, on the Wildfire: “I feel like apple cider vinegar can often taste yeasty and musty. But this one has a clear, bright taste with an ambient sweetness.”
- 2
Aspall Organic Cyder Vinegar
Chosen by- Lynne Rossetto KasperFounding host, The Splendid Table
Kasper’s gold star in her blind tasting of six cider vinegars (2016): a clear, rosé-colored English vinegar that’s “very soft, not hit-you-over-the-head acidic, with a nice apple quality.” Her pick for delicate greens, steamed green beans or tomatoes.
- 3
Heinz Filtered Apple Cider Vinegar
Chosen by- America’s Test Kitchen tasting panel
Also chosen by- America’s Test Kitchen · Vinegar guide source ↗
Winner of ATK’s tasting of six cider vinegars with 21 panelists: “well-rounded” and versatile, with bright, moderate acidity and clear apple notes that enlivened a pan sauce, tempered a sweet slaw and balanced barbecue sauce. It’s also one of the cheapest and easiest to find.
Cooking Fats
Rendered duck fat for potatoes, confit and searing, then lard for flaky pie crust.
Looking for ghee? It lives in Dairy: Ghee →
- 1Top pick
D’Artagnan Duck Fat
Chosen by- Jonathan GoldLate restaurant critic, Los Angeles Times · Pulitzer Prize winner
- Hunter LewisEditor in chief, Food & Wine · formerly Bon Appétit
Also chosen by- Hunter Lewis · Editor in chief, Food & Wine · formerly Bon Appétit source ↗
- Bill Telepan · Chef · ex-Telepan · New York source ↗
- Susan Herrmann Loomis · Cookbook author & cooking teacher, On Rue Tatin · France source ↗
The mail-order standard, from the New Jersey purveyor that supplies restaurant kitchens; Moulard duck fat, shipped chilled or frozen nationwide. Asked about duck fat, Gold steered readers to D’Artagnan’s rather than canned: “It’s good stuff — I like to toss thinly sliced potatoes with a tablespoon or two.” Lewis, rendering his own in Bon Appétit’s test kitchen, called duck fat “liquid gold”: “Want a shortcut? Order at dartagnan.com.” Chef Bill Telepan sends readers to D’Artagnan for his duck-fat-rubbed turkey, and Susan Herrmann Loomis says “don’t ‘make’ it, buy it.”
- 2
Fatworks Duck Fat
Chosen by- Susan Herrmann LoomisCookbook author & cooking teacher, On Rue Tatin · France
- Deena PrichepFood writer, Bon Appétit · Portland
Also chosen by- Deena Prichep · Food writer, Bon Appétit · Portland source ↗
A small American renderer of duck fat, lard and tallow in shelf-stable jars, sold online nationwide. Loomis, who taught French home cooking in Normandy for decades, tells Americans not to render their own: “I suggest dartagnan and fatworks.” Prichep picked its pasture-raised duck fat for frying latkes in Bon Appétit’s mail-order Hanukkah guide: “a rich, buttery take on tradition.” The single jar now sold is cage-free; pasture-raised comes by the case.
- 1Top pick
Fatworks Pasture-Raised Leaf Lard
Chosen by- Ann Taylor PittmanCookbook author & recipe developer, Food & Wine
Rendered only from the prized “leaf” fat around the kidneys of pasture-raised hogs, so it’s clean and mild rather than porky, the baker’s lard. Pittman’s lard-and-butter piecrust for Food & Wine calls for leaf lard first, to keep any pork taste out of the pie, and sends readers to fatworks.com: “a quality, neutral-flavored pig fat.” Shelf-stable 14-oz jar, shipped nationwide from the maker.
- 2
Tenderflake Pure Lard (Canada)
Chosen by- Daniel SkurnickExecutive pastry chef, Le Coucou (NYC)
Also chosen by- Ann Taylor Pittman · Cookbook author & recipe developer, Food & Wine source ↗
The yellow-box Canadian baking lard behind generations of flaky pie crusts. Le Coucou’s executive pastry chef uses lard because “you’re almost frying your pie dough from the inside out.” He calls Tenderflake “standardized, cleaner and neutral-tasting” than porky farmers’-market lard, and has friends ship it or drives over the border for it. Food & Wine’s Ann Taylor Pittman recommends it too: “another neutral tasting, high-quality option.” Mass-market, and it contains BHA, BHT and citric acid. In the US, order it from Canadian-food importers or Amazon.
Dairy & Cold
Butter, eggs, milk, cream, sour cream and crème fraîche, yogurt, cheeses ranked by style, and the rest of the cold case, chosen by people who cook for a living. Looking for tofu? See Asian Pantry.
- 1Top pick
Kerrygold Pure Irish Butter
Chosen by- Bobby FlayChef, Food Network hostbobbyflay.com ↗
- Melissa KingChef · Top Chef All-Stars winnerchefmelissaking.com ↗
Also chosen byFlay: “I go with Kerrygold… good and grassy in the best way.” King: her everyday butter.
- 2
Plugrà European-Style
Chosen by- Trung VuICE pastry chef-instructor
- Andy RibelinChef · Philadelphia
Also chosen by- Bobby Flay · Chef, Food Network host source ↗
82% butterfat; Vu calls it ideal for croissants.
- 3
Vermont Creamery Cultured Butter
Chosen by- Brandon CollinsCorporate exec chef · Unilever Food Solutions
- Lauren AllenCookbook author · Tastes Better from Scratchtastesbetterfromscratch.com ↗
European-style, 86% butterfat, cultured for a tangy depth. Collins: “I love cultured butter for cooking.” Allen keeps it for toast and pan sauces.
- 1Top pick
Ancient Organics Ghee
Chosen by- Claire SaffitzAuthor, Dessert Persondessertperson.com ↗
- Kendra VaculinFormer test kitchen editor, Bon Appétit
- Sierra Winters
Also chosen byCooked over an open flame, so it is toasted and caramelized — “the most distinctive in flavor” of Epicurious’ seven, and a favorite of Claire Saffitz. Third of 10 in Tasting Table’s ranking.
- 2
Organic Valley Ghee
Chosen by- Sierra Winters
- Kendra VaculinFormer test kitchen editor, Bon Appétit
Also chosen by- Kendra Vaculin · Former test kitchen editor, Bon Appétit source ↗
#1 of 10 in Tasting Table’s ghee ranking: rich and full-bodied, with nutty, caramel notes, from organic pasture-raised cows. Epicurious’ pick for a rich, buttery ghee and a good first jar.
- 3
Amul Ghee
Chosen by- Chintan PandyaAdda Indian Canteen
Pandya’s go-to: imported from India, a staple of Indian grocers. “It makes sense for home cooks to buy ghee from the store if it is not used on a regular basis.”
- 1Top pick
Vital Farms Pasture-Raised Eggs
Chosen by- Sarah JampelFormer senior cooking editor, Bon Appétitbonappetit.com ↗
Also chosen by- Emily M Alexander · Writer, Food Republic source ↗
- Dani Zoeller · Writer, Tasting Table source ↗
Pasture-raised on a network of small family farms, and each carton names its farm. Bon Appétit’s guide to egg labels: “At the store, we reach for Handsome Brook Farms, Vital Farms, Carol’s, and Pete and Gerry’s.” It is Food Republic’s #1 for its rich yolks and wide availability, and Tasting Table ranks it #3.
- 2
Happy Egg Co. Heritage Eggs
Chosen by- Dani ZoellerWriter, Tasting Tabletastingtable.com ↗
Also chosen by- Emily M Alexander · Writer, Food Republic source ↗
Tasting Table’s #1. Hens get eight or more acres to roam, and their deep amber yolks may surprise you at first, “but the flavor can’t be beaten.” Food Republic ranks it #2 and calls it “a splurge-worthy choice you won’t regret.”
- 3
Alexandre Family Farm Organic Pasture-Raised Eggs
Chosen by- Nick KellyChef, Altovino · San Franciscoaltovinosf.com ↗
Also chosen by- Dani Zoeller · Writer, Tasting Table source ↗
Certified regenerative organic, from Crescent City, California. Hens forage alongside the herd, and their mobile coops are moved twice a week. Chef Kelly builds Altovino’s raviolo al’uovo around an “Alexandre Family hen egg yolk.” Tasting Table’s #2. Mostly sold on the West Coast.
- 1Top pick
Organic Valley Whole Milk
Chosen by- J. Kenji López-AltAuthor, The Food Lab · ex-Serious Eatskenjilopezalt.com ↗
Also chosen by- Joey Skladany · Food writer, TODAY source ↗
- Melissa Cabey · Tasting Table source ↗
- Fatima Khawaja · Personal chef, Business Insider source ↗
It beat every local New York dairy in Kenji’s blind tasting, with near-perfect scores: “Coats your mouth,” “sweet, creamy,” “so rich it’s almost pudding-y.” TODAY called it “silky-smooth and even a bit thick on the tongue, almost like melted ice cream.”
- 2
Maple Hill Creamery Organic Whole Milk
Chosen by- Joey SkladanyFood writer, TODAY
Also chosen by- Jess Eng · Serious Eats source ↗
- Ed Kdonian · The Takeout source ↗
- Sarah Garone · Nutrition and food writer, NDTR source ↗
100% grass-fed, and its only ingredient is whole milk. Skladany: “Maple Hill dominated the taste test with an ultra-creamy yet flavorful, almost buttery milk that tasted as if it was delivered that morning.” Serious Eats’ Laila: it “reminded me of melted milk-flavored ice cream.”
- 3
Alexandre Family Farm Organic A2/A2 Milk
Chosen by- Gavin SchmidtChef, The Morris · San Francisco
- Charles ChenBasuku Cheesecake
- Elizabeth KhuuMilk Cloud Bakery
Bay Area chefs’ pick, sold nationally at Whole Foods. Schmidt, whose restaurant uses it exclusively: “We love the foam it makes. It’s got a gorgeous mouthfeel and flavor to it.” Chen tested other dairy for his cheesecakes and found nothing that compared.
- 1Top pick
Oatly Barista Edition (or Oatly Full Fat)
Chosen by- Ali ScrableSCA trainer · Lavender Coffee Boutique, Denver
Also chosen by- Mekayla Bramlett · Barista source ↗
- Lee Musho · Serious Eats source ↗
- Emily Hunt · Food & Wine source ↗
Scrable, an SCA-authorized coffee trainer: “Oatly Barista Edition’s texture is almost like whole milk,” and recalls judging a competition where a barista poured a seahorse with it. Mekayla Bramlett uses it at home and at work. Oatly Full Fat won Serious Eats’ blind test of 14 oat milks for its “whole milk–like creaminess,” and Food & Wine found the Barista Edition steamed nearly as well as its winner.
- 2
Elmhurst Oat Barista
Chosen by- Emily HuntFood & Wine
Best Overall in Food & Wine’s steam test of six barista oat milks. It “steamed up beautifully,” poured cleanly for latte art, and was so convincing that “we could have been fooled into thinking this was whole milk.” Made without the gums and oils most barista blends use.
- 3
Califia Farms Oat Milk (Barista Blend)
Chosen by- Carlos EnriquezBarista, PERC Coffee · Savannahperccoffee.com ↗
Enriquez: “We use Califia oat milk in the shop because we find that it has the best texture.” He says its high starch content binds with espresso instead of separating.
- 1Top pick
Alexandre Family Farm A2/A2 Organic Heavy Whipping Cream
Chosen by- Charles ChenBasuku Cheesecake
- Gavin SchmidtChef, The Morris · San Francisco
- Elizabeth KhuuMilk Cloud Bakery
40% butterfat, vat-pasteurized organic cream from a regenerative Northern California farm, sold nationally at Whole Foods. Chen tested several dairies for his Basque cheesecakes and none compared: “The Alexandre cream is really the heart and soul.” The Morris uses only Alexandre milk and cream, including for whipped cream (“It’s about flavor,” Schmidt). Khuu whips it for her fruit sandos. Also stocked at Mister Jiu’s, Che Fico and Maison Nico.
- 2
Ronnybrook Farm Dairy Heavy Cream
Chosen by- Joe MurphyExecutive pastry chef, Jean-Georges
- Douglas Quint
- Bryan PetroffBig Gay Ice Cream
Non-homogenized cream from a family dairy in New York’s Hudson Valley, so the cream rises to the top of the bottle. Baldor’s look at real restaurant orders found Ronnybrook heavy cream on Murphy’s list for Jean-Georges’ fig desserts, and Big Gay Ice Cream built its ice cream on Ronnybrook dairy too. Sold at New York greenmarkets, Whole Foods in the Northeast and Farm to People.
- 3
Straus Organic Heavy Whipping Cream
Chosen by- Emily LuchettiPastry chef, Farallon & Waterbar
- John CarrollCookbook author
- Linda AnusasanananFood writer
- Rosemary MarkRecipe developer
Scored 76/100, the best of the creams still sold, and was the favorite of a few tasters: “wonderfully creamy with a rich buttery flavor… fresh and light as a cloud.”
- 1Top pick
Fage Total (plain Greek)
Chosen by- Emily SusmanChef
- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
- Lindsey BaruchCookbook author, Something Delicious
“Luxuriously thick, extremely creamy”; no gums or added sugar.
- 2
Straus Family Creamery Organic Whole Plain Greek Yogurt
Chosen by- Kathy GunstCookbook author · Here & Now resident chef
Also chosen by- Janet Fletcher · Cheese author, Planet Cheese source ↗
- Elyse Kopecky · Chef · co-author, Run Fast. Eat Slow. source ↗
Gunst’s starred Greek pick: “This whole-milk Greek yogurt tastes almost like sour cream — so rich and satisfying and delicious.” Cheese author Janet Fletcher calls it the American Greek yogurt that “comes closest to the Greek ideal.” Vat-set and strained, no gums or thickeners; mostly sold in the West (plus Sprouts nationwide).
- 3
Stonyfield Organic Greek
Chosen by- Arnold MyintInternational Market 2.0
Also chosen by- Anya Hoffman · Editor, Epicurious source ↗
- Rhoda Boone · Food director, Epicurious source ↗
Allrecipes’ internal taste-test winner; Myint relies on it. Hoffman picked it as her favorite in Epicurious’ blind tasting — “an all-purpose yogurt with a nice, but not too forward, tartness.”
- 1Top pick
Good Culture Organic Sour Cream
Chosen by- Jolene ThymFood writer, East Bay Times · Mercury News
- Toni ElkhouriCedar’s Café
Also chosen by- Toni Elkhouri · Cedar’s Café source ↗
- Sporked tasting panel source ↗
First of 12 in the East Bay Times’ tasting: “ethereally smooth,” coating the palate “with earthy hits of buttermilk and nut flavors.” Elkhouri’s runner-up when EatingWell asked chefs; Sporked called it “super rich, perfectly tangy, and lightly salty.” Organic, probiotic cultured cream, sold nationally at Whole Foods and Target.
- 2
Kalona SuperNatural Organic Sour Cream
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
Grass-fed, organic and minimally processed by a small Amish-country dairy in Kalona, Iowa. Sporked’s best extremely thick sour cream after tasting nearly 20 tubs: “the thickest sour cream I’ve ever encountered… a nice rich tang and super creamy.” Sold at Whole Foods, Sprouts and natural grocers.
- 3
Daisy Pure & Natural Sour Cream
Chosen by- Rosana RiveraChef
- Priscilla MartelCookbook author
- Toni ElkhouriCedar’s Café
Also chosen by- Serious Eats tasting panel source ↗
All three chefs EatingWell asked chose it. Rivera: “a good sour cream needs that balance of tanginess and richness, and Daisy gets it right… simply cultured cream without added gums.” Serious Eats’ blind tasting of 12 named it the best nationally available sour cream.
- 1Top pick
Vermont Creamery Crème Fraîche
Chosen by- Marc HalperinCenter for Culinary Development
- Roland PassotLa Folie
Third of six in the Chronicle’s blind crème fraîche tasting, with the single highest score from any taster (Halperin, 19 of 20) and 16 from Passot: “very fatty buttery taste, with a lighter texture… good depth of flavor.” Just cultured cream at about 40% butterfat; American Cheese Society award winner, sold nationally.
- 2
Isigny Sainte-Mère Crème Fraîche (Normandy)
Chosen by- Roland PassotLa Folie
- Bill DaleyFood writer
Runner-up in the Chronicle’s blind tasting (70 points, two behind the winner), and the top score from both Passot and Daley. Thick, almost buttery French AOP crème fraîche from Normandy, stocked at Whole Foods and cheese shops.
- 3
Kendall Farms Crème Fraîche
Chosen by- SF Chronicle Taster’s Choice panel (Marc Halperin, Bill Daley)
Winner of the Chronicle’s blind tasting, from a small Atascadero, California dairy: “nutty, buttery flavor, very smooth texture, good fat richness.” Tasters liked its balance and thought it suited more foods than the richer jars; three of five would buy it. Hand-made in small batches and sold at Whole Foods and specialty shops, mostly in California.
- 1Top pick
Philadelphia Original Cream Cheese (block)
Chosen by- Claire SaffitzAuthor, Dessert Persondessertperson.com ↗
- Priscilla Scaff-MarianiGabriel Kreuther
- Alex RaijChef-owner, La Vara & Txikito · NYClavarany.com ↗
- Jessica CraigL’Artusi
Also chosen by- Abhimanyu Ghuliani · Grand Hyatt Grand Cayman source ↗
- Sean Hubbard · Ritz-Carlton, Pentagon City source ↗
- Esperanza Guzman · Skaneateles Fields Resort source ↗
“I only believe in Philly cream cheese. It’s just the best, and nothing else tastes right” (Saffitz). Craig uses it because it’s “the same texture every single time.” It also swept the chef panels at Allrecipes and EatingWell.
- 2
Temp Tee Whipped Cream Cheese
Chosen by- Peter GoodmanGoody’s Bagels, NY
Also chosen by- Audrey Morgan · Food & Wine source ↗
For bagels, Goodman prefers it to Philadelphia’s whipped: “It’s just got that old school whipped taste. It’s airy, and it’s creamy.” Best overall in Food & Wine’s blind test: “very delicious and fresh-tasting, almost like whipped butter” (Audrey Morgan). For baking, use a brick.
- 3
Tillamook Cream Cheese (brick or Farmstyle spread)
Chosen by- Lucy SimonFood & Wine
Also chosen by- Lee Musho · Serious Eats source ↗
- Genevieve Yam · Senior editor, Serious Eats · formerly Per Se source ↗
The tangiest in Food & Wine’s blind test. It’s made with extra cream and no gums or stabilizers, which the testers said is great for cooking and baking. Serious Eats’ editors chose the spread as a pick; one called it “kind of perfect.”
- 1Top pick
Good Culture Cottage Cheese (whole milk or low-fat)
Chosen by- Joe NierstedtKatsubō, North Charleston
- Chelsea ChristianSlightly North of Broad, Charleston
- Shawna ClarkRecipe developer, Healthy Foodie Girl
Also chosen by- Stacey Mei Yan Fong · Author, 50 Pies, 50 States source ↗
- Catherine Jessee · Recipe developer, ex-line cook source ↗
- Erin Clarke · Recipe developer, Well Plated source ↗
- Yumna Jawad · Creator, Feel Good Foodie source ↗
All four of EatingWell’s chefs and pros picked it. Nierstedt: “It’s clean, creamy and has a great texture without excess salt or gums.” It was also unanimous with The Kitchn’s chefs (“It’s Good Culture or bust,” Fong) and won 2 of 3 votes on Allrecipes’ panel. Erin Clarke: “so fresh and beautifully balanced, with just the right amount of salt and tang.”
- 2
Daisy Cottage Cheese (low-fat or 4% small curd)
Chosen by- Leslie RohlandCottage Cafe Bakery and Tea Room, Bluffton SC
Also chosen by- Ron Stewart · Executive chef source ↗
- Eva Filer · My Rad Kitchen source ↗
Rohland: “It’s very simply made and extremely consistent in its flavor, texture, and ingredients.” Executive chef Ron Stewart calls the 4% small curd “the best … creamy and smooth in texture with an amazing taste — not too tangy or salty.”
- 3
Kalona SuperNatural Organic Whole Milk Cottage Cheese
Chosen by- Norah ClarkChef
Also chosen by- The Daily Meal tasting panel source ↗
Organic and grass-fed, from Kalona, Iowa. Clark: “a rich and creamy texture with large and well-formed curds that add a satisfying bite” and “a mild and slightly tangy flavor.” It also topped The Daily Meal’s ranking of 11 brands.
- 1Top pick
Ciresa Mascarpone
Chosen by- Emily LuchettiPastry chef, Farallon & Waterbar
- Roland Passot (La Folie) — SF Chronicle Taster’s Choice panel
The blind-tasting winner at 89/100, with two perfect scores: “silky,” “smooth,” “wonderful creamy dairy flavor.” Made in Lombardy, where mascarpone comes from; look for it at specialty grocers and Italian delis.
- 2
Igor Mascarpone
Chosen by- SF Chronicle Taster’s Choice panel (Luchetti, Passot, Linda Anusasananan)
Second at 86/100 and every taster would buy it: “rich, creamy, dense,” “thick texture, very rich,” “good dairy notes.” An Italian import from the Gorgonzola maker Igor.
Cheese
Ranked by style — 12 cheeses.
- 1Top pick
Caseificio Gennari Parmigiano-Reggiano DOP
Chosen by- Cerea brothersChefs, Da Vittorio · Bergamodavittorio.com ↗
- Carlo CraccoChef, Cracco · Milanristorantecracco.it ↗
- Davide OldaniChef, D’O · Milan
Chosen by these Michelin chefs for their dishes; sold as separate Friesian, Bruna, Vacche Rosse and organic lines.
- 2
Hombre Organic Parmigiano-Reggiano DOP
Chosen by- Massimo BotturaChef-owner, Osteria Francescana · Modenaosteriafrancescana.it ↗
Also chosen by- Massimo Bottura · Chef-owner, Osteria Francescana · Modena source ↗
The Modena organic dairy Bottura sources from for Osteria Francescana and Franceschetta 58 (“one of my suppliers for the Osteria Francescana,” he told Identità Golose, translated), and the cheese behind his risotto cacio e pepe. Certified-organic DOP from its own herd; sold in the US in pre-cut wedges, including 30-month.
- 3
Sartori SarVecchio Parmesan
Chosen by- Steve IngberMileHighCook
Also chosen by- Rich Torrisi · Chef, Major Food Group (Torrisi, Parm) source ↗
- Mario Carbone · Chef, Major Food Group (Carbone, Parm) source ↗
“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).
- 1Top pick
Fulvi Pecorino Romano (Lazio)
Chosen by- Rolando BeramendiCookbook author, Autentico
Also chosen by- Craig LaBan · Restaurant critic, The Philadelphia Inquirer source ↗
- Lorenzo Panella source ↗
- Katie Parla · Cookbook author, Rome source ↗
For cacio e pepe, use “the strongest, most pungent pecorino you can find (my favorite is Sini Fulvi, a Roman producer).” Critic Craig LaBan calls it the best he’d tasted recently: made from whole sheep’s milk near Rome, so it’s moister and less salty than others, “simultaneously powdery and creamy.” The Panella family’s Antica Pesa, a Trastevere institution since 1922, uses Fulvi in its cacio e pepe and amatriciana in Brooklyn. Katie Parla’s Rome pantry guide: “Look for Fulvi brand, one of the few producers still based in Rome.”
- 2
Locatelli Pecorino Romano
Chosen by- America’s Test Kitchen tasting panel
Recommended in America’s Test Kitchen’s blind tasting, plain and in cacio e pepe: “full-flavored, complex, crystalline… Robust! Salty! Addictive!” with a “lovely sheepy, briny flavor.” DOP sheep’s-milk cheese from Sardinia, sold in most supermarkets.
- 1Top pick
Cabot Vermont Cheddar (Extra Sharp)
Chosen by- Andrew BlackCounter Service
- Analisa LaPietraProhibition
- Emshika AlberiniChang Thai Cafe
Five of five chefs picked Cabot (Yumna Jawad’s vote excluded — she ran #cabotpartner sponsored posts). LaPietra: extra sharp “melts well, can be grated easily, and has a very creamy texture while still offering the tang.”
- 2
Kerrygold Reserve / Aged Irish Cheddar
Chosen by- Jennie Alley
- Jess RiceRecipe developer, Budget Bytes
- Adam Gallagher
Grass-fed Irish milk; Reserve is “extra sharp and intense, but still smooth and creamy” (Alley).
- 3
Cabot Clothbound Cheddar (aged at Jasper Hill)
Chosen by- Karen AkunowiczChef-owner, Fox & the Knife · Bostonfoxandtheknife.com ↗
Bandaged, cave-aged at Jasper Hill’s cellars in Vermont — her “forever favorite” cheddar.
- 1Top pick
1655 Le Gruyère AOP
Chosen by- Kate Shannon LevineWriter, America’s Test Kitchen
Won the blind tasting: aged 12 to 14 months, with an “excellent crystalline structure,” a “dense,” “fudgy” texture, and “deeply aged, caramel-like,” “grassy” flavor that came through even when baked.
- 2
Emmi Kaltbach Le Gruyère AOP
Chosen by- Kate Shannon LevineWriter, America’s Test Kitchen
Cave-aged more than 12 months from raw milk. Tasters found it “funky,” “fruity,” and “nutty,” with “a deep, lingering muskiness”; one called it a cheese that “would be a showstopper on a cheese plate.”
- 3
Roth Grand Cru Surchoix
Chosen by- Kate Shannon LevineWriter, America’s Test Kitchen
The pasteurized pick, aged at least nine months. ATK tasters found “caramelized” sweetness, notes of mushroom and “fruity red wine,” and a “buttery” texture loaded with crunchy crystals.
- 1Top pick
Crave Brothers Farmstead Fresh Mozzarella
Chosen by- Tenaya DarlingtonCheese writer, Madame FromageWikipedia ↗
- Carrie Stenerson@justiceofthecheese
- Marissa MullenThat 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.”
- 2
Lioni Latticini Fresh Mozzarella (fior di latte)
Chosen by- Judy HaubertFormer editor, Saveur
- Carol ShihWriter, D Magazine
Also chosen by- Carol Shih · Writer, D Magazine source ↗
Saveur’s pizza-issue tasting: “This cows’ milk cheese has a briny tang that shines atop pizza margherita.” The clear winner of D Magazine’s office tasting of five, with Lioni’s hand-wrapped ball first and its retail cup second: “The best by a long shot. Moist, delicate, and salty with a perfect milky flavor.” Made in Union, New Jersey.
- 3
Liuzzi Fresh Mozzarella
Chosen by- Isaac Bernal CarbajoChef · Representation of Spain to the UN
Also chosen by- Dan Parillo · Owner, Da Legna · New Haven source ↗
An Italian cheesemaking family, making fresh mozzarella in Connecticut since 1981. Carbajo: “an option that I value highly because of its more artisanal profile and the freshness it usually offers.” New Haven pizzerias use it on their pies: Dan Parillo sources his fresh mozzarella from Liuzzi at Da Legna, and Modern Apizza uses it on its Margherita. Liuzzi’s mozzarella has won American Cheese Society gold medals.
- 1Top pick
Di Stefano Burrata
Chosen by- Chris FeldmeierChef · Love & Salt, ex-Mozza · Los Angeles
From the Pomona family cheesemaker that helped make burrata a Los Angeles staple. Its “complex, grassy flavor” won over Mozza alum Chris Feldmeier, who serves it at Love & Salt in Manhattan Beach topped with whatever produce is in season. Whole Foods carries it.
- 2
Vantia Burrata
Chosen by- Neala BroderickWriter, Tasting Tabletastingtable.com ↗
#1 of seven store-bought burratas: “exceptional… even for a hand-spun ball straight from the cheesemaker’s hands,” with “a shockingly clean mouthfeel” and clear notes of fresh cream and salt. Costs a little more than most.
- 3
Lioni Burrata con Panna
Chosen by- Kate Shannon LevineWriter, America’s Test Kitchen
America’s Test Kitchen’s favorite burrata, from a Campanian family making mozzarella in New York since 1980. Tasters found it “beautifully creamy” with “fresh dairy” flavor; one raved, “I love the flavor more than any creamy thing I can think of—including desserts!”
- 1Top pick
Bellwether Farms Basket Ricotta
Chosen by- Milk Street editors
Also chosen by- Charlie Palmer · Chef-founder, Aureole · Charlie Palmer Collective source ↗
- Thomas Keller · Chef-owner, The French Laundry & Per Se source ↗
Won Milk Street’s ricotta taste test (2025) for “superb flavor and good performance”: made only with milk and salt, with “a rich, buttery flavor and tender curds.” Charlie Palmer: “In California, I use ricotta from Bellwether Farms.” Thomas Keller called it the best ricotta he’d tasted in the US (NYT, 2001).
- 2
Calabro Whole Milk Ricotta
Chosen by- J. Kenji López-AltAuthor, The Food Lab · ex-Serious Eatskenjilopezalt.com ↗
Also chosen by- Emma Sullivan · Recipe developer · Eat This, Not That! source ↗
#1 of nine nationally available brands in Serious Eats’ blind tasting: “Sweet, fresh, and creamy, this one tasted almost as good as homemade.” Very moist, so drain it before baking. Sullivan (Eat This, Not That!, 2026) calls it “the artisan pick… noticeably creamier than mass-produced brands” for ricotta toast and simple pastas.
- 1Top pick
Mt. Vikos Barrel-Aged Greek Feta
Chosen by- Jessica Randhawa
- Sally CameronA Food Centric Life
- Marissa StevensRecipe developer, Pinch and Swirl
Also chosen by- Janet Fletcher · Cheese author, Planet Cheese source ↗
All three named it. “Mt. Vikos is real feta — a good tangy, Greek feta” (Cameron). Cheese author Janet Fletcher: “my favorite brand remains the barrel-aged Mt. Vikos.”
- 2
Dodoni Greek Feta
Chosen by- Michael PsilakisChef, Kefi & MP TavernaWikipedia ↗
Also chosen by- Brendan Pelley · Xenia Greek Hospitality source ↗
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.”
- 3
Meredith Dairy Marinated Sheep & Goat Cheese
Chosen by- Madeline SperlingZou Zou’s, NYC
Also chosen by- Laila Ibrahim · Chef · Serious Eats source ↗
“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.
- 1Top pick
Manchego 1605 (Finca Sierra de la Solana)
Chosen by- Janet FletcherCheese author, Planet Cheese
Also chosen by- Michelle Webb · Cheesemonger, Wedgewood Cheese Bar · North Carolina source ↗
Fletcher calls it “the gold standard”: a raw-milk farmstead Manchego from one estate’s own flock, with a natural rind. Wedgewood Cheese Bar calls it the “best Manchego in the world.” Imported by Essex Cheese.
- 2
Pasamontes Manchego Artesano
Chosen by- Kat CraddockFood editor · ex-Saveur editor in chief
Craddock calls Pasamontes’ unpasteurized, unwaxed wheels “spectacular.” Made by the Palomares family from five local flocks; imported by the Rogers Collection.
- 3
Dehesa de los Llanos Gran Reserva
Chosen by- Kike OjangurenCheese expert, El Comidista · Spain
Won El Comidista’s blind tasting of eight Spanish supermarket Manchegos (7.5/10): “meaty, a touch of acidity and some heat… it makes you want to eat more.” Raw-milk, aged about nine months, from the estate’s own flock in Albacete.
- 1Top pick
Laura Chenel Original Fresh Goat Cheese
Chosen by- Jessica RudolphWriter, America’s Test Kitchen
- Kate Shannon LevineWriter, America’s Test Kitchen
- Justine SterlingEditor, Sporkedsporked.com ↗
Also chosen by- Kate Shannon Levine · Writer, America’s Test Kitchen source ↗
- Justine Sterling · Editor, Sporked source ↗
America’s Test Kitchen’s favorite chèvre: “the smoothest texture and brightest flavor of all the samples we tried.” Levine: “bright and citrusy… superspreadable.” Alice Waters made it famous with a standing order for Chez Panisse in 1981.
- 2
Vermont Creamery Fresh Goat Cheese
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
Sporked’s 10/10 “best of the best”: “classically tangy, quite grassy, but still creamy… You take a bite and your mouth waters.” Crumbles for salads, spreads on toast, melts into omelets.
- 3
Cypress Grove Humboldt Fog
Chosen by- Liz ThorpeAuthor, The Book of Cheeseseriouseats.com ↗
- Kate Shannon LevineWriter, America’s Test Kitchen
- Justine SterlingEditor, Sporkedsporked.com ↗
Also chosen by- Kate Shannon Levine · Writer, America’s Test Kitchen source ↗
- Justine Sterling · Editor, Sporked source ↗
The California goat wheel with a line of vegetable ash through the middle. Thorpe calls it “a brilliant example” of a bloomy rind that needn’t be French or cow. Levine: “bright, floral, and creamy,” with a satiny creamline as it ages.
- 1Top pick
Fromager d’Affinois Le Fromager
Chosen by- Samantha MaxwellTasting Tabletastingtable.com ↗
- Liz ThorpeAuthor, The Book of Cheeseseriouseats.com ↗
- Pamela VachonCheese & wine instructor, Murray’s Cheese
Also chosen by- Liz Thorpe · Author, The Book of Cheese source ↗
- Pamela Vachon · Cheese & wine instructor, Murray’s Cheese source ↗
- Amy Sherman · The Cheese Professor source ↗
#1 of nine grocery-store Bries: “the most complex flavor profile by far… wildly creamy in the best way” (Maxwell). Thorpe on its ultrafiltered make: “an almost otherworldly smearability” with a thin rind. Vachon names it among the Bries with rinds “that will develop with the cheese.”
- 2
Délice de Bourgogne
Chosen by- Jimme MaresMurray’s Cheese
- Pamela VachonCheese & wine instructor, Murray’s Cheese
Also chosen by- Pamela Vachon · Cheese & wine instructor, Murray’s Cheese source ↗
“Triple cremes are my desert island cheeses… Délice de Bourgogne is so voluptuous with her milky creamy layers and her rich, buttery tendencies” (Mares). Vachon recommends it over anything simply labeled Brie; it’s stocked as widely as Trader Joe’s.
- 3
Cowgirl Creamery Mt Tam
Chosen by- Liz ThorpeAuthor, The Book of Cheeseseriouseats.com ↗
- Pamela VachonCheese & wine instructor, Murray’s Cheese
Also chosen by- Pamela Vachon · Cheese & wine instructor, Murray’s Cheese source ↗
An organic triple-crème from Point Reyes, California. Thorpe: an American stalwart that “admirably manage[s] the balance of decadence and backbone.” Vachon: “fudgy, pudgy, and bright,” it “set the bar for what an American ‘brie’ could aspire to be.”
- 1Top pick
Rogue Creamery Rogue River Blue
Chosen by- David LandselFood & Wine
The 2019 World Champion cheese: “fudgy, funky organic icon… wrapped in Syrah grape leaves soaked in pear spirits… It’s unforgettable.”
- 2
Colston Bassett Stilton
Chosen by- Claire PtakFounder, Violet bakery · Londonvioletcakes.com ↗
Also chosen by- Jo Pratt · Cookbook author source ↗
- Anna Tobias · Café Deco source ↗
Ptak builds her favorite menu item, a kimchi toastie, on Colston Bassett. Jo Pratt: “I absolutely adore Stilton cheese, especially from Colston Bassett.” Anna Tobias (Café Deco) plans it for gnocchi in Stilton cream sauce.
- 3
Jasper Hill Bayley Hazen Blue
Chosen by- Courtney JohnsonWorld Cheesemonger finalist
Also chosen by- Michele Molier · Institute of Culinary Education source ↗
- Nick Savasta · Cheese & Wine Traders source ↗
“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.
Meats
Bacon, deli turkey and ham, then charcuterie for a board (prosciutto, salami, pepperoni, mortadella and ’nduja), then hot dogs and sausages, as ranked in blind tastings and by chefs and critics who buy them.
