Tasmanian Leatherwood Honey
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

Raw Honey from the Edge of the World

Extra Virgin Olive Oil
“Olio Novellos” or “Olio Nuovos” – the Beaujolais of Olive Oil Every year, in the northern hemisphere, olives are harvested between late September and early December and pressed into olive oil. Exact timing depending on location and what Mother Nature serves up that year.  It’s a tradition in most European countries to […]

2016 harvest 2017 New Olive Oils Are Here!

acetoria raspberry vinegar
Commercial Vinegar Production in a Nut-Shell – Not all it’s cracked-up to be   Modern is rarely better when it comes to food – but that’s especially true when it comes to fermented foods, like vinegar. Commercial vinegar-making methods vary slightly – but generally follow the same general process: converting […]

The Art of Artisan Vinegar – Part IV

Alvear PX Sherry Wine Vinegars for Jerez,Spain
Real Sherry Vinegar – Striking the Perfect Balance   As a drinking sherry, there is no better than that from Jerez, Spain. As a wine vinegar, Jerez sherry vinegar is a class all its own. It would stand to reason, then, that Jerez sherry vinegar would be the best sherry vinegar, […]

The Art of Artisan Vinegar – Part III

Uncle Joe's Mint Balls
Uncle Joe’s Mint Balls Established in 1898! They “keep you all aglow“! This is the premium English Mint. Who would think just three ingredients could make you feel so good! Masterfully blending golden brown cane sugar, cream of tartar, and oil of peppermint creates a treat that keeps you on […]

Uncle Joe’s Mint Balls – a classic

Summerdown Peppermint Cream
Exactly how you want them to be Chocolate and mint have been a classic marriage since 1674, when a fashionable London cafe invented the combination. These wonderful confections are slim rounds enrobed in dark chocolate with creamy peppermint centers. And not just any peppermint, either. These mints are made with traditional […]

Summerdown Mint Creams

Mademoiselle de Margaux Chocolate Covered Cherries
I want to tell you a wonderful love story… Once upon a time … It was Christmas in Paris, 1928. They hadn’t seen each other in years, in fact almost 38 years had passed, and in that time their lives had switched around and they had lost contact. To say both […]

A Match Made in Heaven

Seal of San Giacomo Red Seal Balsamic
Balsamic Vinegar (or Aceto Balsamico) takes center stage for the Pelloni Family and their family operation, La Vecchia Dispensa, in Modena, Italy. They still make balsamic the traditional way; by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually gives the vinegar its inimitable fragrance and flavor.

La Vecchia Dispensa – True Balsamic from Modena

Tasmanian Manuka Honey
Many have heard about the healthy benefits of honey. After the honey bees gather their nectar they add an enzyme called glucose oxidase to it as a way to preserve the honey. When that enzyme comes in contact with body fluids, it slowly releases hydrogen peroxide. All raw honey contains a certain amount of glucose oxidase. But, the honey made from the nectar of the Tea Tree (or Manuka Tree) blossom also contains another element -- an element with phytochemical-derived anti-viral and anti-bacterial properties beyond compare.

Manuka – The Healthiest Honey That Ever Lived

Sapori di Napoli Penne Rigate Pasta
It turns out that the popular myth that Marco Polo, a Venetian merchant, brought pasta back from the Far East and introduced it to Italians for the first time in 1295 is not true. Although the Chinese were eating pasta as early as 5,000 B.C., the early Etruscans made pasta as early as 400 B.C., centuries before Marco Polo returned from his travels along the Silk Road. Learn more...

Sapori di Napoli – Creating The Perfect Dried Pasta

San Giacomo Red Seal DOP Balsamic
Balsamic Vinegar (Aceto Balsamico) is a true treasure - one of those great culinary wonders of Italy that just hasn't been replicated anywhere else. Produced in rural attics and cellars throughout Emilia-Ramagna and Modena Italy - there is nothing like the sweet smell of cooking grape must in the fall, or the rich aroma of fermenting balsamic barrels during the hot summers. Sweet, syrupy, heavenly ... balsamic.

Acetaia San Giacomo – The Making of a Modern Balsamic ...

Albertengo apricot panettone
Since the late 1950s, the Albertengo family bakery has specialized in the traditional holiday cakes of the region, and their Panettone and Pandoro are considered second to none. It all starts with exceptional ingredients and the family yeast starter, or the "mother." Today, it’s the "mother," along with their unique combination of ingredients, which makes Albertengo's Italian Christmas Breads so special – and delicious.

One Panettone, Two Panettone …

Agostoni Semi-Sweet 45% Chocolate Chips
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.

