50 Grocery-Store Products Chefs Love (100% Unpaid Endorsements)
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
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
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
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
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
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
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
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
Jeff Harris, Hearst Communications Inc., 2012
"The Rolls-Royce of cornbread mixes is Jiffy corn muffin mix."
Sunny Anderson — The Kitchen
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
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
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
Jeff Harris, Hearst Communications Inc., 2012
"I love JENNIE-O ground turkey because it is all natural."
Willie Degel — Restaurant Stakeout
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.
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
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
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
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
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
Jeff Harris, Hearst Communications Inc., 2014
"Tamazula hot sauce — reliable, affordable, easy to find, delicious."
Rick Bayless — Red O Restaurant, Newport Beach, CA
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
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
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
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
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
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
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
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
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
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
Jeff Harris, Hearst Communications Inc., 2012
"I buy HORIZON organic eggs because they are reliable."
Amanda Freitag- Chopped
Jeff Harris, Hearst Communications Inc., 2012
"Canada Dry seltzer seems to stay fizzy much longer than other seltzers."
Anita Lo- Annisa, New York City
Jeff Harris, Hearst Communications Inc., 2012
"I like adding Bear Naked granola to my yogurt."
David Burke- David Burke Kitchen, Aspen, CO
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
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
Jeff Harris, Hearst Communications Inc., 2012
"Martin's potato rolls are the best for hamburgers and sandwiches—bar none!"
Ralph Scamardella- Tao, Las Vegas
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
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
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.
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
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
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
Jeff Harris, Hearst Communications Inc., 2012
"I use Orlando Greco giardiniera on sandwiches. Nothing beats it!"
Rick Tramonto- Restaurant R'evolution, New Orleans
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
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
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
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
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
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
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