- 1Top pick
Nueske’s Applewood Smoked Bacon
Chosen by- Gregory CollierUptown Yolk
- Michael ZentnerMerci
- Matt MarcusTruth Be Told
“Punches well above its price point… uses real applewood and not just smoke flavor” (Collier).
- 2
Benton’s Smoky Mountain Country Bacon
Chosen by- Matt MarcusTruth Be Told
Also chosen by- Sean Brock · Chef · ex-Husk, Audrey (Nashville) source ↗
- David Chang · Founder, Momofuku source ↗
Extra-smoky and salty — Marcus renders it with alliums as a seasoning rather than eating it straight.
- 3
Niman Ranch Uncured Applewood Smoked Bacon
Chosen by- Andres KaiferChef · Customshop & Emmy Lou’s, Charlotte
Humanely raised pork. Kaifer: it has a “subtle smoke flavor and is uncured… well-balanced and super tasty.”
- 1Top pick
Dietz & Watson Turkey Breast (Gold’n Brown or Black Forest Smoked)
Chosen by- Sabrina TanSerious Eats
- Jessie YuChenSerious Eats
- Jordan MyrickTaste tester, Sporked
Also chosen by- Jordan Myrick · Taste tester, Sporked source ↗
A top pick in Serious Eats’ blind tasting of 18 deli turkeys. Tan praised its “spot-on deli turkey flavor,” a subtle sweetness then a salty finish; YuChen found it “not too dry.” Sporked’s Myrick on the Black Forest Smoked: lightly smoked rather than “packed with fake smoky flavor… It’s the best deli turkey even if you don’t normally opt for smoked turkey.”
- 2
North Country Smokehouse Organic Oven Roasted Turkey
Chosen by- Ariana LoschTaste tester, Sporked
Sporked rated it 8.5 out of 10 for a short, all-organic ingredient list — turkey, water, sea salt, turbinado sugar and vinegar — and a “really clean-tasting” flavor with “a springy, tender texture and medium thickness.” From a New Hampshire smokehouse; found at Whole Foods.
- 3
Applegate Naturals Oven Roasted Turkey Breast
Chosen byAlso chosen by- Leah Groth · Eat This, Not That! source ↗
#2 of 11 in Tasting Table’s packaged deli turkey ranking, behind only Dietz & Watson: it “feels more like fresh meat as opposed to pressed meat” and is lightly salted. A short ingredient list (turkey breast, water, salt, potato starch, broth, rosemary extract) with no nitrates or fillers; Leah Groth calls it “one of my go-to brands.”
- 1Top pick
Rovagnati Gran Biscotto Prosciutto Cotto
Chosen by- Mara NocillaJournalist, Gambero Rosso · editor, Grandi Salumi guide
- Arcangelo DandiniL’Arcangelo, Rome
#1 of 38 packaged supermarket cotti in Gambero Rosso’s 2024 blind test: an alta qualità ham from fresh Italian legs, massaged up to 72 hours and steamed 16 hours, branded on the rind. Large, defect-free slices with sweet, precise fat; clean cooked-pork, vegetal and “biscuity” notes, balanced and not too salty, with a soft, moist, melting texture (translated).
- 2
Les Trois Petits Cochons (Three Little Pigs) Jambon de Paris
Chosen by- Grace KellySenior editor, Serious Eats
Serious Eats’ best pre-sliced ham for sandwiches after testing 14 hams (2026): a lightly spiced whole-muscle ham, slow-cooked sous vide, that lets the pork flavor shine. “Instead of being rubbery like a lot of deli ham, these pale pink rounds are delicate and soft” — made for a jambon-beurre or a board with Cantal and grainy mustard. Pricey: about $10 for 6 ounces. No added nitrites.
- 3
True Story Uncured Wildflower Honey & Maple Ham
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
Sporked’s honey-ham winner, “head and shoulders above the other honey ham brands we tried”: it “tastes like it was sliced off a real honey baked ham,” with a caramelized-honey rind and juicy, tender meat — good enough for a board next to fancy prosciutto. Humanely raised pork, no antibiotics.
Charcuterie
Prosciutto, then salami, pepperoni, mortadella and ’nduja for the board.
- 1Top pick
Volpi Traditional Prosciutto
Chosen by- America’s Test Kitchen tasting panel
Won America’s Test Kitchen’s supermarket prosciutto tasting, served plain and in chicken saltimbocca: “tender” and “buttery” with “a very nice porky complexity” and a “salty punch.” Tasters called its very thin slices “silky” and “ultrasupple.” Cured for nine months in Missouri from just pork and sea salt.
- 2
La Quercia Prosciutto Americano
Chosen by- Paul KahanChef · One Off Hospitality, Chicagooneoffhospitality.com ↗
- Andrew CarmelliniChef, Locanda Verde · NYCWikipedia ↗
Also chosen by- America’s Test Kitchen tasting panel source ↗
An Iowa prosciutto made from humanely raised pork, and the first organic prosciutto in the US. Kahan: “The best prosciutto you can get in America, hands down.” Carmellini: “The most amazing prosciutto I’ve ever seen outside Italy.” An earlier America’s Test Kitchen taste-off also voted for it over the Italian imports. Look for it at Whole Foods and some Costco stores.
- 3
Del Duca Prosciutto
Chosen by- America’s Test Kitchen tasting panel
America’s Test Kitchen’s Best Buy, cured for just over a year in Rhode Island: “a nice porky sweetness” and a “clean” but “intense” flavor. Thicker than the winner but moist and “supple.” In sum: “Buttery, nutty, complex. This is good stuff.”
- 1Top pick
Olli Salumeria (Toscano or Antipasto pack)
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
- Nicole Cherie JonesContributor, Serious Eatsseriouseats.com ↗
Also chosen by- Nicole Cherie Jones · Contributor, Serious Eats source ↗
- Tim Bereika · Secco Wine Bar, Richmond source ↗
Sporked’s best selection: the Antipasto pack’s Genoa, Toscano, Napoli and Calabrese are “like a prepackaged charcuterie board.” Sterling’s favorite was the Toscano: “the fennel pollen flavor really makes the savory, meaty flavor of salami pop.” Serious Eats chose the same Toscano for its fennel pollen and Sangiovese. Made in Virginia from 160-year-old family recipes. Richmond’s Secco Wine Bar serves Olli’s salame on its boards: “We really liked what we tasted” (chef Tim Bereika).
- 2
Creminelli Fine Meats salami (Tartufo or Wild Boar)
Chosen by- Nicole Cherie JonesContributor, Serious Eatsseriouseats.com ↗
- Danny PalumboTaste tester, Sporkedsporked.com ↗
Also chosen by- Danny Palumbo · Taste tester, Sporked source ↗
Cristiano Creminelli, from a family of Italian salumi makers, opened this Utah salumeria in 2007. Serious Eats calls the black-truffle Tartufo “truly a treat that should be eaten slowly and savored.” Palumbo took the Texas wild boar salami home from Sporked’s tasting of nearly 30: “all the wonderful funk of game meat without any of the offputting tang… some of the best salami for charcuterie board making.”
- 3
Columbus Italian Dry Salame
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
- Samantha MaxwellTasting Tabletastingtable.com ↗
Also chosen by- Samantha Maxwell · Tasting Table source ↗
- Melanie Portman · Drool Recipes source ↗
A San Francisco salumeria founded in 1917 and stocked in most supermarkets. Sporked’s best Italian-style salami: “a wonderful pepper kick and a slight hint of garlic,” with red wine adding a “bitter, funky” edge. Tasting Table ranked Columbus Calabrese #2 of nine brands for its nuanced pepperiness; Maxwell bought Columbus herself (only two other brands sent samples). Chef and recipe developer Melanie Portman: “This is what I reach for when I’m building an antipasto board… I’ve served it next to imported salami and guests can’t tell the difference.”
- 1Top pick
Vermont Smoke & Cure Pepperoni
Chosen by- J. Kenji López-AltAuthor, The Food Lab · ex-Serious Eatskenjilopezalt.com ↗
- NEPA Pizza ReviewPizza review site, Northeastern Pennsylvanianepapizzareview.com ↗
Also chosen by- NEPA Pizza Review · Pizza review site, Northeastern Pennsylvania source ↗
Kenji López-Alt says it must be natural-casing pepperoni that curls into “crispy grease chalices,” and adds: “My favorite brand is Vermont Smoke & Cure.” In NEPA Pizza Review’s bake-off of 11 sticks it placed fourth, ahead of Dietz & Watson and DeLallo. A smoked stick from Vermont, sold in many supermarkets and online.
- 2
Battistoni Cup & Char Pepperoni
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
- NEPA Pizza ReviewPizza review site, Northeastern Pennsylvanianepapizzareview.com ↗
Also chosen by- NEPA Pizza Review · Pizza review site, Northeastern Pennsylvania source ↗
Sporked’s #1 after tasting nearly 30 pepperonis raw and baked on pizza, with a unanimous perfect score: “The flavor is flat-out spectacular… spicy, porky, and fatty,” with slices that curl into crisp cups and are “highly snackable whether they’re raw or cooked.” NEPA Pizza Review bought 11 supermarket and Amazon sticks and baked each on pizza; Battistoni scored 8.9 for taste. Made in Buffalo; easiest to find online and in Northeast stores.
- 3
Applegate Naturals Uncured Pepperoni
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
Rated 7.5/10 in Sporked’s retail-bought tasting of nearly 30 pepperonis, raw and baked on pizza, for a “complex” flavor (“Applegate does good deli meats”). Pre-sliced, uncured and stocked in most US supermarkets, so it is the easiest pick here to find.
- 1Top pick
Leoncini Mortadella Bologna IGP
Chosen by- Evan FunkeChef-owner, Felix · Los Angelesfelixla.com ↗
The mortadella Evan Funke serves at Mother Wolf, folded into La Mortazza with lemon ricotta. It’s Verona-made to the IGP rules and plain, with no pistachios, as Bologna purists insist. “I f—ing love mortadella… it’s one of the most underrated salumi,” Funke told the LA Times. Sold sliced at Italian delis and online.
- 2
Mastro San Daniele Style Mortadella
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
Sporked’s best of the best (10/10) after tasting pre-sliced and deli-sliced mortadellas side by side: huge slices with whole peppercorns, “a blend of savory, meaty, piquant, and fatty flavors.” Sterling: “If you see this mortadella at your grocery store, deli, or specialty Italian store… get it. It’s the best mortadella to buy.” Sold at deli counters across the US.
- 3
Levoni Mortadella
Chosen by- Gambero Rosso tasting panel (blind tasting of 60)
Levoni’s Mortadella Oro tied for first among classic artisan mortadellas in Gambero Rosso’s blind tasting of 60 at its academy in Italy: “very classic, inviting, fragrant,” with evenly spread peppercorns and fat, a full, round flavor and a “particularly soft and meaty” texture. A family-run producer near Mantua since 1911; its Italian-made mortadella (with or without pistachios) is sold sliced in the US at Eataly, Heinen’s and other stores on Instacart.
- 1Top pick
La Quercia ’Nduja
Chosen by- Chris MoroccoFood director, Bon Appétit
- Kristine JannuzziWriter, La Cucina Italiana
- Peter GlatzChef · food columnist, Illinois Times
Also chosen by- Kristine Jannuzzi · Writer, La Cucina Italiana source ↗
- Peter Glatz · Chef · food columnist, Illinois Times source ↗
Made in Iowa from the trimmings of La Quercia’s year-aged prosciutto and speck with three dried chiles. Bon Appétit’s Morocco calls it “buttery smooth with bottomless depth and an insistent prickle of heat,” and notes chef David Nayfield used it at Che Fico before making his own. La Cucina Italiana’s Jannuzzi names it one of her two favorite American ’nduja, and chef Peter Glatz recommends it alongside Tempesta. The easiest to find of the three, in many supermarkets.
- 2
Tempesta ’Nduja
Chosen by- Sasha MarxFormer senior culinary editor, Serious Eats
- Peter GlatzChef · food columnist, Illinois Times
- Mike SulaFood writer, Chicago Reader
Also chosen by- Peter Glatz · Chef · food columnist, Illinois Times source ↗
- Mike Sula · Food writer, Chicago Reader source ↗
From a Chicago family that has made ’nduja for five generations, first in Calabria (sold as ’Nduja Artisans until a rebrand). Heritage Berkshire pork and five chiles, aged for months, with no added nitrates. Serious Eats’ Marx points readers to Tempesta for his ’nduja tomato sauce and used the company to explain how good ’nduja is made; chef Peter Glatz recommends it; and the Chicago Reader’s Mike Sula praised its “spicy, spreadable Calabrian meat butter.” Sold online, at Eataly and at Mariano’s.
- 3
Salumeria Biellese ’Nduja
Chosen by- Kristine JannuzziWriter, La Cucina Italiana
From a Manhattan salumeria founded in 1925, whose chef clients have included Jean-Georges Vongerichten and Daniel Boulud. La Cucina Italiana’s Jannuzzi names it one of her two favorite American ’nduja: pork shoulder, house spices and Calabrian chiles, about a 7 out of 10 for heat (“it won’t kill you,” in the owner’s words). Sold online and in New York-area shops; the hardest of the three to find.
Hot Dogs & Sausages
Hot dogs, then Italian, chicken, bratwurst, kielbasa and knockwurst links.
- 1Top pick
Olympia Provisions Frankfurter
Chosen by- Farideh SadeghinChef · author, The Hot Dog Cookbookfaridehisthebest.com ↗
Also chosen by- Steve Bramucci · Writer, Uproxx source ↗
A foot-long Portland frankfurter of pork shoulder in a natural lamb casing, smoked over hickory and applewood. Sadeghin: “snappy and long, so they hang over the edge of your bun, which means your first bite is always a hot dog.” Steve Bramucci ranked it #1 of 22: “The snap is Sabrett level … Literally the best hot dog I’ve tasted in my life.”
- 2
Schaller & Weber All-Beef Franks (natural casing)
Chosen by- Farideh SadeghinChef · author, The Hot Dog Cookbookfaridehisthebest.com ↗
Also chosen by- Claudia Sidoti · Head chef, HelloFresh source ↗
From a New York butcher company with roots in Stuttgart. All-beef, in natural sheep casing, smoked over hardwood. It’s Sadeghin’s other natural-casing pick. HelloFresh head chef Claudia Sidoti: “The robust natural meat flavor really comes through!”
- 3
Snake River Farms American Wagyu Gourmet Frankfurters
Chosen by- Epicurious Taste Panel (butchers Pat LaFrieda and Cara Nicoletti, chef Matt Abdoo)
Also chosen by- Steve Bramucci · Writer, Uproxx source ↗
A thick American Wagyu beef frank. In Epicurious’ blind tasting, one pro named it “my favorite today”: “the right spice block consistency … the texture was perfect … the meat-to-bun ratio was perfect.” Bramucci calls it “a nice, clean, quality product,” though he finds the casing thick.
- 1Top pick
Premio Italian Sausage (Sweet or Hot)
Chosen by- Danielle CaminitiAuthor, From Courtroom to Cucina
- Dena FenzaAuthor, My Italian American Table
- Mariarosa TrapaniCooking with Mariarosa
- Josh DeriChef, Josh Cooks a Lot
- Jorge ThomasChef, Swaledale Butchers
Also chosen by- Jorge Thomas · Chef, Swaledale Butchers source ↗
Simply Recipes asked four Italian American cooks for the best store-bought Italian sausage, and all four named Premio, a family-run New Jersey sausage maker. Caminiti likes that it comes loose as well as in links. Thomas on the hot links: “Pork, fennel, red pepper and paprika — that’s a good combination, and there are no fillers.” Slit the skins and brown the meat in chunky pieces for a sauce.
- 2
Fra’ Mani Italian Sausage (Sweet or Spicy)
Chosen by- Andrew OwensPrivate chef
- Mashed (hot Italian sausage ranking)
Also chosen by- Mashed source ↗
From Paul Bertolli’s Berkeley salumeria. Owens: “coarsely ground like the texture you’d find in a true butcher shop… fruitwood smoked for deep and complex flavor layers… juicy with no artificial additives.” Mashed’s taster ranked the spicy links second of 11 and called the meat “so clearly produced with meat of a higher quality than every single other sausage.” Fully cooked, so they only need browning. Sold at Whole Foods.
- 3
Niman Ranch Sweet Italian Sausage
Chosen by- Jorge ThomasChef, Swaledale Butchers
From the network of independent family farms that raise Niman Ranch’s pork outdoors, without antibiotics or added hormones. Whole-muscle pork with toasted fennel, garlic and black pepper, uncured and fully cooked. Thomas: “You want enough seasoning to make it interesting, but you should still be able to taste the pork.” Warm it through gently and serve with softened peppers and onions. Sold at Whole Foods and specialty grocers nationwide.
- 1Top pick
Aidells Italian Style Chicken Sausage with Mozzarella
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
- Clean Plates editors
- Christine PittmanCOOKtheSTORY
Also chosen by- Justine Sterling · Editor, Sporked source ↗
- Christine Pittman · COOKtheSTORY source ↗
Made with smoked chicken, so it tastes porkier than most. Clean Plates’ best mild Italian chicken sausage of 10: “the most complex, robust and truly Italian-inspired… exceptionally juicy.” Sporked’s Italian runner-up: “the flavor and the juiciness is too good to ignore.” Pittman uses it in place of cooked meat for quick pasta.
- 2
Bilinski’s Mild Italian Chicken Sausage with Bell Peppers
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
Sporked’s best all-chicken sausage: made without a casing, so there’s no pork in it, and heavy on bell peppers with “the tiniest hint of heat.” Slice it into pasta for a weeknight dinner, “no sauce required.” From a family-owned upstate New York maker that uses organic and humanely raised chicken.
- 3
Al Fresco Caramelized Onion & Cheddar Chicken Sausage
Chosen by- Samantha MaxwellTasting Tabletastingtable.com ↗
Number one of nine in Tasting Table’s 2026 chicken sausage ranking: “I can’t believe just how flavorful these sausages are… sweet and complex, which makes you feel like you’re eating a pile of homemade caramelized onions,” with a bold cheddar note that doesn’t take over. Creamy rather than snappy.
- 1Top pick
Niman Ranch Fat Tire Beer Bratwurst
Chosen by- Gwynedd StuartWriter, Sporked
- David TanisColumnist, The New York Times · formerly Chez Panisse
- Hunter LewisEditor in chief, Food & Wine · formerly Bon Appétit
Also chosen by- David Tanis · Columnist, The New York Times · formerly Chez Panisse source ↗
- Hunter Lewis · Editor in chief, Food & Wine · formerly Bon Appétit source ↗
Sporked’s “Best of the Best,” 10 out of 10: “the best brats, period.” Fully cooked “but as close as you can get to fresh,” with an “absolutely outrageous” snap and a real beer flavor from New Belgium’s Fat Tire amber ale. Niman Ranch brats also passed muster in David Tanis’s New York Times blind tasting of supermarket bratwurst, and Hunter Lewis named them Bon Appétit’s pick for a cookout.
- 2
Schaller & Weber Bratwurst
Chosen by- Epicurious tasting panel
A classic pork-and-veal brat from the Upper East Side German butcher, making sausage in New York since 1937 with no fillers or artificial flavors. It was one of the Epicurious tasting panel’s two favorites in its mail-order sausage roundup. Ships nationwide.
- 3
Olympia Provisions Bratwurst
Chosen by- David TanisColumnist, The New York Times · formerly Chez Panisse
Also chosen by- David Tanis · Columnist, The New York Times · formerly Chez Panisse source ↗
From the Portland salumeria behind our top hot dog. One of the packaged brats that “passed muster” in Tanis’s blind tasting of supermarket bratwurst for The New York Times, judged on flavor, authenticity, texture and deliciousness. Brown it slowly in a cast-iron pan with apples and onions, as Tanis does.
- 1Top pick
Wellshire Farms Smoked Polska Kielbasa
Chosen by- America’s Test Kitchen tasting panel
Also chosen by- America’s Test Kitchen · Vinegar guide source ↗
Winner of ATK’s blind tasting of six smoked kielbasas, tasted plain and in a French-style pork stew: “deeply smoked,” with a “distinctive garlicky flavor,” a “nice coarse texture” and a real snap. It’s all pork, naturally smoked and coarsely chopped, with the most protein and the least sodium and fat in the lineup. Its flavor comes from the meat and smoke, not fillers. ATK still names it the test kitchen’s preferred kielbasa in its recipes.
- 2
Slotkowski Polska Kielbasa
Chosen by- Sara HaasAllrecipes
Every taster ranked it first in Haas’s blind tasting of seven Polish sausages, over Nature’s Rancher, Klement’s, Johnsonville, Vienna Beef, Hillshire Farm and Eckrich. They praised its “snappy, crisp exterior,” fine grind and mild, well-balanced spice. It also held its shape in the pan without wrinkling or shrinking. Haas called it “literally the perfect kielbasa.” It’s a Chicago-area brand (Amylu Foods), sold mostly at Midwest grocers such as Woodman’s.
- 3
Olympia Provisions Smoked Kielbasa
Chosen by- Willamette Week editors
From Elias Cairo’s Portland salumeria, the first USDA-approved meat-curing facility in Oregon. All humanely raised pork and fatback with garlic and mustard seed, slow-smoked over applewood, with no added nitrates. Willamette Week’s guide puts kielbasa on its Olympia Provisions shopping list: “once you’ve plowed through your first cacciatore or kielbasa, your only concern will be when you can get back for more.” Shipped nationwide in three-packs; it freezes well.
- 1Top pick
Schaller & Weber Knackwurst
Chosen by- Epicurious tasting panel
Northern German–style knackwurst stuffed with pork and beef and smoked over hardwood, in a natural casing. Brand-level pick: Epicurious’s tasting panel singled out this New York butcher’s bratwurst and its smoky, garlicky Bauernwurst (“a nice, chewy texture with a garlicky punch”), the knackwurst’s closest cousin in the line.
- 2
Hebrew National Beef Knockwurst
Chosen by- Jason GoldsteinChop Happy
- Jarryd BaxterChef
- Fred MaurerHot Dog Boyfriend
Also chosen byThe supermarket exception, all-beef and kosher. All three chefs The Kitchn asked named Hebrew National as the best store-bought hot dog brand; Goldstein called it “the undisputed champion of hot dogs.” The knockwurst is the same beef, bigger and heavy on garlic. Hot Dog Hot Blog found it kept its snap and juice even boiled.
Fish
Canned tuna, salmon and mackerel, sardines, anchovies and tinned-fish conservas, then smoked salmon and herring, picked by chefs and blind-tasting panels.
Tinned Fish
Canned tuna and canned salmon and mackerel, sardines and anchovies, then tinned fish and conservas.
- 1Top pick
Tonnino Yellowfin Tuna Fillets in Olive Oil
Chosen by- Elisa LyewChef, Elisa’s Love Bites · New York
- Grace ValloRecipe developer, Tastefully Grace
- Shawna ClarkRecipe developer, Healthy Foodie Girl
Also chosen by- Genevieve Yam · Senior editor, Serious Eats · formerly Per Se source ↗
All four chefs EatingWell asked named Tonnino. “A gorgeous presentation with large, tender pieces — perfect for more elevated dishes” (Lyew). Pole-and-line caught and packed in jars or cans; Vallo splurges on the ventresca (belly). Serious Eats’ blind tasting of 38 tunas also made it a winner for its big, meaty flakes.
- 2
Conservas Ortiz White Tuna in Olive Oil
Chosen by- Ruben GarciaChef-owner, Casa Teresa · Washington, DC
Also chosen by- Megan O. Steintrager · Associate editorial director, Serious Eats source ↗
The tuna Garcia uses for the tinned-fish program at Casa Teresa: it “offers the best value and quality canned tuna for its price,” and it is line-caught and hand-cleaned. Serious Eats’ blind panel found it “almost nutty,” with “large, moist flaky chunks” (Megan O. Steintrager).
- 3
Rio Mare Solid Light Tuna in Olive Oil
Chosen by- Genevieve YamSenior editor, Serious Eats · formerly Per Se
The supermarket exception. One of three oil-packed winners in Serious Eats’ blind tasting of 38 tunas, and the panel favorite of visuals director Amanda Suarez, with a “clean taste,” good salt and a pink, meaty flake. Easy to find in most grocery stores.
- 1Top pick
Da Morgada Portuguese Mackerel in Olive Oil
Chosen by- Rodger BowserHead chef & managing partner, Zingerman’s Delicatessen · Ann Arbor
Bowser: tinned mackerel tastes “somewhere between the sweetness of tuna and the richness of sardines, with all of the tender meatiness you’d expect from both,” and very few tins top Da Morgada’s. Wild-caught, packed simply in olive oil.
- 2
Patagonia Provisions (wild sockeye salmon, Spanish mackerel)
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
- Christina ChaeyEditor, Bon Appétit
Also chosen by- Christina Chaey · Editor, Bon Appétit source ↗
Sporked’s best salmon pouch, “hands down” (9.5/10): lightly brined and smoked wild sockeye, “fresh and unctuous.” Chaey calls its olive-oil mackerel (lemon-caper, Spanish paprika) her “favorite everyday tinned fish.”
- 3
Taku Smoked Sockeye Salmon
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
- Jordan MyrickTaste tester, Sporked
“Very flaky and very good” (Myrick). Palumbo calls it “fancy canned salmon”: salty, smoky and fatty, and “the best canned sockeye salmon you can get.” Mail-order from the Juneau smokehouse.
- 1Top pick
Fishwife Sardines (olive oil, preserved lemon or hot pepper)
Chosen by- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
- Ashia AubourgFood editor and writer
- Marcia W. SmartCulinary instructor, Smart in the Kitchen
All three experts Simply Recipes asked named Fishwife. “For years I’ve been loyal to Fishwife’s sardines… The filets in these cans are tender and packed with delicious ingredients” (Aubourg). MSC-certified Cornish sardines in single-farm Galician olive oil; “Fishwife feels like a treat. The quality is fantastic” (Clarke).
- 2
Ortiz Sardinas a la Antigua
Chosen by- José PizarroChef, José Tapas Bar and Pizarro · London
Pizarro’s top pick in a blind tasting of supermarket tins: “Simply the best: the flavour, the texture, everything is perfect.” Big, old-style sardines, fried and then hand-packed. Bon Appétit’s panel called them “large — in a good way,” rich and buttery, and the best for cooking.
- 3
Patagonia Provisions Sardines in Olive Oil
Chosen by- Kelsey Jane YoungmanSenior service editor, Bon Appétit
- Joe SevierWriter, Epicurious
Bon Appétit’s blind-tasting favorite: “immediately more flavorful” (Youngman), “really robust” (Sevier), with an herby brightness and intact, iridescent skin. Bay of Biscay sardines, organic olive oil and salt.
- 1Top pick
Ortiz anchovies in olive oil
Chosen by- Charlotte LangleyChef, Scout Canning
- Christina Jolam
Also chosen by- Paul Donnelly · Chinese Tuxedo source ↗
“Meaty, silky, and beautifully cured… What I’d call ‘anchovy royalty’” (Langley). Also Serious Eats’ tasting winner.
- 2
Agostino Recca (Sicily)
Chosen by- Joe BeddiaPizzaiolo, Pizzeria Beddia · Philadelphia
Also chosen by- Michael Schall · Bar Camillo, Locanda Vini e Olii source ↗
“My favorite brand is Agostino Recca. These are the ones that we use at the pizza shop.”
- 3
Don Bocarte Cantabrian anchovies
Chosen by- Stuart BriozaChef, State Bird Provisions · San Franciscostatebirdsf.com ↗
Also chosen by- Nialls Fallon · Hart’s, Cervo’s · Minnow co-founder source ↗
- Danny Bowien · Chef, Mission Chinese Food source ↗
- Julia Sherman · Author, Salad for President source ↗
- Angie Mar · Chef · ex-The Beatrice Inn source ↗
- Ruth Reichl · Ex-editor, Gourmet · ex-NYT critic source ↗
Packed in high-quality olive oil: “This is an anchovy you absolutely put on pizza.”
- 1Top pick
Fishwife (smoked salmon, smoked albacore)
Chosen by- Bob BennettZingerman’s Roadhouse
- Michael HackmanAioli
Also chosen by- Kiki Aranita · Chef, Poi Dog source ↗
The most-recommended brand in Food & Wine’s chef panel: “The thoughtfulness they use for their tins really shows up in the end product” (Bennett). Chef Kiki Aranita bought its smoked albacore herself and calls the packaging “as unique and beautiful as the product.”
- 2
Conservas Ortiz Bonito del Norte
Chosen by- Angelo SosaChef · Top Chef alum
Also chosen by- Ruben Garcia · Chef-owner, Casa Teresa · Washington, DC source ↗
- Alex Raij · Chef-owner, La Vara & Txikito · NYC source ↗
“Silky — almost confit-like… clean, yet deeply savory.”
- 3
José Gourmet (sardines, mackerel)
Chosen by- Mark O’LearyChef, Darling · Cambridge
Also chosen by- Ari Kolender · Hayden, Bon Appétit source ↗
- Andrew Zimmern · TV host, Bizarre Foods source ↗
O’Leary on its mackerel: “rich without being heavy… this clean, almost buttery texture.” Ari Kolender (Hayden): “clean and unique”; Andrew Zimmern calls it a “great” brand. Saveur’s best overall sardine.
Smoked & Cured
Smoked salmon and herring for bagels and boards.
- 1Top pick
Acme Smoked Nova Salmon
Chosen by- Joshua Russ TupperRuss & Daughters
The Brooklyn smokehouse behind New York’s great appetizing counters: Barney Greengrass, Zabar’s, Russ & Daughters and Shelsky’s all buy at least some of their smoked salmon from Acme (each to its own spec: “Our suppliers do special stuff for us,” says Russ & Daughters’ Joshua Russ Tupper). The packaged Nova is the supermarket version, smokier and saltier than the Scottish style.
- 2
Spence & Co. Traditional Scottish Style Smoked Salmon
Chosen by- Dana McMahanWriter, Eat This, Not That!
Also chosen by- Kate Shannon Levine · Writer, America’s Test Kitchen source ↗
The only brand in McMahan’s 10-brand tasting to get a unanimous thumbs-up for its tidy, evenly colored slices with “nice pushback.” America’s Test Kitchen’s longtime winner: “silky,” “delicate” and “lush,” the thinnest slices in its lineup, cured with salt alone.
- 3
Santa Barbara Smokehouse (incl. Kvarøy Arctic rope-hung)
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
- Dana McMahanWriter, Eat This, Not That!
Also chosen by- Dana McMahan · Writer, Eat This, Not That! source ↗
Small-batch, open-fire smoked after a sea-salt and brown-sugar cure. Sporked’s runner-up (9.5/10): “silky with a great smokehouse flavor.” McMahan’s tasters liked it even more than Spence: “I cannot honestly believe how good this is,” and the rope-hung Kvarøy Arctic salmon the same smokehouse makes was “perfect.”
- 1Top pick
Russ & Daughters Herring in Cream Sauce
Chosen byAlso chosen byFrom the century-old Lower East Side appetizing shop, which re-brines its herring and makes its own sauces. In its survey of the city’s herring, The New York Times called the quality “extremely high”: the sour cream sauce was “especially good, with no sweetness,” and the fillets were “as firm as they can be in this preparation.” New York magazine named Russ & Daughters Café the city’s best herring. Ships nationwide; the plain pickled herring with onions is the wine-sauce-style alternative.
- 2
Ingebretsen’s / Olsen Fish Co. Herring in Wine Sauce (or Sour Cream)
Chosen by- Ryan BurkHeavy Table
Minneapolis’s Scandinavian deli sells herring packed for it by the Olsen Fish Company from North Atlantic (Icelandic) herring, cured in a traditional wine sauce of vinegar, wine, sugar, mustard seed, fennel and sliced onion. Heavy Table: “few do it better.” The fish is “tender but not mushy, substantial but not chewy” and “very nearly melts in your mouth.” The sour cream version is “absolutely amazing,” with the sea and the sweet brine “brought harmoniously together.” Brand-level pick: Olsen also sells its own wine- and cream-sauce jars.
Pantry Staples
The quiet workhorses of every great kitchen.
Cooking Basics
Salt, chicken stock and bouillon, panko, olives and capers, roasted red peppers and marinated artichokes.
- 1Top pick
Diamond Crystal Kosher Salt
Chosen by- Fabio Trabocchi
- Shirley Chung
- Stephanie IzardChef-owner, Girl & the Goat · Chicagostephanieizard.com ↗
- Leina HoriiF&W Best New Chef
- Nate ApplemanChef · James Beard Rising Star
- Samin NosratAuthor, Salt Fat Acid Heatciaosamin.com ↗
- Melissa ClarkThe New York Times
Also chosen by- Samin Nosrat · Author, Salt Fat Acid Heat source ↗
- Melissa Clark · The New York Times source ↗
The clear winner when Food & Wine polled nine chefs. Trabocchi: “For everyday cooking, I use Diamond Crystal. Almost all chefs use it for a reason.” Chung: “It’s fluffier… because its structure is less dense, you are less likely to oversalt.” Nosrat learned on it at Chez Panisse: “You can use a lot of this and an extra bit won’t make a difference… I like that freedom.”
- 2
Maldon Sea Salt Flakes
Chosen by- Samin NosratAuthor, Salt Fat Acid Heatciaosamin.com ↗
- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
- Gwyneth PaltrowFounder, goop · cookbook authorgoop.com ↗
Nosrat: “I feel paranoid when I’m in a kitchen without Maldon.” Ina: “that crunchiness tastes great.”
- 3
Jacobsen Salt Co. Pure Flake
Chosen by- Samin NosratAuthor, Salt Fat Acid Heatciaosamin.com ↗
- Alison RomanCookbook author, Dining In & Nothing Fancyalisoneroman.com ↗
Also chosen by- Chris Cosentino · Chef-owner, Cockscomb · San Francisco source ↗
- Marjorie Meek-Bradley · Chef source ↗
- April Bloomfield · Chef · cookbook author, A Girl and Her Pig source ↗
Nosrat uses it on salads, fish tartare, burrata; Roman packs it as her flaky salt (2026).
- 1Top pick
Brodo Chicken Bone Broth
Chosen by- Coleman JerniganExec chef · The Citizen, Alys Beach
- Lawrence WeeksChef · North of Bourbon
Marco Canora’s NYC bone broth, now sold frozen and shelf-stable. Jernigan calls it the “undeniable king of stocks”; Weeks likes that it’s “made of high quality, not from concentrate.”
- 2
Kettle & Fire Chicken Bone Broth
Chosen by- Sungchul ShimChef, Kochi · NYC
- Brian MooneyChef · Tre Luna
Also chosen by- Brian Mooney · Chef · Tre Luna source ↗
Long-simmered bone broth, shelf-stable. Shim: “excellent, even for sipping.”
- 3
Pacific Foods Organic Chicken Broth
Chosen by- Jordan Ware
- Mary Payne MoranCooking school owner
- MacKenzie SmithCookbook author
3 of 4 Allrecipes chefs: rich golden color, robust savory flavor that doesn’t overpower (2026).
- 1Top pick
Better Than Bouillon Roasted Chicken Base
Chosen by- Alyse WhitneyFood writer · ex-Bon Appétit
- Chris MoroccoFood director, Bon Appétit
- Andy BaraghaniCookbook author · ex-Bon Appétitandybaraghani.com ↗
Also chosen by- Katherine Sacks · Epicurious source ↗
- Samantha Maxwell · Tasting Table source ↗
Beat boxed Swanson to win BA’s chicken round, with one caveat: dilute it, because at full strength it’s “way too intense.”
- 2
Knorr Chicken Bouillon (Caldo de Pollo / Suiza)
Chosen by- Claudette ZepedaChef · regional Mexican, San Diego
Also chosen by- Ashlie D. Stevens · Salon senior food editor source ↗
- Paloma Salazar · Culture Kitchen master cook source ↗
“With Knorr suiza chicken bouillon, canned tomato sauce, corn tortillas, rice and beans, I can literally survive an apocalypse.”
