50 Grocery-Store Products Chefs Love (100% Unpaid Endorsements)

Check out the brands chefs can't live without. 
FNM-HellmansMayo-128.tif

FNM-HellmansMayo-128.tif

Hellman's mayonnaise

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I am so snobby about Hellman's mayonnaise. It has that pure flavor and none of the off-putting vinegary-ness."

Ree Drummond — The Pioneer Woman

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FNM-HeinzKetchup-0010.tif

Heinz ketchup

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"For many sauces, there is room for innovation. But when it comes to ketchup, Heinz is a classic that I just wouldn't want to mess with."

Alex Garcia — A.G. Kitchen, New York City

La Baleine sea salt

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I love La Baleine sea salt so much, I use it at home and in the restaurant. It has a great texture that makes it easy to sprinkle consistently out of your hand."

Ben Pollinger — Oceana, New York City

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FNM-CoconutMilk-104.tif

Chaokoh coconut milk

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"What Thai chefs prize in coconut milk is the cream (aka coconut oil). Chaokoh coconut milk is the richest and creamiest."

Jet Tila — Oceana, New York City

Angelo Parodi Portuguese sardines

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"My go-to for a weeknight supper when I have no time to shop are Angelo Parodi Portuguese sardines. They're great in pasta, on a sandwich or in a salad."

Mary Sue Milliken — Border Grill, Los Angeles

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FNM-Chips-193.tif

Kettle Brand potato chip

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I love to eat Kettle Brand potato chips with mashed California avocados, extra-virgin olive oil, fresh lemon from my tree and sea salt."

Susan Feniger — Border Grill, Los Angeles

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FNM-TempTee-295.tif

Temp Tee whipped cream cheese

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Temp Tee whipped cream cheese is just so light, fluffy and delicious."

Josh Capon — Lure Fishbar, New York City

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FNM-OlivOil-187.tif

GEORGIA OLIVE FARMS olive oil

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I'm crazy about Georgia Olive Farms olive oil because it's green, bright, fruity and from my home state."

Alton Brown — Cutthroat Kitchen

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FNM-CornMuffin-0005.tif

JIFFY corn muffin mix

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"The Rolls-Royce of cornbread mixes is Jiffy corn muffin mix."

Sunny Anderson — The Kitchen

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FNM-CannedTomatoes-096.tif

Muir Glen organic tomatoes

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Muir Glen organic tomatoes are some of the best tomatoes you can buy in a can. They come diced, whole and crushed. My favorite are the fire roasted; they're an easy way to add flavor to whatever you're cooking."

Jenn Louis — Lincoln Restaurant, Portland, OR

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FNM-Butter-300.tif

Vermont Creamery butter

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"The creamiest and fullest-flavor boutique creamery butter that you can buy in a grocery store is Vermont Creamery butter."

David Myers — Hinoki & The Bird, Los Angeles

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FNM-Pickles-332.tif

Claussen pickles

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"When I was growing up, Claussen pickles were always in our fridge, and I still find myself buying them today."

Josiah Citrin — Mélisse, Santa Monica

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FNM-GroundTurkey-129.tif

JENNIE-O ground turkey

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I love JENNIE-O ground turkey because it is all natural."

Willie Degel — Restaurant Stakeout

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FNM-ChickPeas-085.tif

Goya garbanzo beans

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"My wife and I like Goya garbanzo beans slightly warmed with fresh tomatoes, cured sardines, onions and sometimes a hard-boiled egg. It's a good quick salad in the summer."

Fabio Trabocchi — Fiola, Washington, D.C.

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FNM-AlmondButter-101.tif

Trader Joe's almond butter

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"At home we throw Trader Joe's almond butter into smoothies for extra protein, and my son loves it on toast or in PB&Js."

Victor Scargle — Lucy Restaurant & Bar, Yountville, CA

Acquerello rice

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"The Rondolino family takes every painstaking step to produce Acquerello rice — you can make the best risotto with it."

Doug Psaltis — RPM Italian, Chicago

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FNM-IllyCafe-096.tif

Illy

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I'm loyal to Illy. It's a great cup of coffee."

Lee Schrager — Director, Food Network South Beach Wine & Food Festival

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FNM-Cheese-010.tif

Black Diamond cheddar

Photo by: Marko Metzinger ©Hearst Communications Inc.

Marko Metzinger, Hearst Communications Inc.

