Articles & News

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...

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.

Holiday Baking Event: Taste, Compare & Get Read...

Get ready for holiday baking at ChefShop Seattle. Taste Felchlin and Valrhona baking chocolates, compare specialty sugars and sweeteners, explore cocoa, spices, extracts, flours, and more, and find the right...

Holiday Baking Event: Taste, Compare & Get Read...

Seattle Thaw + ChefShop - Exclusive Umami Insid...

We're partnering with Seattle Thaw for another exclusive event for members—this time, we're diving into the savory side of the pantry with our friends from Umami Insider! Join Megumi and...

Seattle Thaw + ChefShop - Exclusive Umami Insid...

We're partnering with Seattle Thaw for another exclusive event for members—this time, we're diving into the savory side of the pantry with our friends from Umami Insider! Join Megumi and...

A Garlic Lover's Open House - Aug. 29, 2026

Garlic is not just garlic. Join us August 29 at ChefShop Seattle to explore six seasonal hardneck varieties grown on a small Snohomish County farm.

A Garlic Lover's Open House - Aug. 29, 2026

Garlic is not just garlic. Join us August 29 at ChefShop Seattle to explore six seasonal hardneck varieties grown on a small Snohomish County farm.

The Sweetness of Honey in history Just-in-time ...

ChefShop Newsletter - The Sweetness of Honey in History in time for Apple Harvest Time for honey in the summer with the Apple Harvest from ChefShop Having trouble viewing this...

The Sweetness of Honey in history Just-in-time ...

ChefShop Newsletter - The Sweetness of Honey in History in time for Apple Harvest Time for honey in the summer with the Apple Harvest from ChefShop Having trouble viewing this...

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I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela

Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate

Hi! Such fun to learn more about what you carry. I am enjoying being your customer. -JMH

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

Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth

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For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan

We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!

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. -Diane

When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat

Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty

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Your selection of products is really interesting. I look forward to stocking my friend with more items in the future. -Susan

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Best Cocoa Ever If you care about using the best cocoa on the face of the planet, buy this. -Angela

Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter

Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!

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