- 3
Totole Granulated Chicken Soup Base
Chosen by- Tim ChinRecipe developer, Serious Eats
Also chosen by- Taylor Holliday · The Mala Market source ↗
- Vicky Pham · Recipe developer source ↗
“A bit of a secret weapon in the Chinese-American restaurant industry.”
- 1Top pick
Miyako Panko (unseasoned)
Chosen by- Nick Montgomery
- Akira AkutoKonbi, Los Angeles
The crumb behind Konbi’s pork katsu sando, at Bon Appétit’s No. 1 best new restaurant of 2019: light and airy, and “just the right size: any smaller and the pork katsu would be too bready; any bigger and its crust wouldn’t feel uniform.”
- 2
Shirakiku Panko
Chosen by- Christopher KimballFounder, Milk Street · co-founder, America’s Test KitchenWikipedia ↗
Milk Street’s favorite after testing several brands, “for its exceptional texture and flavor”: genuine Japanese-style panko, with the light, feathery flakes and superior crispness imitations lack.
- 3
Kikkoman Panko Bread Crumbs
Chosen by- Jack BishopChief creative officer, America’s Test Kitchen
- Jessica BlockTaste tester, Sporked
Also chosen by- Jessica Block · Taste tester, Sporked source ↗
America’s Test Kitchen’s favorite panko: a medium-sized crumb, where some brands were too large and crunchy and others too fine. Bishop calls panko the best breading for a cutlet and his favorite casserole topping. Sporked’s best traditional panko: “airy, light, and perfect” (Block).
- 1Top pick
Frankies 457 Pitted Castelvetrano Olives
Chosen by- Christopher KimballFounder, Milk Street · co-founder, America’s Test KitchenWikipedia ↗
- Susan ChoungSenior food editor, Good Housekeeping
Also chosen by- Susan Choung · Senior food editor, Good Housekeeping source ↗
- Serious Eats editors source ↗
Won Milk Street’s tasting, plain and cooked in pasta: “meaty, balanced and beautifully briny,” and they held their shape in the pan. Choung: “I will not abide a mushy olive. Luckily, these Castelvetranos are firm.” Serious Eats’ editors stock them for salsa verde, tapenade and martinis.
- 2
Mezzetta Whole Italian Castelvetrano Olives
Chosen by- Jorge ThomasChef, Swaledale Butchers
“They’re mild and buttery, with a firm, meaty bite – lovely to put out with drinks and a plate of cured meat” (Thomas). Milk Street’s close second: “super fresh” with a “great snap.” The Daily Meal ranked it first of 18 jarred olives.
- 3
Mina Pitted Moroccan Olives
Chosen by- Marissa StevensRecipe developer, Pinch and Swirl
Moroccan-style and pitted, for salads, grains and pasta. Stevens: “I can count on them to have a good texture, where a lot of jarred olives are mushy … Mina strikes the right balance.”
- 1Top pick
La Nicchia Capers of Pantelleria IGP in Sea Salt
Chosen by- Ruth ReichlEx-editor, Gourmet · ex-NYT criticWikipedia ↗
- Evan KleimanKCRW Good Food
- Mara NocillaJournalist, Gambero Rosso · editor, Grandi Salumi guide
- Lorenzo RuggeriGambero Rosso
Also chosen by- Evan Kleiman · KCRW Good Food source ↗
- Mara Nocilla · Journalist, Gambero Rosso · editor, Grandi Salumi guide source ↗
Hand-picked on the volcanic island of Pantelleria and cured only in Trapani sea salt. Reichl: “hands down, the best capers I’ve found in America.” Kleiman, who toured the La Nicchia packing house: “I’ve always been partial to capers in salt from Pantelleria, with their mild, slightly floral flavor.” Gambero Rosso’s blind panel: a “wonderful” vegetal, briny nose that recalls sun-baked rocks, wild bay and rosemary.
- 2
Reese Non Pareil Capers
Chosen by- Jack BishopChief creative officer, America’s Test Kitchen
- Bridget Lancaster
America’s Test Kitchen’s tasting winner among supermarket brined capers: “Flavor, texture, just the perfect caper” (Bishop). Lancaster picked it blind as her favorite: grassy, with a really nice texture. The nonpareil size means you can use them whole in piccata or puttanesca.
- 3
Mezzetta Non-Pareil Capers
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
Top score (9.5/10) in Sporked’s tasting of eight brined capers: not too tangy, salty or firm — “Goldilocks’ ideal capers,” the best for cooking or garnish. “Keep an extra bottle in your pantry at all times.”
- 1Top pick
Divina Organic Roasted Red Peppers
Chosen by- Christopher KimballFounder, Milk Street · co-founder, America’s Test KitchenWikipedia ↗
- Katie WorkmanCookbook author · AP food columnist
- Joanne OzugRecipe developer, Fifteen Spatulas
Also chosen by- Katie Workman · Cookbook author · AP food columnist source ↗
- Joanne Ozug · Recipe developer, Fifteen Spatulas source ↗
Milk Street’s top pick: “an amazing balance of sweet and charred smokiness.” Whole Florina peppers packed with red wine vinegar, sea salt and grape must. Workman: “far and away, the best jarred roasted red peppers I’ve found… plump and meaty,” and they don’t fall apart. Ozug calls Divina her favorite for romesco.
- 2
Hellenic Farms Greek Roasted Red Peppers
Chosen by- Milk Street tasting panel
The premium jar in Milk Street’s test and a close third overall: “the most flavor and complexity of all,” with a meaty texture tasters loved in a composed salad. Whole Greek Florina peppers. A few tasters caught a slight bitter note.
- 3
DeLallo Roasted Red Peppers
Chosen by- Milk Street tasting panel
Second in Milk Street’s tasting, praised for appearance and texture with “subtle smokiness and freshness.” The easiest of the three to find in a regular supermarket.
- 1Top pick
Gustiamo Artichoke Hearts in Extra Virgin Olive Oil
Chosen by- Andrew ZimmernTV host, Bizarre Foodsandrewzimmern.com ↗
Zimmern’s house jar, unprompted (“#notanad”): “Artichoke hearts, jarred, from @gustiamo, are heavily represented in my house.” They’re packed in extra-virgin olive oil, wine vinegar, lemon and salt, and he turns the leftover oil into dressings, “especially earthy for hummus … simply superb.”
- 2
Cucina & Amore Grilled & Marinated Whole Artichoke Hearts
Chosen by- Leah KoenigCookbook author · Brooklyn
Koenig has worked her way through most of the Cucina & Amore line, and this is her favorite: “briny and gorgeously charred,” an “amazing” addition to grain bowls, salads or omelets. Whole hearts in a widely stocked jar.
- 3
Napoleon Marinated Grilled Artichoke Hearts
Chosen by- Ariana LoschTaste tester, Sporked
The only 10/10 in Sporked’s test of jarred and canned artichokes: “savory, charred, slightly smoky,” the jar every taster kept going back to. “Any antipasto platter would be lucky to have them.” Mostly sold at Kroger-family and West Coast stores.
Pasta & Sauce
Pasta and jarred pasta sauce, canned tomatoes and tomato paste, then pizza sauce, pesto and boxed mac and cheese.
- 1Top pick
Rustichella d’Abruzzo
Chosen by- Andrew CarmelliniChef, Locanda Verde · NYCWikipedia ↗
Also chosen by- Matt Harding · Piada Italian Street Food source ↗
- Mike Obarka · Ristorante Lombardo source ↗
- Jeffrey Cooke Jr. · This Little Pig source ↗
- Evan Funke · Chef-owner, Felix · Los Angeles source ↗
- Giada De Laurentiis · Food Network host, Everyday Italian source ↗
“The texture… from their bronze dies really grabs the sauce.” Matt Harding (Piada): “a nutty, terroir-driven flavor that makes the pasta a star, not just a vessel” (2025).
- 2
Faella (Gragnano IGP)
Chosen by- Michael TuskQuince, Cotogna
Also chosen by- Elizabeth Minchilli · Cookbook author, Rome source ↗
- Saveur editors source ↗
Tusk: “I also like the Faella brand.” Elizabeth Minchilli: “Faella is our pasta of choice, and you can tell the difference in the texture and taste.” Saveur named Faella bucatini its best long noodle for its “almost sandpaper-rough texture.” A small Gragnano maker, bronze-cut and slow-dried.
- 3
De Cecco
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Also chosen by- Ashish Alfred · Chef · Chopped, Bar Rescue source ↗
- Toni Elkhouri · Cedar’s Café source ↗
- Laura Pensiero · Gigi Trattoria source ↗
- Steven Jerome · Sorellina Cucina Italiana source ↗
- Angelo Caruso · Angelo’s Ristorante source ↗
Her everyday pasta: “really good quality.” Steven Jerome (Sorellina): “the right density and bite, and the bronze-die process gives it that perfect texture to hold onto sauce” (2025).
- 4
Rummo (Lenta Lavorazione)
Chosen by- Matt HardingPiada Italian Street Food
Also chosen by- Maxine Sharf · Cookbook author source ↗
- Andrea Congiusta · Legami source ↗
- Francesca Zani · Delish food editor source ↗
Bronze dies and slow drying: “a rough, porous surface perfect for catching sauce… it stays perfectly al dente even if slightly overcooked.” The most-mentioned brand in Delish’s chef poll (2025); chef Andrea Congiusta likes that it’s “often more affordable than other artisanal brands.”
- 1Top pick
Rao’s Homemade Marinara
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Also chosen by- Rocco DiSpirito · Chef, cookbook author source ↗
- Tony Mantuano · Spiaggia, Chicago source ↗
- Steve Chiappetti · The Albert, Chicago · James Beard Award source ↗
- Peter Som · Cookbook author, Family Style · fashion designer · New York source ↗
- Ann Ziata · Chef-instructor, Institute of Culinary Education source ↗
- Jamie Milne · Everything Delish source ↗
- Dennis Littley · Ask Chef Dennis source ↗
- Meggan Hill · Recipe developer, Culinary Hill source ↗
- Dan Pashman · The Sporkful source ↗
- Dina Deleasa Gonsar · Cookbook author source ↗
Asked for her go-to jarred sauce, Ina answered: “That’s easy! Rao’s Marinara Sauce.” Chefs agree: six of the eight chefs The Kitchn asked picked it. James Beard Award winner Steve Chiappetti calls it “as close to homemade as it gets on a shelf.”
- 2
Carbone Marinara
Chosen by- Lisa RulandUnpeeled Journal
Also chosen by- Andrew Owens · Private chef source ↗
- Dan Pashman · The Sporkful source ↗
Ruland grew up in an Italian-American family where jarred sauce was “a forbidden, foreign substance,” and was “actually shocked” by “how fresh and homemade it tasted.” Private chef Andrew Owens praises its “rich, savory profile with natural tomato sweetness.”
- 3
Bianco DiNapoli Organic Marinara
Chosen by- Nicole BrissonBrezza, Las Vegas
- Mike FademOps and Leo, New York
Also chosen by- Diane Sanfilippo · Author, Practical Paleo source ↗
Organic California tomatoes, short ingredient list. Fadem: it “really tastes like someone made it for you fresh.” Cookbook author Diane Sanfilippo calls it “my #1 favorite store-bought sauce.”
Pantry Staples · Pasta & Sauce
The best canned tomatoes (whole peeled / san marzano)
Full ranking & FAQ →- 1Top pick
Bianco DiNapoli Organic Whole Peeled
Chosen by- Frank BonannoRestaurateur, Bonanno Concepts · Denver
- Christian Gill
- Max Mackissock
Also chosen by- Michael White · Chef, Marea · New York source ↗
“I have done multiple blind tomato tastings over the years and Bianco DiNapoli wins every time” (Mackissock). Michael White: “the tomato I reach for when I want pure, unmasked flavor.”
- 2
Gustarosso San Marzano DOP Whole Peeled
Chosen by- Cathy WhimsChef-owner, Nostrana · Portland
Also chosen byWhims: “By far my favorite… opulent fruity flavor, fewer seeds, are not too acidic and have a deep, dark red color.” Food Network Kitchen’s top pick too: “super sweet,” with ripe tomato flavor. True DOP San Marzanos from the Agro Sarnese-Nocerino.
- 3
Mutti (whole peeled, San Marzano, passata)
Chosen byAlso chosen by- Michele Casadei Massari · Chef, Lucciola · NYC source ↗
- Michael White · Chef, Marea · New York source ↗
- Glenn Rolnick · Carmine’s source ↗
- Giorgia Caporuscio · Don Antonio source ↗
Nolen: “phenomenal quality and flavor.” Casadei Massari: “My first choice has always been Mutti because they have consistently great taste.” Giorgia Caporuscio uses it at Don Antonio for its “balanced acidity.”
- 1Top pick
Mutti Double Concentrated Tomato Paste (tube)
Chosen by- Meryl FeinsteinFounder, Pasta Social Club · author, Pasta Every Daypastasocialclub.com ↗
- Rich GiacaloneBrothers Cucinabrotherscucina.com ↗
- Jack GiacaloneBrothers Cucinabrotherscucina.com ↗
- Laura Cerruti QuaraCreator, Italian Kitchen Confessionsitaliankitchenconfessions.com ↗
Also chosen by- The Kitchn tasting panel source ↗
- Hannah Crowley · America’s Test Kitchen source ↗
Simply Recipes asked three experts, and all three said Mutti. Feinstein likes its “bold and fresh tomato flavor, beautiful red color,” made with 100% Italian tomatoes. The Giacalone brothers: “our go-to brand is Mutti.” Cerruti Quara points to the label: just tomatoes and salt. It won The Kitchn’s 2025 test of 11 pastes, and America’s Test Kitchen called it “surprisingly complex.”
- 2
Pianogrillo Estratto di Pomodoro (Sicilian sun-dried concentrate)
Chosen by- Kristy MucciContributor, Saveur
- Michael AnthonyExecutive chef, Gramercy Tavern · New York
Also chosen by- Michael Anthony · Executive chef, Gramercy Tavern · New York source ↗
Mucci: “my new favorite way to keep the sweet taste of summer going all year long.” Anthony on the sun-dried Sicilian strattu: “like a revelation. It is so dense that it’s essentially preserved.” Small-batch, about $35 for a 330 g jar, imported by Gustiamo. Use it a spoonful at a time, like a tube paste.
- 3
Amore Tomato Paste (tube)
Chosen by- Hannah CrowleyAmerica’s Test Kitchen
Also chosen by- The Kitchn tasting panel source ↗
The first tube paste sold in the US, and the only one tested that’s tomatoes alone, with no added salt. ATK’s tasters found it “tangy,” “sweet” and “jammy,” with “a sun-dried tomato flavor”: “This could really up the savoriness of a dish.” An honorable mention at The Kitchn for its bright, juicy flavor, though some tasters found a slight bitterness.
- 1Top pick
Bianco DiNapoli Organic NY Style Pizza Sauce
Chosen by- Jim MirabelliFounder, NEPA Pizza Review · Pennsylvanianepapizzareview.com ↗
Also chosen by- George Formaro · Chef-partner, Orchestrate Hospitality source ↗
The top score (9.4/10) of 50-plus jarred and canned pizza sauces Mirabelli, a pizza maker for more than a decade, tasted from the jar and baked: “extraordinarily well balanced, hearty rich texture, and vibrant fresh taste… You’d never know it was premade!” Organic California tomatoes, olive oil, sea salt, basil and oregano. George Formaro gave Bianco DiNapoli an honorable mention: “the tomato really shines.”
- 2
Rao’s Homemade Pizza Sauce
Chosen by- George FormaroChef-partner, Orchestrate Hospitality
Also chosen by- Danny Palumbo · Taste tester, Sporked source ↗
The favorite of the four chefs Allrecipes asked. Formaro: it “tastes like it was made by my Italian mother,” with sweetness that comes from good tomatoes, not sugar. It also won Serious Eats’ 19-sauce tasting, and Sporked loved its “super meaty” umami.
- 3
Pomì Pizza Sauce
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
Sporked’s #1 pizza sauce: “a ton of great flavor,” with olive oil and bay leaf. It “tastes like a fresh, homemade marinara sauce made with love and great ingredients.” Italian tomatoes from a growers’ cooperative, in a carton.
- 1Top pick
Gotham Greens Fresh Classic Pesto (refrigerated)
Chosen by- Lee MushoSerious Eats
- Genevieve YamSenior editor, Serious Eats · formerly Per Se
- Daniel GritzerSerious Eats editorial director
- Francesca ZaniDelish food editor
Also chosen by- Francesca Zani · Delish food editor source ↗
Clear winner of Serious Eats’ blind tasting of 23 store-bought pestos (2026): vibrant green, chunky, with a traditional Genovese ingredient list (EVOO, Genovese basil, Parmigiano-Reggiano, pine nuts, garlic, sea salt) and no starches or stabilizers. “One of the few that could have actually been made with a mortar and pestle” (Yam); “most balanced of the bunch” (Gritzer). Also #1 of eight in Delish’s test: “I’d certainly recommend purchasing this over making pesto at home yourself” (Zani).
- 2
Seggiano Fresh Basil Pesto
Chosen by- Allison CebullaTaste of Home
- Monica GanosTaste of Home
- Josh RinkTaste of Home
Best Overall of eight in Taste of Home’s panel tasting, the one that “actually tasted like fresh basil”: Ligurian basil, olive oil, cashews and pine nuts, chunky like homemade. Vegan, though tasters still picked up Parmesan-like notes. Stir well; it’s oil-rich.
- 3
Kirkland Signature Fresh Basil Pesto (refrigerated)
Chosen by- Lee MushoSerious Eats
- Megan SteintragerSerious Eats
Also chosen by- Alicia Shevetone · Chef and cookbook author source ↗
Runner-up in Serious Eats’ blind tasting of 23 (2026), a top pick for several tasters: bright green, coarse, with “little pops and crunches of nuts” and an herbaceous character. Pecorino Romano alongside Parmesan adds savory depth that suits pork chops or roast chicken. “If Gotham Greens isn’t available near you, this is an excellent alternative.” Costco only. Las Vegas chef Alicia Shevetone keeps the big jar on hand: “Think of it as a flavor bomb that will add dimension to whatever you’re making.”
- 1Top pick
Annie’s Shells & Real Aged Cheddar
Chosen by- Brian MooneyChef · Tre Luna
- George DuranChef, TV host
- Jeanette DonnarummaRecipe developer & producer
- Audrey PlantWinn Winn Café
Also chosen by- Dennis Littley · Ask Chef Dennis source ↗
- Erin Clarke · Recipe developer, Well Plated source ↗
- Rena Awada · Recipe developer source ↗
- Stephen Ingber · Private chef, Denver source ↗
Won Allrecipes’ chef panel with 4 of 8 votes. It “actually tastes like Cheddar, not just ‘cheese flavor’” (Donnarumma), and Duran calls it “the crowd-pleaser with chef energy.” It also won Bon Appétit’s blind test. Erin Clarke prefers the White Cheddar shells: “tangy, rich, and balances comfort with a more ‘grown-up’ taste.”
- 2
Cabot Seriously Sharp Shells & Cheese
Chosen by- Epicurious Taste Panel chefs
Also chosen by- Serious Eats tasting panel source ↗
The pro chefs’ favorite in Epicurious’ blind tasting: “velvety … like real cheese, real milk” and “by far the most true cheesy flavored one.” One chef noted that Cabot “makes a very great commercial cheddar. We use it in a lot of the restaurants.” It also won Serious Eats’ 2026 blind test of 11 boxes, beating Kraft.
- 3
Kraft Original Macaroni & Cheese
Chosen by- Jamie MilneEverything Delish
- Lindsey BaruchCookbook author, Something Delicious
Also chosen by- Serious Eats tasting panel source ↗
An honorable mention on Allrecipes’ panel. Milne: “The blue box never disappoints,” with a “classic, cheesy flavor” and “reliably perfect noodles every single time.” Runner-up in Serious Eats’ blind test.
Rice & Beans
Everyday rice, risotto rice, polenta and farro, then beans, canned chickpeas and canned black beans.
- 1Top pick
Wang Derm Thai Hom Mali Jasmine Rice
Chosen by- Ohm SuansilphongKru, Brooklyn
- Bryan ChuntonZaab Zaab
- Thiraporn GosinanontPeppermint, Florida
The Kitchn chefs’ unanimous pick. Suansilphong hasn’t “switched from it … ever” in any kitchen he’s cooked in. Chunton calls it “soft and fragrant,” and Gosinanont calls it “the gold standard, best of the best.”
- 2
Tamanishiki Super Premium Short Grain Rice
Chosen by- Sheldon SimeonChef, Tin Roof · Mauitinroofmaui.com ↗
Also chosen by- Kiki Aranita · Chef, Poi Dog source ↗
“Its aroma is beautiful; whenever I cook this rice, the smell of it gives me the same excited feeling that I get when I smell fresh bread baking” (Simeon). Kiki Aranita uses it for musubi and rice balls: “glossy, delightfully sticky and soft,” with “a rich, deep flavor.”
- 3
Daawat Basmati Rice (aged)
Chosen by- Christopher KimballFounder, Milk Street · co-founder, America’s Test KitchenWikipedia ↗
Runner-up in Milk Street’s blind test of nine basmatis, cooked plain, in pilaf and in biryani. Testers praised its “floral aroma; elegant, distinct grains; and tender texture.” It’s aged about two years. Tilda came out mushy.
- 1Top pick
Acquerello aged carnaroli
Chosen by- Heston Blumenthal
- Gabriele BoffaLocanda del Sant’Uffizio
Blumenthal called it “the best rice in the world”; Boffa: “a good resistance to overcooking.”
- 2
Gli Aironi Carnaroli
Chosen by- Jon GutierrezTaste tester, Sporked
“Best of the Best” in Sporked’s risotto-rice taste test (2024), the only carnaroli in a field of arborios: “definitely the firmest rice I tried, with a great al dente feel,” and “the overall tastiest of the bunch.”
- 3
Lundberg Family Farms White Arborio Rice
Chosen by- Jon GutierrezTaste tester, Sporked
“Best for Creamy Risotto” and the best arborio in Sporked’s risotto-rice test (2024): it cooked a little faster and softer than the carnaroli but shed plenty of starch, giving “the creamiest risotto of the bunch.” California-grown and sold in most supermarkets, so it’s the easy one to find.
- 1Top pick
Mulino Marino Polenta (fine, otto file)
Chosen by- Milk Street editors
- Glenn RobertsAnson Mills
Also chosen by- Glenn Roberts · Anson Mills source ↗
Milk Street’s first choice: “a creamy texture and savory flavor.” Stone-ground in Piedmont from eight-row flint corn. Roberts, who mills heirloom corn himself, names Mulino Marino as the Italian polenta he likes.
- 2
Moretti Polenta Bramata
Chosen by- Milk Street editors
- Andre UrsiniAndre’s Cucina & Polenta Bar
Also chosen by- Andre Ursini · Andre’s Cucina & Polenta Bar source ↗
The coarse imported polenta in Milk Street’s test, with “a pleasant corn flavor and chewy texture” for rustic, soft polenta. Ursini, who runs a polenta bar in Adelaide: “a fantastic brand that is still accessible to buy… a much better product than instant polenta.”
- 3
Anson Mills Fine Yellow Cornmeal
Chosen by- America’s Test KitchenVinegar guide
ATK’s favorite of three cornmeals baked into cornbread: “moist,” “soft” and “tender,” with a cakey texture and “nice butter flavor.” Heirloom corn milled cold in South Carolina; Anson Mills also mills otto file polenta for chefs.
- 1Top pick
Anson Mills Farro (piccolo and medio)
Chosen by- Gabe BarkerChef-owner, Pizzeria Mercato · Carrboro, NC
Barker, a two-time James Beard Rising Star finalist, goes through about 60 pounds a month: “Glenn’s constant commitment to quality is hard to come by… I know I can count on their products,” and Anson Mills is always printed on Mercato’s menu. Heirloom einkorn (piccolo) and emmer (medio) from Glenn Roberts’ South Carolina mill.
- 2
Bluebird Grain Farms Organic Emmer Farro
Chosen by- Seth CaswellChef-owner, emmer&rye · Seattle
- Braiden Rex-JohnsonFood writer, The Seattle Times
Caswell named his Seattle restaurant after the grain and cooks with this Methow Valley farm’s emmer. Rex-Johnson on Bluebird’s whole-grain emmer: a “nutty, slightly sweet taste and toothsome texture.” Grown, milled and packed in Winthrop, Washington.
- 3
Rustichella d’Abruzzo Farro
Chosen by- Lynne Rossetto KasperFounding host, The Splendid Table
Kasper on Italian farro: “Manicaretti imports it under the Rustichella brand — it’s one of my favorites.” Emmer from the Abruzzo pasta maker, for soups and salads.
- 1Top pick
Rancho Gordo heirloom beans
Chosen by- Aislinn McAllisterZingerman’s Deli buyer
Also chosen by- Thomas Keller · Chef-owner, The French Laundry & Per Se source ↗
- Val M. Cantu · Californios source ↗
- Nick Cobarruvias · Otra, Son’s Addition source ↗
- Pim Techamuanvivit · Chef-owner, Kin Khao · San Francisco source ↗
“You really can taste the difference! There is so much flavor and texture.”
- 2
Eden Organic (canned)
Chosen by- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
Also chosen by- Ming Pu · TANA source ↗
- Andrew Black · Counter Service source ↗
- Noly Lopez · Gather source ↗
- Rene Awada · Healthy Fitness Meals source ↗
“They hold their shape and aren’t too mushy.”
- 3
Goya (dried and canned)
Chosen by- Carlos NevarezEl Puro
- Andres KaiferChef · Customshop & Emmy Lou’s, Charlotte
Also chosen by- Nava Atlas · The Vegan Atlas source ↗
- Nicole Hunn · Gluten Free on a Shoestring source ↗
- Shawna Clark · Recipe developer, Healthy Foodie Girl source ↗
Both chefs’ go-to dried bean; Kaifer also picks it canned for “primarily beans and not excess liquid.”
- 1Top pick
Westbrae Natural Organic Garbanzo Beans
Chosen by- Joe SevierWriter, Epicurious
- Anya HoffmanEditor, Epicurious
Also chosen by- Kelsey Jane Youngman · Senior service editor, Bon Appétit source ↗
Won every title in Epicurious’ blind test of 12 brands: “exceptionally creamy,” earthy, and it “tasted like a bean should” (Hoffman), even with the least sodium. Bon Appétit’s best unsalted pick seven years later: “creamy rather than pasty,” with a distinctly savory flavor.
- 2
El Navarrico Chickpeas (jarred, Spain)
Chosen by- Milk Street editors (Christopher Kimball’s test of 16)
Runner-up in Milk Street’s 2025 tasting of 16 chickpeas: “the softest and creamiest,” and “a clear standout in soup.” Spanish chickpeas cooked and packed in glass, about $8 a jar. Rinse off the gelatinous liquid before using.
- 3
Eden Organic Garbanzo Beans
Chosen by- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
Clarke’s top canned bean brand, and garbanzos are one of the Eden beans she reaches for in salads and fresh dishes: “They hold their shape and aren’t too mushy.” Organic, in BPA-free-lined cans.
- 1Top pick
Bush’s Best Black Beans
Chosen by- America’s Test Kitchen tasting panel (22 test cooks and editors)
Also chosen byWon America’s Test Kitchen’s blind tasting, plain and in black bean soup. The Kitchn’s winner too: deep flavor and color, virtually no broken beans, and a firmer texture closer to beans cooked from scratch, good for salads and enchiladas.
- 2
Eden Organic Black Beans
Chosen by- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
Clarke’s top canned beans when the beans go straight into salads or fresh dishes: “They hold their shape and aren’t too mushy. Mushy is my biggest complaint related to canned beans.” Organic, in BPA-free-lined cans, with kombu in the pot.
- 3
Goya Black Beans
Chosen by- Amy KeatingConsumer Reports
Also chosen by- America’s Test Kitchen tasting panel source ↗
- Monika Sudakov · Daily Meal source ↗
- Danny Palumbo · Taste tester, Sporked source ↗
- Andres Kaifer · Chef · Customshop & Emmy Lou’s, Charlotte source ↗
Consumer Reports’ top black bean: earthy with a hint of nuttiness, mostly whole beans with a firm texture and tender interior, great for chili or chunky soup. A close second in America’s Test Kitchen’s blind test (“nutty,” “briny,” “good firm texture”), #1 of 12 for chef Monika Sudakov, and Sporked’s best salty can. Chef Andres Kaifer (Customshop, Charlotte) picks it for canned beans because you get “primarily beans and not excess liquid.”
Spices
Spice makers and peppercorns, then specific jars: cinnamon, cumin and turmeric.
- 1Top pick
Burlap & Barrel (single-origin)
Chosen by- Rikki GiambrunoChef-owner, Hyacinth · St. Paul
- Zoë KananPastry chef · New York
Also chosen by- Greg Baxtrom · Olmsted, Maison Yaki source ↗
- Daniel Gritzer · Serious Eats editorial director source ↗
- Matthew Cutolo · Gargiulo’s source ↗
- Claudette Zepeda · Chef · regional Mexican, San Diego source ↗
- Jamie Rothenberg · Dinner Party source ↗
- Raúl Duarte · Chef · NYC source ↗
- Jessie Sheehan · Cookbook author source ↗
“I exclusively use Burlap & Barrel spices because the second I tasted them they just blew me away” (Giambruno). Kanan on Royal Cinnamon: “fiery, enormous flavor.”
- 2
Diaspora Co. (Aranya black pepper)
Chosen by- Kalisa MartinKalisa Marie Eats
Also chosen by- Bill Addison · Restaurant critic, Los Angeles Times source ↗
- Jessie Sheehan · Cookbook author source ↗
Heirloom, single-origin spices sourced directly from partner farms in India; “let black pepper be your exception” to pre-ground.
- 3
Kalustyan’s (blends, e.g. ras el hanout)
Chosen by- Kalisa MartinKalisa Marie Eats
Also chosen by- April Bloomfield · Chef · cookbook author, A Girl and Her Pig source ↗
- Vikas Khanna · Chef · cookbook author source ↗
The NYC spice institution’s ras el hanout: “good on everything from stews to side dishes.”
- 1Top pick
Burlap & Barrel Royal Cinnamon
Chosen by- Matthew CutoloGargiulo’s
- Zoë KananPastry chef · New York
Also chosen by- Zoë Kanan · Pastry chef · New York source ↗
- Jamie Rothenberg · Dinner Party source ↗
- The Kitchn blind tasting source ↗
Cutolo: “the best cinnamon I’ve ever used, hands-down.” Kanan: “fiery, enormous flavor.” Single-origin Vietnamese cassia. It also won The Kitchn’s snickerdoodle blind test.
- 2
Burlap & Barrel Wild Mountain Cumin
Chosen by- Rikki GiambrunoChef-owner, Hyacinth · St. Paul
“Even stale grocery store cumin usually smells like something, but this is like a supercharged version of what you know and love from Sichuan food or tacos.” Giambruno crusts meat with it and toasts and crushes it over salsa.
- 3
Diaspora Co. Pragati Turmeric
Chosen by- Aarti SequeiraChef, Food Network host · Los Angeles
Also chosen by- Bill Addison · Restaurant critic, Los Angeles Times source ↗
Sequeira’s favorite turmeric: it “smells fresh, as if it was just milled,” with notes of mustard, grass and loam, and a marigold-orange color that “puts all other turmerics I’ve used to shame.” Heirloom turmeric from one farm, milled every few months.
- 4
Penzeys Cinnamon (Vietnamese or Ceylon)
Chosen by- Ryann MorrisAyurvedic chef
Also chosen byThe widely stocked alternative to mail-order single-origin jars. Morris reaches for Penzeys Vietnamese Cinnamon, and Milk Street’s blind tasting of supermarket and specialty cinnamons picked a Penzeys cinnamon as its favorite.
Spreads, Nuts & Dried Fruit
Peanut butter and nut butters, jam, honey and chocolate-hazelnut spread, then roasted peanuts and dried fruit.
- 1Top pick
Skippy Natural Creamy Peanut Butter Spread
Chosen by- Kevin GillespieChef, Red Beard Restaurants · AtlantaWikipedia ↗
- Jacob SchroederChef, Moxie Kitchen + Events
- Clarice LamPastry chef
Also chosen by- Jessica Formicola · Savory Experiments source ↗
- Toby Amidor · Registered dietitian, cookbook author source ↗
- Imene Senouci · Ambitious Foodie source ↗
The top vote-getter on a 7-chef panel. Lam: “It has the ideal consistency for my baked goods, plus it’s delicious.”
- 2
Santa Cruz Organic Peanut Butter
Chosen by- Keesha O’GaldezChef
- Sara Kate GillinghamFounder, The Kitchn · Dynamite Shop
- Nikki OstrowerNutritionist
Also chosen by- Yumna Jawad · Creator, Feel Good Foodie source ↗
Peanuts only. O’Galdez says it tastes “just like real peanuts.”
- 3
Justin’s Classic Peanut Butter
Chosen by- Tim HollingsworthChef
- Stephanie NassChef
- Jason GoldsteinChop Happy
Named a personal favorite by all three. Hollingsworth: “It has a supersmooth and creamy texture.” It doesn’t need stirring.
- 1Top pick
Once Again Organic Almond Butter (Lightly Toasted, Unsweetened)
Chosen by- Melanie UnderwoodChef, cooking instructor
- Chuck HayworthPrivate chef
- Emilie SymonsInstitute of Culinary Education
- Carmen VarnerFood & beverage writer, Tasting Table
Also chosen by- Carmen Varner · Food & beverage writer, Tasting Table source ↗
“Once Again comes the closest in taste to homemade” (Underwood). Hayworth likes that its oil separates — a sign there are no additives. Symons: “good if you’re looking for something that is just almonds and good quality.” #1 of seven in Tasting Table’s ranking: only lightly toasted unblanched almonds, no salt or added oil.
- 2
Barney Butter Almond Butter (Smooth or Crunchy)
Chosen by- Grace ValloRecipe developer, Tastefully Grace
- Joanne GallagherInspired Taste
- Catherine WardTaste of Home
Also chosen by- Catherine Ward · Taste of Home source ↗
The unanimous pick of Simply Recipes’ expert panel. Vallo: “The ultra-smooth yet crunchy texture emphasizes the rich roasted almond flavor.” Taste of Home’s best spreadable almond butter: “spreads like a creamy, smooth, traditional peanut butter” (Ward). Blanched California almonds; no stirring.
- 3
Artisana Organics Raw Almond Butter
Chosen by- Carmen VarnerFood & beverage writer, Tasting Table
#2 of seven in Tasting Table’s ranking and the best raw almond butter: just ground raw almonds, “a buttery, nutty flavor that tastes purely of almonds… a must-buy for anyone who wants an almond butter that tastes homemade.” Artisana also makes raw cashew, macadamia and pecan butters.
- 1Top pick
Bonne Maman Preserves
Chosen by- Alex GuarnaschelliChef, Butter · Iron Chefalexguarnaschelli.com ↗
Also chosen by- Caroline Schiff · Pastry chef, Gage & Tollner source ↗
- Camilla Wynne · Jam maker, cookbook author · Montreal source ↗
- Alison Roman · Cookbook author, Dining In & Nothing Fancy source ↗
“I love to eat Bonne Maman preserves throughout the year according to the season” — wild blueberry, four-fruits, marmalade, cherry, fig.
- 2
Sqirl Boysenberry (or Youngberry) Jam
Chosen by- Maggie HoffmanSenior editor, Epicurious
From Serious Eats’ tasting of 88 jams: Jessica Koslow’s boysenberry, from a one-acre plot in Redlands, was “our all-time favorite… perhaps our favorite berry jam ever,” until they tasted the rare Youngberry, “like a dream where blackberries and blueberries merge into one incredible fruit.” Sqirl was the one jar Serious Eats bought rather than received as a sample.
