Interesting ingredients, found in interesting places.
Fossil River Flake Salt
These big, beautiful flakes of salt are created after extracting the water from the river and poured in saline pools whilst the hydrogen and oxygen atoms disperse.
This allows the natural elements to be retained and remain in these glorious salt crystals.
So large you can pick them up with delicate fingertips and by placing one or two choice crystals in key strategic locations on a brownie, it is indeed divine.
What a delicious Shape
Penne Rigata Pasta
Traditional Italian penne rigate pasta - drawn through bronze, so that the surface is rough, and ready to take whatever sauce you give it. This is a good shape to always have on hand.
Third-generation family-run Pastificio Sgambaro carefully chooses durum wheat varieties that give their pasta its truly high-quality flavor and texture.
UMAMI BOMBS
Pomodoraccio semi-sun-dried tomatoes
Pomodoraccio are semi-sun-dried tomatoes marinated in a mixture of sunflower oil, wine vinegar, herbs, spices and seasoning, and they are oh so soft and supple.
Sun-drying alone is already extraordinary. The dehydration process removes up to 90% of the tomato's water, which means every umami compound — especially free glutamate — is concentrated into a tiny, dense package. One sun-dried tomato can deliver more umami punch than several fresh ones.
Perfect for one at a time!
Candied Valencia Almonds
Handful ready, Valencia almonds from Spain are some of the sweetest almonds in the world, and when you top them with a sweet sugary coating you have one of the best treats to eat, one by one or by the handful!
Wild almonds are bitter, even toxic, and when consumed in even small quantities can be fatal! Domesticated almonds however are not. Even before grafting, domesticated almonds could be as old as the Early Bronze Age (3000-2000 BC). Even King Tut had a few in his tomb.
Valencia almonds, with its flatter, more pointy tip, make it one of the distinct shapes in the almond world. And when specifically from Spain, these are some of the sweetest grown.
Recipes
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Aged 1 year
Carnaroli aged to perfection!
Italy grows some of the finest rice in the world.
One of the first of the slow food movement foods, Acquerello il Riso Carnaroli was awarded the Snail of Approval in 1986.
The rice is in a vacuumed sealed can and this might be the most important feature of this delicious rice, at a minimum ensuring the flavor profile the maker has intended.
Perfect recipe for your summer tomatoes!
Tuna & Caper Rice Stuffed Tomato
A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio (or Carnaroli) rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal.
Extra Virgin First Press Olive Oils
Olive Oils
In the Northern Hemisphere (e.g., Italy, Spain, Greece, California), olives are harvested between October and December. For example, olives harvested in October–December 2025 produce olive oil from the 2025 harvest.
Freshly pressed olive oil typically becomes available a few months after harvest—often by early 2026.
So if you're buying olive oil in spring or summer 2026, the freshest oils will be labeled as "2025 harvest."
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.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
FIELD NOTES
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The Restaurant-Kitchen Secret: More Than Gourme...
Ever wonder why a restaurant pan sauce tastes deeper, silkier, and somehow more finished? Demi-glace and concentrated stocks are part of the answer. Meet one of our favorite hard-to-find kitchen...
The Restaurant-Kitchen Secret: More Than Gourme...
Ever wonder why a restaurant pan sauce tastes deeper, silkier, and somehow more finished? Demi-glace and concentrated stocks are part of the answer. Meet one of our favorite hard-to-find kitchen...
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What Is Asin Tibuok? Inside Bohol's Extraordina...
Seawater. Coconut husks. Ash. Clay. Fire. Months of work become a single egg-shaped mass of salt. Inside the remarkable Boholano tradition of Asin Tibuok—and why UNESCO says it urgently needs...
What Is Asin Tibuok? Inside Bohol's Extraordina...
Seawater. Coconut husks. Ash. Clay. Fire. Months of work become a single egg-shaped mass of salt. Inside the remarkable Boholano tradition of Asin Tibuok—and why UNESCO says it urgently needs...
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What Is Sicilian Red Prawn Elixir? A Message Fr...
What happens when Sicily's prized deep-water red prawn becomes a finishing elixir? Meet Messàge in the Bottle—and the fishermen, food science, flavor, and slightly improbable story behind it.
What Is Sicilian Red Prawn Elixir? A Message Fr...
What happens when Sicily's prized deep-water red prawn becomes a finishing elixir? Meet Messàge in the Bottle—and the fishermen, food science, flavor, and slightly improbable story behind it.
Chef James Huffman
Canlis, Seattle's legendary fine dining institution perched in the Queen Anne neighborhood, has accumulated a remarkable collection of culinary honors over its 75-year history. Ranked among the top 20 restaurants in America by Gourmet Magazine and hailed by The New York Times as "Seattle's fanciest, finest restaurant," Canlis has also been a recipient of the Wine Spectator Grand Award continuously since 1997. In spring 2025, Food & Wine Magazine polled over 400 writers, chefs, and travel professionals to rank the best restaurants in America, and Canlis came in second. The restaurant has also earned multiple James Beard Awards — widely considered the Oscars of the culinary world — including its first for Outstanding Wine Program in 2017, followed by the prestigious Design Icon Award in 2019.
