Masienda Blue Masa Harina
This finely ground, masa blue (corn) flour yields a more intense corn flavor than others we’ve tried, which truly sets it apart from lesser brands. It’s earthy and slightly sweet, with a bit more of a robust nuttiness than its white corn counterpart. Originally established to assist restaurants in creating their own in-house masa production programs, Masienda developed their sourcing and production methods with professional chefs in mind, so you know their focus is on flavor over just volume and speed. The primary purpose of masa is to make homemade tortillas and Masienda makes it easy—simply add warm water and mix for the perfect tortilla dough, no grinding or mortar and pestle necessary. When cooked, the tortillas will be pliable with a pleasant chew and, of course, packed with traditional corn flavor.
Sukoyaka Brown Genmai Rice
If you are tired of tasteless white rice, let me introduce you to Genmai Rice. When I first tasted genmai two years ago, my first thought was that this rice was a miracle—it cooks quickly, just like white rice, but has the rich, earthy flavor and satisfying chewiness of great brown rice. Once you taste Sukoyaka Genmai, you will never go back. How is this possible? It is an American-grown short-grain brown rice that has had a portion of the outer bran layer is scrubbed away, allowing the grains to hydrate faster while retaining most of their nutritional properties. The nutty, earthy-tasting grains are distinct and just a touch sticky, making the rice perfect for accompanying stir-fries, curries, soups and stews, although I make it two or three times a week as a starter, for any sort of topping from steamed vegetables to quickly grilled chicken or steak. Matt, Card, our food editor, also swears by it for fried rice. He keeps a batch frozen in the freezer for a quick batch: Just defrost on the countertop, and it's ready to go for a virtually instant meal. Buy as much as you can afford, since genmai will become your go-to rice after the first bite.
Canaan Organic Fair-Trade Freekeh
Canaan's organic freekeh has a delicate, toasty aroma and an earthy, nutty taste, with subtle grassy notes from the green wheat and a satisfying chewy texture. Use this grain as you would brown rice or quinoa, for a simple side or pilaf.
Yun Hai Fermented Black Beans
These flavor powerhouses are the only small-batch, hand-fermented black soybeans available in the United States. A unique pantry staple typically used in Taiwanese and Chinese dishes, these soft, salty soybeans—not to be confused with the green legume found in American grocery stores—are a critical ingredient to Mapo Tofu, bean sauces and seafood dishes. Contrary to most widely available brands, these beans—after being fermented with koji and salted for 180 days—are packaged immediately, keeping them moist and succulent. Earthy, salty and a little sweet, they bring a funky, savory depth to dishes.
Cascina Oschiena Classic Carnaroli Rice
For Italian cooks, the rice of choice for risotto is always going to be carnaroli. Easier-to-find Arborio is also commonly used—but it will often render your dish gloopy and gummy. Medium-grained carnaroli, however, is prized for its ability to achieve the perfect, creamy risotto texture without the individual grains turning into mush. Like pasta, the grains should be just a touch al dente—no longer crunchy in the center, but just soft enough that each grain is tender, with a dense, chewy center. This Italian producer’s carnaroli achieves that flawlessly, with tender grains giving way to a creamy, luxurious sauce. When steamed, it’s fluffy with a lovely creamy-dense texture. And it easily absorbs the flavor of whatever liquid you use to cook it.
Pure Indian Foods Himalayan Basmati Rice
This certified organic basmati rice from Pure Indian Foods is aged for at least two years, until every grain is fragrant and aromatic. The longer aging process means the slender, extra-long grains cook up dry and separate easily—unlike mushy, clumpy, sticky generic brands. It’s some of the best basmati we’ve ever tried. Use this light, quick-cooking rice in any recipe, or serve plain or in a pilaf alongside vegetables, meat, or seafood.
Tartana Bomba Rice
An essential in making great paella, pearl-shaped bomba rice absorbs both broth and flavor easily without risk of turning to mush. This bomba rice by Tartana, made in Spain, cooks up tender yet firm, with a sweet, rich flavor that pairs beautifully with aromatic saffron, heavier proteins and bright vegetables. And though less creamy than other paella rice varieties, it’s a great beginner paella grain, thanks to the short grain and starchy structure—which makes it much harder to overcook.
Cordero Instant Polenta
Save time with Cordero’s high-quality, instant version of polenta. The conventional kind of this a northern Italian comfort food can take at least 45 minutes to cook, but Cordero’s version is ready in 3 minutes—and we struggle to tell the difference between this quick version and the traditional long-cooking variety. It has a clean corn flavor and cooks up velvety, rather than gluey or stiff like other instant polentas. Whip up the polenta as a side for roasted meats or vegetables or seafood dishes; or simply serve with a ladleful of marinara sauce or ragù.
Sabarot Green Le Puy Lentils
These green lentils from Sabarot are true Le Puy lentils; like Champagne, no lentils grown outside the Puy region can claim the name of this cherished legume (in fact, they’re protected with a special designation from the French government). Lentils du Puy differ from standard green lentils in size and color; they’re roughly one-third of the size, which contributes to their unparalleled sturdiness, and darker in hue. They’re perfect for recipes that require longer or harder cooking, and cook up tender without falling apart—try them in soups, stews, lentil salads and or alongside fish. The microclimate and volcanic soil where these lentils are grown give the lentils their unique, sought-after taste: earthy, nutty and peppery, sometimes with a slight flintiness or mineral-quality in the background.
Pure Indian Foods Kitchari
Kitchari (or “khichdi”) is a hearty South Asian porridge—a comfort food akin to chicken noodle soup or a stick-to-your-ribs bowl of oatmeal—of gently stewed rice and husked split mung beans, or gram lentils. Nourishing, filling and easy to prepare, this dry blend from Pure Indian Foods combines ultra-long, delicate basmati rice with high-quality yellow lentils that cook up silky smooth. When cooked, the soft stew is savory-sweet and rich. To prepare, simmer the blend with water until tender; for best results, cook with a pinch of salt and Pure Indian Foods Organic Ground Kitchari Spice Mix, which is a mixture of turmeric, coriander, cumin seed, brown mustard seed, ginger, fenugreek and ajwain seed. Then top with a dollop of ghee.
Cordero Couscous
This couscous from Cordero works beautifully in both hot and cold dishes. With its pleasantly wheaty taste and balanced texture—the perfect medium between tender and firm—this couscous is a cut above grocery store versions. It cooks up fluffier in mere minutes, with more separate grains and zero stickiness or mushiness. Pair it with meat, fish or roasted vegetables.
Riseria Campanini Arborio 16oz
The problem with short-grain rice is it tends to only be good for one purpose: risotto. Some varieties, though, are quite versatile, great for risotto but also for rice pudding or soups. Our favorite? Arborio rice. Riseria Campanini’s version comes farms in the Lombardy, Veneto and Emilia regions of northern Italy. Firm and short, it has a neutral, slightly nutty flavor that makes a great canvas for other flavors. When used for risotto, this starchy rice cooks up creamy yet al dente, with little risk of overcooking. And on the sweet side, it makes for a soft but well-textured pudding. We also like it for making arancini, as a substitute for Spanish bomba rice in paella, or as a stand-in for small pasta shapes in soups.
