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Excellent food is in the ingredients.
For more than two decades, food writers, cookbook authors, radio hosts, and curious cooks have turned to ChefShop.com for distinctive ingredients, hard-to-find pantry staples, exceptional seasonal fruit, artisan foods, and the stories behind what we eat.
20+
years of press mentions, recommendations, and food-world references
1999
early national recognition from The New York Times
Seattle
a local shop with a national specialty-food reach
Flavor
the thread that connects every product we choose
ChefShop is not a supermarket. It is a carefully sourced specialty pantry for people who care how food tastes. The press mentions below tell a consistent story: writers and experts have referenced ChefShop as a source for memorable food gifts, Japanese ingredients, Moroccan pantry staples, seasonal cherries, olive oils, panettone, specialty condiments, and other ingredients that are often difficult to find elsewhere.
Looking for the food behind the mentions? Start shopping by aisle, read more about ChefShop, or visit our Seattle store.
National Food Media
The New York Times
In a national holiday food-gift guide, Marian Burros included ChefShop.com among recommended mail-order food sources, calling out ChefShop’s “excellent taste” and highlighting selections such as marmalade, peanut sauce, specialty honeys, and gift baskets.
“ChefShop.com — has excellent taste…”Read the article
Serious Eats
Serious Eats’ Moroccan pantry guide referenced ChefShop in connection with ras el hanout, a complex North African spice blend, through a recommendation from celebrated cookbook author Paula Wolfert.
“Wolfert recommends the ras el hanout from ChefShop…”Read the article
Bon Appétit
Bon Appétit featured a yuzu furikake that the writer used on rice, roasted vegetables, chicken, and salads, pointing readers to ChefShop.com as a place to buy it.
“Buy it… at ChefShop.com…”Read the article
Food & Wine
In a spicy grilled shrimp recipe, Food & Wine described yuzu kosho as a Japanese condiment made with chiles and yuzu zest, then listed ChefShop.com as a source.
“Yuzu kosho is available… from chefshop.com.”Read the recipe
Epicurious
In a honey-roasted pear salad recipe, Epicurious introduced readers to verjus — a tart, wine-friendly grape juice made from unripe wine grapes — and listed ChefShop.com as an online source for this distinctive specialty ingredient.
“Look for it at specialty foods stores or online at chefshop.com…”
Saveur
In Saveur’s “Sites We Love” interview with Shauna James Ahern of Gluten-Free Girl and the Chef, ChefShop.com was named as a favorite food and cooking resource. The mention highlights ChefShop’s Seattle roots and its reputation for gathering distinctive ingredients from around the world.
“We love ChefShop.com.”
Chef & Cookbook Authority
“For the breadth and quality of its offerings, nothing equals ChefShop.com.”
— Marcella & Victor Hazan, authors and leading voices in Italian cooking
Food publications repeatedly point readers to ChefShop for ingredients that make a dish more interesting, more specific, or harder to find locally.
The strongest mentions are not just about availability; they are about taste, sourcing, and the confidence that comes from careful selection.
ChefShop is both an online specialty-food source and a Seattle shop where customers can browse, taste, learn, and discover.
Seattle Press
The Seattle Times / Pacific NW Magazine
In a Pacific NW Magazine article for The Seattle Times, Jill Lightner highlighted ChefShop’s Dutch-processed cocoa powder, calling attention to both its quality and generous quantity — the kind of pantry staple that earns real loyalty from bakers and hot chocolate makers.
“ChefShop’s Dutch-processed cocoa impresses in both quality and quantity.”Read the Seattle Times article
KING 5 / New Day Northwest
In a New Day Northwest segment on KING 5, ChefShop’s Eliza Ward joined host Kelly Hanson to taste and talk through olive oil, offering practical guidance on how to choose the right bottle. The segment highlights ChefShop’s role as a Seattle source for ingredient education, not just specialty food shopping.
“Eliza Ward guides Kelly through the world of olive oil and gives tips on how to select the right one.”
The Splendid Table
Lynne Rossetto Kasper praised the Rainier cherries from ChefShop.com, noting that they came from a family farm in Washington state. For a seasonal product, this is exactly the kind of press that builds trust: specific, sensory, and memorable.
“They are unstoppably fine.”Read the article
The Seattle Times
In a Seattle Times article by Bethany Jean Clement, ChefShop was highlighted as a source for ingredients connected to Samin Nosrat’s Netflix series Salt, Fat, Acid, Heat. The mention reinforces ChefShop’s role as a place to find tradition-rich ingredients that deepen home cooking.
“The best place to get Netflix star Samin Nosrat’s favorite ingredients is in Seattle — and sells online, too.”
Seattle Magazine
Seattle Magazine included ChefShop in a guide to essential culinary shops, highlighting its wide-ranging specialty-food selection and holiday-worthy panettone, sweets, and pantry staples.
“ChefShop… covers a lot of culinary territory.”Read the article
Eater Seattle
In an Eater Seattle roundup of home-kitchen upgrades from top local chefs, James Beard Award-winning chef Brady Williams recommended ChefShop ingredients including Pianogrillo olive oil from Sicily and a Japanese soy salt. The feature reinforces ChefShop’s role as a source for ingredients trusted by serious restaurant chefs.
“worth it for the depth of flavor”
Radio & Expert Mentions
Hot Stove Radio / Hot Stove Society
On Hot Stove Radio, Eliza Ward of ChefShop joined the show to guide listeners through the world of Parmigiano Reggiano, bringing ChefShop’s ingredient knowledge into a broader culinary conversation.
“Eliza Ward from ChefShop guides us…”
KQED / Bay Area Bites
In a KQED interview, vegetarian cookbook author and Herbivoracious creator Michael Natkin named ChefShop.com as one of the online ingredient sources he liked, alongside pantry advice on olive oil, finishing salt, spices, mushrooms, and chocolate.
“Two sites that I like for ingredients…”
ChefShop’s press history goes back to the early days of online specialty-food shopping. In a New York Times article on paella, ChefShop.com was listed among online sources for paella pans and rice — a small mention, but a meaningful one in the history of specialty ingredients moving online.
Yes. ChefShop.com has been mentioned by national food publications, public-radio food programs, Seattle media, and respected food writers, including The New York Times, Serious Eats, Bon Appétit, Food & Wine, The Splendid Table, Seattle Magazine, Hot Stove Radio, and KQED.
ChefShop is known for hand-curated specialty foods, artisan ingredients, hard-to-find pantry staples, seasonal fruit, craft chocolate, olive oils, vinegars, condiments, and products from small producers around the world.
ChefShop is based in Seattle, Washington, with a retail shop at 1425 Elliott Avenue West and nationwide shipping through ChefShop.com.
Food writers often link to ChefShop when a recipe, article, or radio segment calls for a specific ingredient that may not be easy to find in a typical grocery store. ChefShop’s role is part source, part curator, and part guide.
Note: External articles may reference products, prices, addresses, or availability from the date of publication. For current selection, availability, and store details, please visit ChefShop.com. Some external articles, including New York Times archive links, may require a subscription, account, or library access to view.
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
I had a sample here one day and I’m hooked on it now. It’s my comfort food. - Shirley
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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