Hard-to-Find Ingredients at ChefShop.com

At ChefShop We're Committed To Finding The Best Ingredients In the World

ChefShop.com is an online retailer of gourmet and culinary ingredients that prides itself on offering unique and hard-to-find foods from around the world. Our carefully curated selection includes oils, vinegars, honey, chocolate, soy sauce, and more chosen for their quality, authenticity, and flavor. We are committed to sourcing exceptional food and promoting the people and traditions behind them. Whether you're a home cook or a professional chef, ChefShop.com has mouth-watering options for you to choose from. Conversion and Temperatures here

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And read about the food and the people who create them.

Our Most Popular Ingredient Pantry Categories

A Few of Our Favorite Products

The products are carefully chosen for their taste, smell, flavor, and texture that is so important to the products we choose, as well as the provenance, terroir, and the people who put their heart and soul into the foods we carry - all matter. We cook and eat everything we share with you.

Kakuida Organic Black Rice Vinegar - 5 year aged Black Vinegar is different than other vinegars. It is aged magic! This traditional Japanese black...

Rice Bran Oil Delicate without adding a flavor, rice bran oil just may be the world's healthiest edible oil....

Fallot Honey and Balsamic Dijon Mustard You might not know this, but flavored mustards are amazing. Though nothing can beat the memory of squeezable...

Yamaki Jozo Organic Shoyu - Soy Sauce Yamaki Jozo Shoyu was founded in 1902 in Saitama Prefecture, about 2-1/2 hours by train from Ueno station in...

Yokofuku Shio Koji Garlic Paste Shio Koji Garlic Paste is garlic that has been transformed into an umami bomb of flavor, creating an...

Terre Bormane Aulente Condimento Bianco Aromatically speaking, this condiment seems more wine-like than balsamic vinegar-like. It starts off all grapey...

Nishiji Sudachi Syrup To the nose, Sudachi is a citrus fruit with an aroma that might be completely unfamiliar. To the eye, the syrup...

Hey Boo Mango Coconut Jam this one dreamy, creamy, all natural spread!If you've never been Hey Boo'ed with any of her dairy-free, coconut...

I get a zillion email newsletters a week, somehow I always find time to read ChefShop’s. Packed with info & fun! It’s easy to digest ... — actress known for Who Framed Roger Rabbit, Blade Runner, Six Feet Under - Joanna Cassidy

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And read about the food, the flavors and the families who create them.

Here's Some Great Recipes For The Season

With our recipes, ChefShop.com is a one-stop-shop for foodies and cooks looking to juice-up their recipes and create delicious dishes with the finest ingredients.

Emmer Stuffed Heirloom Tomatoes Recipe

Chocolate Bark with Almonds, Candied Fruit and Sea Salt Recipe

Deviled Dates Recipe

Moms Apple Pie Marian Burros Recipe

Cranberry Cheesecake Recipe

Bacon Baked Beans

Feuilletine Flakes Hazelnut Creme Cookie Recipe

Tuna Fish Salad - Sandwich Recipe

Steen's Pecan Pie Filling Recipe

Jacques Pépin Crepes Confiture Recipe

Tips, Insights & Resources To Broaden Your Culinary Knowledge

Adventures in Israeli Couscous

Israeli Couscous is a small, round semolina pasta that should not be confused with the tiny, yellow North African couscous; it’s a different animal altogether! Sometimes called pearl couscous or maftoul, it resembles barley, or very small, white peas. After being shaped and rolled into small balls, these semolina pearls are toasted in an open-flame oven. This distinguishes the couscous from most pasta, which is dried but not toasted. Toasting lends the couscous a distinctive, nutty flavor ... CONTINUE READING »

The Brief History of Salt

Salt is kinda important to us as humans. In fact, we humans cannot exist without it. “Salt” is a mineral (or a set of minerals) we must eat directly – meaning we cannot manufacture "salt" or other minerals in our bodies like we do certain enymes and proteins. Besides consuming "salt" directly, the only other way to get "salt" into our bodies is to consume the flesh from an animal that has eaten or lived in it – like fish - or consume plants that have absorbed and retained minerals ... CONTINUE READING »

Reed Avocado and Red Rice Vegetable Turrine /w Miso

thanks for sharing!

Thanks for sharing that wonderful story! Keep these emails coming. They are very refreshing.

Thank you. Especially for Alford oatmeal.

Thank you. Especially for Alford oatmeal. So pleased they are back!!!!!! —

practical advice

Just wanted to send a quick note to say that I really love how you write about food. I love the mix of storytelling and passion that comes through in the narrative, as well as the practical advice on preparation. I’m sure it takes time to produce such content, but it does not go unnoticed.

Look forward to your newsletters

I always look forward to your emails. No point in unsubscribing from such nice writing.

love these emails!

I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up.

Space X

Hi ChefShop🙋‍♀️🌻, Who needs Space X? I’d rather have Scottie beam me up…from Virginia over to you guys! In the meantime my Sundays are complete with the ChefShop (newsletter) and The New York Times. Best, from the East coast! — sally

Beautiful email -

... the newsletter. Sometimes I look at it & think it’s a little lengthy and I don’t have time to read it but I usually do. Once I start reading, I can’t stop. It’s well written, fun to read, and almost every time I find an item or 2 I need/want or a receipt.

I always look forward to your emails.

I always look forward to your emails. —

great words

You are such a great writer. You should consider writing books. I so thoroughly enjoy reading your Saturday emails.

May this be the first of many delicious orders. :)

I'm so excited to learn about your site! May this be the first of many delicious orders. :) —

I’ll never be a cook,

I’ll never be a cook, but I look forward to your newsletter every week and dream. Thank you! —

I always enjoy

I just wanted to take a moment and tell you that I aways enjoy your newsletter. We really liked the asparagus with blood orange recipe a lot and I always discover a few things to pick up at the store.