Milk jam, like dulce de leche, is a thickened mixture of dairy and sugar. This version has matcha green tea powder mixed into it for a unique and delicious twist. The luxurious and spreadable texture is paired with a slightly grassy aroma that hints at matcha’s earthiness. We love the bright, vegetal, and slightly bitter taste that finishes sweet and nutty. And the beautifully vibrant green color from the matcha doesn’t hurt either.

Function meets beauty in these canisters from Japan, which are hand-wrapped by craftsman in traditional washi paper. The paper is cut and laid so the design perfectly aligns when the air-tight lid is closed for a seamless, polished look. And underneath its stunning exterior, the canister itself is forged from lead-free, food-grade steel plated in tin, which does a great job of keeping oxygen, light and humidity out. The design also features an outer and inner lid, which helps create an even better seal. Fill with tea, coffee beans and other dry goods you’d like easy, stylish access to.

Popular in South Asian cooking, we love this lacto-fermented pickle that can bring extra dimension and flavor to dishes like dal or rice. The bold flavors complement well with rich dishes like lentils or meat while still being able to pack a punch. It's ideal to eat as a relish or use as a marinade where the brine of ginger, garlic and spices will shine through.

We’re sick of seeing truffle products plagued with bad-quality truffle flavoring—not using the real deal. This salt, however, only uses two ingredients: French Guérande salt and Italian white winter truffle. The result is an aromatic seasoning ideal for finishing all manner of savory dishes. The high quality of both ingredients truly comes through: the earthy, savory, delightfully musty taste of truffles and the delicate brine and minerality of the salt. And it’s incredibly aromatic to boot.

We tried a ton of vinegar-based barbecue sauces before we found this one from renowned barbecue master Rodney Scott. It’s an East Carolina-style “mop sauce,” which was pioneered by the African enslaved people that populated the area. They kept their sauces simple: a base of tangy, bright vinegar with a touch of spice— and it’s this same simplicity that makes us love Rodney’s sauce so much. The ingredient list only features the essentials with no sign of artificial thickeners and preservatives. It can be used to “mop” or baste the meat as it cooks (it has better penetration properties than a gloppier ketchup or mustard-based sauce) and also for drizzling and dipping at the table. The consistency is thin, so it can sink perfectly into your meat, and you can see the tasty flecks of black pepper that bring a little heat and spice to the sauce. A hint of lemon helps cut through fattier meats like pork, while a hint of sugar balances things out. It’s a picture-perfect representation of what a vinegar barbecue sauce should be.

Unlike other Grade A syrups, which can often come across too delicate for full-fledged maple lovers like us, this one—winner of a 2020 Good Food Award—is incredibly rich and complex. That’s because it’s aged in rye whiskey barrels, which impart the spirit’s distinctive spicy, warming taste into the syrup to further bring out its maple flavor. The result is an amber wonder—bold butterscotch notes at the fore followed by soft, warm spice and caramelized sugar undertones. It’s not boozy and smoky as you might expect, but rather rounded, earthy and complex. Like a fine wine, the syrup’s flavor blooms the longer it sits on your tongue.

The black Kampot peppercorns, picked green and unripe then dried in the sun, are the most intense of the lot, packing a bright, fleeting heat and flavor notes of menthol and floral notes. It’s different than any other pepper we have tasted and an exciting new addition to the home pantry. We use them as our everyday peppercorns for bold flavor or highlight the flavor in Southeast Asian curries and even Italian classics, like cacio e pepe. The red Kampot peppercorns are left on the vine to fully ripen and possess a complex aroma and bright, fleeting heat level tempered by a sweet, almost fruity note. Use these as an everyday peppercorn, or blend with black peppercorns for complexity. We like them blended into southeast Asian curries or salad dressings, where the peppercorn’s sweetness can temper acidity. Fully ripened and peeled of their strong-tasting exterior layer, white peppercorns are the mildest of the bunch (though still pack a bright, fleeting heat) and ideal for milder dishes or light-colored dishes that would otherwise be marred by the fleck of peppercorns.

Also known as “red salmon,” sockeye is much more dense that typical Atlantic salmon, with a richer, deeper salmon flavor. It also has the firmest texture of all Pacific salmon, so it can stand up to use in any dish. We especially love this smoked one, which is sustainably-line caught in the wild waters of Alaska. Packed in thick, coral-red strips, its texture is immaculate—not mushy like other canned fish—and its taste is a blend of the rich fish, a good hit of brine and a sweet, pronounced touch of smoke from a natural wood-smoking process.

This French extra-virgin olive oil is a kitchen favorite, with a fruity flavor and buttery mouthfeel balanced by a tingly, peppery finish; it's pressed from 100% Aglandau olives, a famous varietal from Provence that's prized for its vibrant flavor. We blend it into our vinaigrettes and dressings and drizzle it “neat” over roasted or grilled meats, fish and vegetables, where its grassy-fresh aroma and pure flavor can really shine. As a bonus, the bottle's pop-up pouring spout makes it easy to use.