Stock these and you can cook almost anything on a weeknight. It’s a starter kit, not a shopping spree: the bottles, jars and bags chefs keep within arm’s reach, plus a few fun ones that make plain food taste exciting.
Each line links to the full MyTastr ranking for that aisle and names the current #1 pick from the chefs and food experts we survey. Picks change as new recommendations come in, so the full lists are always the place to go deeper.
- 1
Salt
Kosher for seasoning as you go, flaky for the last pinch. If you only fix one thing, fix this.
Chefs’ #1: Diamond Crystal Kosher Salt
- 2
Olive oil
Cook with it, dress with it, drizzle it over nearly everything. A good bottle earns its price.
Chefs’ #1: Olio Santo California EVOO
- 3
Soy sauce
Salt with depth. Marinades, dressings, fried rice, and a splash in more stews than you’d guess.
Chefs’ #1: Kikkoman Naturally Brewed
- 4
Fish sauce
The quiet MVP. A few drops make soups, dressings and caramelized anything taste more like themselves.
Chefs’ #1: Red Boat 40°N
- 5
Canned tomatoes
Sauce, braise, soup, shakshuka. Good canned tomatoes beat sad winter ones every time.
Chefs’ #1: Bianco DiNapoli Organic Whole Peeled
- 6
Pasta
Dinner in twelve minutes. Bronze-cut grips sauce better, and you’ll notice.
Chefs’ #1: Rustichella d’Abruzzo
- 7
Rice
Jasmine, basmati or short-grain — the base under half the world’s best meals.
Chefs’ #1: Wang Derm Thai Hom Mali Jasmine Rice
- 8
Dijon
Holds a vinaigrette together, sharpens a pan sauce, wakes up a sandwich.
Chefs’ #1: Maille Dijon
- 9
Chili crisp
The fun jar. Crunchy, oily, a little numbing — spoon it on eggs, noodles, ice cream if you’re brave. (Love it? Try salsa macha next.)
Chefs’ #1: Laoganma Spicy Chili Crisp
- 10
Miso
Soup in minutes, glaze for fish, whisked into butter for vegetables. Keeps for ages.
Chefs’ #1: Hikari Organic White Miso
- 11
Tomato paste
Fry a squeeze until it darkens and every braise gets deeper. Tubes mean no half-used cans.
- 12
Anchovies
They melt into sauces and vanish, leaving savory backbone. Nobody has to know.
Chefs’ #1: Ortiz anchovies in olive oil
- 13
Bouillon
Shelf-stable stock on demand for soups, grains and pan sauces. Prefer it ready-poured? See chicken stock.
Chefs’ #1: Better Than Bouillon Roasted Chicken Base
- 14
Sesame oil
A finishing oil, not a frying one — a few drops and the whole bowl smells toasted.
Chefs’ #1: Kadoya Pure Sesame Oil
- 15
Rice vinegar
Gentle acid for slaws, quick pickles, sushi rice and dipping sauces.
Chefs’ #1: Marukan Genuine Brewed Rice Vinegar
- 16
Gochujang
Sweet, spicy, funky paste that turns into a glaze, stew base or dip with almost no effort.
Chefs’ #1: Rhei-Maid Gochujang
- 17
Harissa
Smoky North African chile paste for roast vegetables, eggs, yogurt and grilled meat.
- 18
Beans
Cheap, filling, endlessly useful — and good dried beans taste like a different food.
Chefs’ #1: Rancho Gordo heirloom beans
- 19
Tahini
Dressings, hummus, sauces for roasted veg, even cookies. Stir it well, use it often.
Chefs’ #1: Soom Premium Tahini
- 20
Parmesan
Strictly a fridge item, not a shelf one — but a real wedge rescues pasta, soup, salad and eggs.
Chefs’ #1: Caseificio Gennari Parmigiano-Reggiano DOP
Tasters cited from public sources have not endorsed MyTastr.
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