- 3
Eli Zabar Raspberry Jam
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
The only jam for her toasted PB&J (Instagram, 2021); made for Zabar by Les Confitures de la Création in France.
- 1Top pick
Mieli Thun French Honeysuckle Honey
Chosen by- Thomas RaquelLe Bernardin pastry chef
“Well-balanced floral and fragrant quality that still allows other ingredients to shine.”
- 2
Dolce Miele Sicilian Oregano Honey
Chosen by- Scott Tacinelli & Angie RitoChefs-owners, Don Angie · NYCdonangie.com ↗
“Delicate floral flavor”; perfect with young sheep’s milk cheeses.
- 3
Mike’s Hot Honey
Chosen by- Priya KrishnaFood reporter, The New York Times
- Jerrelle GuyAuthor, Black Girl Bakingchocolateforbasil.com ↗
“The complexity of the honey itself, but with a subtle yet effective kick.”
- 1Top pick
Marco Colzani Cacao e Nocciole Crema Spalmabile
Chosen by- Genevieve YamSenior editor, Serious Eats · formerly Per Se
The clear winner of Serious Eats’ blind test of nine spreads (3.7/5): 50% Piedmont hazelnuts, no emulsifiers, and “perfectly balanced.” “We collectively decided this was our idea of what gianduja should taste like.”
- 2
Nutella Hazelnut Spread
Chosen by- Sarah FarmerHead of the Taste of Home Test Kitchen
- Ellie CrowleyTest Kitchen, Taste of Home
Also chosen by- The Kitchn editors source ↗
Every taster’s pick in Taste of Home’s blind test of 10: “incredibly smooth and supple” (Farmer), with hazelnut and chocolate “in even measure without being overly sweet” (Crowley). Also first in The Kitchn’s blind test of seven.
- 3
Lindt Hazelnut Milk Chocolate Spread
Chosen byTaste of Home’s best chocolate-forward spread: “rich, glossy and perfectly sweet,” with Lindt’s milk chocolate in front and hazelnut in support.
- 1Top pick
Feridies Salted Virginia Peanuts
Chosen by- Peter MeehanWriter · co-founder, Lucky Peach
Hand-cooked in small batches in pure peanut oil at the Peanut Patch in Courtland, Virginia, from the largest 2% of the crop. Meehan called them “the best peanuts I’d ever had”: bigger than rivals, seasoned with finer salt, and mellow enough that he saves them for cooking and cocktail hour (“perfect with a dry gin martini”). He also singles out Feridies’ honey-roasted peanuts for their “appreciably stronger peanut flavor.” A friend’s gift, not a sample.
- 2
Hubs Salted Virginia Peanuts
Chosen by- Tyler BrownChef · formerly Southall and Keswick Hall
Also chosen by- Garden & Gun editors source ↗
Dot Hubbard’s 1954 recipe, still made by her family in Sedley, Virginia: hand-picked jumbo peanuts, blanched, then blister-fried until “impossibly crunchy.” Brown first opened a tin in the rooms at Keswick Hall: “I remember thinking, ‘This is a premier peanut!’… there’s nothing out there quite like that.” He later made Hubs the only peanut on the menu at Southall. The limited single-origin tins from farmer Elisha Barnes’ sun-cured crop are the splurge.
- 3
Kirkland Signature Super Extra-Large Peanuts
Chosen by- Floyd CardozChef · Tabla & PaowallaWikipedia ↗
- Katie WorkmanCookbook author · AP food columnist
Also chosen by- Katie Workman · Cookbook author · AP food columnist source ↗
Roasted, salted Virginia peanuts in a 2.5-pound tin. Cardoz bought them for years: “They’re large, they never get stale… and the salt balance is very good. In all the years I’ve been buying these, I’ve never had a single bad nut!” Workman: “generously salted, deeply nutty, and super crunchy,” at a fraction of the price of specialty Virginia tins. Costco only (sometimes on Amazon).
Pantry Staples · Spreads, Nuts & Dried Fruit
The best dried fruit (who to buy from)
Full ranking & FAQ →- 1Top pick
ApricotKing Dried Blenheim Apricots (Extra Fancy or Slabs)
Chosen by- Ruth ReichlEx-editor, Gourmet · ex-NYT criticWikipedia ↗
- David KarpFruit specialist, Los Angeles Times
Also chosen by- Ruth Reichl · Ex-editor, Gourmet · ex-NYT critic source ↗
- David Karp · Fruit specialist, Los Angeles Times source ↗
Sun-dried on the Gonzales family’s Hollister ranch from Blenheims, the heirloom California apricot that is too fragile to ship fresh and “even better dried”: honeysuckle-and-vanilla perfume, sweet and tart at once. Reichl: “I really love these apricots from Apricot King, and anyone who gave me a bag of them would become an instant hero.” Splurge on Extra Fancy, “deeper in color and deeper in flavor.” Karp names Gonzales Orchards one of the only steady mail-order sources of dried Blenheims.
- 2
Rancho Meladuco Medjool Dates
Chosen by- Sarah JampelFormer senior cooking editor, Bon Appétitbonappetit.com ↗
- Rebecca FirkserTest kitchen editor, Bon Appétit
Also chosen by- Rebecca Firkser · Test kitchen editor, Bon Appétit source ↗
Coachella Valley Medjools picked soft and ripe rather than dried hard and steamed back. Jampel: “ridiculously plump and sticky-sweet, like the best dark brown sugar,” so soft “it’s almost fudgy”; she keeps the boxes in the fridge for months. Firkser bought a two-pound box herself: “Squidgy like a caramel-fudge hybrid, with a flavor that’s distinctly vanilla.”
- 3
Frog Hollow Farm Organic Dried Stone Fruit (Flavor King pluots, peaches)
Chosen by- David KarpFruit specialist, Los Angeles Times
Organic, unsulfured, sun-dried fruit from a Brentwood, California, orchard known for its peaches. Karp, the Times’ fruit specialist, ranks its dried Flavor King pluots among his favorite dried fruits: “meaty, chewy… with intense, complex flavor,” holding their taste and looks in the fridge despite skipping sulfur.
Condiments
Small jars that make or break a plate: ketchup, mayo and mustards, BBQ sauce, salsa and salad dressing, then hot sauces by style and Calabrian chile, then pickles and relishes.
- 1Top pick
Heinz Tomato Ketchup
Chosen by- Carl MillerRita’s Seaside Grille
- Adrianne CalvoChef Adrianne’s
- Isaac Bernal CarbajoChef · Representation of Spain to the UN
- Lawrence WeeksChef · North of Bourbon
Also chosen by- Rachel Dolfi · Culinary producer source ↗
- Meghan Splawn · Recipe developer · Allrecipes panel source ↗
- Diane Morrisey · Author, You Got This source ↗
- Qui Qui Musarra · Mangia Qui source ↗
- Matthew Poorman · Stocks on 2nd source ↗
- Jason Viscount · Bricco source ↗
- Jordan Myrick · Taste tester, Sporked source ↗
Unanimous among the chefs EatingWell asked. Calvo: “Heinz is still the gold standard. It’s one of those rare products that has remained remarkably consistent over the years.”
- 2
Heinz Simply Tomato Ketchup
Chosen by- Meggan HillRecipe developer, Culinary Hillculinaryhill.com ↗
- Josh CaponCapon’s Burgers
- Avishar BaruaAgni
Also chosen by- Joanne Gallagher · Inspired Taste source ↗
The unanimous pick of Allrecipes’ chef panel. Hill: “Full tomato flavor without being too fruity, and doesn’t include any high-fructose corn syrup.”
- 3
Primal Kitchen Organic Unsweetened Ketchup
Chosen by- Isaac Bernal CarbajoChef · Representation of Spain to the UN
No added sugar, organic tomatoes. Carbajo: a “refined flavor… great for cooking, as the tomato and spices take center stage.”
- 1Top pick
Duke’s
Chosen by- Katie ButtonChef, Cúrate · Asheville · F&W Best New Chefcuratetapasbar.com ↗
- Edgar RicoChef-owner, Nixta Taqueria · Austin
- Bryce ShumanF&W Best New Chef
Also chosen by- Julia Sullivan · F&W Best New Chef source ↗
“Duke’s is hands down the best mayonnaise, in my opinion… it doesn’t have any sugar” (Button). Rico uses Duke’s exclusively for every aioli at Nixta.
- 2
Hellmann’s
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Also chosen by- Gabrielle Quiñónez Denton · Chef-owner, Ox · Portland · F&W Best New Chef source ↗
- Jason Vincent · Chef, Giant · Chicago · F&W Best New Chef source ↗
- Clarina Cravins · Preppi Market source ↗
Her go-to mayo, “just like Julia Child.”
- 3
Kewpie Mayonnaise
Chosen by- Jason VincentChef, Giant · Chicago · F&W Best New Chef
- Bryce ShumanF&W Best New Chef
- Matt KammererChef, The Harbor House Inn · F&W Best New Cheftheharborhouseinn.com ↗
- Wylie DufresneChef · ex-wd~50Wikipedia ↗
“Kewpie is where it’s at” (Vincent). Yolk-only and made with MSG; Shuman calls it the “Instant Pot” of mayonnaises, Kammerer “slightly sweet, full of umami,” and Dufresne buys it by the 3.78-liter tub.
- 1Top pick
Maille Dijon
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
- Mary Sue MillikenCo-founder, Border Grillbordergrill.com ↗
Also chosen by- Andy Baraghani · Cookbook author · ex-Bon Appétit source ↗
Milliken: “My go-to is Maille for Dijon.” Ina mixes grainy Maille with smooth Grey Poupon.
- 2
Edmond Fallot Dijon
Chosen by- Steve IngberMileHighCook
Also chosen by- Thomas Keller · Chef-owner, The French Laundry & Per Se source ↗
Stone-ground in Burgundy; “emulsifies without going grainy.”
- 3
Grey Poupon Dijon
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Also chosen by- Kyle Markt · Green Tomato Grill source ↗
“The two of them together are great in vinaigrettes and sauces.”
- 1Top pick
Mike’s Amazing Yellow Mustard
Chosen by- Lee MushoSerious Eats
- Dylan GarrettFood & Wine
Also chosen by- Dylan Garrett · Food & Wine source ↗
A winner in Serious Eats’ 15-brand blind tasting (2026): “brighter and sharper,” “distinctly tangy,” mild on heat, with “a thicker texture that clings nicely.” Stone-ground from No. 1 yellow seed; Food & Wine’s best stone-ground yellow and #3 overall. Easiest to find from Philadelphia to Boston.
- 2
Plochman’s Original Mild Classic Yellow Mustard
Chosen by- Erin ZimmerFormer editor, Serious Eats
- Sarah TramonteTaste of Home
Also chosen by- Sarah Tramonte · Taste of Home source ↗
- Joey Skladany · Food writer, TODAY source ↗
Serious Eats’ best yellow in its original mustard tasting: “exactly what every picnic needs,” not offensively vinegary, with that sturdy “yellow” flavor (Zimmer). A Test Kitchen pick in Taste of Home’s 12-mustard blind tasting: “yummy and vinegar-forward” (Tramonte), with a little sweetness for balance. Joey Skladany ranked it #2 of seven at Today. Chicago-made since 1852.
- 3
French’s Classic Yellow Mustard
Chosen by- Tasting Table10 gummy bear brands
The everyday original: sharp and vinegary. Tasting Table had it nearly tied with Heinz.
- 1Top pick
Pommery Moutarde de Meaux
Chosen by- Mary Sue MillikenCo-founder, Border Grillbordergrill.com ↗
- Andy BaraghaniCookbook author · ex-Bon Appétitandybaraghani.com ↗
Also chosen by- America’s Test Kitchen · Vinegar guide source ↗
- Andy Baraghani · Cookbook author · ex-Bon Appétit source ↗
The historic French grain mustard in its stoneware crock, and chef Mary Sue Milliken’s go-to: “Pommery for whole grain… I love to mix the whole grain with mayo and horseradish, and that spread goes on all my sandwiches.” Baraghani put it among Tasting Table’s four favorite mustards (“some heat and a light smokiness”), and in ATK’s tasting its acidity “cut through the richness” of pigs in a blanket.
- 2
Maille Old Style Whole Grain Mustard
Chosen by- Kate Shannon LevineWriter, America’s Test Kitchen
Also chosen by- Gwynedd Stuart · Writer, Sporked source ↗
ATK’s best whole-seed mustard in a blind tasting (2022): lots of small intact seeds with “nice crunch and pop,” a texture tasters called “the best of the bunch,” plus “perfect bright acidity” and a pleasantly bitter finish. ATK’s pick for potato salad, compound butter and garnishes. Sporked gave it 8.5/10 for a board, and Phantom Gourmet ranked it second of four.
- 3
Grey Poupon Harvest Coarse Ground Mustard
Chosen by- Kate Shannon LevineWriter, America’s Test Kitchen
ATK’s co-winner and best coarse-ground mustard: “very cohesive,” with gentle crunch from coarsely ground seeds, mild heat and a nutty, bright, slightly bitter flavor. The smoother, more spreadable of the two winners, so it’s the one for sandwiches and pan sauces.
- 1Top pick
Blues Hog Original Barbecue Sauce
Chosen by- Jess PrylesAuthor, Prime Cuts · Pitmasters judge
- Christopher PrietoPitmaster, Prime Barbecue · Knightdale, NC
The competition circuit’s sauce, from Tennessee. Pryles uses it on pork ribs: “It gives a super glossy, super sticky finish,” sweet and rich enough to serve as a base for your own tweaks. Prieto calls Blues Hog Original his competition “secret weapon,” for basting and for mixing into pulled pork.
- 2
Lillie’s Q Barbecue Sauce
Chosen by- Cara NicolettiButcher · author, Voracious
- Mike LangAuthor, One Beer Grilling
Also chosen by- George Guzman · Carta Wine Bar, New York source ↗
Lang on No. 22 Smoky: “The ideal balance of sweet and smoky… can fool you into thinking it just came off the stovetop.” Nicoletti, who hates liquid smoke, likes the vinegary ENC: “really good!”
- 3
Sweet Baby Ray’s Original
Chosen by- Kell PhelpsBarbecue News
- Paul BabberlWhatcha Smokin BBQ + Brew
- Dakari AkoredeChicageaux BBQ
Also chosen by- James DiBella · Link & Pin, Charlotte source ↗
- Jeanette Donnarumma · Recipe developer & producer source ↗
- Lawrence Page · The Pink Tea Cup, Brooklyn source ↗
- Dennis Littley · Ask Chef Dennis source ↗
The cheap bottle won both Allrecipes panels, pitmasters and chefs. Akorede: “Sweet, sticky, and dependable.” Babberl brushes it on ribs for the last 15 minutes: “The sauce caramelizes beautifully.”
- 1Top pick
Herdez Salsa Casera
Chosen by- Michelle BernsteinLa Cañita, Miami
- Cord ChathamAmara Resort, Sedona
Also chosen by- Omar Ramirez · Macizo source ↗
- Ricardo Mirón · Toro, Denver source ↗
- Isaac Bernal Carbajo · Chef · Representation of Spain to the UN source ↗
- Alejandra Graf · Cookbook author, AleCooks source ↗
- Kate Ramos · Cookbook author, ¡Hola! Jalapeño source ↗
- Maggie Unzueta · Mama Maggie’s Kitchen source ↗
- Therese Buchanan · Tessie’s Table source ↗
The brand Mexican chefs reach for most. Bernstein: “I love Herdez Guacamole Salsa.” Omar Ramirez of Macizo: “Herdez salsas stand out because they don’t taste engineered… closer to something you’d make at home.”
- 2
Frontera Salsa
Chosen by- Richard SandovalChef and restaurateur, Denver
Also chosen by- Kieron Hales · Zingerman’s Cornman Farms source ↗
- Jason Tilford · Mission Taco Joint source ↗
- Robert Carr · La Cantera source ↗
- Isaac Bernal Carbajo · Chef · Representation of Spain to the UN source ↗
Sandoval: “These salsas are well-balanced and feel true to the flavors they’re meant to highlight.” Kieron Hales on the Roasted Tomato: “The roasted flavor adds a depth that feels homemade.”
- 3
Siete Salsa (Mild Salsa Roja)
Chosen by- Jenner TomaskaEsmé, Chicago
Also chosen by- Mike Arendt · Cantina 76, Greenville source ↗
Clean ingredients: roasted tomatoes, jalapeños, onion, garlic, cilantro. Tomaska: “At home, we only use one brand based on its ingredients.” Mike Arendt of Cantina 76: “My go-to is Siete salsa… It tastes closer to something you’d make at home.”
- 1Top pick
Primal Kitchen Ranch & Italian Vinaigrette
Chosen by- Verlord LaguatanChef & beverage director, The Joseph · Nashville
- Greg GarrisonOwner, Repeal 33 · Savannah
Also chosen by- Shawna Clark · Recipe developer, Healthy Foodie Girl source ↗
Laguatan calls its ranch “a bit of a ‘mother sauce’ in my home pantry.” Garrison: “Their dressings use higher-quality ingredients, they aren’t overly processed, and they typically contain less sugar.” Avocado-oil based.
- 2
Makoto Original Ginger Dressing
Chosen by- Mike FriedmanChef-owner, The Red Hen · Washington, DC
- David BenstockChef-owner, Il Ritorno · St. Petersburg, FL
Friedman: “one of the best sauces you can pull off the shelf… the ginger, vinegar and hint of heat really set it apart.” Benstock likes its “intense flavor” and says it “tastes so fresh.” The refrigerated, Japanese-steakhouse-style carrot-ginger dressing.
- 3
Kewpie Deep-Roasted Sesame Dressing
Chosen by- Valerie GordonChef-owner, Valerie Confections · Los Angeles
Gordon: a “delightful sesame soy flavor with a creaminess that doesn’t feel heavy or cloying.” From the makers of Kewpie mayo.
- 1Top pick
Lea & Perrins The Original Worcestershire Sauce
Chosen by- Rebecca Taranto
- Samuel W. AllentonChowhound
Also chosen by- Samuel W. Allenton · Chowhound source ↗
- Rukmini Iyer · Cookbook author · London source ↗
First in Taranto’s tasting of 10 Worcestershires, sampled plain and with steak: fermented anchovies, garlic and whole onions give it “a balanced depth of flavor” the powdered-spice imitators lack. It also topped Allenton’s six-bottle Chowhound test, plain and on burgers: not overly acidic, with molasses notes where “I could taste the individual flavors… without any of them fighting for dominance.” Cookbook author Rukmini Iyer puts Lea & Perrins “in anything cheese- or tomato-based or in any kind of marinade,” and in place of anchovies in tomato sauce.
- 2
Savory Spice Worcestershire Sauce
Chosen bySecond of 10 at Tasting Table: an anchovy-free, bottle-aged sauce where molasses, tamarind, tamari and cider vinegar build a smooth, rich, savory flavor that stays “true to the Worcestershire sauce intention.” Taranto calls it a “Worcestershire Sauce Reserve” for when you’ll pay more (about $10). Vegan and gluten-free.
- 1Top pick
Atomic Extra Hot Horseradish
Chosen by- Nancy SilvertonChef & co-owner, Mozza · Los Angeles
Also chosen by- Duan Damais · The Daily Meal source ↗
Silverton: “my favorite horseradish comes from a jar,” and it’s “not just any jar.” Morehouse Foods’ Atomic adds grated parsnip, which gives it a slightly sweet edge, plus mustard oil for heat. She found it through Suzanne Tracht, who uses it in the horseradish cream at Jar. The Daily Meal ranked it #1 of 13 store-bought horseradishes.
- 2
Bubbies Prepared Horseradish
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
Sporked’s best prepared horseradish: “salty, tangy, a little sweet,” with mustard oil for extra pungency and a short list of horseradish, cane sugar, vinegar and salt.
- 3
Inglehoffer Thick ’n’ Creamy Horseradish
Chosen by- Tasting Table10 gummy bear brands
Swept Tasting Table’s five-brand ranking: “pure, spicy bitterness of horseradish… front and center,” thick and creamy, milder than the sharpest jars. Shelf-stable.
Heat
Louisiana-style and Mexican-style hot sauce, sriracha and Caribbean pepper sauce, then Calabrian chile paste.
- 1Top pick
Tabasco Original Red Pepper Sauce
Chosen by- Isaac ToupsToups’ Meatery
- Katie ButtonChef, Cúrate · Asheville · F&W Best New Chefcuratetapasbar.com ↗
- Jean-Paul Bourgeois
- Scott CrawfordCrawford & Son
- Maneet ChauhanChaatable
Also chosen by- Ashley Fulk source ↗
- Jason Pfeifer source ↗
- Grace Kelly · Senior editor, Serious Eats source ↗
The most-recommended sauce overall in Garden & Gun’s poll of 20 Southern chefs. Toups: “If I had to pick one, it’s Tabasco… high acid, and consistent.” Crawford: “the right amount of balance between acidity, pepper flavor, aroma, and heat.” Aged up to three years in oak on Avery Island.
- 2
Crystal Hot Sauce
Chosen by- Linton HopkinsRestaurant Eugene
- Matt HylandChef-owner, Pizza Loves Emily
Also chosen by- Colleen Quarls · Molly’s Rise and Shine source ↗
- Steven Satterfield · Miller Union source ↗
- Jesse Raub · Serious Eats source ↗
- B.J. Lieberman · Rose’s Luxury source ↗
- Matt Floyd · Bon Ton source ↗
Hopkins: “If I were on a desert island and could only have one hot sauce, it would be Crystal.” Hyland: “the right amount of heat, acid and salt that is flavorful but not overpowering.” Just aged cayenne, vinegar and salt; Isaac Toups cooks with it because it’s “sweeter, and it’s a little calmer.”
- 3
Texas Pete Original Hot Sauce
Chosen by- Sam JonesSkylight Inn BBQ
- Cheetie KumarGarland
- Elliott MossBuxton Hall Barbecue
- Matthew RegisterSouthern Smoke BBQ
Tied with Tabasco for the most #1 votes in Garden & Gun’s chef poll. Kumar: “It has roundness, a pleasant heat, and the right viscosity.” Register likes its “not overly melt-your-mouth” heat; Jones cooks it into his chopped whole-hog barbecue. A mild cayenne-vinegar sauce made in North Carolina.
- 1Top pick
Cholula Original
Chosen by- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
- James GalbraithPostBoy, Houndstooth
- Saul RamosForte Hospitality
- Yumna JawadCreator, Feel Good Foodiefeelgoodfoodie.net ↗
- Dina Deleasa GonsarCookbook author
- Chris CurrenThe Graceful Ordinary
- Nemanja MilunovicAdalina Prime
Also chosen by- Sara Bradley · Freight House source ↗
- Whitney Otawka · Greyfield Inn source ↗
- Grace Kelly · Senior editor, Serious Eats source ↗
“Doesn’t fight the food — it just makes everything better” (Galbraith). “Of all the brands out there, Cholula Original is the one I always have on hand” (Clarke).
- 2
Valentina Salsa Picante
Chosen by- Claudette ZepedaChef · regional Mexican, San Diego
- Michael Matteo
- PJ CalapaMarea
Also chosen by- Michael Hudman · Hog & Hominy source ↗
- Andy Ticer · Hog & Hominy source ↗
- Claudia Martinez · Pastry chef, Bar ANA · Atlanta · James Beard semifinalist source ↗
Calapa: “A beautiful balance of smokiness, acidity and heat.” The most-picked sauce in Gear Patrol’s chef survey.
- 3
El Yucateco Chile Habanero Hot Sauce (red or green)
Chosen by- Dan JacobsDanDan, EsterEv
- Miles Thompson
Also chosen by- Jesse Raub · Serious Eats source ↗
The second-most-picked sauce in Gear Patrol’s chef survey and the fieriest of the everyday bottles. Jacobs: “I put it on everything — pizza, tacos, macaroni and cheese.” Serious Eats’ Jesse Raub calls the green habanero “verdant, spicy, lightly sweet, floral, and super complex.”
- 4
Tapatío Salsa Picante
Chosen by- Andy TicerHog & Hominy
- Jesse RaubSerious Eats
Also chosen by- Jesse Raub · Serious Eats source ↗
Ticer’s #1 in Garden & Gun’s Southern chef poll. A red-chile, garlic and spice table sauce from Vernon, California — milder and saltier than the habanero bottles, made for tacos, eggs and micheladas.
- 1Top pick
Huy Fong Sriracha
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
- Yumna JawadCreator, Feel Good Foodiefeelgoodfoodie.net ↗
Also chosen by- Alon Shaya · Chef-owner, Saba · New Orleans source ↗
- Rodney Scott · Pitmaster, Rodney Scott’s BBQ source ↗
On Ina’s shopping list; Jawad: “thicker texture and garlicky spicy flavor” for stir-fries and noodles.
- 2
Sriraja Panich Sriracha Chili Sauce
Chosen by- Jordan MyrickTaste tester, Sporked
Sporked’s “best of the best” after tasting 27 srirachas: the original Thai sriracha from Si Racha, “so deliciously complex… spicy, sour, garlicky, salty, and even a little sweet.” Thinner and tangier than the rooster bottle — the one for Thai food.
- 3
Ox Brand Sriracha Sauce
Chosen by- Mackenzie FilsonThe Kitchn
Beat Huy Fong in The Kitchn’s six-bottle test: “a subtle, tangy heat and a deep, savory flavor with a bit more punch of pickled garlic than any other bottle.” A Thai-made sriracha she now grabs first for pad see ew.
- 1Top pick
Matouk’s Calypso Sauce (Trinidad)
Chosen by- J. Kenji López-AltAuthor, The Food Lab · ex-Serious Eatskenjilopezalt.com ↗
Ketchup-thick Trinidadian sauce of pickled Scotch bonnets, mustard, garlic and celery seed: “you’d swear that there was tropical fruit in it… darned delicious on eggs and sandwiches.” Matouk’s is the brand Serious Eats says fills Caribbean supermarket shelves.
- 2
Marie Sharp’s Habanero Pepper Sauce (Belize)
Chosen by- Jacob DeanSerious Eats
Belize’s table sauce — “on literally every single table, during every single meal (including breakfast!)” — of habanero, carrot, onion, lime and garlic, so the heat is “tempered by the natural sweetness and acidity.” Comes in heat levels from Mild to Fiery Hot and beyond.
- 3
Spur Tree Jamaican Crushed Scotch Bonnet Pepper Sauce
Chosen by- Adam SchopMiss Lily’s · Rockhouse Hotel, Negril
Schop uses it at Miss Lily’s and is “obsessed with it”: basically crushed Scotch bonnets and cane vinegar, with “a tropical, fruity flavor that captures the essence of the scotch bonnet in raw form, both its fragrant seasoning and its heat.” Works as a table sauce or a seasoning for stews and braises.
- 1Top pick
Tutto Calabria Crushed Calabrian Chili Peppers
Chosen by- Jacinto PerezConstantino’s Pasta Bowls
Also chosen by- Nate Appleman · Chef · James Beard Rising Star source ↗
- Jordan Michelman · TASTE source ↗
- Matt Rodbard · TASTE source ↗
Perez keeps Tutto Calabria’s Calabrian chili at his pasta station and calls it his “secret weapon”: “spicy but also complex, with a slightly fermented, umami depth that no other hot sauce delivers… more flavorful than fiery.” TASTE’s Jordan Michelman calls the family-run Marcellinara producer his favorite Calabrian brand, and editor Matt Rodbard says it’s TASTE’s go-to “for all spicy and olive-oil-packed things from Italy’s toe.”
- 2
DeLallo Crushed Calabrian Chili Paste
Chosen by- Bailey FinkAllrecipes
Fink’s daily go-to after Emeril Lagasse’s spicy sausage sauce put it on her radar: “savory and a little bit smoky, so it adds more than just heat,” and she now stirs it into eggs, sandwiches, pizza, cottage cheese and hummus. A chunky paste of crushed Calabrian chiles in olive oil, sold in most supermarkets.
Pickles & Relishes
Pickles, relish, sauerkraut and giardiniera for burgers, hot dogs and Italian beef.
- 1Top pick
Bubbies Kosher Dills & Bread and Butter Chips
Chosen by- Jeff MauroFood Network
- John KanellCreator, Preppy Kitchenpreppykitchen.com ↗
Also chosen by- Levon Wallace · Chef · Food & Wine pickle tasting source ↗
- Julian Hensarling · Food & Wine source ↗
- Raphael Wrobel · Chef source ↗
Naturally fermented, no vinegar in the brine. It won Food & Wine’s test of 14 pickles with a 9.5/10 (“It stands alone in the pickle world”). Mauro on the Spicy Bread & Butter Chips: “Thoroughly addictive.” Kanell: “They always have a great crunch.”
- 2
Grillo’s Pickles
Chosen by- Brian BurnsOsteria Lupo, New Orleans
- Ashley LonsdaleRecipe developer
- Cesar ZapataPhuc Yea, Miami
- Joe SchaferEarth at Hidden Pond
Also chosen byA refrigerated, fresh-pack pickle. All four Simply Recipes chefs picked it on their own. Schafer: “These pickles have nothing to hide. They are simply perfect.” Burns: “A more satisfying crunch than the other cooked pickles.”
- 3
Wickles Pickles
Chosen by- Jason UfemaCo-owner · Shy Bear Brewing
Also chosen by- Levon Wallace · Chef · Food & Wine pickle tasting source ↗
Alabama sweet-and-spicy pickles. Ufema: “I am generally obsessed with Wickles Pickles… perfect combination of sweet, sour and spicy.” Second in Food & Wine’s test of 14 — Levon Wallace called it a “sophisticated, grown-up pickle.”
- 1Top pick
Wickles Original Relish
Chosen by- Joe SevierWriter, Epicurious
- Samantha MaxwellTasting Tabletastingtable.com ↗
Also chosen by- Samantha Maxwell · Tasting Table source ↗
Won Epicurious’s blind tasting of 21 relishes (2019): sweet “but not too sweet,” with garlic, turmeric and a mild kick. Maxwell ranked it #1 too (2024): “it really isn’t even a competition,” made with real sugar and cider vinegar.
- 2
Heinz Sweet Relish
Chosen by- Erin ZimmerFormer editor, Serious Eats
- Samantha MaxwellTasting Tabletastingtable.com ↗
Also chosen by- Samantha Maxwell · Tasting Table source ↗
Won Serious Eats’ blind tasting of eight relishes: “Tastes like relish!”, “perfectly balanced with the hot dog,” with “tons of crunch.” A classic mass-market exception; Maxwell ranked it #3 for its crisp snap.
- 3
Claussen Sweet Relish
Chosen by- Emily JohnsonWriter, Epicurious
Epicurious’s pick for celery lovers in its 21-relish tasting: a big celery-seed note and the best crunch, kept in the refrigerated case. Johnson “would eat this on its own with a spoon.”
- 1Top pick
The Brinery Naturally Fermented Sauerkraut
Chosen by- Ari WeinzweigCo-founder, Zingerman’s · Ann Arbor
David Klingenberger’s Ann Arbor kraut, fermented for two months: Zingerman’s Deli has put it on its Reubens “for years now,” and on sandwiches at the Roadhouse. Weinzweig: “I can vouch from years of eating experience, are excellent!” Now shipping nationwide.
- 2
Sonoma Brinery Sauerkraut
Chosen by- Sporked taste testClassic Caraway
- KQED Bay Area Bites raw-kraut tasting
Also chosen byRaw, fermented, just cabbage, salt and water. Sporked: “SO crunchy. It’s SO funky.” KQED put it in its top two for depth and balanced funk.
- 3
Cleveland Kraut
Chosen by- Tasting Table ranking of 7 krauts (winner: Roasted Garlic)
- Sporked taste testClassic Caraway
Also chosen by- Sporked source ↗
Refrigerated, bagged, extra crunchy. Tasting Table’s winner in every category; Sporked calls the Classic Caraway milder and cabbage-forward, “the best… for sauerkraut newbies.”
- 1Top pick
Orlando Hot Giardiniera
Chosen by- John KesslerChicago magazine dining critic
Won Kessler’s 2025 blind tasting of seven Chicago-made hot giardinieras with the only 5/5: “Bright and tangy! The perfect spicy, vinegary, oily, crunchy combination.” The cauliflower and olives stay crisp, and the heat never buries the vinegar. At $4.99 it was the cheapest jar he tried: “Who’d have thought a cheaper brand would upset the fancier takes?”
- 2
Chicago Johnny’s Hot Giardiniera
Chosen by- John KesslerChicago magazine dining critic
4.5/5 and second only to Orlando in Kessler’s 2025 blind tasting of seven Chicago-made hot giardinieras: “fantastic, slurpable,” loaded with serrano peppers in an olive-oil base that begs for bread. Handmade in Chicago with carrot, cauliflower and celery.
- 3
Potbelly Hot Peppers
Chosen by- Amanda TopperInsideHook
- Nick KindelspergerSerious Eats Chicago
Also chosen by- Nick Kindelsperger · Serious Eats Chicago source ↗
The sandwich chain’s jarred hot giardiniera: serranos and jalapeños in oil with carrot, celery, cauliflower and olives. It won InsideHook’s blind tasting of seven Chicago giardinieras, scored on taste, texture, spice and overall appeal: “its spice, acidity and crunch blew me away.” (It was the only hot jar in a mostly mild field.) Kindelsperger rated it a standout in his 16-jar Serious Eats hot-giardiniera test.
- 4
Kitchen Garden Farm Giardiniera
Chosen by- Neala BroderickWriter, Tasting Tabletastingtable.com ↗
First of nine store-bought jars in Tasting Table’s 2024 ranking for Italian beef: “the gold standard of store-bought giardiniera.” It’s a small-batch Massachusetts jar of cauliflower, carrots and peppers in a garlicky, oil-based brine, with “a fiery zing that kept building as I chewed.”
International Pantry
Soy, toasted sesame oil, chili crisp, curry pastes, chipotles and the ferments chefs won’t cook without.
Asian Pantry
Soy sauce, sesame oil, rice vinegar and chili crisp, then Chinese (oyster and hoisin sauce, Shaoxing wine, black vinegar, Sichuan peppercorns, doubanjiang), Japanese (mirin, miso, dashi, fresh tofu, instant ramen), Korean (gochujang, kimchi) and Southeast Asian (fish sauce, curry paste, coconut milk).
- 1Top pick
Kikkoman Naturally Brewed
Chosen by- Leina HoriiF&W Best New Chef
- Nate ApplemanChef · James Beard Rising Star
- Hiroko ShimboJapanese cookbook author
“For daily restaurant use, nothing beats Kikkoman” (Horii). Three Japanese chefs polled by Simply Recipes all chose it too.
- 2
Ito Shoten Denemon Tamari
Chosen by- Matthew KammererChef, The Harbor House Inn · F&W Best New Cheftheharborhouseinn.com ↗
Aged three years in cedar casks: “thick, caramel-like, smoky, meaty, deep umami… not very salty.”
- 3
Zhongba Handcrafted Soy Sauce (1-year, Sichuan)
Chosen by- Andrea NguyenAuthor, Vietnamese Food Any Dayvietworldkitchen.com ↗
Also chosen by- Andrew Zimmern · TV host, Bizarre Foods source ↗
Her premium finishing soy: “inky and thick and luscious tasting. I use it for dipping or drizzling on a steamed fish… if I’m going to spend that much money for olive oil, why don’t I spend that much money for soy sauce?” (2025). Andrew Zimmern calls Zhongba’s aged soy sauces “just stunning” for Chinese cooking.
- 4
Pearl River Bridge Superior Light
Chosen by- Stephanie IzardChef-owner, Girl & the Goat · Chicagostephanieizard.com ↗
Picked after tasting dozens for her restaurants: “rich and perfectly balanced, with a hint of natural sweetness.”
