The Inconvenient Truth about Extra Virgin Olive Oil – Part I

The Inconvenient Truth about Extra Virgin Olive Oil – Part I

Olive Oil Fraud and the Perils of Not Knowing What’s in That Bottle By Eliza Ward In January, 2016, 60-Minutes (CBS) aired an exposé called  “Agromafia”  about the sorted underbelly of the Italian olive oil industry, educating a broader audience on the mafia’s involvement in the European olive oil business…

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Getting Ready for Baking Season

Getting Ready for Baking Season

October is here, and that means the baking season is upon us. Don’t sell your favorite recipes short. Get the best this season — and taste the different.

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Dancing with Lena Camelina Oil

Dancing with Lena Camelina Oil

Imagine a shelf-stable oil that not only tastes good, but is almost as high in omega-3 fatty acids as flaxseed oil, has high levels of vitamin E, and can be grown in such a way that it might just be our nation’s solution to growing bio-fuels without disrupting our current food supply chain. Imagine….

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The Story of Great Garlic

The Joys and Health Benefits of Garlic by Eliza Ward Great garlic is life-changing experience. Left whole and un-pressed, the aroma is slight and the flavor minimal. But chopped finely or pressed, and the flavor comes alive – adding sweetness and spice to whatever dish you’re preparing. And when cooked,…

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The Secret Health of Mustard

History and Health Benefits of the Might Mustard Seed by Tim Mar Is there an organism out there who hasn’t yet heard of the brilliant health properties of the Acai? You’ve surely caught the buzz about blue-green algae, or the miraculous life-preserving whortleberry? The claims are pretty breathtaking, and usually…

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Six Ways to Get Your Summer Chocolate Kicks …

Six Ways to Get Your Summer Chocolate Kicks …

… without turning up the heat by Eliza Ward Chocolate is good for you…really! At least that’s what the experts say. Chocolate is a wonderful treat, some even think of it as a splurge. But did you know that it’s also loaded with heart-healthy, skin-healthy, brain-healthy, libido-healthy polyphenols – along with…

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INGREDIENTI: Marcella’s Guide to the Market Book signing with Victor Hazan

INGREDIENTI: Marcella’s Guide to the Market Book signing with Victor Hazan

On July 26th, 2016, Victor Hazan came to ChefShop.com to celebrate the publication of his and Marcella’s latest book collaboration:  INGREDIENTI: Marcella’s Guide to the Market.  Victor’s book signing event, which took place in our retail store, was fun, engaging and simply delightful. Mauny Kaseburg sat with Victor and engaged in…

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The Healing Compounds in Chocolate

The Healing Compounds in Chocolate

Health Benefits of Dark Chocolate by Eliza Ward There are over 300 health-boosting and mood-enhancing polyphenols and other compounds in dark chocolate. Here’s a list of some of them, courtesy of Cal Orey’s new book, The Healing Powers of Chocolate (Kensington Health, 2010) Anansamide: Known as the “bliss chemical”, it’s…

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What’s in Your Honey?

What’s in Your Honey?

A short chemistry lesson to help you understand why one honey is dense and spreadable, while another honey is loose and pourable, and possibly even why you prefer one honey over another. Every honey is different, depending on where is was “made”, with what raw ingredients, and when.

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The ABC’s of Bees & Honey

We’ve come a long way with the production of honey. In the last century we have learned a lot more about the science of bees and honey, and all that scientific ‘know how’ has led to the understanding that all sweeteners are definitely not created equal.

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The History of Honey

The History of Honey

Honey vs. cane sugar – the battle rages on. Winnie-the-Pooh didn’t have a brain, a fact he readily admitted. But, he didn’t need one to know how good honey was, nor how to find it. Pre-historic cave drawings in Europe seem to indicate that men were stealing honey from bees in the wild since before 8000 B.C.

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Why is my Honey Funny?

The texture and color of honey depends not only on the variety, but also on the location the honey is made (where the bees did their work), and the season the honey was produced. Is your Honey Funny? Or is that they way real honey is supposed to be?

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Where Does Your Honey Come From?

Where Does Your Honey Come From?

Yes, that little squeeze bear, as cute and as innocent looking as Pooh, may not be all that it’s cracked up to be. While the production of honey pales in comparison to that of sugar, billions of pounds are produced every year — so it is definitely a big business. Where does your honey come from?…

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Traditional Kishibori Shoyu – Made in Barrels Over 100 Years Old

Traditional Kishibori Shoyu – Made in Barrels Over 100 Years Old

Why Soy Sauces are not all created equal. What’s in your cupboard? by Tim Mar One day early in 2002, in our old wood warehouse, we lined up eight difference sauces on one of our longest wooden tables. It was a blind taste test of brown-colored liquids from three different countries. The…

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Jaipur Avenue Masala Chai

Jaipur Avenue Masala Chai

Meet Jillu Zaveri and her Perfectly Delicious Instant Chai by Eliza Ward I first met Jillu Zaveri, the President of Jaipur Avenue, Inc, in 2011 – just after she launched her new chai venture. Jillu grew up in Mumbai, India, and presently lives in Seattle – our home town. Although she spent…

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Raw Honey from the Edge of the World

Julian Wolfhegen founded the Tasmanian Honey Company in 1980. A consummate environmentalist, Julian’s interest in bees and honey came as he was searching for a more meaningful life path – one that was both ecologically and philosophically sustainable. Learn more about the Tasmanian Honey Company

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A Path to Anchovy Enlightenment

A Path to Anchovy Enlightenment

Behold the humble anchovy! A superfood to some, a culinary delight to some, a fish to fear for still others. To the hungry the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud ye. Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer a path to cross the culinary chasm to anchovy enlightenment.

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