Articles & News

How to Choose Soy Sauce: A Guide to Shoyu Style...

By Maile Bohlmann Most of us start with one bottle of soy sauce. That bottle lives in the refrigerator door or pantry, and it gets asked to do everything: season...

How to Choose Soy Sauce: A Guide to Shoyu Style...

By Maile Bohlmann Most of us start with one bottle of soy sauce. That bottle lives in the refrigerator door or pantry, and it gets asked to do everything: season...

How Traditional Japanese Soy Sauce Is Made: Koj...

By Maile Bohlmann Soy sauce is easy to underestimate because it is so familiar. It sits on the table. It gets splashed into marinades. It disappears into stir-fries, dressings, dipping...

How Traditional Japanese Soy Sauce Is Made: Koj...

By Maile Bohlmann Soy sauce is easy to underestimate because it is so familiar. It sits on the table. It gets splashed into marinades. It disappears into stir-fries, dressings, dipping...

What Is Ponzu? Japanese Citrus, Soy Sauce & Uma...

By Maile Bohlmann Ponzu is what you reach for when food needs brightness, but plain vinegar feels too sharp. It’s citrusy, salty, savory, aromatic, and refreshing all at once. It can...

What Is Ponzu? Japanese Citrus, Soy Sauce & Uma...

By Maile Bohlmann Ponzu is what you reach for when food needs brightness, but plain vinegar feels too sharp. It’s citrusy, salty, savory, aromatic, and refreshing all at once. It can...

What Is Shirodashi? How to Use Japan’s Pale Das...

By Maile Bohlmann Shirodashi is one of those bottles that makes you feel like you know a culinary secret. It looks unassuming. Pale amber, golden, almost delicate. Nothing about it...

What Is Shirodashi? How to Use Japan’s Pale Das...

By Maile Bohlmann Shirodashi is one of those bottles that makes you feel like you know a culinary secret. It looks unassuming. Pale amber, golden, almost delicate. Nothing about it...

Sesame Oil Guide: Golden Sesame Oil, Dark Roast...

By Maile Bohlmann Sesame oil is not one thing. That’s the first thing to know. Some sesame oils are pale and gentle. Some are nutty and aromatic. Some are deeply...

Sesame Oil Guide: Golden Sesame Oil, Dark Roast...

By Maile Bohlmann Sesame oil is not one thing. That’s the first thing to know. Some sesame oils are pale and gentle. Some are nutty and aromatic. Some are deeply...

Black Sesame Paste for Cafés & Bakeries: Lattes...

By Maile Bohlmann Black sesame paste is having a moment, but it doesn’t taste like just a trend. Black sesame paste is nutty, roasted, earthy, slightly bitter, faintly cocoa-like, and...

Black Sesame Paste for Cafés & Bakeries: Lattes...

By Maile Bohlmann Black sesame paste is having a moment, but it doesn’t taste like just a trend. Black sesame paste is nutty, roasted, earthy, slightly bitter, faintly cocoa-like, and...

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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

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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

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

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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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