Getting Ready for Baking Season

San Marzano Tomatoes
When it Comes to Canned Foods, the Italians have it “In The Can”!   As tomato season slips through our fingertips and fall approaches, I find myself preemptively missing my favorite summer fruit. The tangy, sweet, and crisp tomato of summer may be on its way out, but don’t panic, […]

The Real Schlemiel – Vine-Ripened San Marzano Tomatoes Canned Right

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….

Dancing with Lena Camelina Oil

Persian Star Hardneck 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, […]

The Story of Great Garlic

Fallot Classic Dijon Mustard
History and Health Benefits of the Might Mustard Seed 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 elicit a great […]

The Secret Health of Mustard

Nut Oils from La Tourangelle
Oils made from pecans, macadamia nuts, avocados, pistachios, walnuts and other nuts and seeds can contribute significantly to a healthy diet, and make some of the tastiest finishing oils imaginable.

Health Benefits of Nut Oils

Easy Gluten-Free Chocolate Brownies
… 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 […]

Six Ways to Get Your Summer Chocolate Kicks …

INGREDIENTI Book Event (19 of 42)
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 […]

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

Couverture quality dark chocolate
Health Benefits of Dark Chocolate 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 produced naturally in […]

The Healing Compounds in Chocolate

Chestnut Honey from Italy
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.

What’s in Your Honey?

Bee Hives Under Mac Nut Trees
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.

The ABC’s of Bees & Honey

Bee Smoker
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.

The History of Honey

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?

Why is my Honey Funny?

Trip to Reed Avocados – The Fruit of the Gods We were headed south, about 2 1/2 hours, from LA. It would seem much further, as we left the urban landscapes of the city and as the scenery changed from flat to undulating waves of dry earth. We stopped at […]

Reed Avocados – Like no other food on the planet!

The Art of Traditional Italian Torrone Antica Torroneria Piemontese‘s headquarters are located in Sinio d’Alba, in the heart of the Langhe, Italy.  It’s a unique combination of their location and their dedication to simplicity that is the key to the high quality of their delicious products. They still use hand-crafted […]

Antica Torroneria Piedmontese

Squeeze Bear
Want to cook sweets and avoid the negative health effects of refined sugar? Honey is an great alternative. But baking and cooking with honey instead of sugar can be tricky. Here are a few tips on Cooking with Honey.

A Bear’s Guide to Cooking with Honey

Jaipur Avenue Chai
Meet Jillu Zaveri and her Perfectly Delicious Instant Chai 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 several years in […]

Jaipur Avenue Masala Chai

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?...

Where Does Your Honey Come From?

Beehives in Hawaii
Modern science is finally beginning to catch up to the wisdom of the ancients and, of course, Pooh. There is an increasing body of research supporting the positive nutritional value of honey, especially single varietal (mono-floral) honeys that have received minimal processing. But it is the culinary uses of honey that I think about a day to day basis.

What Honey Can Do For You

Kishibori Shoyu
Why Soy Sauces are not all created equal. What’s in your cupboard? 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 result? The similarities […]

Traditional Kishibori Shoyu – Made in Barrels Over 100 Years ...

Piquillo Peppers – an old world/new world favorite! On his return from a trip to northern Spain, a friend raved about the wildly varied scenery, the friendliness of the people (even when they only spoke Basque), and of course, the wine and food. But he has not stopped talking about […]

Piquillo Peppers – condiment of the kitchen

Dried Beans are a Great Food There is no doubt about it.  Fresh-flavored bean salads, showcasing spring greens and fresh herbs.  A spice bean dip, perfect with chips and beer. Curried beans and pasta.  Beans are the word of the week. We sometimes associate beans with winter dishes, like chili […]

Healthy Beans – The Heart of your Pantry

flowers of fennel pollen
Why is it that eating a dish in Italy is never quite the same as eating the same dish here at home? Ambiance and freshness aside, there are nuances of flavor that just seem impossible to replicate - no matter how hard we try. Meet Secret Italian Ingredient #2.

Yellow Fairy Dust – The Magic of Wild Fennel Pollen

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.

A Path to Anchovy Enlightenment

Cocktailpunk It’s Bitters with a great attitude! by Tim Mar Ancient Eqyptians created bitters using grape based alcohol (wine) and, later in history, distilled spirits were used to draw and refine the herbal essence of plants in an effort to create a tincture to cure what might ail you. This […]

Cocktail Punk Bitters

Amazing Pizza
by Tim Mar  Delancey Pizza The usual bustle of getting ready for the first guests is normal. Prep this, prep that…and make the dough. And, while the guests line up outside, the candles are lit and a momentary calm descends — the calm before the storm. The calm, as if […]

The Dough has its Own Schedule