- 1Top pick
Kadoya Pure Sesame Oil
Chosen by- Grace YoungWok cookbook authorgraceyoung.com ↗
Also chosen by- Chris Morocco · Food director, Bon Appétit source ↗
- The Woks of Life · The Leung family · Chinese recipe site source ↗
“My favorite brands are Kadoya or Maruhon” — check the label says pure sesame oil. Hooni Kim also calls Kadoya acceptable.
- 2
Nonghyup toasted sesame oil
Chosen by- Hooni KimChef-owner, Danji · Michelin-starred
Worth the splurge: properly made oil has “a delicious, sweet, and nutty aroma… and none of the bitterness.”
- 3
Ottogi sesame oil
Chosen by- Soogil LimSoogil · ex-Daniel
Also chosen by- Jin Joo Lee · Kimchimari source ↗
“When I worked at Daniel, I introduced Korean sesame oil to French chefs, who loved it.”
- 1Top pick
Marukan Genuine Brewed Rice Vinegar
Chosen by- Ariana LoschTaste tester, Sporked
Also chosen by- Andy Baraghani · Cookbook author · ex-Bon Appétit source ↗
- Yuto Omura · Sudachi source ↗
Sporked’s 10/10 “Best of the Best”: “a sharper, bolder, more rounded flavor that lingers.”
- 2
Iio Jozo Pure Rice Vinegar (Fujisu)
Chosen by- Michael Harlan TurkellAuthor, Acid Trip
- Fanny SingerAuthor, Always Home
Also chosen by- Nancy Singleton Hachisu · Author, Japanese Farm Food source ↗
Turkell: “This is the best rice vinegar I’ve ever tasted.” Singer: “I could drink this stuff, it’s so good.”
- 3
Mizkan Natural Rice Vinegar
Chosen by- Namiko Hirasawa ChenCreator, Just One Cookbookjustonecookbook.com ↗
Also chosen by- Ariana Losch · Taste tester, Sporked source ↗
Her recommended rice vinegar brand for sushi rice, dressings and pickles.
- 1Top pick
Laoganma Spicy Chili Crisp
Chosen by- Kim Hui TeoNin Hao
Also chosen by“The most well-known brand for a reason… a does-it-all type of condiment” (Teo). All three Chinese cooks Simply Recipes asked picked it; Wei Guo: “For store-bought chili crisp that’s accessible in the West, I only like Laoganma.”
- 2
Fly By Jing Sichuan Chili Crisp
Chosen by- Emshika AlberiniChang Thai Cafe
- Pithayakorn PanapoiLa Dong
Also chosen by- Vianai Austin · Chef, Mythical Kitchen source ↗
“Rich, bold flavors and high-quality ingredients, like Szechuan chile peppers and fermented black beans.”
- 3
Kari Kari Garlic Chili Crisp
Chosen by- Shota NakajimaChef · Iron Chef finalist, Top ChefWikipedia ↗
Also chosen by- James Park · Chili crisp cookbook author source ↗
- J. Kenji López-Alt · Author, The Food Lab · ex-Serious Eats source ↗
“It nails that balance of heat, umami, and crunch… I use it on everything.”
- 1Top pick
Lee Kum Kee Premium Oyster Sauce (“Boat Lady”)
Chosen by- J. Kenji López-AltAuthor, The Food Lab · ex-Serious Eatskenjilopezalt.com ↗
Also chosen by- Pailin Chongchitnant · Creator, Hot Thai Kitchen source ↗
- The Woks of Life · The Leung family · Chinese recipe site source ↗
- Danny Palumbo · Taste tester, Sporked source ↗
After tasting four blind on the Spilled Milk podcast: “I generally always have the Lee Kum Kee premium at home and I would use that for virtually everything.” Pailin Chongchitnant’s side-by-side tasting put it #1. The Woks of Life also use it as their everyday oyster sauce.
- 2
Megachef Premium Oyster Sauce
Chosen by- Grace YoungWok cookbook authorgraceyoung.com ↗
Also chosen by- Andy Ricker · Chef, Pok Pok source ↗
- Maggie Zhu · Creator, Omnivore’s Cookbook source ↗
Raised on Lee Kum Kee, she switched entirely: “Megachef came along and there’s no comparison.” Andy Ricker buys it for his restaurants, and Maggie Zhu was “hooked immediately” after Young told her about it.
- 3
Maekrua Oyster Sauce
Chosen by- Pailin ChongchitnantCreator, Hot Thai Kitchenhot-thai-kitchen.com ↗
Thailand’s classic bottle tied for second in her tasting: “If you have a memory of a dish that you had in Thailand and you want it to taste exactly like what you remember, then using Maekrua is probably going to get you there.”
- 1Top pick
Koon Chun Hoisin Sauce
Chosen by- America’s Test KitchenVinegar guide
Also chosen by- Andrea Nguyen · Author, Vietnamese Food Any Day source ↗
An ATK supermarket standout: “a nice balance of sweet, salt, and fermented funkiness,” plum-y with a lightly charred smokiness. More paste than sauce — the one for char siu and glazes.
- 2
Kikkoman Hoisin Sauce
Chosen by- America’s Test KitchenVinegar guide
- Sporked
Also chosen by- Sporked source ↗
ATK’s other supermarket standout, “bright and tangy” with “the right balance of sweet and savory.” Sporked’s top score: “sensationally balanced… thick but still pourable.”
- 3
Lee Kum Kee Hoisin Sauce
Chosen byAlso chosen by- Andrea Nguyen · Author, Vietnamese Food Any Day source ↗
- Sporked source ↗
The hoisin BA keeps in its walk-in: “That’s our trusted hoisin.” Sporked calls it the best for dipping and the brand many Vietnamese restaurants pour.
- 1Top pick
Pagoda Shaoxing Rice Wine
Chosen by- Grace YoungWok cookbook authorgraceyoung.com ↗
Also chosen by- Andrea Nguyen · Author, Vietnamese Food Any Day source ↗
“The best brand available in the US.” She warns that bad rice wine is “just like salted wine,” and that dry sherry beats a poor bottle. Andrea Nguyen: “Pagoda Brand has long been heralded as the go-to brand.”
- 2
Pagoda Shaoxing Hua Tiao (unsalted / aged)
Chosen by- Maggie ZhuCreator, Omnivore’s Cookbookomnivorescookbook.com ↗
Also chosen by- Andrea Nguyen · Author, Vietnamese Food Any Day source ↗
“I have used Pagoda wine extensively and highly recommend their unsalted varieties”: the drier Hua Tiao or the sweeter Jia Fan. Nguyen found Pagoda’s pricier aged, boxed bottles “more complex and sophisticated than the red label.”
- 3
Cheng Huang Chiew Rice Wine (Hua Tiao)
Chosen by- Maggie ZhuCreator, Omnivore’s Cookbookomnivorescookbook.com ↗
“I have been using [it] lately and found it very good. It is technically not Shaoxing wine, but identical for our purposes.”
- 1Top pick
Gold Plum Chinkiang Vinegar
Chosen by- Grace YoungWok cookbook authorgraceyoung.com ↗
- Jonathan WuChef, formerly of Fung Tu (NYC)
Also chosen by- Maggie Zhu · Creator, Omnivore’s Cookbook source ↗
- Wei Guo · Creator, Red House Spice source ↗
- Saveur editors source ↗
“Gold Plum is the only brand to go for. It has the perfect balance of acidic vinegar tang and a caramelized sweetness that doesn’t overwhelm” (Young). Wu likes the “nice malty thing it has going on.”
- 2
Hengshun Chinkiang Vinegar
Chosen by- Fuchsia DunlopChinese-food writer, The Food of Sichuanfuchsiadunlop.com ↗
Also chosen by- Xueci Cheng · Food writer, Chill Crisp source ↗
- Maggie Zhu · Creator, Omnivore’s Cookbook source ↗
- Wei Guo · Creator, Red House Spice source ↗
“I tend to look for Chinkiang vinegar made by the Hengshun brand, because I’ve visited the famous Hengshun factory in Zhenjiang.” Xueci Cheng recommends the brand too, and Maggie Zhu loves Hengshun’s 6-year-aged bottle for special occasions.
- 3
Baoning Handcrafted Black Vinegar, Aged 10 Years (Sichuan)
Chosen by- Sarah HymansonCo-owner, Kismet · Los Angeles
Also chosen by- Andrew Zimmern · TV host, Bizarre Foods source ↗
Sichuan’s multigrain vinegar, aged ten years: “very well-balanced, earthy, and fruity — kind of like salty prune juice, in the best way,” and good enough to use “where sherry vinegar might be called for.” Andrew Zimmern: “I use that in recipes that other people are using $100 bottles of sherry wine vinegar. It’s that sophisticated.”
- 4
Shuita Shanxi Mature Vinegar (aged 5 years)
Chosen by- Xueci ChengFood writer, Chill Crisp
Her Shanxi bottle: sharp, smoky and made from sorghum, “great for longer braising… and to cut through the fat,” and the northern pick for dumplings and hand-pulled noodles. Look for bottles aged over 3 years.
- 1Top pick
The Mala Market Da Hong Pao Sichuan Pepper (red)
Chosen by- Grace YoungWok cookbook authorgraceyoung.com ↗
Also chosen by- Florence Fabricant · Food writer, The New York Times source ↗
- Ruth Reichl · Ex-editor, Gourmet · ex-NYT critic source ↗
- Travis Post · Chef, Plenty of Clouds · Seattle source ↗
Young names The Mala Market “the place for premium-grade Sichuan peppercorns — essential for a tongue-tingling mapo tofu — in the U.S.”: complex, intense and citrusy where stale ones are bitter. Da hong pao is its everyday red. Florence Fabricant (NYT) calls them high-quality and “fresher than most”; Ruth Reichl uses them constantly.
- 2
The Mala Market Green Sichuan Pepper (qing huajiao)
Chosen by- Yasmine MaggioWriter, Serious Eats
Also chosen by- Florence Fabricant · Food writer, The New York Times source ↗
“We highly recommend both the red variety and green variety of Sichuan peppercorns from Mala Market. The latter is wonderfully citrusy.” Fabricant: the green ones “deliver a shade less heat but more all-around flavor” — the pick for fish, chicken and hot pot.
- 1Top pick
Juan Cheng Pixian Doubanjiang
Chosen by- Fuchsia DunlopChinese-food writer, The Food of Sichuanfuchsiadunlop.com ↗
Also chosen by- Andrea Nguyen · Author, Vietnamese Food Any Day source ↗
- Xueci Cheng · Food writer, Chill Crisp source ↗
- Maggie Zhu · Creator, Omnivore’s Cookbook source ↗
“The best brand is Juancheng.” Andrea Nguyen has bought it for years, and it is the go-to Pixian paste for Xueci Cheng and Maggie Zhu.
- 2
Yi Feng He 3-Year Aged Pixian Doubanjiang (Juan Cheng’s maker)
Chosen by- Maggie ZhuCreator, Omnivore’s Cookbookomnivorescookbook.com ↗
- Ruth ReichlEx-editor, Gourmet · ex-NYT criticWikipedia ↗
Also chosen by- Ruth Reichl · Ex-editor, Gourmet · ex-NYT critic source ↗
- Maggie Hoffman · Senior editor, Epicurious source ↗
- Kendra Vaculin · Former test kitchen editor, Bon Appétit source ↗
The hand-stirred, crock-aged premium line from Sichuan Pixian Douban Co., which also makes Juan Cheng. Zhu: “more mellow and more complex than the 1-year, and I love the huge, rounded flavor it gives my dishes.” Reichl: “so so superior… it has absolutely transformed my version of Mapo Tofu.” Bon Appétit’s Maggie Hoffman credits “the exceptional 3-year aged doubanjiang from Mala Market,” and Kendra Vaculin calls three-year-aged doubanjiang the test kitchen’s favorite.
- 3
Lee Kum Kee Toban Djan
Chosen by- Fuchsia DunlopChinese-food writer, The Food of Sichuanfuchsiadunlop.com ↗
Also chosen by- Andrea Nguyen · Author, Vietnamese Food Any Day source ↗
The easy-to-find fallback. Dunlop: it has more ingredients than the traditional paste, “but you can still make delicious dishes.” Nguyen says the current recipe is “more robust than before… I’m much happier using it and would recommend it.”
- 1Top pick
Mikawa Hon Mirin (Sumiya Bunjiro)
Chosen by- Hiroko ShimboJapanese cookbook author
- Nancy Singleton HachisuAuthor, Japanese Farm Foodnancysingletonhachisu.com ↗
Also chosen by- Nancy Singleton Hachisu · Author, Japanese Farm Food source ↗
Shimbo’s pick for the real thing. Hachisu calls Mikawa mirin “indisputably the best in Japan”: the finest examples “go down like a liqueur.”
- 2
Fukuraijun Hon Mirin
Chosen by- Sonoko SakaiAuthor, Japanese Home Cooking
Sakai’s bottle of the real thing; she prizes hon mirin for koku, “like umami, but it gives not just flavor but aroma… it gives depth.”
- 3
Takara Mirin
Chosen by- Niki NakayamaChef-owner, n/naka · Los Angeles
Nakayama’s preference. Naturally fermented, with “a pleasant, almost honeyed sweetness,” and findable in some sake shops and liquor stores.
- 1Top pick
Hikari Organic White Miso
Chosen by- Christopher GrossChef · James Beard Award winner
- Ryan McCaskeyChef, Acadia · Chicago
- Cara NicolettiButcher · author, Voracious
Four of the Strategist’s 18 chefs named it for accessibility and quality — the everyday white miso.
- 2
Ishino Saikyo White Miso
Chosen by- Kazushige SuzukiSushi Ginza Onodera
- Takanori AkiyamaTsukimi
Sweet Kyoto-style miso: “milder and more balanced, which makes it more versatile” (Akiyama).
- 3
South River Three Barley Miso
Chosen by- Carolina Santos NevesAmerican Bar
Her favorite from the Massachusetts family maker: aged three summers for a rich, hearty flavor.
- 1Top pick
Kayanoya Original Dashi Packets
Chosen by- Namiko Hirasawa ChenCreator, Just One Cookbookjustonecookbook.com ↗
Also chosen by- Namiko Hirasawa Chen · Creator, Just One Cookbook source ↗
Bonito, roasted flying fish, round herring and kelp in tea-bag packets from a Fukuoka maker founded in 1893. Simmer one packet in 2 cups of water for 2 to 3 minutes. Chen tried a handful of brands and says Kayanoya has “the best flavor among them,” making “a much more flavorful stock than dashi powder.” Her kake udon for Bon Appétit calls for Kayanoya packets too. It contains maltodextrin, yeast extract and soy, but no added MSG. Ships nationwide from Kayanoya USA and Amazon, and is sold at Japanese grocers.
- 2
Ajinomoto Hondashi Bonito Soup Stock
Chosen by- Sohla El-WayllyChef & cookbook author, Start Here · ex-Bon Appétit
- Anthony NguyenChef & co-owner, Sap Sua · Denver
Also chosen by- Anthony Nguyen · Chef & co-owner, Sap Sua · Denver source ↗
- Kendra Vaculin · Former test kitchen editor, Bon Appétit source ↗
- Sho Spaeth · Editor, Serious Eats source ↗
The supermarket granules: one teaspoon in a cup of hot water and you have dashi. El-Waylly: “The instant dashi I always reach for is… Hon Dashi,” and she sprinkles it into eggs, popcorn and potatoes like a spice. Nguyen’s fried tofu with scallion oil for Bon Appétit calls for it by name, and Serious Eats says “many on our recipe team” rely on it. Mass-market and MSG-boosted (“an umami bomb,” per Serious Eats); in Asian markets nationwide and online.
- 1Top pick
Hodo Organic Tofu (firm or medium)
Chosen by- Denise St. OngeChef, Greens · San Francisco
- Nancy Singleton HachisuAuthor, Japanese Farm Foodnancysingletonhachisu.com ↗
Also chosen bySt. Onge: “Hodo tofu is packed full of flavor — you can taste the nuttiness and richness of the beans.” When Hachisu is touring the US she has Hodo’s medium tofu, yuba and soy milk shipped to her for their “excellent bean flavor.” It also placed high in Tasting Table’s ranking, which singled out its taste and texture.
- 2
Meiji Tofu Supreme
Chosen by- David KuoChef-owner, Little Fatty · Los Angeles
- Nancy Singleton HachisuAuthor, Japanese Farm Foodnancysingletonhachisu.com ↗
Also chosen by- Michael Cimarusti · Chef-owner, Providence · Los Angeles source ↗
Kuo: “When you taste Meiji for the first time, you realize what real tofu should taste like… so flavorful you can eat it plain, with a spoon.” Hachisu calls it “the closest to Japanese tofu.” Made in Gardena; mostly sold around LA.
- 3
Phoenix Bean Tofu
Chosen by- Jason VincentChef, Giant · Chicago · F&W Best New Chef
- Abe ConlonChef-owner, Fat Rice · Chicago
Small-batch Chicago tofu from Illinois-grown, non-GMO soybeans. Vincent: “The texture is creamy without the mouthfeel of dairy.” Conlon likes its mild flavor and its turmeric baked tofu. Hachisu has used it too.
- 1Top pick
Nongshim Shin Black
Chosen by- George FormaroChef-partner, Orchestrate Hospitality
- Lauren Grant-Vose
- Sammy Mila
3 of 4 chefs’ top pick: the beef-bone broth is “as close to restaurant-quality ramen” as instant gets.
- 2
Ichiran Instant Ramen
Chosen byAlso chosen by- Eunjo Park · Chef · Epicurious taste panel source ↗
What she turns to “when I want restaurant-quality ramen, but still want to stay home.”
- 3
Momofuku Noodles
Chosen by- Lawrence WeeksChef · North of Bourbon
Also chosen by- Monica Petrucci · Reviewed kitchen editor source ↗
“Noodles with a fresh texture, due to the air-dried method.”
- 1Top pick
Rhei-Maid Gochujang
Chosen by- Karen AkunowiczChef-owner, Fox & the Knife · Bostonfoxandtheknife.com ↗
“I’ve been using Mary’s product for years… The flavor is incomparable” (Akunowicz). Naturally fermented 6+ months.
- 2
Chung Jung One Cho Gochujang
Chosen by- Douglas KimChef-owner, Jeju Noodle Bar · ex-Per Se
Vinegar-based and thinner: “You can use it like [any] hot sauce” (2018).
- 3
Mother-in-Law’s Original Gochujang
Chosen by- Sara ParkKorean-American recipe developer
“This rich, well-balanced paste adds that signature sweet-spicy depth to marinades, soups, and sauces.”
- 1Top pick
Jongga Kimchi
Chosen by- James ParkChili crisp cookbook author
- Susan ChoungSenior food editor, Good Housekeeping
- Alyse WhitneyFood writer · ex-Bon Appétit
- JinJoo LeeKimchimari
- Jessica ChaBasic Sunday
Also chosen by- Junghyun Park · Chef-owner, Atoboy & Atomix · NYC source ↗
- Ji Hye Kim · Chef-owner, Miss Kim · Ann Arbor source ↗
- Ariana Losch · Taste tester, Sporked source ↗
All five Korean chefs and food pros named it. Lee: “Honestly, I only have one favorite kimchi brand, which is Jongga.”
- 2
Tobagi Sliced Cabbage Kimchi
Chosen by- Deuki HongChef · co-author, Koreatown
Also chosen by- Maangchi source ↗
- Jin Li Chan · Serious Eats source ↗
- Belle Cushing · Bon Appétit source ↗
Hong recommends Tobagi “above all,” and singles out its kkakdugi. It was also the clear favorite in a Serious Eats blind tasting.
- 3
Sunja’s Medium Spicy Kimchi
Chosen by- Belle CushingBon Appétit
Also chosen by- Samantha Maxwell · Tasting Table source ↗
A multi-veggie kimchi that “isn’t too hot or sour—great for newbies.”
- 1Top pick
Red Boat 40°N
Chosen by- Paul CarmichaelChef, Kabawa · NYC
- Jerald HeadMắm
- Mike SantinoverAkahoshi Ramen
Chefs’ majority pick. “Clean yet intense flavor, with no added ingredients” (Carmichael).
- 2
Three Crabs (Viet Huong)
Chosen by- Sunny LeeSunn’s
- Erling Wu-BowerChef · Chicago
- David Jackman
Lee’s kimchi fish sauce for over a decade; “light flavor that is really versatile” (Jackman).
- 3
Megachef Premium
Chosen by- Kyle ChristyStreet Disco
Also chosen by- Andrea Nguyen · Author, Vietnamese Food Any Day source ↗
- Leela Punyaratabandhu · Thai cookbook author, Bangkok source ↗
- Matty Bennett · Lucky Bee source ↗
A former Red Boat loyalist: “We now buy it by the case and use nothing else.”
- 1Top pick
Mae Ploy Red Curry Paste
Chosen by- Pailin ChongchitnantCreator, Hot Thai Kitchenhot-thai-kitchen.com ↗
Also chosen by- Leela Punyaratabandhu · Thai cookbook author, Bangkok source ↗
- Katrina Yentch · Food writer, Bon Appétit source ↗
Won her blind tasting: “a strong flavour, good level of spice, and has the most umami.” Her go-to for years. Leela Punyaratabandhu lists it among the good Thai brands, and it was the second-most-suggested brand in Katrina Yentch’s poll of Thai home cooks.
- 2
Maesri Curry Paste (cans)
Chosen by- Katrina YentchFood writer, Bon Appétit
Also chosen by- Leela Punyaratabandhu · Thai cookbook author, Bangkok source ↗
The brand most suggested when she polled her Thai community group: “many even said that they had a few cans of this in their pantry right now.” The small cans get used up before the paste dries out. Chongchitnant found it milder and less salty, so use more.
- 3
Aroy-D Red Curry Paste
Chosen by- Pailin ChongchitnantCreator, Hot Thai Kitchenhot-thai-kitchen.com ↗
“By far the best of all 3 vegan options” and a very close runner-up to her top two. She tests her recipes with Mae Ploy or Aroy-D. Check the label if you avoid shrimp, because one version lists shrimp powder.
- 1Top pick
Aroy-D (carton preferred)
Chosen by- Pailin ChongchitnantCreator, Hot Thai Kitchenhot-thai-kitchen.com ↗
- José Medina CamachoAdiõs
Also chosen by- Sopon Kosalanan · Khao Kang source ↗
“My preference is for Aroy-D in the carton, NOT in the can” (Chongchitnant). Camacho: it gets “particularly fluffy.”
- 2
Chaokoh
Chosen by- Michael GulottaChef, MoPho · New Orleans · F&W Best New Chef
His go-to brand, “for its balance of cream to water.”
- 3
Nature’s Heart
Chosen by- Miguel VargasChileno Bay, Auberge
“I find there’s more natural fat and coconut flavor.”
Mexican Pantry
Tortillas and masa harina, then chipotles in adobo and pickled jalapeños.
Looking for Cholula, Valentina or Tapatío? They live in the Heat nest: Mexican-style hot sauce →
- 1Top pick
Mi Rancho Organic Corn Tortillas
Chosen by- Jessica MerchantHow Sweet Eats
- Jennifer PallianFoodess
- Christopher AtwoodThe Food Society
Also chosen by- Justin Mosel · Rubio’s Coastal Grill source ↗
Organic corn, stone-ground, from an Oakland family company. Merchant: “They may be slightly pricier, since they are organic, but they taste the best and are worth it!” Pallian likes their “flexibility, balance between thinness and durability, and their toasty corn flavor.”
- 2
Siete Almond Flour Tortillas
Chosen by- Nayomie MendozaChef · Cuernavaca’s Grill, LA
Grain-free, from a Mexican-American family in Texas; sold at Whole Foods, Costco, Target. Mendoza: “the modern take on tradition… they still capture that same authentic flavor you would find in Mexico.”
- 3
Masienda Organic Corn Tortillas
Chosen by- Richard SandovalChef and restaurateur, Denver
Also chosen by- David Montelongo · Ceiba, Conrad Orlando source ↗
- Bon Appétit editors source ↗
Heirloom corn bought from Mexican farmers, made with just corn and water. Sandoval: they “taste distinctly of corn, with subtle sweetness, minerality, and complexity.” David Montelongo: “Flavor that is very close to a traditional tortilla.”
- 1Top pick
Masienda Heirloom Masa Harina
Chosen by- America’s Test KitchenVinegar guide
Also chosen byHeirloom corn from small Mexican farms; ATK tasters called its tortillas “aromatic,” “very corny,” “nuanced,” and “sweet and toasty.” Top score (28/30) in Dito’s Table’s three-brand taco test: soft, pliable and “I simply can’t fault it.”
- 2
Bob’s Red Mill Organic Masa Harina
Chosen byAlso chosen byThe “clear winner” of Mexican Please’s tortilla test over Maseca and Gold Mine: “a more savory and concentrated corn flavor,” and it pressed thinner without tearing. Dito’s Table gave it the best aroma (10/10), though coarser and denser than Masienda.
- 3
Maseca Instant Corn Masa Flour
Chosen by- America’s Test KitchenVinegar guide
Also chosen byThe taqueria standard and the most widely sold masa harina in the US. ATK found it made soft, fine-textured tortillas with a subtle corn flavor that lets fillings lead; Dito’s Table scored its texture 10/10 and called it the easiest to work with.
- 1Top pick
La Morena Chipotle Peppers in Adobo Sauce
Chosen by- Saveur editors
Also chosen by- Milk Street editors source ↗
- Mike McJunkin · Chef & food writer source ↗
- Kate Ramos · Cookbook author, ¡Hola! Jalapeño source ↗
“The clear winner in every category”: large, plump chiles with thick, tender flesh and a wonderfully smoky flavor, in a chunky, garlicky adobo. Milk Street’s 2025 blind test also put it first: “the perfect balance of tanginess, smokiness and natural sweetness.” Chef Mike McJunkin: “the deepest chipotle flavor and richest adobo sauce.”
- 2
La Costeña Chipotle Peppers in Adobo Sauce
Chosen by- Kate RamosCookbook author, ¡Hola! Jalapeño
Her #1: “the only brand I’ve tried that includes hunks of caramelized onion… it was the onions that sent these chipotle peppers over the top.” In Milk Street’s blind test it was praised for “smoky boldness” but divided tasters with its tang.
- 3
San Marcos Chipotle Peppers in Adobo
Chosen by- Saveur editors
Also chosen by- Mike McJunkin · Chef & food writer source ↗
“Second in quality only to La Morena’s”: thumb-size, plump, meaty chiles with a deeply smoky, intensely tomatoey sauce. McJunkin calls it “a close second” to La Morena.
- 1Top pick
La Costeña Jalapeños (whole, sliced or nacho)
Chosen by- Milk Street editors
Also chosen by- Jon Gutierrez · Taste tester, Sporked source ↗
A close second of nine in Milk Street’s 2025 tasting: as crunchy as the winner, with more heat and “bold spice” that tasters loved in quesadillas. Sporked rated La Costeña’s nacho slices 8/10, the best pick for nachos.
- 2
La Morena Rajas / Jalapeños en Escabeche
Chosen by- Profeco (Revista del Consumidor)
Rated best in Profeco’s 2025 lab review of 14 brands: well-integrated ingredients, no excess vinegar, and accurate labeling and net weight.
- 3
Herdez Rajas / Jalapeños en Escabeche
Chosen by- Profeco (Revista del Consumidor)
Among Profeco’s top-rated: a high proportion of jalapeño, balanced flavor and no sanitary defects.
Middle Eastern Pantry
Hummus, pita and tahini, then harissa, za’atar and pomegranate molasses, then preserved lemons and rose and orange blossom water.
- 1Top pick
Ithaca Classic Hummus
Chosen by- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
- Susan ChoungSenior food editor, Good Housekeeping
- Alexandra Foster
- April Benshosan
Also chosen by- The Kitchn tasting panel source ↗
Simply Recipes’ four food pros agreed: it’s “much more vibrant and fresh than you’d expect from a packaged hummus … with a short, simple ingredient list” (Clarke). The Kitchn’s blind tasting winner, “the platonic ideal of hummus.”
- 2
Sabra Classic Hummus
Chosen by- Matthew KenneyPlant-based chef and restaurateurWikipedia ↗
- Beau OwensThe Lazy Goat
- Norah ClarkChef
Also chosen by- Dennis Littley · Ask Chef Dennis source ↗
“My first pick has always been Sabra hummus” (Kenney). Owens: “I love how creamy the texture is and how consistent it is.” Dennis Littley calls it “a reliable balance of chickpeas, tahini, and lemon that’s hard to beat.”
- 3
Zahav Restaurant Recipe Hummus
Chosen by- Craig LaBanRestaurant critic, The Philadelphia Inquirerinquirer.com ↗
Also chosen by- Serious Eats tasting panel source ↗
Michael Solomonov’s Israeli-style Zahav recipe in a tub, with far more Soom tahini and no added oil. LaBan called it “perhaps the best hummus I’ve ever tasted from supermarket shelves,” and Serious Eats’ blind test named it the pick for cumin lovers. Sold at Whole Foods and Target.
- 1Top pick
Angel Bakeries Pita Bread
Chosen by- Samantha MaxwellTasting Tabletastingtable.com ↗
- Ariana LoschTaste tester, Sporked
Also chosen by- Ariana Losch · Taste tester, Sporked source ↗
- The Kitchn editors source ↗
Tasting Table’s #1 of four store-bought pitas (September 2026): “I didn’t know it was possible for packaged bread to pull off something like this and taste this good,” with “freshness, certain complexity, and that just-baked character.” Sporked gave the whole-wheat version 9.5/10 (July 2025): it “barely tastes like whole wheat,” and because Angel flash-freezes instead of using preservatives, the pita has “a homemade quality that you can’t find anywhere else.” The Kitchn also called it better than homemade. An Israeli bakery’s thick, fluffy pocket pita, sold at Whole Foods and on Amazon.
- 1Top pick
Soom Premium Tahini
Chosen by- Samantha KincaidCadence
- M WhitakerThe Butcher’s Daughter
- Danielle OronModern Israeli Cooking
- Alison RomanCookbook author, Dining In & Nothing Fancyalisoneroman.com ↗
- Jen SatinskyWeckerly’s
Also chosen by- Michael Solomonov · Chef-owner, Zahav · Philadelphia source ↗
Named by 6 of 13 experts. “Blended fine to yield an ultracreamy consistency… intensely earthy, nutty flavor with little bitterness” (Kincaid).
- 2
Har Bracha Tahini
Chosen by- Andrew TarlowRestaurateur, Marlow & Daughters · Brooklynmarlowanddaughters.com ↗
- Johana LangiBoulud Sud
- Elad ZviCo-founder, Bar Lab (Broken Shaker)
- Danielle OronModern Israeli Cooking
Also chosen by- David Lebovitz · Cookbook author · ex-Chez Panisse source ↗
The Strategist’s second-most-named tahini; an Israeli staple stone-ground from Ethiopian sesame by a Samaritan family on Mount Gerizim. Langi: “We use Har Bracha tahini in the sesame foam that goes in our Grapefruit Givré.”
- 3
Al Arz Tahini
Chosen by- Tariq NasirChef, cookbook author
Also chosen by- Elad Zvi · Co-founder, Bar Lab (Broken Shaker) source ↗
- Vered Guttman · Cookbook author source ↗
- Tzurit Or · Founder, Tatte Bakery · Boston source ↗
- Yotam Ottolenghi · Chef · author, Ottolenghi, Jerusalem source ↗
“Velvety texture and full, nutty flavor”; from a small family business in Nazareth.
- 1Top pick
NY Shuk Harissa (Preserved Lemon or Signature)
Chosen by- Molly BazCookbook author, Cook This Bookmollybaz.com ↗
Also chosen by- Max Falkowitz · Food writer, ex-Serious Eats source ↗
“The harissa paste to end all harissa pastes”: a concentrated, jammy red-pepper base, and the only condiment with a permanent spot in her fridge. She prefers the preserved-lemon version. Max Falkowitz calls the NY Shuk line the place to “dive into the harissa deep end.”
- 2
Mina Harissa (Spicy or Mild)
Chosen by- Max FalkowitzFood writer, ex-Serious Eatsmaxfalkowitz.nyc ↗
Also chosen by- Jessica Block · Taste tester, Sporked source ↗
“A commendable all-purpose harissa that’s loose enough to use as a dip all on its own.” Sporked rated the spicy version 7/10 as the best sauce-style harissa.
- 3
Zwïta Smoky Harissa
Chosen by- Jessica BlockTaste tester, Sporked
Best of the best in Sporked’s harissa tasting (9.5/10): “super salty and packed with flavor… the smokiness brings it to the next level.”
- 1Top pick
Z&Z Za’atar (Palestinian, Jenin-grown)
Chosen by- Rose PreviteMaydan, Compass Rose
Also chosen byPrevite uses it in everything from martinis to shanklish at Maydan; to her it tastes like the bakery za’atar of her childhood. Call Your Mother’s za’atar bagel uses it too. Bon Appétit: “earthier, tangier, and nuttier” than homemade, with “a complexity and body I never knew a herb mix could have.”
- 2
Kamā Za’atar (Jordan)
Chosen by- Milk Street editors
A favorite in Milk Street’s tasting: clearly visible dried herbs, pleasantly fragrant, with a nice balance of flavor and texture. Premium-priced (about $19 for 4.2 oz).
- 3
Ziyad Za’atar
Chosen by- Milk Street editors
The widely available, budget favorite in Milk Street’s tasting (about $5 a pound): “a burst of tangy flavor.” Watkins also did well.
- 1Top pick
Cortas Pomegranate Molasses (no sugar added)
Chosen by- Paula WolfertThe Cooking of the Eastern Mediterranean
Also chosen by- Saveur editors source ↗
Wolfert’s preferred brand, and one of the rare cases where she says store-bought beats homemade “because of the extraordinary flavor of the pomegranates that grow in that region.” Saveur calls it “on the tart side but [with] a good round fruitiness.”
- 2
NAR Gourmet Pomegranate Condiment (Turkish nar ekşisi)
Chosen by- Saveur editors
Saveur’s first pick for pure Turkish pomegranate molasses: sourced from small producers across Turkey, with the “rich plummy balance of sweet and sour that adulterated alternatives can’t match.”
- 1Top pick
Mina Preserved Lemons (Moroccan beldi)
Chosen by- Adeena SussmanCookbook author, Sababa · Tel Aviv
Also chosen by- Rebecca Firkser · Test kitchen editor, Bon Appétit source ↗
- Antara Sinha · Writer, Bon Appétit source ↗
Whole Moroccan beldi lemons, hand-harvested and cured in sea salt. Sussman goes through preserved lemons by the dozen in Tel Aviv and makes her own from small, thin-skinned lemons, but Mina is her store-bought pick; she blends them with olive oil and a little paprika into a creamy paste. Bon Appétit’s Rebecca Firkser calls Mina “excellent” for a preserved-lemon vinaigrette, and Antara Sinha’s guide points to it too.
- 2
New York Shuk Preserved Lemon Paste
Chosen by- Lauren JosephChef & recipe developer · writer, the Strategist
- Rebecca FirkserTest kitchen editor, Bon Appétit
Also chosen by- Rebecca Firkser · Test kitchen editor, Bon Appétit source ↗
- Antara Sinha · Writer, Bon Appétit source ↗
Preserved lemons already blended into a loose, soupy paste, so there’s nothing to seed or mince. Joseph, a chef and recipe developer, calls it the one condiment she’ll never clear out of her fridge, for salsa verde, dressings, yogurt sauces, pork chops and even olive-oil cake: “super-potent… I tend to start with a tablespoon or so.” Firkser: “New York Shuk makes a great one.” Bon Appétit’s Antara Sinha says it “easily emulsifies into sauces and vinaigrettes.”
