ChefShop.com delivers hand-curated, artisan chef ingredients and supplies from around the world—carefully sourced, rich in story, and rooted in tradition.

Chef Brady Williams

Chef Brady Ishiwata Williams is a James Beard Award–winning chef whose culinary style blends Japanese-American heritage with hyper-local, seasonal Northwest ingredients... at TOMO in Seattle - click here to read more about the Chef.

Click here to see the Chef's favorite ingredients

Parmigiano-Reggiano Summer wheel

The crystals of tyrosine multiply after two years and keep appearing in this science experiment (that's what cheese is!), of proteins and fats trapped together amongst like kinds (of other fats and proteins) in a conglomeration called cheese. And as they get together, after time, they start to unravel and in the process, create these wonderful tiny pockets of crunch.

And this is really good for you, by the way. You won't find it in a younger cheese! Proving once again that sometimes age has its benefits!

Summer Milk Cheese. We will announce availability in our weekly newsletter once we have a firm shipping date. Feel free to check back or call for an update.

Shop Now for Parmigiano-Reggiano

Some of our Favorite Things

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Candied Fruit for Baking

What are Candied Fruits?

Candied fruits are fruits that have been preserved in sugar through a process that involves soaking the fruit in sugar syrup and then drying it. The sugar draws out moisture from the fruit, preventing spoilage and effectively preserving it. The final result is a sweet, sticky, and sometimes crunchy fruit that retains much of the original fruit's flavor and texture, though it can be more concentrated and sweet.

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  • Chateau Virant A.O.P. Olive Oil Award
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French Feast

Chateau Virant A.O.P. Olive Oil

$51.95 USD
$0.00 USD $51.95 USD
Sale Restocking - choose Notify me

Amazing Gold Medal Award Winning French Olive Oil! To the nose, it is wild and full of olive and is super tingly to the inner nostril hairs.  The flavor of the oil is distinct, and you can taste it with just a touch. Full of richness, a mouthful will surprise you. It starts like a nice French oil, buttery and vapory, and just as it disappears there is an explosion of olive and just before, if you pay attention, your nose will tingle again, and then you will get this, almost an assault, a large push of tickle, actually a massive tickle that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick.

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Scalia Anchovy Fillets in Olive Oil - Mason Jar

Did you know anchovies have great health benefits

High EPA & DHA fatty acids

We carry anchovies packed in both salt and olive oil from Italy and Spain. The three brands we have come to rely on, based both on customer feedback and on knowledge and information about how the anchovies are harvested and processed.

Click here to see the fish!

Rice is Nice

We choose some of the best here

The history of rice spans thousands of years, beginning with its domestication in Asia and expanding globally through trade, migration, and the forced movements of enslaved people.The story of rice begins in ancient times, with early cultivation in China around 10,000 BCE, where wild rice was first domesticated in the Yangtze River Valley.

Read more about rice and see our selection

Binchotan

The really hot stuff!

Bincho-tan, also referred to as white charcoal, which is pitch black before and glowing white when it is hot, that would be white hot!The sound of cold bincho-tan knocking against each other has a unique metallic sound. These charcoals are cement-hardened, created from wood that is heated in an oxygen-limited environment kiln over many days to produce optimal carbonization. Wood is fired at gradually increasing temperatures to over 1,000 degrees to refine the process. If the temperature rises too quickly, the wood will burn and crumble. This creates the odorless burning bincho-tan charcoal.

The bincho-tan white charcoal creates infrared rays, which make the surface of the meat crisp and the interior moist. Unlike other heat sources like gas, there is no steam created, which would condense on the exterior of the food, producing a less crispy result.

Click here to see the hot stuff here!

  • Sticky Rice Stuffing Recipe

    not fancy, not stuffy - just stuffin' Found my Mom's recipe card. Of course for her they are notes because she had mad it so many times. So we fill...

    Sticky Rice Stuffing Recipe

    not fancy, not stuffy - just stuffin' Found my Mom's recipe card. Of course for her they are notes because she had mad it so many times. So we fill...

  • Best Mashed Potatoes Recipe

    Marc is not an eat-to-live or live-to-eat kind of human, what he is, is a fanatical eater who therefore loves to cook.  When I asked Marc for a recipe, he...

    Best Mashed Potatoes Recipe

    Marc is not an eat-to-live or live-to-eat kind of human, what he is, is a fanatical eater who therefore loves to cook.  When I asked Marc for a recipe, he...

  • Nancy's Yam Casserole Recipe

    Lori has shared this recipe with me before and it is good! It is wicked easy, simple and tasty! Lori loves to cook and a lot more organized than I...

    Nancy's Yam Casserole Recipe

    Lori has shared this recipe with me before and it is good! It is wicked easy, simple and tasty! Lori loves to cook and a lot more organized than I...

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Col Pabst Malt Amber-Lager Worcestershire Sauce

Just arrived

Col Pabst Malt

Worcester - Wuster or Wooster 

Shire is sure, like New Hampshire (new hamp sure, in case you didn't know) 

The secret recipe for Worcestershire Sauce was concocted by John Lea and William Perrins, two chemists, in Worcester, England in 1837. 

The original is still - well, real - and tastes original. 

The BBC says that there have been over 30 variations of the original Worcestershire sauce sold. As the saying goes ”Imitation is the sincerest form of flattery.”

And sometimes you can make something similar but not the same and even make it better. 

Col Pabst All Malt Amber-Lager Worcestershire made in Milwaukee, Wisconsin is better. Way better!

Shop Now and read our tasting notes here

Back-in Stock ChefShop Cocoa Powder

And NEW!

New! We have spent the last 2 years looking and testing for a new ChefShop cocoa powder to replace our original recipe and venerable favorite which is no longer available.

This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.

This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label. Like many of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.

And price relative to quantity is also a crucial 

Shop now for the our new Cocoa Powder
Son Premium Fish Sauce Aged 1 Year All Natural

All natural

Son Premium Fish Sauce Aged 1 Year

The story of Son Fish Sauce is really a love story: boy meets girl, boy wants to give girl the world, boy gives girl anchovies and the rest is history.

Now in its fourth generation, Son Fish Sauce, the dream of one young man in love, has grown to be the largest employer on the Vietnamese Island of Son Rai.

First, let's get past the name yes it is sauce and yes it comes from fish. Anchovies, actually, little tiny fish.

Did you know that Worcestershire sauce is a fish-based sauce?

And did you know that ketchup started as a fermented pile of fish, long before tomatoes were added?

Click here to read more about fish ....

Beautiful Vinegars

Vinegar

Vinegar has a long history dating back over 5,000 years, with its origins tied to the accidental fermentation of wine and other alcoholic beverages.The term "vinegar" comes from the French "vinaigre", meaning "sour wine," as vinegar is essentially fermented alcohol converted into acetic acid by bacteria.Ancient civilizations like the Egyptians, Greeks, and Romans used vinegar in cooking, for preservation, and as a medicinal tonic.

See our wide selection of Vinegars here

Recipes we use

See our recipe box here

We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.

Make good food here

Find the hot stuff you want

Cruise our Hot Sauce Aisle

We taste a lot of hot sauces so you don't have too. If you all you want is screaming hot toppings we might not be for you. But if you want heat and flavor too then check out what have found. Learn why we like them and maybe you will as well.

Get hot click here