"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
"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
"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
"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
"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
"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
"Temp Tee whipped cream cheese is just so light, fluffy and delicious."
Josh Capon — Lure Fishbar, New York City
"I'm crazy about Georgia Olive Farms olive oil because it's green, bright, fruity and from my home state."
Alton Brown — Cutthroat Kitchen
"The Rolls-Royce of cornbread mixes is Jiffy corn muffin mix."
Sunny Anderson — The Kitchen
"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