International Pantry · Middle Eastern Pantry
The best rose water & orange blossom water
Full ranking & FAQ →- 1Top pick
Cortas Rose Water & Orange Blossom Water
Chosen by- Laila IbrahimChef · Serious Eats
- Stella ParksPastry chef, BraveTart · ex-Serious EatsWikipedia ↗
Also chosen by- Stella Parks · Pastry chef, BraveTart · ex-Serious Eats source ↗
- Antara Sinha · Writer, Bon Appétit source ↗
Lebanese since 1930, distilled from rose petals and bitter-orange blossoms, with nothing added. Ibrahim, a Palestinian-Jordanian chef, is “especially fond of Cortas” for orange blossom water, and pastry chef Stella Parks keeps Cortas (or Al Wadi) rose and orange blossom water for fruit desserts and rich dairy and nut sweets. Bon Appétit calls it “reliable and worth seeking out.”
- 2
Al Wadi Al Akhdar Rose Water & Orange Blossom Water
Chosen by- Stella ParksPastry chef, BraveTart · ex-Serious EatsWikipedia ↗
- Antara SinhaWriter, Bon Appétit
Also chosen by- Antara Sinha · Writer, Bon Appétit source ↗
The other Lebanese standard, often sold as a two-pack of rose and orange blossom. Parks names it alongside Cortas for baking; Bon Appétit’s guide to floral extracts calls Al Wadi and Cortas “reliable and worth seeking out.” Rose water from distilled petals with nothing else; inexpensive, and easy to find at Whole Foods and Middle Eastern grocers.
Baking
Flour and sugar, baking powder and instant yeast, vanilla and almond extract, chocolate chips, cocoa and baking chocolate, sweetened condensed milk and canned pumpkin, plus boxed brownie mix, for the baker’s shelf, picked by pastry chefs and test kitchens.
- 1Top pick
King Arthur Unbleached All-Purpose
Chosen by- Caroline SchiffPastry chef, Gage & Tollner
- Amy EmberlingCo-managing partner, Zingerman’s Bakehousezingermansbakehouse.com ↗
- Leanne TranWythe Hotel
Five pro bakers agreed. Schiff: “The results are just really, really consistent.”
- 2
Central Milling Red Rose
Chosen by- Sarah Mispagel-LustbaderLoaf Lounge
Her bread, croissant and cookie flour: “I love it so much, I got the red rose from the bag tattooed on me.”
- 3
Cairnspring Mills stone-milled flours
Chosen by- Arturo EncisoGusto Bread
Also chosen by- Kit Schumann · Sea Wolf, Oxbow source ↗
- Rachael Sobczak · Water Tank Bakery source ↗
- Max Blachman-Gentile · Jules source ↗
Identity-preserved wheat that brings “unparalleled complexity.”
- 1Top pick
Wholesome Organic Cane Sugar (granulated and powdered)
Chosen by- Miro UskokovicPastry chef, Gramercy Tavern · New York
Uskokovic: “At Gramercy Tavern we use Wholesome brand of organic cane sugar (granulated and powdered).” Partially refined, it keeps trace molasses for “wonderfully buttery and caramel-y notes” and a pale golden color; swap it 1:1 for white sugar.
- 2
India Tree Caster Sugar (and Muscovado)
Chosen by- Woody WolstonBaker, Real Baking with Rose
Wolston, Rose Levy Beranbaum’s longtime collaborator, on superfine sugar: “the finest of them all is the India Tree brand.” Caster sugar dissolves fast for meringues, sponges and sorbets; India Tree’s light and dark muscovado come from Mauritius.
- 3
Billington’s Unrefined Muscovado (light and dark)
Chosen by- Hugh Fearnley-WhittingstallFounder, River Cottage
- Saveur editors
Also chosen by- Hugh Fearnley-Whittingstall · Founder, River Cottage source ↗
Saveur’s editors on the Dark Brown Molasses Sugar: “hands down, our favorite brown sugar.” Fearnley-Whittingstall sends shoppers to Billington’s for real, unrefined sugar: dark muscovado gives gingerbread and fruitcake “a huge whack of fudgy, rummy flavor.”
- 1Top pick
Argo Double Acting Baking Powder
Chosen by- America’s Test KitchenVinegar guide
Also chosen by- America’s Test Kitchen · Vinegar guide source ↗
The baking powder ATK recommends in its baking-pantry guide and names the winner in its cookie-baking guide: cheap, double-acting and widely sold. Rose Levy Beranbaum found Argo’s aluminum-free version, which acts more in the oven, gives flatter tops in Bundt cakes.
- 2
Rumford Original Aluminum-Free Baking Powder
Chosen by- Rose Levy BeranbaumThe Cake Bible
Beranbaum’s “baking powder of choice”: an all-phosphate, aluminum-free powder without the bitter aftertaste she finds in powders made with sodium aluminum sulfate, “especially noticeable when added to pie dough.” It reacts fast, so get the batter into the oven quickly; in her cupcake tests it beat Rumford’s reduced-sodium version on flavor and texture.
- 3
Davis Double Acting Baking Powder
Chosen by- America’s Test KitchenVinegar guide
Also chosen by- America’s Test Kitchen tasting notes · Season 4 source ↗
Winner of ATK’s baking-powder tasting (Season 4, “Sunday Brunch”): all four powders lifted carrot cake to nearly equal heights with no off flavors, and Davis took the top spot. ATK still names it for the highest rise in its tall, fluffy buttermilk biscuits. Double-acting and easy to find.
- 1Top pick
SAF Red Instant Yeast
Chosen by- Stella ParksPastry chef, BraveTart · ex-Serious EatsWikipedia ↗
- PJ HamelKing Arthur
- Susan ReidKing Arthur
Also chosen by- PJ Hamel · King Arthur source ↗
- Susan Reid · King Arthur source ↗
Parks calls for plain instant yeast like SAF in her cookbook and at Serious Eats: stable, consistent and fine for cold-proofed doughs. King Arthur’s side-by-side bake against active dry and fast-rising yeast picked SAF Red as the all-around yeast, “a King Arthur Flour test kitchen staple for decades.” A one-pound bag keeps for years in the freezer.
- 2
Dr. Oetker Instant Yeast
Chosen by- Stella ParksPastry chef, BraveTart · ex-Serious EatsWikipedia ↗
Serious Eats’ other favorite instant yeast, alongside SAF Red: sold in packets, guaranteed fully active, and added straight to the dry ingredients with no proofing.
- 3
SAF-Instant Gold (osmotolerant)
Chosen by- Laurie Ellen PellicanoPastry chef · ex-head pastry chef, Tartine Bakery
- Cook’s Illustrated test kitchen
Instant yeast built for sugary, enriched doughs (brioche, panettone, sweet rolls), where sugar slows ordinary yeast. Pellicano says it “helps shorten proofing time” and split a one-pound bag with friends, though regular instant works fine for most home bakes. Cook’s Illustrated found it “worked almost twice as fast as the instant yeast and produced results that were identical in flavor and texture.”
- 1Top pick
Nielsen-Massey Madagascar Bourbon
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
- Alyssa GangeriThe Butter Milk Ranch
- Nicki Gatlin-Lovell
Ina’s store-bought “good vanilla”; Gangeri cites its “deep and complex flavor.”
- 2
Heilala Pure Vanilla Extract
Chosen by- Stella ParksPastry chef, BraveTart · ex-Serious EatsWikipedia ↗
Also chosen by- Catherine O’Donnell · Gramercy Tavern source ↗
- Jessica Koslow · Chef-owner, Sqirl · Los Angeles source ↗
- Natasha Pickowicz · Pastry chef · author, More Than Cake source ↗
On her shelf of recommended extracts (2023).
- 3
Taylor & Colledge Organic Vanilla Bean Extract
Chosen by- Mark McShaneChef
Fair-trade, organic, with real seeds in the bottle. McShane: “No matter what type of dessert you make with this product, you get a great vanilla flavor.”
- 1Top pick
Nielsen-Massey Pure Almond Extract
Chosen by- Bon Appétit Test Kitchen
- Esperanza GuzmanSkaneateles Fields Resort
The extract recipes in the Bon Appétit Test Kitchen are developed with. Guzman bakes with it in professional kitchens and finds pure almond extract “more nuanced and expressive” than imitation: “You can always tell when something is made with the real thing.”
- 2
Penzeys Pure Almond Extract
Chosen byBest overall in Taste of Home’s blind test of 10 almond extracts, “universally praised” by the panel. Neufang: “This extract has great almond flavor—and not too much alcohol.”
- 1Top pick
Guittard Extra Dark / Semi-Sweet Chips
Chosen by- Yumna JawadCreator, Feel Good Foodiefeelgoodfoodie.net ↗
- Alyssa GangeriThe Butter Milk Ranch
Also chosen by- Paula Montenegro · Vintage Kitchen Notes source ↗
- Susan Gravatt · Susan Brings Desserts source ↗
- Henry Awayan · Whisk Cake Creations source ↗
- Heather Janak · Youth Sweets source ↗
- Jennifer Pallian · Foodess source ↗
“I can actually taste the difference in the cocoa flavor” (Jawad).
- 2
Valrhona Guanaja 70% Fèves
Chosen by- Alyssa GangeriThe Butter Milk Ranch
Also chosen by- Ashley Dahlke · Lo-Fi Coffee House source ↗
- Fiona Thomas · King and Jupiter source ↗
- Erick Rocha · Corima source ↗
“The quality is unbeatable. They melt beautifully” with notes of red fruit and espresso.
- 3
Ghirardelli Semi-Sweet Chips
Chosen by- Meggan HillRecipe developer, Culinary Hillculinaryhill.com ↗
Also chosen by- Erin Clarke · Recipe developer, Well Plated source ↗
- Alisa Woods · Sift n Sprinkle Bakery source ↗
3 of 5 pro-baker votes. “They really do taste the best, and it's not even close!” (Hill).
- 1Top pick
Valrhona Cocoa Powder
Chosen by- Bridget VickersSenior chef-instructor, Institute of Culinary Education
- Candice WardEat More Cake
Also chosen by- Erin Martin · ECBG Cake Studio source ↗
- Dorie Greenspan · Baking author · James Beard Award source ↗
The pastry chef’s Dutch-process cocoa: “a rich, velvety mouthfeel and a complex flavor with subtle fruity and nutty notes” (Vickers).
- 2
Guittard Cocoa Rouge
Chosen by- Claire SaffitzAuthor, Dessert Persondessertperson.com ↗
- Bon Appétit Test Kitchen
Saffitz’s and the Bon Appétit Test Kitchen’s favorite Dutch-process cocoa, “the best cocoa powder of them all”: complex, bitter notes and “silky, fudge-like results” in desserts. Its high fat content makes it the pick for ice cream and chocolate pudding pies. Dutched, so don’t swap it into recipes that rely on natural cocoa and baking soda.
- 3
Cacao Barry Extra Brute
Chosen by- Kristen GrothThe Driskill
- Philip SpeerComedor
- Krystal CraigIntero
Named by 4 of 7 Austin pastry chefs. “My go-to for mousses, brownies, and cakes” (Groth); “very versatile… a beautiful reddish tint” (Speer).
- 1Top pick
Valrhona Guanaja 70% (or Manjari 64%)
Chosen by- Fiona ThomasKing and Jupiter
- Melissa WellerBaker, author of A Good Bake
- Erick RochaCorima
Also chosen by- Kelly Fields · The Good Book of Southern Baking source ↗
- Aleksandra Crapanzano · Author, Chocolat and Gâteau source ↗
- Tiara Bennett · Baker, The Pastry Box source ↗
- Ashley Dahlke · Lo-Fi Coffee House source ↗
Thomas: “It will always be my go-to dark chocolate for baking… complex and elegant, [with] a balanced bitterness without it being too sweet.” Rocha uses it in mousses and cremeux for “a super silky and full-flavored result.” Kelly Fields calls Guanaja a workhorse. For a brighter, tangier chocolate that works where recipes call for semisweet or bittersweet, Aleksandra Crapanzano and Tiara Bennett reach for Manjari 64%. Sold as fèves and bars.
- 2
Guittard 70% Bittersweet Baking Bars
Chosen by- Lindsey BaruchCookbook author, Something Delicious
- Claire SaffitzAuthor, Dessert Persondessertperson.com ↗
Also chosen by- Claire Saffitz · Author, Dessert Person source ↗
Baruch developed her cookbook’s recipes with them: “When it melts, it’s smooth and velvety, without any clumping or buildup… rich and balanced, without any weird aftertaste.” Saffitz names Guittard as a go-to brand and prefers baking with chocolate at no more than 68% cacao, so she reaches for its semisweet bar.
- 3
Callebaut 60% Dark (or 811, 54.5%)
Chosen by- Candace FosterBayonet and Helen
- Tiara BennettBaker, The Pastry Box
Foster: “My go-to chocolate for baking is Callebaut’s 60% dark… better than the average store brand, but not quite as expensive as other high-end brands such as Valrhona.” Bennett uses Callebaut 811 when chocolate plays a supporting role: “Its acidity is more balanced and harmonious.”
- 1Top pick
Longevity Sweetened Condensed Milk
Chosen by- Chris MoroccoFood director, Bon Appétit
- Joe SevierWriter, Epicurious
- Inés AnguianoBon Appétit
Also chosen by- Serious Eats blind panel source ↗
- Bill Leung · The Woks of Life source ↗
Won Bon Appétit’s blind test of 13 brands, tasted on its own, in hot tea and in no-churn ice cream. Just milk and sugar. Morocco: “It’s got that, you just opened up a fresh carton of milk and gave it a sniff.” Anguiano: “the standard classic.” Also first in Serious Eats’ blind tasting of six, for its “buttery” and “caramel” flavors. The Vietnamese coffee staple. It’s the can Vietnamese kitchens use: The Woks of Life got their coffee setup from a Vietnamese restaurant whose owner had used Longevity “for years,” and they use it in their own recipe.
- 2
Borden Eagle Brand
Chosen by- Cook’s Country tasting panel (Jack Bishop)
Also chosen by- Cook’s Country source ↗
- Serious Eats blind panel source ↗
Won Cook’s Country’s tasting of four brands: plain on its own, but it gave flan a “consistently smooth, velvety finish.” Tied for second in Serious Eats’ blind tasting for a rich, custardy texture. Just milk and sugar, and the most widely stocked can.
- 3
Borden Magnolia
Chosen by- Sara KlimekWriter, Tasting Table
Also chosen by- Serious Eats blind panel source ↗
#1 of six in Tasting Table’s pound-cake and Thai-tea test: it poured easily, mixed in without streaks and baked into a “light, airy” crumb with “a deeply milky aroma.” Tied with Eagle Brand for second in Serious Eats’ blind tasting, with a slight edge in sweetness.
- 1Top pick
Libby’s 100% Pure Pumpkin
Chosen by- Ken HaedrichFounder & dean, The Pie Academy
- Diane PhillipsCookbook author, Perfect Party Food
- Robin SeldenExecutive chef, Marcia Selden Catering · Connecticut
Also chosen by- Sophie Frazier · Food stylist & pastry chef instructor, Cambridge Center for Adult Education source ↗
- Kayla Tabb · Chef-in-residence, Boston Public Library source ↗
- Afton Cyrus · Senior recipe editor, Simply Recipes source ↗
- Bridget Vickers · Senior chef-instructor, Institute of Culinary Education source ↗
- Amy Hosking · Baker, Stevedore Bakery source ↗
Made from Libby’s own Dickinson pumpkin, it has about 90% of the market. Haedrich, dean of The Pie Academy: “It’s always been Libby’s for me.” Phillips: “Libby’s seems to be the standard when following recipes.” Pastry chef instructor Sophie Frazier, in Simply Recipes: “When I open a can of Libby’s, I know exactly what I’m going to be working with,” with a “thick, moist texture, and earthy-sweet pumpkin flavor.” ICE chef-instructor Bridget Vickers says it’s “sweeter, less stringy,” and deep orange, where other brands can be watery or pale. Kayla Tabb roasts it for deeper flavor. In supermarkets everywhere.
- 2
365 by Whole Foods Market Organic Pumpkin Purée
Chosen by- Katherine SprungPastry chef, Squish Marshmallows · Chopped Sweets champion
Also chosen by- Serious Eats tasting panel source ↗
The overall winner of Serious Eats’ blind tasting of nine purées. Every taster liked its orange color and its balance of sweetness and moisture, “not too dense and not too watery,” with a “nicely squashy” flavor. Sprung, a Chopped Sweets champion who uses Libby’s for pie, also recommends this pull-top can. At Whole Foods and on Amazon nationwide.
- 3
Farmer’s Market Organic Pumpkin Purée
Chosen by- Amy HoskingBaker, Stevedore Bakery
Also chosen by- Serious Eats tasting panel source ↗
Organic purée with a yellower hue and a “robust, earthy squash flavor.” It was a runner-up in Serious Eats’ blind tasting, where one taster called it what you picture when you go to the pumpkin patch. Hosking says it’s the can her bakery often uses. Cookbook author Robin Asbell bakes with the brand’s canned butternut squash for a sweeter, milder pie. Sold at natural-food stores and Amazon nationwide.
- 1Top pick
Ghirardelli Double Chocolate Brownie Mix
Chosen by- Meghan SplawnRecipe developer · Allrecipes panel
- Sarah FennelFounder, Broma Bakery
Also chosen by- Sarah Fennel · Founder, Broma Bakery source ↗
Six bakers and pastry chefs asked by Simply Recipes all picked it. Splawn: it “hits the perfect sweet and slightly savory texture with a fine crackly top and a fudge texture.” Fennel’s go-to: “sometimes even better than homemade.”
- 2
King Arthur Gluten-Free Ultimate Fudge Brownie Mix
Chosen by- Sara KlimekWriter, Tasting Table
#1 of the 12 mixes Klimek ranked at Tasting Table, gluten-free or not: dense and fudgy, with the “stick-to-your-ribs consistency that truly makes them a brownie” and a fine crackle on top. “Far pricier than the other options,” but “absolutely fantastic.” Made with butter, not oil.
- 3
Bob’s Red Mill Fudgy Brownie Mix
Chosen by- Genevieve YamSenior editor, Serious Eats · formerly Per Se
The overall winner of Serious Eats’ 12-mix blind tasting: dense, chewy, crinkly and fudgy, with a gooey center and crisp edges. Yam adds dark chocolate chunks for more chocolate punch. Made with potato starch and potato flour.
Bread & Bakery
Sandwich bread and sourdough loaves, bagels and English muffins, burger and hot dog buns and dinner rolls from the bread aisle and freezer case. Looking for tortillas? See Mexican Pantry. Pita lives in Middle Eastern Pantry.
- 1Top pick
Pepperidge Farm Farmhouse Hearty White
Chosen by- Lisa SteeleCookbook author & TV host, Fresh Eggs Daily
- Rena AwadaRecipe developer
Also chosen by- Tim Ziga · Culinary expert source ↗
- Justin Garriga · Rosemary’s, Miami source ↗
EatingWell’s chef panel picked it as the best store-bought loaf. Awada: “soft, but at the same time substantial enough to hold fillings without crumbling apart like regular supermarket bread tends to do,” and it toasts to a golden crust for grilled cheese. Steele likes the bigger, slightly thicker, uniform slices. Tim Ziga calls it “a simple, higher-quality white bread.”
- 2
Dave’s Killer Bread 21 Whole Grains and Seeds
Chosen by- Adam FiscusExecutive chef, Central Park Boathouse · New York
- Rick YockachonisExecutive chef, Olivine · Auburn, Alabama
- Jamielyn ArcegaExecutive chef, Fonville Press · Alys Beach, Florida
- Peter SomCookbook author, Family Style · fashion designer · New York
Also chosen by- Rochelle Cooper · Pastry chef, The Duck & The Peach · Washington, DC source ↗
- Christopher Goluszka · Pastry chef, The Ritz-Carlton · Boston source ↗
- Richard Witting · Chef · Burlington, Vermont source ↗
- Jay Kramer · Chef and farmer source ↗
The runaway winner of Allrecipes’ seven-chef bread panel, with four votes: “hearty, flavorful, and nutritious without feeling like a compromise… tasting intentional and fresh rather than mass-produced” (Yockachonis). Som: “some of the best nationally-available bread.” Also the most-named loaf in Eat This’s pastry-chef toast survey (Rochelle Cooper, The Duck & The Peach; Christopher Goluszka, Ritz-Carlton Boston), and the unanimous whole-wheat pick of EatingWell’s chefs. Organic whole wheat with a seed-coated crust; for a plain white loaf, see Pepperidge Farm above.
- 3
Martin’s Potato Bread
Chosen by- Trung VuICE pastry chef-instructor
The ICE pastry and baking chef-instructor: “My favorite bread at the grocery store is Martin’s, the same bakery that makes the popular and delicious potato buns.” A soft, slightly sweet potato loaf that toasts well.
- 1Top pick
La Brea Bakery Sourdough Loaf (Country White Sourdough)
Chosen by- Kate RamosCookbook author, ¡Hola! Jalapeño
- Henry HillChef, Hill’s Research Kitchen
- Andris LagsdinPizza chef & founder, Baking Steel
- Patty CastilloCreator, @traderjoesaficionadoinstagram.com ↗
Also chosen by- Justine Sterling · Editor, Sporked source ↗
All four food pros Simply Recipes asked (November 2025) named the same loaf. Ramos: “The crust is just the right amount of crisp, and the inside stays soft and chewy… available at pretty much every grocery store.” Hill picks it for “texture and tang”; pizza chef Lagsdin calls it “a great all-around sourdough for sandwiches and toasting.” Five ingredients, from a starter dating to 1989. Sporked’s best of the best in a tasting of 17 sourdoughs, 10/10. Sold at Whole Foods, Kroger, Safeway and other chains.
- 2
The Rustik Oven Bold California Sourdough
Chosen by- Jet TilaChef, Food Network
Tila, reading off his own Instacart order: “Here’s my most frequent ordered sourdough bread… it’s a great store-bought brand, and it’s nationally available.” Tasting Table’s Judy Moreno put it second of 17 supermarket sourdoughs: “a bold tang that’s followed by a softer, nuttier, almost carbonated taste,” calling the loaf “a strong contender for the best sourdough bread.” The Kitchn ranked Rustik Oven’s sourdough second of five for its moist crumb and flavor, though its crust was softer than it should be. A sliced bread-aisle loaf sold at national grocers.
- 3
izzio artisan bakery San Francisco Style Sourdough
Chosen by- Rania BataynehNutritionist & recipe developer · author, The One One One Diet
- Justine SterlingEditor, Sporkedsporked.com ↗
Also chosen by- Justine Sterling · Editor, Sporked source ↗
A naturally leavened loaf of flour, water and sea salt, with no vinegar added for sourness. Batayneh: “naturally tangy flavor, porous crumb and beautifully caramelized crust,” with “a homemade taste perfect for morning toast, a standout sandwich or a slice of French toast.” Sporked’s pick for a crowd (7/10): a long loaf with nice air pockets that “makes a great piece of toast.” Sold through national grocers and Instacart.
- 1Top pick
Ess-a-Bagel (New York; shipped nationwide)
Chosen by- Freddy VargasChef, Everdene at Virgin Hotels · New York
- Jack LogueChef, The Lambs Club · New York
Also chosen by- Julia Moskin · Food reporter, The New York Times source ↗
- Ted Allen · Host, Chopped · Food Network source ↗
“If you’re in NYC, you have to start your morning with Ess-a-Bagel… the perfect combination of crunchy and soft—a true New York bagel” (Vargas). Logue orders the everything bagel. In the Forward’s blind panel of shipped bagels, New York Times food writer Julia Moskin called it hand-stretched, starchy, with “a light touch of sourness… kind of perfect.” Hand-rolled since 1976; ships overnight by the baker’s dozen.
- 2
Whole Foods Market Bakery Plain Bagels (bakery case)
Chosen by- Rachel AppelbaumEx-Honeycomb Bakery
- Ruben TorañoThe Commissary, Dallas
The bakers Simply Recipes asked skip the bread aisle: “I would purchase something from the bakery section of the supermarket rather than prepackaged” (Appelbaum, a New York native and former chef de cuisine). Their consensus was Whole Foods’ fresh bakery-case bagels, not the bagged 365 ones: a nice bounce and good contrast, they “keep their fluffiness when toasted without turning into a hockey puck,” and at about $6 for six, “a great price point” (Toraño).
- 3
Black Seed Bagels (New York; shipped nationwide)
Chosen by- Chris ArellanesCorporate executive chef, KYU · New York
Also chosen by- Julia Moskin · Food reporter, The New York Times source ↗
“It’s Black Seed all the way” for Arellanes. Hand-rolled, boiled in honey water and baked in a wood-fired oven, a New York–Montreal hybrid with a thin, crackly crust. Julia Moskin, tasting shipped bagels for the Forward: “I love this bagel… It’s got a really good crumb.”
- 1Top pick
Bays Original English Muffins
Chosen by- Lee MushoSerious Eats
- Zoë SessumsEpicurious tasting panel
Also chosen by- Joe Sevier · Writer, Epicurious source ↗
- Erin Fletter · Founder, Sticky Fingers Cooking source ↗
The clear winner of Serious Eats’ 2026 blind tasting of 13 brands: crisp outside with an airy, open crumb, “ample crannies” and a subtle sourdough-like tang; one editor said they tasted “almost homemade,” and several asked the brand so they could buy them. It also won Epicurious’ blind tasting of seven classic muffins for its salty punch and “a nice balance of moist-flaky-crunchy textures.” Chefs polled by EatingWell named it often, too: “a moist, slightly chewy texture that can hold up beautifully for both sweet and savory toppings” (Erin Fletter).
- 2
Dave’s Killer Bread Killer Classic English Muffins
Chosen by- Sara KlimekWriter, Tasting Table
Also chosen by- Chowhound source ↗
- Nikki Schaeffer · Lofty Coffee source ↗
- Ann Ziata · Chef-instructor, Institute of Culinary Education source ↗
Tasting Table’s #1 of 10 store-bought brands: “the perfect balance of soft, bread-like bite and the characteristic English muffin crispness,” with nooks that catch melted butter and a nutty, yeasty flavor from five grains. Chowhound also ranked it first of nine, ahead of Thomas’. Organic and sold in most supermarkets. All five chefs EatingWell asked named it their top grocery muffin: “For something off a supermarket shelf, this is my go-to recommendation” (Nikki Schaeffer, Lofty Coffee); it “crisps up wonderfully” (Ann Ziata, ICE).
- 3
Stone & Skillet Original English Muffins
Chosen by- Joe SevierWriter, Epicurious
- Danny PalumboTaste tester, Sporkedsporked.com ↗
Also chosen by- Sporked source ↗
Epicurious’ “best fancy” pick in its blind tasting: thick, handmade in Boston, buttery with a slight tang, and toasted “beautifully crunchy” for burgers, Benedicts and weekend brunch. Sporked calls the wheat version the best whole-wheat muffin “by a mile and some of the best English muffins, period.” Denser and lighter on crannies than Bays; sold at Whole Foods and online.
- 1Top pick
Martin’s Potato Rolls (and Long Potato Rolls)
Chosen by- Kyle TaylorHE COOKS
- Dylan Clay
- Golan Haiem
Also chosen by- Joe Sevier · Writer, Epicurious source ↗
- Andrew Black · Counter Service source ↗
- Three chefs source ↗
All three experts Simply Recipes asked picked Martin’s: soft and slightly sweet, and squishy enough to meld with the patty. It’s Shake Shack’s bun, and the winner of Epicurious’ blind tasting. Chef Andrew Black picks the long rolls for hot dogs: “very soft and slightly sweet.”
- 2
Whole Foods Market Kitchen Brioche Burger Buns
Chosen by- Lee MushoSerious Eats
The top-scoring bun of the 17 in Serious Eats’ 2026 blind tasting: “sturdy but not heavy.” One taster: “I can taste that it’s from fermented dough.” Whole Foods bakery only.
- 3
Schmidt’s Old Tyme Potato Sandwich Rolls
Chosen by- Joe SevierWriter, Epicurious
A very close second to Martin’s in Epicurious’ blind tasting of potato buns, and Sevier’s own personal favorite. From Schmidt Baking, a family bakery in Baltimore.
- 1Top pick
King’s Hawaiian Original Hawaiian Sweet Rolls
Chosen by- Aarón SánchezChef & TV host · MasterChef judge
- Burhan DemirciBaker, Red Beard Coffee & Bakery · New York
- Kristina LavalleeBaker, The Cake Girl
- Odette D’AnielloFounder & baker, Dragonfly Cakes
Also chosen by- Burhan Demirci · Baker, Red Beard Coffee & Bakery · New York source ↗
- Kristina Lavallee · Baker, The Cake Girl source ↗
- Odette D’Aniello · Founder & baker, Dragonfly Cakes source ↗
- Danny Palumbo · Taste tester, Sporked source ↗
Asked for his store-bought bread, chef Aarón Sánchez told Tasting Table: “I love Hawaiian rolls… King’s Hawaiian, yeah, absolutely.” All four bakers Eat This asked (September 2026) named it too. Lavallee: “such a fluffy and moist crumb that is hard to find in other store-bought rolls”; Demirci likes the “soft, fluffy texture and a subtle sweetness” for dinner rolls and sliders. D’Aniello’s caution: “They are on the sweeter side,” which shows in savory sliders. Sporked: best soft roll, 9.5/10.
- 2
Sister Schubert’s Parker House Style Yeast Rolls (frozen)
Chosen by- Laurel RandolphAssociate editorial director, Simply Recipes
- Amanda NealRecipe developer, Food Network
- Ariana LoschTaste tester, Sporked
Also chosen by- Amanda Neal · Recipe developer, Food Network source ↗
- Emily Boyette · Editorial content producer, Food Network source ↗
- Ariana Losch · Taste tester, Sporked source ↗
- Allrecipes staff source ↗
Buttery, yeasty Parker House rolls made with real butter from an Alabama family recipe, sold frozen in a foil tin that goes straight from freezer to oven in about 10 minutes. Randolph’s family pick for “buttery, yeasty, fresh-from-the-oven rolls” after years of making potato rolls from scratch; Neal: “buttery, soft, and incredibly easy to make… you can bake them from frozen.” Sporked’s best frozen yeast roll, 10/10.
- 3
Bridgford Parkerhouse Style Rolls (frozen dough)
Chosen by- Esther ReynoldsRecipe developer & food writer
- Ariana LoschTaste tester, Sporked
Also chosen by- Ariana Losch · Taste tester, Sporked source ↗
- Delish source ↗
Frozen roll dough you thaw, let rise about two hours and bake, for real fresh-baked rolls without mixing. Reynolds wants a roll “as soft and squishy as possible” with yeasty flavor, and Bridgford’s pre-portioned rolls give her classic, buttery Parker House rolls with ease. Sporked’s best classic dinner roll (9.5/10): “buttery, mildly sweet,” incredibly soft inside with “a thin, delicate crust.” Delish calls it as classic as it gets, and good for monkey bread.
Breakfast
Cereal, granola, oats, pancake mix, frozen waffles and maple syrup, and breakfast sausage for the morning table.
- 1Top pick
Nature’s Path Organic Heritage Flakes
Chosen by- Abbie GellmanChef · registered dietitian
Also chosen by- Good Housekeeping Institute tasting panel source ↗
Gellman: “My favorite low sugar cereal … They’re deliciously crunchy with a hint of nuttiness from the mix of grains.” Organic flakes of Khorasan wheat, spelt, quinoa and oats, lightly sweetened. The Good Housekeeping Institute named it its best flakes.
- 2
Seven Sundays Cereal (Oat Protein or Sunflower)
Chosen by- Alaina ChouCommerce writer, Bon Appétit
Also chosen by- Good Housekeeping Institute tasting panel source ↗
Bon Appétit’s best protein cereal overall after tasting more than a dozen: “the one I will definitely be buying for myself.” A short ingredient list sweetened with maple syrup, dates or honey, with no monk fruit or stevia. Chou: “a grown-up take on the ultra-processed versions I grew up on.” The Good Housekeeping Institute, after evaluating nearly 100 cereals, also named Seven Sundays best overall.
- 3
Bob’s Red Mill Old Country Style Muesli
Chosen by- Consumer Reports sensory panel
Topped Consumer Reports’ ratings of healthy cereals that also taste good: “loaded with fresh-tasting raisins, dates, nuts, seeds, and raw oats.” Eat it cold with milk or yogurt, soaked overnight, or cooked like oatmeal.
- 1Top pick
BOLA Granola
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Garten and Jeffrey eat it for dessert while they watch TV, with “a little strawberry or plain yogurt, fruit that’s in season, and Bola granola,” and she buys it rather than making her own: “unless you can make something that’s better than what you’d buy, there’s no point.” Small-batch oats, almonds and pumpkin seeds from the Berkshires.
- 2
Tom’s Perfect 10 Classic Granola
Chosen by- Jess EngSerious Eats
- Daniel GritzerSerious Eats editorial director
- Genevieve YamSenior editor, Serious Eats · formerly Per Se
Also chosen by- Ali Francis · Contributor, Bon Appétit source ↗
The overall winner of Serious Eats’ blind tasting. Gritzer: “This is an actual granola I’d eat.” Yam loved the dried cherries and the balanced flavor; Eng praised its “chewy fruit clusters and salty-sweetness.” Packed with chocolate chips, pistachios and dried cherries, it has crunch and chew.
- 3
Early Bird Farmhand’s Choice Granola
Chosen by- Daniel GritzerSerious Eats editorial director
- Megan O. SteintragerAssociate editorial director, Serious Eats
Also chosen by- Kendra Vaculin · Former test kitchen editor, Bon Appétit source ↗
A Serious Eats runner-up and Steintrager’s personal winner. Gritzer: “This is textbook good granola … Nearly perfect, crisp, not soggy, not huge clusters.” Maple-sweetened with pecans and coconut chips, and made savory with olive oil. Former Bon Appétit test kitchen editor Kendra Vaculin likes its “super simple ingredient list” and calls it “perfectly balanced and crispy-crunchy.”
- 1Top pick
One Degree Organic Sprouted Rolled Oats
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
- Gena HamshawRegistered dietitian · author, The Full Helping
Also chosen by- Gena Hamshaw · Registered dietitian · author, The Full Helping source ↗
Sporked’s best of the best (9/10): “Pricey? Maybe, but One Degree is worth it… very earthy and grainy,” with a texture that is “complex and delightful,” good enough to eat plain. Registered dietitian Gena Hamshaw (The Full Helping) names it her preferred rolled oat. Sprouted, organic, gluten-free and traceable to the farm by a code on the bag.
- 2
Bob’s Red Mill Old Fashioned Rolled Oats
Chosen by- Lauren SavoieReviewer, America’s Test Kitchen
- Danny PalumboTaste tester, Sporkedsporked.com ↗
Also chosen by- Danny Palumbo · Taste tester, Sporked source ↗
The winner of America’s Test Kitchen’s 2017 rolled oats tasting, served as oatmeal and in oatmeal cookies: “This is how an oatmeal cookie should taste,” with a “toasty flavor,” a “tender” chew and creamy oatmeal in about 10 minutes. Sporked rated the organic version 8.5/10 as its best for cookies: “chewy and toothsome… that perfect middle ground texture.” In nearly every supermarket.
- 3
Now Real Food Organic Rolled Oats
Chosen by- Joe SevierWriter, Epicurious
Won Epicurious’ blind tasting of 10 rolled oats, placing first in three of four rounds (toasted plain, baked oatmeal, stovetop oatmeal and cookies). Its cookies were voted unanimously best, “perfect, nutty, chewy discs,” and its oatmeal was creamy with a subtle fruity flavor. Mostly sold online (Vitacost, Amazon) and in natural-food stores.
- 1Top pick
King Arthur Buttermilk Pancake Mix
Chosen by- Shawna ClarkRecipe developer, Healthy Foodie Girl
- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
- Ann ZiataChef-instructor, Institute of Culinary Educationannziata.com ↗
Also chosen by- Olivia McCoy · Head chef, Daily Chew · Atlanta source ↗
All three of Real Simple’s chefs picked it. Clark: “King Arthur does classic really well.” Clarke: “simple ingredients and a dependable rise that gives a light, tender crumb.” Olivia McCoy: “I stand by everything and anything King Arthur.” Just add water.