"Black Diamond cheddar is consistent, has great flavor and is perfect for a snack, on a burger or in fancy mac and cheese."

Andrew Zimmerman- Sepia, Chicago

BONNE MAMAN preserves

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I love to eat Bonne Maman preserves throughout the year according to the season: I put a small dollop of the wild blueberry in my summer blueberry pies. I eat the four-fruits flavor on toast in spring. In fall, I go for the marmalade, cherry or fig."

Alex Guarnaschelli — Iron Chef America

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FNM-Hotsauce-0049.tif

Tamazula hot sauce

Photo by: Jeff Harris ©Hearst Communications Inc., 2014

Jeff Harris, Hearst Communications Inc., 2014

"Tamazula hot sauce — reliable, affordable, easy to find, delicious."

Rick Bayless — Red O Restaurant, Newport Beach, CA

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FNM-BakedBeans-088.tif

Bush's baked beans

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I grew up eating Bush's baked beans, so it's a product-loyalty thing. All other brands are grossly inferior."

Mike Lata — The Ordinary, Charleston, SC

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FNM-KetchupJar-324.tif

Sir Kensington's spiced ketchup

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"The only kind of ketchup I can tolerate is Sir Kensington's spiced ketchup — perfect on grilled burgers and french-cut fries."

Gayle Pirie — Foreign Cinema, San Francisco

PEPPERIDGE FARM puff pastry

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I have at least one package of Pepperidge Farm puff pastry in the freezer at all times. It has the best 'puff.'"

Melissa d'Arabian — Ten Dollar Dinners

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FNM-FaceYogurt-0008.tif

Fage Greek yogurt

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"The zero-percent-fat variety of Fage Greek yogurt is much creamier, thicker and smoother than other brands."

Laurent Tourondel — Arlington Club, New York City

CINDY'S KITCHEN buttermilk ranch dressing

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Open up a jar of your favorite tuna, add baby spinach and smother it all with creamy, tangy Cindy's Kitchen buttermilk ranch dressing."

Nadia G — Bitchin' Kitchen

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FNM-KewpieMayo-009.tif

Kewpie mayonnaise

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Kewpie mayonnaise has a superior taste to others. It's the perfect thing on a soft roll with roast chicken and avocado."

Shaun Hergatt — Juni, New York City

Kikkoman rice vinegar

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"When I am trying to eat healthy, I pour Kikkoman rice vinegar over brown rice and chicken to add flavor."

Tony Gemignani- Tony's Pizza Napoletana, San Francisco

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FNM-Penne-0003.tif

Rustichella d'Abruzzo pasta

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Rustichella d'Abruzzo pasta is the top dried pasta available. I visited the operation in Abruzzo, Italy, and it is first class."

Gerard Craft- Pastaria, St. Louis

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FNM-Mustard-109.tif

French's yellow mustard

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Nothing besides French's yellow mustard will work on things like boudin or bologna sandwiches."

John Currence- City Grocery, Oxford, MS

Ortiz anchovies

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"You need to seek them out in specialty-food stores, but Ortiz anchovies are the best!"

Rick Moonen- RM Seafood, Las Vegas

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FNM-Eggs-011.tif

HORIZON organic eggs

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I buy HORIZON organic eggs because they are reliable."

Amanda Freitag- Chopped

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FNM-SeltzerB-283.tif

Canada Dry seltzer

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Canada Dry seltzer seems to stay fizzy much longer than other seltzers."

Anita Lo- Annisa, New York City

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FNM-Granola-162.tif

Bear Naked granola

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I like adding Bear Naked granola to my yogurt."

David Burke- David Burke Kitchen, Aspen, CO

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FNM-IrishOats-212.tif

MCCANN'S steel-cut Irish oatmeal

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"To start the day, especially in the colder months, I think MCCANN'S steel-cut Irish oatmeal is good fuel. I really like the texture—other oats tend to get soft and mushy."

Jose Garces- Iron Chef America

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FNM-AppleJuice-337.tif

Red Jacket Orchards Fuji apple juice

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I use Red Jacket Orchards Fuji apple juice to create cocktails and elixirs. It is brighter in flavor and appearance than cider."

Luke Venner- BLT Fish, New York City

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FNM-PotatoRolls-137.tif

Martin's potato rolls

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Martin's potato rolls are the best for hamburgers and sandwiches—bar none!"

