This malty maple syrup is made from Grade A Amber Rich syrup before being aged for two and a half to three months in charred oak bourbon barrels from a small craft distillery in Chicago. Though lighter in color compared to the Grade B, the sweetness of the pure Vermont syrup is balanced beautifully by dark bourbon flavor, which comes through clearly, along with strong whiskey notes that spread across your tongue. The flavor lingers too, leaving behind a touch of leather from the oak barrel and a faint tingle from the whiskey burn.

This block is made from just pure organic Vermont maple syrup—that’s it. As maple syrup connoisseurs, we adore the rich stuff from Vermont’s Mount Mansfield Maple: a family farm that harvests maple sap from over 1,000 acres of well-cared-for maple trees. This maple block is essentially a large cube of maple sugar candy, which is made by boiling maple sap past the point of syrup until it crystallizes into hard sugar. The taste is sweet, maple-forward with light caramelized notes. To use, simply grate a pile of sweet flakes that can be swirled into coffee or tea, top meats for the grill and, of course, enhance all kinds of desserts.

This incredibly rich syrup has notes of butterscotch, honey and toasted sugar, with a heady base of vanilla and dried fruit. A member of our kitchen team likened its richness to a melted Werther's candy. It’s medium-bodied, which means it can easily be drizzled, but never too watery like store-bought versions. Compared to others, this one has a strong “true maple” flavor to it—nothing like more run-of-the-mill syrups that often have an off pine taste. 

These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. These pickled peppers are similar to peppadews but without the metallic aftertaste that peppadews are prone to. Packed with fennel and maple syrup, they have a complex—but not sugary—sweetness and moderate heat, with a flavor reminiscent of Italian sausage. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve. Tuck the peppers into most any sandwich, or mince finely and stir into egg salad or your deviled egg filling (add a couple of anchovies too for a game-changing combo). Pile them on a burger or scatter them over homemade pizza—they'll even liven up pies delivered from your favorite pizza chain. Chopped fine, the peppers add a sweet-tart burst to most any tomato-based pasta sauce, especially our Pasta alla Norma or Pasta con Fagioli. Or add to stews and braises for a clarifying accent note, like our Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) or Roman Braised Beef with Tomato and Cloves. Or swap in any of our recipes where we use peppadew peppers, like our ultra-fast Skirt Steak Salad with Arugula and Peppadews.

These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. The oil-packed peppers have a tender, not leathery, texture and bright, piquant flavor enhanced with garlic and a secret blend of spices that perfectly moderate the pepper’s heat level. Mama Lil's original recipe perfectly straddles the line between sweet and savory, with a tangy brightness and vegetal notes that are highlighted by the fruitiness of extra-virgin olive oil. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve.

With a deep toasty flavor and a pronounced saltiness, this silky-smooth caramel sauce is made by hand the old-fashioned way. Stephanie and Brad Hunter, the husband-wife team behind the company, started Caramel Kitchen in their garage using only copper pots, which are prized for their ability to heat up and cool down quickly, making it easier to control the temperature of boiling sugar. This best-selling caramel sauce, made from only five all-natural ingredients, is a touch saltier than others we’ve tried—in a good way. The sauce brings a depth and richness to desserts because of salt’s innate ability to enhance flavors. And we love their functional packaging: a squeeze bottle means measuring out the sauce (or drizzling it over everything) is a neater, easier affair.

Basket making is a centuries-old craft in Morocco, and these hand-woven palm bags from Essaouira, a coastal town home to plentiful palm groves. We use this understated woven basket as an elegant substitute for a bag at the farmer’s market, beach and everywhere in between. The leather strap is long enough to sling over the shoulder, and the roomy, easy-to-clean basket stacks easily with other baskets between market runs. As each piece is hand-crafted by artisans, note that the strap and basket may vary slightly in size.

A little sweet, a little savory, this Balsamic Caramelized Onion spread from Eat This Yum is a cheese board’s best friend. Two varieties of onion, Vidalia and red—paired for well-rounded flavor—are diced and cooked down with balsamic vinegar. The onions get jammy but stay intact for a chutney-like texture—unlike some jams that can feel overly gelatinous. And it’s surprisingly well balanced: Balsamic vinegar shines in this, cutting through the jam’s sweetness for tang and umami. Made with just five simple ingredients, this versatile onion jam pairs well with a variety of savory recipes.

Designed and handcrafted in Paris, Maron Bouillie’s Market Tote is both an environmentally conscious and functional choice for everyday shopping. Made from recycled and organic materials, this tote features an inner pocket to store keys, phone and wallet, and is large enough to fit all of your farmer’s market shopping. Plus, the design is on theme, featuring piles of bright eggplants and zucchinis. An added bonus? This bag is machine washable, so it can be thrown in the wash at your convenience.