- 2
Kodiak Buttermilk Power Cakes
Chosen by- Terrence GutiérrezChef, baker
- KC HysmithFood writer
- Catherine JesseeRecipe developer, ex-line cook
Also chosen by- Tiffany Swan · Chef, food scientist source ↗
The Kitchn’s chefs’ favorite. Gutiérrez: “Oh, Kodiak Buttermilk Power Cakes for sure,” with a “classic pancake flavor” that keeps him full. Hysmith says they “GET SO FLUFFY.” Chef and food scientist Tiffany Swan: “They fuel me for a full day of adventures or cooking.”
- 3
Krusteaz Buttermilk Pancake Mix
Chosen by- Steve ChiappettiThe Albert, Chicago · James Beard Award
- Olivia McCoyHead chef, Daily Chew · Atlantadailychewatl.com ↗
Chiappetti prefers it “over all others” because it has “no artificial flavors, colors or sweeteners … The mix rises well on its own.” McCoy has “always leaned toward Krusteaz products for their consistency, flavor, as well as ease.”
- 1Top pick
Annie’s Organic Homestyle Waffles
Chosen by- Tadhg Hylier StevensAllrecipes
- The Takeout
Also chosen byAllrecipes’ best overall in a test of 10 frozen waffles (2023), and The Takeout’s winner too: crisp outside, fluffy inside, browning to an even gold, with a hint of sweetness and whole grains that don’t taste like health food.
- 2
Eggo Homestyle Waffles
Chosen by- Jess EngSerious Eats
- Serious Eats editors (blind tasting of seven)
Also chosen by- Kat Marris · Chef instructor, Auguste Escoffier School of Culinary Arts source ↗
- Tim Brown · Chef-instructor, Johnson & Wales University source ↗
A runner-up in Serious Eats’ 2025 blind tasting: “Not overly sweet, mild overall, with a bit of eggy richness” and a soft, plush texture (associate culinary editor Laila Ibrahim). Some editors found it one-note; others recognized it instantly and loved it. It’s also what the chefs Simply Recipes asked buy: “They have that classic crisp, are super light and fluffy, soak up butter and syrup well” (Kat Marris), and “tend to come out crispy more consistently than the other brands” (Tim Brown, Johnson & Wales).
- 3
Krusteaz Belgian Waffles
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
Sporked’s best of the best (10/10) across several frozen-waffle tastings: thick Belgian-style waffles that taste “so close to homemade—scratch that—restaurant-made,” crunchy outside and fluffy inside, with just a nod of vanilla.
- 1Top pick
Runamok Sugarmaker’s Cut
Chosen by- Meghan SplawnRecipe developer · Allrecipes panel
- George DuranChef, TV host
Also chosen by- Raphael Wrobel · Chef source ↗
“Exceptional in taste, color, and viscosity” (Splawn). Wrobel: “a modern, chef-driven approach” (2026).
- 2
Crown Maple Pure Maple Syrup (Hudson Valley)
Chosen by- Jean-Georges VongerichtenChef, Jean-Georges · NYCjean-georges.com ↗
His fridge is “never without a good quality maple syrup, preferably Crown Maple syrup from the Hudson Valley” — on pancakes, in plain yogurt, and across his restaurants’ dishes.
- 3
Butternut Mountain Farm Organic Grade A Amber
Chosen by- Raphael WrobelChef
Also chosen by- The Kitchn editors source ↗
“A family-owned Vermont operation whose Organic Grade-A Amber syrup has received high praise and features just one ingredient” (Wrobel). It also won The Kitchn’s tasting of 11 syrups.
- 1Top pick
Applegate Organics / Naturals Breakfast Sausage (Classic Pork or Chicken & Sage)
Chosen by- Cesar ZapataPhuc Yea, Miami
- Sally CameronA Food Centric Life
- Marcia W. SmartCulinary instructor, Smart in the Kitchen
- Dennis LittleyAsk Chef Dennis
- Ashia AubourgFood editor and writer
Also chosen by- Danny Palumbo · Taste tester, Sporked source ↗
All five experts Simply Recipes asked named the same brand. Zapata: “Applegate Organics is organic, clean, and made with high quality, pasture-raised meat… perfect fat ratio for juicy, flavorful sausage.” Cameron: “not greasy and overly fatty, yet they have great flavor… Nothing weird. No fillers.” Sporked’s Danny Palumbo picks its Chicken & Maple links as the best chicken breakfast sausage.
- 2
Jones Dairy Farm All Natural Pork Sausage
Chosen by- Joe SevierWriter, Epicurious
- Jesse SzewczykSenior test kitchen editor, Bon Appétit
- Lisa KaminskiEditor, Taste of Home
- Danny PalumboTaste tester, Sporkedsporked.com ↗
Also chosen by- Alba Caraceni · Food Republic, winner of 13 source ↗
- Lisa Kaminski · Editor, Taste of Home source ↗
- Danny Palumbo · Taste tester, Sporked source ↗
The one brand all three tastings singled out. Bon Appétit’s best precooked patty, “the crispiest bite of the bunch”; Taste of Home’s Test Kitchen gave its all-natural little links the best snap, “crispy on the outside and tender inside” with testers asking for seconds; and Sporked: “People are sleeping on Jones… the best breakfast sausage brand out there if you demand a crispy casing.” A Wisconsin family farm business since 1889, with short ingredient lists.
- 3
Niman Ranch Uncured Pork Breakfast Sausage (Classic or Smoked Bacon)
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
- PEOPLE Food Awards 2021
Also chosen by- PEOPLE Food Awards 2021 source ↗
Sporked’s best dainty link: “peppery and zippy and shot through with sage.” Its Smoked Bacon links won Best Breakfast Sausage in PEOPLE’s 2021 Food Awards. Certified Humane pork from independent family farms, uncured, in natural casings; sold at Whole Foods and specialty grocers.
Drinks
Non-alcoholic drinks: coffee beans, espresso beans, bottled cold brew and creamer, black, herbal and green tea, matcha and hot cocoa, then sparkling mineral water, tonic and ginger beer, picked by baristas, tea pros, water sommeliers and bartenders.
Coffee & Tea
Coffee beans, espresso beans and bottled cold brew, then creamer, then black tea and chai, herbal and green tea and matcha, then hot cocoa.
- 1Top pick
Be Bright Coffee (Los Angeles)
Chosen by- Ori MenasheChef-owner, Bestia & Bavel · Los Angelesbestiala.com ↗
- Daniel CutlerRonan
- Jon YaoChef, Kato · Los Angeleskatorestaurant.com ↗
- June IntachatOtus Thai Kitchen
- David ChangFounder, Momofukumomofuku.com ↗
- Debbie LeeYi Cha
Roasted by 2024 U.S. Barista Champion Frank La. Menashe blind-tasted several roasters and Be Bright “was the clear favorite for espresso and brewed coffee”; it’s now poured at all his restaurants and at Kato, Majordōmo, Otus and Yi Cha.
- 2
SEY Coffee (Brooklyn)
Chosen by- Flynn McGarryChef-owner, Gem · NYCWikipedia ↗
Also chosen by- Hunter Wren Miele · Former barista · Tasting Table source ↗
- Brian Quan · Coffee creator, @thgbrian source ↗
McGarry serves SEY at Gem Home: “I tend to go for lighter and brighter coffees which go alongside our food.” Ex-barista Hunter Wren Miele ranks it first among light roasters; coffee YouTuber Brian Quan calls it “hands down my favorite roaster.”
- 3
Counter Culture Coffee
Chosen by- Giada De LaurentiisFood Network host, Everyday Italiangiadzy.com ↗
Also chosen by- Ryan Hardy · Chef, Charlie Bird · NYC source ↗
- Hunter Wren Miele · Former barista · Tasting Table source ↗
Poured at her Las Vegas restaurant: “bold, slightly acidic and delicious.” Chef Ryan Hardy (Charlie Bird) has served “almost exclusively Counter Culture” espresso for a decade; Miele recommends its Apollo light roast.
- 1Top pick
Partners Coffee Bedford Espresso
Chosen by- Serious Eats tasting panel
- Hunter Wren MieleFormer barista · Tasting Table
Also chosen by- Hunter Wren Miele · Former barista · Tasting Table source ↗
The overall winner in Serious Eats’ espresso-bean test: a smooth, rich body with chocolate, caramel, brown sugar and marmalade, best in lattes and cappuccinos. Miele ranks Partners first among roasters for espresso blends; Bedford, an Ethiopia-and-Colombia blend, has “notes of bright fruits accentuated by toasty brown sugar.” Brooklyn roaster; ships whole beans across the US.
- 2
Intelligentsia Black Cat Espresso
Chosen by- Hunter Wren MieleFormer barista · Tasting Table
- Serious Eats tasting panel
Also chosen by- Serious Eats tasting panel source ↗
Miele’s #2 espresso roaster: a Mexico-and-Ethiopia blend with a “fruity, balanced flavor profile with a full body,” notes of melon, grape and caramel, and at its best as a cappuccino. Serious Eats also made it a pick, finding balanced chocolate and earthy blueberry. Chicago roaster; ships nationally and is on many grocery shelves.
- 1Top pick
Stumptown Cold Brew (Original)
Chosen by- Sam StoneWriter, Bon Appétit
- Alaina ChouCommerce writer, Bon Appétit
- Carly WesterfieldBon Appétit
- Gwynedd StuartWriter, Sporked
- Justine SterlingEditor, Sporkedsporked.com ↗
Also chosen by- Sporked taste test · Classic Caraway source ↗
Bon Appétit’s favorite of eight: “Stumptown has everything you want in a cold brew,” with berries, toasty malt and butterscotch; Chou called it “the most complex” of the lineup, and Westerfield said it “tastes like the cold brew you’d spend seven dollars on at a coffee shop.” Sporked’s Best of the Best, 10/10: “every bit as good as a $6 cold brew from your local coffee shop.” Serious Eats’ editors disagreed and found it too light. Sold at Sprouts and other grocers, through Instacart and on Amazon.
- 2
Blue Bottle Cold Brew Bold
Chosen by- Daniel GritzerSerious Eats editorial director
- Serious Eats editors
The overall winner of Serious Eats’ blind tasting of 13 grocery-store cold brews. Gritzer: “some complexity and structure, a hint of acid to balance it out,” and tasters praised its aroma and low acidity. Serious Eats added that it didn’t love any bottle in the lineup. Sold on Amazon and in grocery stores.
- 3
La Colombe Unsweetened Colombian Cold Brew
Chosen by- Bon Appétit tasting panel
Another Bon Appétit favorite, second only to Stumptown: it smells of “caramel! molasses!,” and testers “flipped over how smooth” it was, with no harsh acidity but “a bracing bitterness to balance out its sunnier notes.” Philadelphia roaster; sold at most major grocers.
- 1Top pick
Califia Farms Oat Barista Blend & Creamers
Chosen by- Carlos EnriquezBarista, PERC Coffee · Savannahperccoffee.com ↗
Also chosen by- Gwynedd Stuart · Writer, Sporked source ↗
Enriquez, a barista: the “best texture for our milk-based drinks.” The oat starch helps it bind, so it doesn’t separate in hot coffee. Sporked’s best hazelnut creamer was Califia’s too.
- 2
Nutpods Unsweetened Almond + Coconut Creamer
Chosen by- Gwynedd StuartWriter, Sporked
Sporked’s best sugar-free creamer (9.5/10): a “very luscious blend” with “no sugar and no artificial sweeteners.” Dairy-free and shelf-stable until opened.
- 3
Chobani Sweet Cream Coffee Creamer
Chosen by- Marisa ZarembaFounder & lead barista, Sugar on the Rim
Also chosen by- Jordan Myrick · Taste tester, Sporked source ↗
- Gwynedd Stuart · Writer, Sporked source ↗
- Matt Blackard · Elias Coffee Roasters source ↗
Zaremba, a founder and lead barista: “Chobani has become our go-to recommendation as baristas.” Made with milk and cream, it works hot, iced and whipped into cold foam. Sporked gave it 10/10, “the crème de la crème.”
- 1Top pick
Rare Tea Company Rare English Breakfast (loose leaf)
Chosen by- Mark HixChef · ex-The Ivy, HIX Restaurants · UK
Mark Hix’s perfect cup, which he spelled out for Vice’s Michelin-chef roundup: “Rare Tea English Breakfast loose leaf tea steeped in a China pot, which must be pre-warmed,” for three and a half minutes, tea first, then a splash of milk, no sugar. Henrietta Lovell’s London company ships to the US from Dallas.
- 2
Taylors of Harrogate Yorkshire Gold
Chosen by- Tommy BanksChef-owner, The Black Swan at Oldstead · Yorkshire
- Anya HoffmanEditor, Epicurious
Also chosen by- Anya Hoffman · Editor, Epicurious source ↗
- Simon Majumdar · Cookbook author & Food Network judge source ↗
Yorkshire Tea’s richer blend of Assam, Kenyan and Rwandan leaves, in bags or loose: strong enough for milk, smooth without it. Michelin-starred chef Tommy Banks: “As a Yorkshireman I was brought up on Yorkshire tea. It’s the first thing I drink every morning – it’s so thirst quenching and wonderfully familiar.” Hoffman, on Gold: “Strong yet smooth, Yorkshire Gold has some heft and body… this tea has ruined me for all others.” British cookbook author Simon Majumdar also keeps it as his everyday builder’s tea. Widely sold in the US; British Food Supplies ships every state.
- 3
Fortnum & Mason Royal Blend Tea
Chosen by- Aly WalanskyWriter, Yahoo
Best overall of the 16 black teas Walansky tested: “smooth, slightly sweet,” bold in color yet “remarkably smooth,” with a “malty, honeylike flavor” after 3 to 5 minutes. The London grocer’s house blend of Assam and Ceylon, created for King Edward VII in 1902 and its bestseller ever since. At its best with a splash of milk. Sold in bags and loose leaf.
- 1Top pick
Wagh Bakri Tea (Premium or Masala Chai)
Chosen by- Vivek SurtiChef-owner, Tailor · Nashville
- Megha McSwainFood & travel journalist · Food Network, Eater, Texas Monthly
Also chosen by- Megha McSwain · Food & travel journalist · Food Network, Eater, Texas Monthly source ↗
The tea behind Tailor’s Dad’s Chai, the last course on every menu: Surti’s father tried everything from Darjeeling to Lipton over 10 years and settled on Wagh Bakri, “which produces a richly colored and deeply flavorful tea when boiled.” McSwain: “In India, the vibrant red packaging of Wagh Bakri tea is just as recognizable as a can of Coca-Cola”; brewed with milk, “you’ll score a velvety, frothy cup each time.” Made in Gujarat since 1892; sold at Indian grocers, Walmart and Amazon.
- 2
Rishi Masala Chai (sachets or concentrate)
Chosen by- Sarah FischerTest Kitchen, Taste of Home
- Amanda BerrillWriter, Tasting Table
Also chosen by- Amanda Berrill · Writer, Tasting Table source ↗
Taste of Home’s best spicy chai: “the most kick of any brand we tried,” with ginger, black pepper, cinnamon, cardamom and clove that stay prominent under milk. Rishi’s organic masala chai concentrate was #1 of eight in Tasting Table’s ranking (2026): “full-bodied,” with spices “upfront and strong but not overwhelming,” and real spices you can see. From the Milwaukee tea company; at Whole Foods, Target and Amazon.
- 1Top pick
Rishi Organic Peppermint (loose leaf or sachets)
Chosen by- Carmen VarnerFood & beverage writer, Tasting Table
- Christine ClarkWriter, The Spruce Eats
Also chosen by- Christine Clark · Writer, The Spruce Eats source ↗
- Saveur source ↗
First of 11 peppermint teas Varner ranked: “marvelously aromatic,” with “the most potent and fragrant aroma” of the lot, and a blind sip from her husband named it the mintiest. Clark’s premium loose-leaf pick: “balanced and refreshing,” with “no shortage of that minty zing.” Organic Pacific Northwest peppermint from the Milwaukee tea company, sold loose and in sachets at rishi-tea.com, Whole Foods and Amazon. Saveur names Rishi’s caffeine-free botanicals its best herbal blends.
- 2
Traditional Medicinals Organic Chamomile (or Chamomile with Lavender)
Chosen by- Lana ButnerNaturopathic doctor
- Aba T. Gyepi-GarbrahCertified aromatherapist; founder, Aba Love Apothecary
- Justine SterlingEditor, Sporkedsporked.com ↗
Also chosen by- Justine Sterling · Editor, Sporked source ↗
- Carmen Varner · Food & beverage writer, Tasting Table source ↗
The supermarket herbal brand that experts and tasters both name. Butner and Gyepi-Garbrah pick its chamomile and lavender blend as “the exact right blend of herbs” for winding down. At Sporked’s chamomile tasting, Sterling picked out its “hay notes” and grassiness, which set it apart from milder bags. Varner ranked its peppermint fourth of 11 for “a substantial mint taste.” Organic, in compostable wrappers, at most US grocery stores.
- 1Top pick
Ippodo Hosen Sencha
Chosen by- Namiko Hirasawa ChenCreator, Just One Cookbookjustonecookbook.com ↗
- Dillon MafitWriter, Thrillist
Also chosen by- Namiko Hirasawa Chen · Creator, Just One Cookbook source ↗
- Dillon Mafit · Writer, Thrillist source ↗
From the Kyoto tea house behind our top matcha, in business since 1717. Chen names Ippodo her favorite Japanese tea supplier in the US, and in her cold-brew test of five green teas its Hosen came second, with “a very refined green tea flavor” that “tasted really clean.” Mafit, reporting with Kettl owner Zach Mangan, recommends Ippodo’s senchas and says Hosen “is a good place for beginners to start.” Ippodo’s US store ships nationwide; also on Amazon.
- 2
Rishi Organic Sencha (sachets or loose)
Chosen by- Susan ChoungSenior food editor, Good Housekeeping
- Anne Cook CarrollRegistered dietitian, Verywell Fit
Also chosen by- Anne Cook Carroll · Registered dietitian, Verywell Fit source ↗
Organic Kagoshima sencha in roomy pyramid sachets, the easiest good green tea to find in a US supermarket. Choung: “a light, lively, almost juicy sencha,” with larger leaves that are “definitely an upgrade on the dusty dregs often found in lower-quality tea bags.” Carroll, a registered dietitian, makes it her best overall green tea: “sweet and bright earthy notes, making it an easily drinkable beverage.” Sold at Whole Foods, Amazon and rishi-tea.com.
- 1Top pick
Ippodo Tea Sayaka or Ummon Matcha
Chosen by- Justin IsoPastry chef · chefiso.comchefiso.com ↗
- Karina HoshikawaSenior writer, Refinery29refinery29.com ↗
- Remy Morimoto ParkVeggiekins
Also chosen by- Namiko Hirasawa Chen · Creator, Just One Cookbook source ↗
- Kate Kassin · Bon Appétit source ↗
The Kyoto tea house, in business since 1717, is the name matcha people keep coming back to. Hoshikawa calls it “the best matcha I’ve ever had.” Iso calls Sayaka “balanced with just a touch of bitterness and medium body” and cooks with the stronger Ummon. Chen keeps Sayaka in her kitchen for whisking and lattes, and Ummon is her splurge.
- 2
Kettl Matcha (Hakusan, Soukou)
Chosen by- Michelle PuyaneOwner, Chalait · NYCchalait.com ↗
- Kader MeroniCo-founder, Atlas Tea Clubatlasteaclub.com ↗
Also chosen by- Kate Kassin · Bon Appétit source ↗
Puyane calls Kettl “matcha for the matcha connoisseurs.” Meroni says its Soukou is “a fantastic one that won’t break the bank … very smooth, and I love the notes of hazelnut.” Bon Appétit’s tester named Hakusan the best matcha overall: “smooth, rich, and pretty well-priced for someone looking for the highest quality.”
- 3
Naoki Matcha Superior Ceremonial Blend
Chosen by- Namiko Hirasawa ChenCreator, Just One Cookbookjustonecookbook.com ↗
Also chosen by- Carina Finn · Bon Appétit source ↗
Chen’s pick for introducing guests to matcha: “a smooth flavor with minimal bitterness” at a reasonable price. Carina Finn found it “an incredibly balanced drink that’s slightly more floral than grassy, with very little bitterness,” and especially good in lattes.
- 1Top pick
Ghirardelli Double Chocolate Hot Cocoa Mix
Chosen by- Elise RussPastry chef, Clementine · San Antonio
- Lisa SteeleCookbook author & TV host, Fresh Eggs Daily
- Kristina LavalleeBaker, The Cake Girl
Also chosen by- Epicurious tasting panel source ↗
The packet every chef The Kitchn asked kept naming. Lavallee: “The chocolate flavor does not taste artificial and feels luxurious without any extra work… it has that nice deep quality cocoa taste that few store-bought mixes have.” Steele calls it “not too sweet, very creamy,” and makes it with milk; Russ, a pastry chef, tops hers with whipped cream and marshmallows. Epicurious’s tasting also ranked it first for “rich chocolate flavor” and “the perfect amount of sweetness.” In supermarkets nationwide.
- 2
Guittard Grand Cacao Drinking Chocolate
Chosen by- Chris MoroccoFood director, Bon Appétit
Also chosen by- Joanne Chen · Deputy content editor, Consumer Reports source ↗
A drinking chocolate from the San Francisco chocolate maker, a modern take on the one it introduced in 1900 and served at the city’s Cliff House. Bon Appétit’s 2026 blind test of 15 mixes named it the upgrade pick for “deep chocolate flavor and flawlessly smooth texture”; food director Morocco found an ideal bittersweet balance, with “just enough sweetness to get away with it.” Consumer Reports made it Editor’s Choice, as long as you use about 3 tablespoons per cup: “rich, bodacious, and just sweet enough” (Joanne Chen). Whisk it into milk on the stove.
- 3
Dandelion Chocolate House Hot Chocolate Mix
Chosen by- Kelsey Jane YoungmanSenior service editor, Bon Appétit
- Jesse SzewczykSenior test kitchen editor, Bon Appétit
Also chosen by- Food & Wine editors source ↗
Just single-origin chocolate and sugar from the San Francisco bean-to-bar maker, closer to drinking chocolate than cocoa. Bon Appétit’s splurge pick: Youngman said it tasted like a “melted bar of dark chocolate,” and Szewczyk picked out red-berry notes. Food & Wine also named it best splurge. Pricey (more than $2 an ounce), and Consumer Reports found it hard to dissolve and too acidic. Ships nationwide from Dandelion.
Sparkling & Mixers
Sparkling mineral water, then tonic water and ginger beer.
- 1Top pick
Topo Chico Mineral Water
Chosen by- Jesse GriffithsChef-owner, Dai Due · Austindaidue.com ↗
- Justin LavenueCo-founder, The Roosevelt Room · Austintherooseveltroomatx.com ↗
Also chosen by- Martin Riese · Water sommelier source ↗
- Milin Patel · Master water sommelier source ↗
- Bon Appétit blind panel source ↗
The Texas bar staple, bottled in Monterrey since 1895. Lavenue: “Topo keeps its bubbles after mixing.” Griffiths, a former bartender, is “a diehard Topo Chico fan.” Water sommelier Martin Riese calls it “a great water,” and Milin Patel admires its “sharp, lively and persistent” bubbles. It also won Bon Appétit’s blind tasting.
- 2
Gerolsteiner Sparkling Mineral Water
Chosen by- Milin PatelMaster water sommelier
- Anistacia BarberWater sommelierfinewaters.com ↗
Naturally sparkling, from Germany’s volcanic Eifel, and the water the sommeliers named most often. Patel: “one of the most interesting mineral waters for people who want to taste geology … it has weight, mineral grip and a proper finish.” Barber praises its “rich mineral character.”
- 3
Saratoga Sparkling Spring Water
Chosen by- Milin PatelMaster water sommelier
Also chosen by- Bon Appétit blind panel source ↗
Bottled in upstate New York since 1872, in the cobalt-blue bottle. Patel: “Saratoga has elegance … closer to restaurant-quality sparkling water rather than a casual can.” It was also a winner in Bon Appétit’s blind tasting, with big bubbles that linger.
- 1Top pick
Fever-Tree Premium Indian (or Mediterranean) Tonic Water
Chosen by- Ashley Rose ConwayCraft and Cocktails
- Hannah ChamberlainSpirited LA
- Willa Van NostrandLittle Bitte
Also chosen by- Kelsey Youngman · Bon Appétit source ↗
All three bartenders Simply Recipes asked named Fever-Tree. Conway: “a perfect balance of sweet and bitter where some other tonics can lean cloying,” with bubbles that “last for a while in the drink”; she and Van Nostrand also use it for espresso tonics. Bon Appétit’s blind panel called it “dialed-in in almost every respect.”
- 2
Q Mixers Tonic Water
Chosen by- Joseph HernandezBon Appétit
Also chosen by- Penelope Bass · Imbibe source ↗
The bitterest bottle in Bon Appétit’s blind test of seven tonics, sweetened with agave at about half the sugar of most brands. Hernandez, the magazine’s drinks director, found it “more lemon peel than lemonade,” and editors “adored” its bold quinine and crisp bubble. Imbibe calls it “bracingly bitter.”
- 3
Fentimans Traditional Tonic Water
Chosen by- Penelope BassImbibe
One of the brands that “helped define the premium tonic category.” Imbibe’s taste test found it “pleasingly dry,” with juniper, lime leaf and lemongrass behind a “complex yet balanced bitterness.”
- 1Top pick
Fever-Tree Premium Ginger Beer
Chosen by- Paul McGeeBartender & partner, Lost Lake · Chicago
Brewed from three gingers, and the bartenders’ standard for mules and highballs. McGee, the partner behind Chicago’s Lost Lake tiki bar: “It’s nice and dry (less sugar than most) with a flavor that won’t overpower the other ingredients in the cocktail or highball… Really great effervescence as well.” From the maker of the tonic next door; in supermarkets nationwide.
- 2
Bundaberg Ginger Beer
Chosen by- Fanny ChuHead bartender, Donna · Brooklyn
An Australian brew, brewed for up to three days from Australian-grown ginger and cane sugar. It’s sweeter and foamier than Fever-Tree, and it holds up to dark rum. Chu, head bartender at Brooklyn’s Donna, uses it for Dark ’n Stormys: “a great balance of sweet and spice with a warm foamy fizz that reminds me of dark beers.” In supermarkets nationwide.
- 3
Reed’s Extra Ginger Beer
Chosen by- Fanny ChuHead bartender, Donna · Brooklyn
A Jamaican-style, honey-sweetened ginger brew from California with twice the ginger of Reed’s original. Chu reaches for it when she wants heat: “It has that bite when I want a little more of a ginger kick.” Reed’s Strongest has three times the ginger for real heat-seekers. Widely sold nationwide.
Snacks & Sweets
Chips, popcorn, pretzels, crackers and jerky, then fine chocolate, candy bars, cookies, gummies, licorice, graham crackers and marshmallows: the grocery-aisle snacks and sweets chefs actually reach for.
Salty Snacks
Potato chips, tortilla chips, popcorn, pretzels and crackers, then jerky and biltong.
- 1Top pick
Cape Cod Original Kettle Cooked Potato Chips
Chosen by- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
- Mark McShaneChef
- Clara ParkFood Network champion · eat cetera philly
Also chosen by- Belle Cushing · Bon Appétit source ↗
Clarke: “Cape Cod is my number one. The kettle-style crunch is so satisfying.” Park’s pick is the Sea Salt & Vinegar flavor.
- 2
Kettle Brand Potato Chips
Chosen by- Diane KochilasCookbook author · My Greek Table (PBS)dianekochilas.com ↗
- Marguerite BottorffSenior sous chef, Kennedy Center
- Amando AuleleyChef, The Smith Chicago
Also chosen by- Carla Lalli Music · Cookbook author · ex-Bon Appétit food director source ↗
- Simply Recipes chef panel source ↗
Three chefs, three flavors: Habanero Lime (Kochilas), Crinkle Cut Salt & Pepper (Bottorff) and Sea Salt (Auleley). A Simply Recipes panel of five chefs also named Kettle.
- 3
Zapp’s New Orleans Kettle Style Potato Chips
Chosen by- J. Kenji López-AltAuthor, The Food Lab · ex-Serious Eatskenjilopezalt.com ↗
Also chosen by- Randy Hartwell · Bon Appétit source ↗
“My favorite brand of chips in the whole wide world.” Kettle-cooked in Louisiana since 1985; he tasted every flavor.
- 1Top pick
Xochitl Tortilla Chips
Chosen by- Maggie LawlorChef · Rethink Food
- Christina ZhongChef · Rethink Food
- Isabella MezzettoneChef · Rethink Food
Also chosen by- Jorge Guzmán · Chef · James Beard finalist source ↗
- José Luis Chavez · Chef, Mission Ceviche · NYC source ↗
- Chris Penberthy · Bon Appétit source ↗
All three chefs chose it. Zhong: “There’s really no store-bought version as good as Xochitl.”
- 2
El Milagro Tortilla Chips
Chosen by- Iliana de la VegaChef-owner, El Naranjo · AustinWikipedia ↗
- Laura MullerRecipe developer, Food and Deals by Laura
- Alejandra GrafCookbook author, AleCooks
The Mexican chefs’ pick: fried from day-old tortillas, with four ingredients.
- 3
Siete Tortilla Chips
Chosen by- Edgar RicoChef-owner, Nixta Taqueria · Austin
Also chosen by- Serious Eats blind panel source ↗
Picked by Food & Wine Best New Chef Rico. Siete’s Maíz chips (nixtamalized corn, fried in avocado oil) also won Serious Eats’ blind tasting of 24 brands.
- 1Top pick
BjornQorn Classic (solar-popped, nutritional yeast)
Chosen by- Samin NosratAuthor, Salt Fat Acid Heatciaosamin.com ↗
Also chosen by- Emily Johnson · Writer, Epicurious source ↗
- Eric Margulies · Writer, The Strategist source ↗
- Katy Schneider · Editor, The Strategist source ↗
Nosrat’s #1 snack: “I think Bjorn Qorn tastes better than any popcorn I can pop myself.” Epicurious’s Emily Johnson calls it “the best packaged popcorn available”; the Strategist’s Eric Margulies calls it “the true king” of fancy popcorn. Mostly sold on the East Coast and online.
- 2
LesserEvil Oh My Ghee! Popcorn
Chosen by- Lizzy BriskinChef · Business Insider
Popped in coconut oil and ghee. Briskin’s blind pick: “so tasty I kept reaching for more.” Tied with Angie’s at Consumer Reports.
- 3
Angie’s BoomChickaPop (White Cheddar, Real Butter, Sea Salt)
Chosen by- Maggie HoffmanSenior editor, Epicurious
Also chosen byWins blind tastings: White Cheddar topped Epicurious’s 13-brand test (“the crispest and lightest kernels”); Real Butter tied for best at Consumer Reports (29 staff tasters); Sea Salt won Clean Plates’ 26-bag test and was runner-up at Serious Eats.
- 1Top pick
Dot’s Homestyle Pretzels (Original Seasoned)
Chosen by- Michelle Doll OlsonCulinary development manager, HelloFresh
Also chosen by- Gwynedd Stuart · Writer, Sporked source ↗
- Esther Reynolds · Recipe developer & food writer source ↗
Seasoned twists that a chef, a snack critic and a recipe developer all pick (Stuart scored them 9.5/10; Reynolds likes the Southwest flavor).
- 2
Snyder’s of Hanover Pretzels (Snaps & Minis)
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
Also chosen by- Taste of Home test-kitchen panel source ↗
“Snyder’s is the gold standard for pretzels, period.” The Taste of Home Test Kitchen also calls it the gold standard.
- 3
Bachman Thin’n Right Pretzels
Chosen by- Tess KomanTaste-test writer, Serious Eats
- Genevieve YamSenior editor, Serious Eats · formerly Per Se
Won the Serious Eats blind tasting (4.125/5). Yam’s tasting note: “Wow!”
- 1Top pick
Lesley Stowe Raincoast Crisps (Rosemary Raisin Pecan)
Chosen by- Hannah HowardAuthor, Feast · former cheesemonger
- Aimee BlumeChef & culinary instructor · Courier & Press
- Jennifer GiambroniCalifornia Milk Advisory Board
Also chosen by- Bon Appétit staff panel source ↗
- The Spruce Eats · Best for cheese source ↗
The cheese pros’ fancy cracker. Howard: “My top crackers are Raincoast Crisps… so balanced, so perfectly crunchy, and such a good cheese vehicle” (try Salty Date & Almond with Comté). Bon Appétit’s staff tasting named it the pick “for those who find crackers too plebeian”: “great salty-sweetness” that stands up to “funky, soft cheeses.”
- 2
Potter’s Crackers (Caramelized Onion, Wisconsin Rye, Six Seed)
Chosen by- Tenaya DarlingtonCheese writer, Madame FromageWikipedia ↗
- Leslie CooperbandCo-owner, Prairie Fruits Farm & Creamery
- Jeanette HurtAuthor, The Cheeses of Wisconsin
Also chosen by- Bon Appétit staff panel source ↗
Small-batch organic crackers from Madison, Wisconsin. Darlington: “My all-time favorite cracker company is Potter’s… the ideal picnic cracker.” Cooperband calls the crisps “highly addictive” with her bloomy-rind cheeses; Kowalski’s cheese manager Elizabeth Nerud likens the Winter Wheat to “a dense pie crust.” Bon Appétit’s staff liked Six Seed: “toasty and roasty, with just the right amount of crunch.”
- 3
Firehook Classic Sea Salt Crackers
Chosen by- Jon EyerVP Culinary, Great Wolf Resorts
- Kat KinsmanExecutive features editor, Food & Wine
Also chosen by- Food & Wine blind panel source ↗
Long, thin flatbread crackers made with four ingredients. Eyer keeps them with Humboldt Fog: “Great to have around… I like the classic sea salt.” Food & Wine’s blind test named them most versatile, and Kinsman called them “an ideal meld of crunch and flake,” sturdy enough for tinned fish and rich cheeses.
- 4
Mary’s Gone Crackers Original (gluten-free)
Chosen by- Jeanette HurtAuthor, The Cheeses of Wisconsin
Also chosen by- Bon Appétit staff panel source ↗
The gluten-free pick: organic brown rice, quinoa, flax and sesame. Hurt: “I love Mary’s Gone Crackers,” and Cheese Professor editor Amy Sherman concurs, pairing the thin line with aged Gouda. Bon Appétit’s staff found the Original best “with strong cheese and savory dips.” The Original won a sofi Gold for outstanding cracker in 2008.
- 1Top pick
Brooklyn Biltong Original Air-Dried Beef
Chosen by- Jake DicksonFounder, Dickson’s Farmstand Meats · New York
- Charlie MarshallChef-owner, The Marshal · New Yorkthe-marshal.com ↗
- John RatliffFounder, Ends Meat · Brooklynendsmeatnyc.com ↗
Also chosen by- Jake Dickson · Founder, Dickson’s Farmstand Meats · New York source ↗
The panel’s favorite: “You could taste the beef. There was fat present,” and it was “dry but moist,” with zero sweetness. One taster’s verdict: “People should eat the [beep] out of this.” South African-style biltong: air-dried, not smoked or cooked.
- 2
No Man’s Land Slow-Dried Beef Jerky (Old Fashioned, Hot)
Chosen by- Jake DicksonFounder, Dickson’s Farmstand Meats · New York
- Charlie MarshallChef-owner, The Marshal · New Yorkthe-marshal.com ↗
- John RatliffFounder, Ends Meat · Brooklynendsmeatnyc.com ↗
“Very toothy, very traditional, very slow dried”: one panelist said it “tasted exactly like the ingredients” and “makes me trust the product,” and rated the flavor “nine outta ten.” 17 grams of protein per ounce, no preservatives, and honey as the only sweetener.
