These stone-ground corn grits cook up dramatically creamier than other versions and have just enough texture without being sandy or crunchy. And unlike with other brands, any leftover polenta can be whisked back into a silky consistency a second day just by gently warming with a few splashes of water or broth—but it also firms up enough when it cools to slice and make Fried Polenta.

If you're taking the time to make homemade pasta, you definitely want a flour that will give the best flavor and texture. Made with an aromatic blend of White Sonora and Blue Beard Durum heritage wheats, Hayden's stone-ground Pasta Flour has nutty depth and a noticeably more complex flavor than other varieties.

Hayden's Chickpea Flour is earthy, lightly nutty and perfectly balanced between sweet and savory. And the company's stone milling process yields an ultra-fine consistency that is easily substituted in recipes. Swap out small quantities in your baked goods for extra protein and nutty-sweet flavor, or whisk into vegetarian soups for more body.

Stone-milled using traditional methods, Hayden Flour Mills’ Crackers are never bleached or overly refined. These are made from White Sonora, the country’s oldest wheat varietal known for its mild, sweet flavor. Each crunchy square cracker is lightly dusted with aromatic za’atar spice from New York Shuk, made from za’atar leaves, sumac, sesame and roasted chickpeas. It provides fresh, zesty, herby and earthy undertones to the wheat’s natural sweetness. We could eat an entire box in one sitting.

Stone-milled using traditional methods, Hayden Flour Mills’ Crackers are never bleached or overly refined. These are made from White Sonora, the country’s oldest wheat varietal known for its mild, sweet flavor. Each crunchy square cracker is lightly infused with spicy harissa from New York Shuk spice company, which brings the lightest bit of chili heat and warmth from paprika and cumin. A touch of rose offers a light floralness to balance the flavors. We could eat an entire box in one sitting.

This flour is ground fresh from durum wheat before every Milk Street shipment, so you can count on top quality and taste from this family-owned Arizona mill. Stone-milled in small batches, this flour has a lighter, slightly tangier aroma than standard whole wheat flour, yet still retains the rich nuttiness you’d find in a whole wheat loaf. It yields a well-textured, tender and moist crumb, with a pleasant density akin to a whole grain flour. What’s most special about this flour, though, is that it’s made from heritage wheat, for a complexity of flavor that can’t be beat by basic store brands. You’ll see a difference in taste and texture even in the most basic country loaf.

Think of these crunchy squares as a less refined, healthier, tastier wheat thin. They’re made from red fife, an heirloom bread wheat that’s never bleached or enriched. Rather, it’s stone-milled using traditional methods, which maintains the integrity and flavor of this unique wheat varietal. You can truly taste the nuances of the red fife in each cracker: nutty, toasty and lightly sweet, with a slight undertone of cinnamon.