Articles & News

How to Taste Olive Oil Like a Pro

Learn how olive oil is made, how to taste it, and how to recognize freshness, bitterness, and peppery notes.

How to Taste Olive Oil Like a Pro

Learn how olive oil is made, how to taste it, and how to recognize freshness, bitterness, and peppery notes.

Why 90%+ Dark Chocolate Tastes Better Than Ever

Discover why 90% dark chocolate is now smoother and more complex, thanks to better fermentation, sourcing, and craft.

Why 90%+ Dark Chocolate Tastes Better Than Ever

Discover why 90% dark chocolate is now smoother and more complex, thanks to better fermentation, sourcing, and craft.

The Tinned Fish Renaissance: Why Everyone Is Su...

Why is tinned fish trending? Discover how to eat sardines, anchovies, and premium conservas—with simple serving ideas.

The Tinned Fish Renaissance: Why Everyone Is Su...

Why is tinned fish trending? Discover how to eat sardines, anchovies, and premium conservas—with simple serving ideas.

Why Yuzu Is Everywhere Right Now (and How to Us...

What does yuzu taste like and how do you use it? Discover why chefs love yuzu and how to cook with it at home.

Why Yuzu Is Everywhere Right Now (and How to Us...

What does yuzu taste like and how do you use it? Discover why chefs love yuzu and how to cook with it at home.

Macaroon or Macaron? They are the same? No!

The History of Macaroons The macaroon's story begins in medieval Italy. The word is believed to derive from the Italian "maccherone" (also the root of "macaroni"), meaning a fine paste...

Macaroon or Macaron? They are the same? No!

The History of Macaroons The macaroon's story begins in medieval Italy. The word is believed to derive from the Italian "maccherone" (also the root of "macaroni"), meaning a fine paste...

UMAMI MSG and Parmigiano-Reggiano, Tomatoes, An...

The Discovery of MSG The story begins in 1908 in Tokyo, with a chemistry professor named Kikunae Ikeda sitting over a bowl of dashi — the traditional Japanese broth made...

UMAMI MSG and Parmigiano-Reggiano, Tomatoes, An...

The Discovery of MSG The story begins in 1908 in Tokyo, with a chemistry professor named Kikunae Ikeda sitting over a bowl of dashi — the traditional Japanese broth made...

We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie

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On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food… -Lisa

I just discovered your site and am smitten. -Jill

I really enjoy the ChefShop Newsletter. I find myself usually un-subscribing to most company e-mails but I always find something interesting and appealing with the ChefShop nice layout, interesting visuals & most importantly is the obvious creativity that goes into each feature, thanks for caring. -William

"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 .... " -Joanna Cassidy, actress Who Framed Roger Rabbit, Blade Runner, Six Feet Under.

I'm so glad I found you guys! G'day from down undah -John

Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa

hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna

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

It’s my Sunday morning read, I look forward to it every weekend -Dave

I love the newsletter - Marsha

After a long week, I settle in on the weekend and look forward to reading the news -June

The best part is the little bit of history -John

The description of the food is so descriptive -Risha

The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin

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

I love the newsletters. Mouthwatering descriptions. -Julio

Thank you for everything, we love your company!:) -Gordy

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

Thank you for having these products available and for offering at-store pick-up. So appreciated! -Loraine

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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