- 3
Vacadillos Carne Seca
Chosen by- Samantha MaxwellTasting Tabletastingtable.com ↗
Maxwell’s #1 of the jerky, biltong and carne seca she ranked: ultra-thin, fatty, with real chile heat. Carne seca is the Southwestern cousin of jerky: thin-sliced, dried beef.
Sweet Snacks
Fine chocolate bars and candy bars, then cookies, gummies and licorice, then graham crackers and marshmallows.
- 1Top pick
Valrhona Manjari 64% bar
Chosen by- Shilpa UskokovicSenior test kitchen editor, Bon Appétit
Also chosen by- Tiara Bennett · Baker, The Pastry Box source ↗
#1 in the New York Times’ poll of 43 culinary pros with 10 votes, ahead of every craft bar. Uskokovic: “Smooth, with balanced acidity.” Tiara Bennett (The Pastry Box) singles out its “bright, tangy acidity.” The same Madagascar chocolate pastry kitchens use, sold as a 70 g tasting bar.
- 2
Theo Chocolate (Pure Dark 70%, Sea Salt 70%)
Chosen by- George DuranChef, TV host
Duran: “Theo Chocolate takes the cake! Their commitment to ethical sourcing and bean-to-bar craftsmanship results in a product that’s delicious and responsible.” Seattle’s organic, fair-trade bean-to-bar maker; the dark bars are just cacao, sugar, cocoa butter and vanilla, and sit in most Whole Foods and many supermarkets.
- 3
Lindt Excellence 70% & 85%
Chosen by- Ashutosh GairolaPastry chef, La Quinta Resort & Club
Also chosen by- Ina Garten · Barefoot Contessa · cookbook author, TV host source ↗
Gairola: “Lindt Excellence is the gold standard… widely available, consistently well-made, and deliver a flavor experience that rivals more exclusive or boutique brands,” with a “glossy sheen, clean snap, and meltability.” Ina Garten keeps Lindt on her shopping list.
- 1Top pick
Zingerman’s Zzang! Original
Chosen by- Rebecca MarxThe Village Voice
Also chosen byA handmade Snickers upgrade from Zingerman’s in Ann Arbor: peanut butter–honey nougat, muscovado caramel and butter-roasted peanuts in dark chocolate. The Village Voice: “utterly delicious… the butter-roasted peanuts are the real stars,” and the dark chocolate keeps it from “being as cloying as most candy bars.” CBS Detroit’s taste test called the Original “basically perfection.” Editor-backed, no chef pick yet.
- 2
Mayana Chocolate Space Bar
Chosen by- Good Food AwardConfections, 2017
- Heather Sperling
Also chosen by- Heather Sperling source ↗
- Chicagoist source ↗
A Wisconsin small-batch bar: vanilla-bean nougat with toasted almonds and fleur de sel caramel, dipped in 66% dark chocolate. It won a 2017 Good Food Award for confections. Sperling singled out its “chewy toasted-almond nougat” and a caramel that takes an hour of stovetop stirring; Chicagoist made it a candy crush.
- 3
Tony’s Chocolonely
Chosen by- Andres KaiferChef · Customshop & Emmy Lou’s, Charlotte
- Vera StewartCookbook author & TV host · Georgia
Also chosen by- Jeanette Donnarumma · Recipe developer & producer source ↗
The only bar that got more than one vote in Allrecipes’ seven-chef poll. Kaifer: “My favorite chocolate that I buy often.”
- 1Top pick
Haribo Goldbears
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
- Floyd CardozChef · Tabla & PaowallaWikipedia ↗
Also chosen by- Tasting Table · 10 gummy bear brands source ↗
- Floyd Cardoz · Chef · Tabla & Paowalla source ↗
- Tyler Malek · Co-founder, Salt & Straw source ↗
- Tiffani Faison · Chef · Tiger Mama, Boston source ↗
Sporked’s 10/10 “best of the best” in a 2025 ranking of dozens of gummies: “These require time to chew but you’re rewarded with long lasting flavor… each color of bear has a definite and distinct flavor.” Tasting Table ranked it #1 of 10 gummy bear brands. Cardoz calls them “tart and flavorful.” Faison: “This is my lifelong addiction. I grew up with them in Germany.”
- 2
Sockerbit Sour Gummy Mix or Sweet Mix (Swedish)
Chosen by- Ariana LoschTaste tester, Sporked
- Meredith Burkhart
Also chosen by- Ariana Losch · Taste tester, Sporked source ↗
- Meredith Burkhart source ↗
A Swedish candy shop founded in New York in 2010, now sold in bags at Target and World Market, with natural colors and flavors and no corn syrup. Sporked’s best Swedish gummy (Sweet Mix, 9/10): lemonade-flavored worms that are “so bright and juicy” and squishy gummy eggs. Its Sour Mix was runner-up in Sporked’s Swedish candy ranking: “flavorful, juicy, and intensely sour… they might be the best sour gummies I’ve ever tried.” Tasting Table bought all five Target bags and ranked the Sour Gummy Mix first: “this mix has everything.”
- 3
Bubs (Sour Bolts or Banana Toffee Ovals; Swedish)
Chosen by- Adrienne Katz Kennedy
- Khushbu ShahFood & Wine
Also chosen by- Khushbu Shah · Food & Wine source ↗
- Ariana Losch · Taste tester, Sporked source ↗
A Swedish candymaker, founded in 1992, known for airy foam gummies, half gummy, half marshmallow, and gelatin-free. Tasting Table bought 21 popular Swedish candies from an import shop and ranked Bubs Sour Bolts #2: “like lightning straight to your tongue.” Shah, on banana ovals: “Usually, banana-flavored candy has an extremely artificial edge, but these foamy marshmallow candies are more subtle and wholesome.” Sporked gave the Banana Toffee Ovals 7/10: “toasty and complex,” though it calls them an oddball pick. Bags are at Target and Walmart.
- 1Top pick
Lakrids by Bülow (chocolate-coated licorice, e.g. Salty Caramel or Passion Fruit)
Chosen by- Genevieve GergisPastry chef & co-owner, Bestia & Bavel · Los Angeles
- Jonathan GoldLate restaurant critic, Los Angeles Times · Pulitzer Prize winner
- Annalisa BarbieriChocolate columnist, The Guardian
Also chosen by- Annalisa Barbieri · Chocolate columnist, The Guardian source ↗
Danish licorice centers in flavored chocolate shells, founded in 2007. Gergis, “not a licorice person” until a customer brought her the salt-and-caramel balls from Copenhagen, announced “This is delicious” to a whole plane and built a Bavel dessert around the flavor; the LA Times calls Gold a “Lakrids devotee.” Barbieri: neither she nor her youngest likes licorice, “and yet we devour these” (her favorite is coffee). Sold at Lakrids shops, Food52 and Amazon.
- 2
Panda Natural Soft Black Licorice (Finnish)
Chosen by- Kendra VaculinFormer test kitchen editor, Bon Appétit
- Gwynedd StuartWriter, Sporked
Also chosen by- Gwynedd Stuart · Writer, Sporked source ↗
Made in Finland since 1927 from four ingredients: molasses, wheat flour, licorice extract and aniseed oil. Vaculin: “To me, the best of all is Panda… the only variety of black licorice I can eat a whole pack of in one sitting,” slightly sweet and subtly herbal. Sporked (7.5/10) liked the chewy honeycomb-shaped bites and “nice, tame, simple flavor.” The pick for licorice skeptics.
- 3
Darrell Lea Soft Australian Black Licorice
Chosen by- Gwynedd StuartWriter, Sporked
Sporked’s best black licorice (9.5/10) in a 2024 tasting of more than a dozen: soft Australian-style logs with “the perfect amount of chew” and a licorice flavor that is “rich and bold,” without the artificial aftertaste Stuart found in Wiley Wallaby’s black. No high-fructose corn syrup. At World Market and most big grocers. Critic-backed, no chef pick yet.
- 1Top pick
Annie’s Organic Honey Graham Crackers
Chosen by- Odette D’AnielloFounder & baker, Dragonfly Cakes
Organic whole wheat flour, cane sugar and honey. D’Aniello, a professional baker, uses them for cheesecake and key lime pie crusts: “For a graham cracker crust, I like to keep the flavor fairly simple so it complements the filling and mostly acts as sturdy structure and a nice texture,” and recommends them for snacking too. In most supermarkets.
- 2
365 Whole Foods Market Organic Honey Graham Crackers
Chosen by- Bon Appétit staff panel (blind)
- Erin FletterFounder, Sticky Fingers Cooking
Also chosen by- Erin Fletter · Founder, Sticky Fingers Cooking source ↗
Bon Appétit’s best grahams for snacking in a blind tasting: sweetened with honey, cane sugar and molasses, with “strong notes of honey,” floral vanilla, baking spice and an airier crunch than Honey Maid. Fletter, who runs a cooking school for kids, likes “that slightly honey taste and a satisfying crunch,” and crumbles them over Greek yogurt or tops them with soft cheese and fig jam. Whole Foods and Amazon.
- 3
Pamela’s Honey Grahams (gluten-free)
Chosen by- Bon Appétit staff panel (blind)
The overall winner of Bon Appétit’s graham cracker tasting, tasted separately from the wheat boxes but judged able to stand “up against the real thing any day”: brown rice, sorghum and oat bran with bold molasses, “deep, layered caramelized notes” and warm spice. Tasters compared them to gingersnaps and honey cake. The gluten-free pick; panel-backed only.
- 1Top pick
Dandies Vanilla Marshmallows (vegan; regular or mini)
Chosen by- Jenessa AbramsFood writer, Tasting Table
- Gwynedd StuartWriter, Sporked
- Lisa A. KaminskiFormer editor, Taste of Home
Also chosen by- Gwynedd Stuart · Writer, Sporked source ↗
- Taste of Home test-kitchen panel source ↗
Plant-based, gelatin-free and made without corn syrup or artificial flavors. Abrams ranked them #1 of 19 brands, from supermarket to gourmet: “a perfect balance of sugar and vanilla,” a firmer bite, and they “expand beautifully” when roasted for s’mores. Sporked named them the best vegan marshmallows and the best minis overall, dense enough to hold up in cocoa or on a casserole; Taste of Home’s test kitchen made them its best vegan pick.
- 2
Wondermade Gourmet Marshmallows (Bourbon)
Chosen by- Conor DannisS’moreologist, The Resort at Paws Up · Montana
Small-batch flavored marshmallows handmade in Sanford, Florida, with cane sugar and kosher gelatin. Dannis, who runs the nightly s’mores fire at the Montana resort: “If I’m going with something store-bought, I’d have to say that Wondermade has some phenomenal marshmallows. My personal favorite is their bourbon-flavored one.” Sold online.
- 3
Hammond’s Vanilla Bean Marshmallows
Chosen by- Taste of Home test-kitchen panel
- Jenessa AbramsFood writer, Tasting Table
Also chosen by- Jenessa Abrams · Food writer, Tasting Table source ↗
Small-batch Denver squares flecked with real vanilla bean and dusted like homemade. Taste of Home’s best fancy marshmallow: “rich vanilla flavor,” soft and chewy, and “When toasted, these are delicious!”; try one or two in hot cocoa. Abrams found the vanilla “palpable in each bite” and that they puffed up well for s’mores (#7 of 19).
Freezer
Pizza, burritos, burger patties, chicken nuggets, dumplings, fries, peas, vegetables and shrimp worth keeping on hand, then ice cream (vanilla, chocolate and specialty pints) and gelato and sorbet, then frozen pies, puff pastry, pie crust and phyllo, picked by chefs who stock them at home.
Meals & Sides
Pizza, burritos, burger patties, chicken nuggets and dumplings, then fries, peas, vegetables and shrimp.
- 1Top pick
Stouffer’s French Bread Pizza
Chosen by- Wylie DufresneChef · ex-wd~50Wikipedia ↗
- Jeff StraussOyBar
- Elle Simone ScottAmerica’s Test Kitchen cast member · author, Food GiftsWikipedia ↗
Also chosen by- Michael Symon · Chef · Iron Chef, Lola · Cleveland source ↗
- Antonia Lofaso · Chef-owner, Scopa Italian Roots · LA source ↗
“Stouffer’s French Bread Pizza, 100%” (Strauss). Dufresne: “It’s just so impressive how crispy and crunchy the pizza is when it comes out of the oven.” Michael Symon and Antonia Lofaso both named it to Tasting Table: “Stouffer’s French Bread Pizza, all day long” (Lofaso).
- 2
Motor City Pizza Co. Detroit-Style
Chosen by- Katie Vine
- Brandon Dorsky
- Shawna ClarkRecipe developer, Healthy Foodie Girl
Also chosen by- Rocco Carulli · R House Wynwood source ↗
- Dennis Littley · Ask Chef Dennis source ↗
All three chefs Real Simple asked picked it. Vine: the pan it comes in “gives the pizza caramelized edges for extra flavor.” Rocco Carulli calls it “honestly restaurant-quality Detroit pie in your own kitchen.”
- 3
Amy’s Margherita (or Cheese) Pizza
Chosen by- Kyle TaylorHE COOKS
- Abbie GellmanChef · registered dietitian
“If I’m grabbing frozen pizza, it’s almost always Amy’s Margherita … With a hot stone or steel, it passes for a lighter, neighborhood-type delivery margherita” (Taylor). Gellman calls Amy’s Cheese “a great, no-nonsense basic frozen pizza to keep in your freezer at all times.”
- 1Top pick
Vista Hermosa Burrito Bueno Bean & Oaxaca Cheese
Chosen by- Eric SeeChef · Epicurious Taste Panel
- Corrie DuffyChef · creator, Corrie Cookscorriecooks.com ↗
Also chosen by- Corrie Duffy · Chef · creator, Corrie Cooks source ↗
The favorite of Epicurious’ blind chef panel: “They were cooked properly, they were seasoned properly… and the tortilla is perfect.” Duffy: “intricate layers of peppers and tomatillo that deliver a serious spice kick.” It also topped Chowhound’s ranking of 10 bean burritos.
- 2
Red’s Organic Black Bean & Cheese Burrito
Chosen by- Chris MoroccoFood director, Bon Appétit
Also chosen by- Therese Buchanan · Tessie’s Table source ↗
Bon Appétit’s cheesiest burrito. Food director Morocco called the mozzarella and pepper Jack filling “compelling on a primordial level.” A chef on Epicurious’ panel also liked Red’s Chicken, Cilantro & Lime. Recipe developer Therese Buchanan keeps Red’s in her freezer: it “uses larger pieces of steak than many frozen burritos” (she buys the Steak & Cheddar).
- 3
Amy’s Organic Bean & Cheese Burrito
Chosen by- Olivia TarantinoSenior commerce editor, Bon Appétitbonappetit.com ↗
- Corrie DuffyChef · creator, Corrie Cookscorriecooks.com ↗
Also chosen by- Corrie Duffy · Chef · creator, Corrie Cooks source ↗
- Therese Buchanan · Tessie’s Table source ↗
Bon Appétit’s favorite overall, for its nutty whole wheat tortilla and beans that Tarantino found “craveable, toothsome, and dynamic.” Duffy prefers Amy’s Black Bean, which has “a tortilla that tastes homemade.” Therese Buchanan: “a soft tortilla and a well-seasoned filling without being overly salty.”
- 1Top pick
Snake River Farms Wagyu Hamburger Patties
Chosen by- Jae LeeChef
- TJ HoyChef
- Jake DicksonFounder, Dickson’s Farmstand Meats · New York
The clear standout of Epicurious’s blind panel of every frozen burger: “tastes like a gourmet steak burger,” coarse-ground with “a lot of moisture retention.” Dickson: “clearly superior beef that didn’t need to be manipulated.”
- 2
Kirkland Signature 100% Grass-Fed Beef Patties
Chosen by- Food & Wine editors (masked test of six)
Best overall in Food & Wine’s masked tasting: 80/20 patties with “the most even browning,” crisp craggy edges “reminiscent of a smash burger,” and robust meaty flavor.
- 3
Omaha Steaks Burgers
Chosen by- Food & Wine editors (masked test of six)
Food & Wine’s best texture: aged, double-ground 80/20 beef that stayed juicy and delicate — “This actually tastes like a homemade burger.”
- 1Top pick
Just Bare Lightly Breaded Chicken Breast Bites
Chosen by- Meggan HillRecipe developer, Culinary Hillculinaryhill.com ↗
Also chosen by- Jess Eng · Serious Eats source ↗
- Ariana Losch · Taste tester, Sporked source ↗
Hill, a chef: whole chicken breast instead of “anonymous ground-up chicken pieces,” and deep-fried they taste “just like Chick-fil-A nuggets.” A runner-up in Serious Eats’ 14-brand test.
- 2
Bell & Evans Breaded Chicken Breast Nuggets & Tenders
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
Also chosen by- Niki Achitoff-Gray · Former editor in chief, Serious Eats source ↗
Palumbo: “If you’re looking for restaurant quality, these are the best chicken tenders to pick up”: clean-tasting, juicy meat and “the perfect amount of breading.” Whole breast pieces from an air-chilled Pennsylvania producer; Serious Eats’ original nugget tasting put it first.
- 3
Applegate Organic Chicken Strips
Chosen by- Danny PalumboTaste tester, Sporkedsporked.com ↗
Also chosen by- Ariana Losch · Taste tester, Sporked source ↗
Sporked’s best chicken flavor (7.5/10): “super lean, fresh, and clean chicken breast flavor” with a light, thin breading. The gluten-free tenders are “so well-seasoned, you would literally never guess” (Ariana Losch).
- 1Top pick
Bibigo Dumplings (Pork & Vegetable)
Chosen by- Sevina LeePrivate chef
- Ratthee RueangpisansinSoothr, Sappe
- Shin Min CheolGenesis House NYC
Also chosen by- MacKenzie Smith · Cookbook author source ↗
The Kitchn chefs’ unanimous pick: “A lot of frozen dumpling brands have wrappers that are too thick and dry, but Bibigo is just right … the wrapper-to-filling ratio is spot-on” (Lee). MacKenzie Smith throws Bibigo’s mini chicken-cilantro dumplings in her cart “on autopilot.”
- 2
Trader Joe’s Soup Dumplings (pork & ginger, chicken)
Chosen by- Mary Payne MoranCooking school owner
- MacKenzie SmithCookbook author
- Dina Deleasa GonsarCookbook author
Won Allrecipes’ chef panel with three votes. “The skin is thin enough to feel delicate, but not so delicate that it falls apart” (Moran). Smith: they “taste way fancier than they should for something that lives in the freezer section.”
- 3
MìLà Soup Dumplings
Chosen by- Joe SastoChef · Food Network, Top ChefWikipedia ↗
Sasto always keeps a bag in his freezer: “a really high-quality soup dumpling that you can keep in your freezer and have dim sum within minutes.”
- 1Top pick
Alexia Organic Yukon Select Fries
Chosen by- George DuranChef, TV host
- Mary Payne MoranCooking school owner
- Dina Deleasa GonsarCookbook author
Also chosen by- Shawna Clark · Recipe developer, Healthy Foodie Girl source ↗
- Marissa Stevens · Recipe developer, Pinch and Swirl source ↗
- Isabel Ferris · Prep cook, Hale’s Ales · Seattle source ↗
Won Allrecipes’ five-chef panel. “These are the real deal,” Duran says: they taste like potatoes, “not a mashup of processed boiled potato starch.” Moran compares them to In-N-Out’s fresh-cut fries. Shawna Clark and Marissa Stevens also named Alexia to Simply Recipes, and Isabel Ferris likes its thin House Cut.
- 2
Grown in Idaho Hand-Cut Style Fries
Chosen by- Laila IbrahimChef · Serious Eats
- Daniel GritzerSerious Eats editorial director
Won Serious Eats’ blind tasting of 10 brands, with the strongest potato flavor of the lot. “Excellent fries — definitely ones I’d buy again” (Ibrahim).
- 3
Ore-Ida Extra Crispy Fast Food Fries
Chosen by- MacKenzie SmithCookbook author
- MacKenzie SchultzSous chef, Harbinger
Also chosen by- Layne Webster · Baker, Cafe Besalu · Seattle source ↗
Allrecipes’ runner-up, with two chef votes. Schultz calls them a solid “McDonald’s fry dupe!” Webster: “really fluffy inside, but with a strong, crispy outside,” sturdy enough for poutine.
- 1Top pick
Woodstock Organic Petite Green Peas
Chosen by- Joe SevierWriter, Epicurious
- Anya HoffmanEditor, Epicurious
Winner of Epicurious’ tasting of 12 brands, tasted blanched, thawed and microwaved: sweet with a fresh, grassy flavor, skins that give “a satisfying pop,” and creamy, not mushy, insides. It held first through every round.
- 2
Birds Eye C&W Petite Peas
Chosen by- Gwynedd StuartWriter, Sporked
Also chosen by- Brendan McHale · Chef source ↗
Sporked’s best neutral pea (8.5/10): small and slick, they “burst in your mouth,” with a mild flavor that suits boxed mac and cheese. Regular Birds Eye sweet peas were too big and mealy to place. Restaurant cooks agree: “Every professional kitchen uses frozen peas… If you have a green-pea ravioli, I will bet you $40 [the peas] came from Birds Eye, because they’re super-sweet, really bright and delicate” (chef Brendan McHale).
- 3
Flav-R-Pac Petite Green Peas
Chosen by- Gwynedd StuartWriter, Sporked
Sporked’s best earthy pea (9/10): very small and silky, with a garden-fresh flavor that’s more earthy than sweet. Stuart’s pick for sautéing with butter and prosciutto or guanciale. An Oregon grower’s brand, sold mostly in the West.
- 1Top pick
Stahlbush Island Farms (spinach, peas, sweet corn)
Chosen by- Marissa StevensRecipe developer, Pinch and Swirl
Also chosen by- Justine Sterling · Editor, Sporked source ↗
Stevens, a recipe developer, buys its spinach and peas: “I don’t think you can match the quality with any other brand I know of.” The Oregon farm grows sustainably, with a focus on soil health, and freezes its produce fast. Its Super Sweet Corn was Sporked’s best frozen sweet corn (9/10, Justine Sterling): “dessert sweet,” with “big, honking kernels.”
- 2
Woodstock Organic Super Sweet Cut Corn
Chosen by- Rania BataynehNutritionist & recipe developer · author, The One One One Diet
One ingredient, organic supersweet corn, picked at peak and quickly frozen to keep its “naturally sweet flavor and crisp texture.” Batayneh sautés it in olive oil with lime and herbs. Woodstock’s petite peas also won Epicurious’ pea tasting.
- 1Top pick
Northern Chef Wild Baja Shrimp
Chosen by- Julia HollandWriter, Tasting Tabletastingtable.com ↗
Holland’s No. 1 of 11 brands: MSC-certified, wild-caught in Baja’s Magdalena Bay, “plump and firm outside and tender inside, with a springy bite,” with a flavor that is “creamy, succulent, and sweet.”
- 2
Wild Fork Raw Shrimp
Chosen by- Corrie DuffyChef · creator, Corrie Cookscorriecooks.com ↗
“These shrimp were flash-frozen within hours of being caught. They have a very firm, snappy texture like freshly caught seafood, and they stay plump when cooked.” Duffy also likes that every package says where the shrimp came from.
- 3
Wild Ocean Canaveral White or Rock Shrimp
Chosen by- Kevin DundonChef, Raglan Road · Dunbrody Housekevindundon.com ↗
Wild-caught off Florida’s Space Coast and frozen on the boat. After visiting the Port Canaveral market, Dundon built a seasonal menu at Raglan Road around Wild Ocean shrimp and clams.
Ice Cream
Vanilla, then chocolate, then specialty pints, then gelato and sorbet.
- 1Top pick
Straus Organic Vanilla Bean
Chosen by- SF Chronicle blind panel of seven (Esther Mobley, MacKenzie Chung Fegan, Cesar Hernandez, Elena Kadvany, Caleb Pershan; Mario Cortez reporting)
- Mindy CrosatoDecadent Creations, pastry chef
Also chosen by- Mindy Crosato · Decadent Creations, pastry chef source ↗
- Kim Laidlaw · KQED Bay Area Bites side-by-side vs. Häagen-Dazs, Ben & Jerry’s, Dreyer’s, Breyers source ↗
Won the San Francisco Chronicle’s blind tasting of 13 supermarket vanillas (Sept 2025) and was the panel’s favorite for flavor: a “lotta vanilla” (Mobley), “aggressive” (Fegan), “powerful” (Hernandez), balanced and nutty. Its texture placed only fifth, so expect a slightly lighter, less dense scoop. Organic cream and milk, cane sugar, egg yolks and vanilla bean, with no stabilizers. Pastry chef Crosato calls herself a big fan in EatingWell’s chef panel.
- 2
Van Leeuwen Vanilla Bean
Chosen by- Lee MushoSerious Eats
- Genevieve YamSenior editor, Serious Eats · formerly Per Se
- Daniel GritzerSerious Eats editorial director
Also chosen by- SF Chronicle blind panel source ↗
The tasting’s Crowd Favorite with the highest marks for flavor: “This is what real vanilla tastes like.” Gritzer singled out its “buttery flavor” (Aug 2026).
- 3
Alec’s Organic Tahitian Vanilla Bean
Chosen by- SF Chronicle blind panel of seven (Esther Mobley, MacKenzie Chung Fegan, Cesar Hernandez, Elena Kadvany, Caleb Pershan)
Finished 2nd of 13 in the San Francisco Chronicle’s blind tasting of supermarket vanillas (Sept 2025), right behind Straus. Regenerative organic A2 cream from a small Sonoma County maker, with Tahitian vanilla bean for a floral, rich scoop.
- 1Top pick
Jeni’s Darkest Chocolate
Chosen by- Niko Triantafillou
- Zasha GazderPastry chef
- Carey Polis
Near-unanimous: “Jeni’s might be the darkest, richest chocolate ice cream that you can get from a grocery store” (Triantafillou). Also The Kitchn’s unanimous pick (Stacey Mei Yan Fong, Terrence Gutiérrez).
- 2
Straus Organic Dutch Chocolate
Chosen by- Justine SterlingEditor, Sporkedsporked.com ↗
- Gwynedd StuartWriter, Sporked
- Sarah MooreChowhound
Also chosen by- Sporked source ↗
- Sarah Moore · Chowhound source ↗
Sporked’s best chocolate ice cream, 10/10, winning two separate taste tests outright: smooth, almost fluffy, and deeply chocolatey, “like childhood” (Sterling). Chowhound’s 14-brand tasting put it 3rd, ahead of Häagen-Dazs and Jeni’s: “If there is one ice cream to truly fan girl over, it is Straus… full of that rich chocolate flavor.” Organic Northern California dairy with Dutch cocoa, cream, sugar and egg yolks; a premium pint that is easiest to find in the West.
- 3
Van Leeuwen Chocolate
Chosen by- Rhoda BooneFood director, Epicurious
- Joe SevierWriter, Epicurious
“The fudgiest”: so rich and dark it’s “practically like eating frozen fudge”; Boone praised its “clean and classic dark chocolate flavor.”
- 1Top pick
Van Leeuwen Sicilian Pistachio
Chosen by- Paola VelezPastry chef · co-founder, Bakers Against Racismsmallorchids.com ↗
- Rob RubbaChef, Oyster Oyster · Washington, D.C.Wikipedia ↗
Also chosen by- Jean-Baptiste Scordel · La Grande Boucherie source ↗
Velez’s favorite after years of collecting pistachio pints; “Sicilian pistachios are the gold standard” (Rubba). Also Greg Rales (Red Gate Bakery) and Jean-Baptiste Scordel’s pick.
- 2
Jeni’s Brown Butter Almond Brittle
Chosen by- Jacob SiwakForsythia, NYC
Also chosen by- Nic Vanderbeeken · Apéritif source ↗
Siwak orders pints every couple of months: “salty, savory, and sweet, and the little brittle bits churned in give it the perfect texture”; it inspired a dessert on his menu. Vanderbeeken: “the brown butter adds a depth that’s almost savory.”
- 3
Van Leeuwen Black Cherry Chip
Chosen by- Kelly EnglishChef, Restaurant Iris · Memphis
- Justin YuChef · Houston · F&W Best New Chef
“Cherry ice cream is never anyone’s first choice, but always the best choice” (English). Yu: a “little more fancy” Cherry Garcia.
- 1Top pick
Gelato Fiasco Maine Wild Blueberry Crisp Gelato
Chosen by- Peter PastanChef & owner, Obelisk and 2 Amys · Washington, D.C.
- Julia KramerFormer deputy editor, Bon Appétit
Also chosen by- Saveur editors source ↗
- Peter Pastan · Chef & owner, Obelisk and 2 Amys · Washington, D.C. source ↗
Vanilla gelato with Maine wild blueberries and crunchy oat streusel, made by a small-batch gelateria in Brunswick, Maine. Bon Appétit put it on its list of favorite artisanal pints, and Saveur named it one of its 10 favorite summer pints, a “fruity, summery pint.” Pastan, a D.C. Italian chef, on Gelato Fiasco: “This stuff is better than 98 percent of the gelato you find in Italy… there are no additives.” Ships frozen to the continental US in 6-packs, with the same pints in some New England grocery stores.
- 2
Gelato Boy Old World Vanilla
Chosen by- Hannah BermanWriter, Tasting Table
- Ariana LoschTaste tester, Sporked
Also chosen bySix ingredients: milk, cream, cane sugar, egg yolks, vanilla bean, and sea salt, made the old Italian way with yolks and no gums. Sporked tried about 20 grocery gelato pints and gave this one 9.5/10: “condensed, silky, and lush, allowing the purity of the vanilla bean to really shine.” Tasting Table ranked Gelato Boy #1 of 15 gelato brands, above Talenti: “absolutely luscious… the base is always smooth and creamy.” Founded in Colorado by Giulia Licht, a Venetian who worked a gelateria counter, and Bryce Licht. No chef has named it yet; this pick rests on those two tasting panels. Ships frozen anywhere in the US (6-pint minimum), and pints are sold at Sprouts and other grocers.
- 3
Talenti Roman Raspberry Sorbetto
Chosen by- Jason WilsonChef · Seattle · F&W Best New Chef
- Felicia MaydenPastry chef · Chicago
Also chosen by- Felicia Mayden · Pastry chef · Chicago source ↗
- Tasting Table ranking source ↗
Wilson: it “reminds me of the fruit sorbetto I have had in Italy and France… simply magical.” He finishes it with olive oil. Mayden: it “tastes so pure,” “like frozen raspberries.” Tasting Table also ranks it among the best store-bought sorbets.
- 4
Nancy’s Fancy Pistachio Gelato
Chosen by- Hannah BermanWriter, Tasting Table
- Nancy SilvertonChef & co-owner, Mozza · Los Angeles
Small-batch gelato and sorbetto from Nancy Silverton, the La Brea Bakery and Mozza founder, made in Los Angeles since 2015. The pistachio is her take on one of the most popular desserts at her Mozza restaurants. Tasting Table ranked Nancy’s Fancy #4 of 15 gelato brands: pricey, but “you’ll feel the investment was worth it at first taste,” with sweetness balanced by “a dash of salt.” No outside chef has named a pint yet: Silverton is the founder, so her name counts as the maker, not an endorsement. Ships frozen to all 50 states via Goldbelly (6-pint packs), and pints are turning up at some Whole Foods and West Coast grocers.
Pies & Pastry
Frozen pies, then puff pastry, then pie crust and phyllo dough.
- 1Top pick
Marie Callender’s Pies (Lattice Apple, Pumpkin, Key Lime)
Chosen by- Meggan HillRecipe developer, Culinary Hillculinaryhill.com ↗
- Erin ClarkeRecipe developer, Well Platedwellplated.com ↗
- Kat MarrisChef instructor, Auguste Escoffier School of Culinary Arts
- Patty CastilloCreator, @traderjoesaficionadoinstagram.com ↗
- Jenna EwingCreator, Sometimes Healthy J Raesometimeshealthyjrae.com ↗
Also chosen by- Meghan Splawn · Recipe developer · Allrecipes panel source ↗
All five Simply Recipes experts picked it. On the Lattice Apple, Clarke says, “The crust bakes up flaky, and the apple chunks have a nice texture that’s just soft enough but not mushy.” Marris and Ewing pick the Key Lime. Food editor Meghan Splawn says Marie Callender’s pumpkin “is the only one I ever buy.”
- 2
Edwards Key Lime or Lemon Crème Pie
Chosen by- Jenny Kellerhals KeoghPastry chef · writer, Mashedmashed.com ↗
- Megan HagemanWriter, Tasting Tabletastingtable.com ↗
Also chosen by- Megan Hageman · Writer, Tasting Table source ↗
Edwards’ thaw-and-serve Key Lime won Mashed’s freezer-pie ranking, with a “puckeringly bright and sweet lime flavor” from real Key West lime juice. Hageman ranked the Lemon Crème first of seven Edwards flavors.
- 1Top pick
Dufour Pastry Kitchens Classic Puff Pastry
Chosen by- Ruchit HarnejaCorporate pastry chef, Berg Hospitality Group · Houston
- George DuranChef, TV host
- Becky EllisCreator, Biscuits and Bubblybiscuitsandbubbly.com ↗
Also chosen by- Sofia Schlieben · Corporate pastry chef, JF Restaurants source ↗
- Aleksandra Crapanzano · Author, Chocolat and Gâteau source ↗
- Genevieve Yam · Senior editor, Serious Eats · formerly Per Se source ↗
- Daniel Gritzer · Serious Eats editorial director source ↗
The Allrecipes panel picked it unanimously. Harneja says Dufour “has a more professional, gourmet feel compared to other options in the freezer section.” Pastry chef Sofia Schlieben calls it “a true NYC institution,” and Aleksandra Crapanzano keeps a few boxes in her freezer. It also won Serious Eats’ blind tasting of six brands.
- 2
Trader Joe’s All Butter Puff Pastry Sheets
Chosen by- Daniel GritzerSerious Eats editorial director
- Megan O. SteintragerAssociate editorial director, Serious Eats
Also chosen by- George Duran · Chef, TV host source ↗
Runner-up in Serious Eats’ blind test, where both editors ranked it right behind Dufour: “The butter flavor isn’t as pronounced as my overall winner, but it’s there” (Gritzer). George Duran calls it “an excellent alternative, although it tends to be seasonal.”
- 3
Pepperidge Farm Puff Pastry Sheets
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Garten’s go-to brand for palmiers, sticky buns and savory tarts: “I always buy ready-made puff pastry… Believe me if you had to make it yourself, you would never make palmiers.” It is made with oil, not butter, but it is sold almost everywhere.
- 1Top pick
Dufour Pastry Kitchens Classic Pie Crust
Chosen by- Rochelle CooperPastry chef, The Duck & The Peach · Washington, DC
Cooper: “If I was ever in a pinch, the quality is right up there with what professional kitchens would use.” All-butter dough from the NYC maker of the chefs’ favorite puff pastry; sold frozen at Whole Foods and specialty grocers. Allrecipes’ pro bakers made it their top pick.
- 2
Kontos Fillo Dough (#4 or #5)
Chosen by- Kelly Salonica StaikopoulosCookbook author, Kukla’s Kouzina
Also chosen by- Saveur editors source ↗
The Greek cookbook author’s favorite phyllo: “very fresh and much easier to work with than other brands.” Kontos makes the widest range of thicknesses, including #5, which is hard to find from other brands. Saveur’s guide to phyllo calls it “reliably good” for tart shells and phyllo cups.
- 3
Wholly Wholesome Organic Traditional Pie Shells
Chosen byAlso chosen byFive ingredients, organic, and vegan (palm shortening, no butter). Houk: “It gets flaky and has a nice butter-like taste.” Brown: “It’s my go-to when I have a guest with a specific dietary restriction.” Food & Wine’s test of seven frozen crusts called it the best overall, and Serious Eats’ tasters found it flaky.