Ralph Scamardella- Tao, Las Vegas

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FNM-CheeseDip-108.tif

Rotel Dip

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I make Rotel Dip: I cut Velveeta into cubes, mix in Rotel tomatoes, microwave it and then dip with Fritos. It's the best."

Ford Fry- The Optimist, Atlanta

Jacobsen sea salt

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"There are hundreds of salts on the market, but Jacobsen sea salt is the top one for me. The texture is great."

Chris Cosentino- Incanto, San Francisco

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FNM-SugarRaw-005.tif

Sugar in the Raw turbinado sugar

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Sugar in the Raw turbinado sugar adds a crunchy but not overly sweet texture to the top of scones, pies and turnovers. And it's great in coffee."

Tiffany MacIsaac- Birch & Barley, Washington, D.C.

RAO'S marinara sauce

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Why make your own marinara when RAO'S marinara saucetastes homemade? It's simmered for hours with good tomatoes, basil, garlic and oregano. I use it as a base for pasta sauce or lasagna."

Ina Garten- Barefoot Contessa: Back to Basics

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FNM-BlueBell-068.tif

Blue Bell Ice Cream

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"The best ice cream on the planet is Blue Bell ice cream. My favorite flavor is Rocky Road."

Tim Love- Lonesome Dove Western Bistro, Fort Worth, TX

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FNM-Sriracha-164.tif

Sriracha

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"You can never have too many hot sauce options, but I always go back to Sriracha from Huy Fong Foods."

Thomas McNaughton- Flour + Water, San Francisco

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FNM-HotGiardiniera-201.tif

Orlando Greco giardiniera

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I use Orlando Greco giardiniera on sandwiches. Nothing beats it!"

Rick Tramonto- Restaurant R'evolution, New Orleans

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FNM-Skippy-027.tif

Skippy

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"No other peanut butter besides SKIPPY has that rich, roasted nut flavor that's ever so salty. It's just how I like it!"

Kelsey Nixon- Kelsey's Essentials

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FNM-BreadCrumbs-084.tif

Progresso Italian-style breadcrumbs

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"If Progresso Italian-style breadcrumbs were good enough for my mother to use in her recipes, they're good enough for me."

Steve Martorano- Café Martorano, Las Vegas

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FNM-KraftSingles-140.tif

Kraft American cheese

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I don't care what anyone says: Kraft American cheese makes the best grilled cheese and cheeseburgers on earth. My kids love it, too."

Ken Oringer- Clio, Boston

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FNM-EarthBalance-284.tif

Earth Balance spread

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I love Earth Balance spread as a [vegan] butter substitute to finish off sauces."

Tal Ronnen- Crossroads, Los Angeles

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FNM-BalsamicGolden-175.tif

Sparrow Lane vinegar

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"I love Sparrow Lane vinegar and the small-batch varieties they offer. These vinegars are just perfect."

Bradley Ogden- The Tavern at Lark Creek, Larkspur, CA

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FNM-KosherSalt-002.tif

Diamond Crystal kosher salt

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"For clean flavor and granules of consistent size, I use Diamond Crystal kosher salt."

Tony Maws- Craigie On Main, Cambridge, MA

RANCHO GORDO beans

Photo by: Jeff Harris ©Hearst Communications Inc., 2012

Jeff Harris, Hearst Communications Inc., 2012

"Steve Sando sells heirloom varieties of his RANCHO GORDO beans that nobody else is cultivating. Prices are higher than mass-produced brands, but for a great pot o' beans, it's worth it."

Ted Allen- Chopped

Shopping Guide: 

Most of the products in this story are available in grocery stores nationwide. Look for these items in specialty stores or online:

Acquerello rice: williams-sonoma.com

Angelo Parodi sardines: worldmarket.com

Chaokoh coconut milk: worldmarket.com

Georgia Olive Farms olive oil: georgiaolivefarms.com

Jacobsen sea salt: jacobsensalt.com

Kewpie mayonnaise: amazon.com

Orlando Greco giardiniera: amazon.com

Ortiz anchovies: amazon.com

Rancho Gordo beans: ranchogordo.com

Red Jacket Orchards Fuji apple juice:redjacketorchards.com

Rustichella d'Abruzzo pasta: amazon.com

Sir Kensington's spiced ketchup: sirkensingtons.com

Sparrow Lane vinegar: sparrowlane.com

Tamazula hot sauce: amazon.com

Vermont Creamery butter: murrayscheese.com

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