Top Chefs’ Pantry Must-Haves: What’s Worth Buying and What Isn’t

Adrienne and Joe break down how to build a high-quality, high-utility pantry, spotlighting the versatile staples worth keeping stocked, and the overrated ingredients taking up valuable space. In this episode, we also discuss:

Essential vinegars, everyday cooking oils, and picking a dependable olive oil

Shelf-stable workhorses: the best canned chickpeas, tomatoes, rice, and pasta

Jarred flavor boosters, including anchovies and giardiniera

Secret weapon ingredients: dashi, shio koji, and clarified butter

Overrated pantry items to toss immediately, from truffle oil to pre-ground pepper

Pricy ingredients people buy but rarely use, like saffron, vanilla beans, and showpiece oils

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Follow Joe: @insta.flamm