Ingredient Insiders: Where Chefs Talk

Join your hosts, John Magazino & Andrea Parkins, in the new season of Ingredient Insiders as they sit with acclaimed chefs and food authors to discuss their culinary journey, their favorite ingredients, and the producers of those ingredients.See our trailer on YouTube HERE! Follow us on Instagram: ingredientinsiders & wherechefsshopIn partnership with The Chef's Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

There are few ingredients you will find in every single chef's kitchen. Across cuisines, styles, and preferences, there may be none as fundamental as salt. Gracing us for a second time is food journalist, cookbook author, and New York Times columnist Melissa Clark in our New York studio. Melissa, John, & Andrea discuss the history of salt and how they like to implement it into their recipes and cooking. Then we travel to the Oregon coast to speak with Jacobsen Salt founder Ben Jacobsen. We sit outside the salt factory when Ben details how he got into the salt business, how Jacobsen produces their salt, and why it is a pivotal part of cuisine. Watch our interview on YouTube HERE! Follow @clarkbar @jacobsensaltco @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Calabrian Chilis are a type of pepper grown in the Calabrian region of Italy. They're smoky and spicy and add a layer of complexity to each bite in a dish. Today rockstar Chef Carolynn Spence, Executive Chef at the historic Chateau Marmont in Hollywood, California, talks about her love of Calabrian Chilis and how she incorporates them into her cuisine.Joining us from Italy, we have Gianpaolo Celli, owner of Tutto Calabria, to give us all of the ins and outs of Calabrian Chili and how they have steadily grown in popularity over the years. We're honored to have German Casati of the Chefs' Warehouse team in this portion of the episode.Watch our interview on YouTube HERE! Follow @carolynnspence @tuttocalabria @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Mole is a sauce derived from spices, dried chilies, seasonings, cocoa, and more. Each mole is different, and many are passed down from prior generations. Today we have the honor of speaking with Chef Bricia Lopez about her family's incredible journey from Oaxaca to Los Angeles, the importance of community, and how she is keeping her family's traditions alive.Then we take a trip back to Boonville, California, to speak with Krissy Scommegna & Nacho Flores about his childhood memories of Mole and how Boonville Barn Collective tends its chilies each year.Watch our interview on YouTube HERE! Follow @bricialopez @boonvillebarn @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Christian Petroni, chef and TV personality, shares his love for parmesan cheese, what he refers to as the "undisputed king of cheese." He walks through its flexibility and versatility, from grating and microplaning to shaving and slicing. Giacomo Veraldi, CEO of Ambrose Food USA, a leading parmesan cheese producer and importer, details the history of the cheese, the aging process and color profiles, and its everyday use in Italy.Follow @christianpetroni @ambrosicheeseusa @ingredientinsidersThis episode is sponsored by Ambrose Food USA https://www.ambrosifoodusa.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. @wherechefsshophttps://www.chefswarehouse.com/

Please enjoy this episode from the Ingredient Insiders Archive!Self-described ramen junkie Ivan Orkin, owner of Ivan Ramen, shares the philosophy of the ramen noodle - from falling in love with the ramen noodle in Tokyo, Japan, to opening up his famed slurp shop in New York City. Sun Noodle President Kenshiro Uki talks about the noodle company's relationship with chefs like Orkin, the art and soul of making fresh ramen noodles, and the company's fascinating family history.Follow @ramenjunkie @sunnoodles @ingredientinsidersThis episode is sponsored by Sun Noodle https://sunnoodle.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality ingredients to chefs for over 30 years. @wherechefsshop https://www.chefswarehouse.com/

Please enjoy this episode from the Ingredient Insiders Archive!Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned​ dairy company in Southern California, reflects on their tradition and passion for making cheese and the introduction of burrata to chefs in the United States, including Silverton.Follow @nancysilverton @distefanocheese @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/

While miso isn't an ingredient commonly associated with Italian cuisine, Chefs Thomas McNaughton and Ryan Pollnow reveal how miso plays an integral role in the menu at their restaurant Flour & Water in San Francisco.Supplying the miso to Flour & Water and many restaurants in the San Francisco area are Kevin Gondo and Eleana Hsu from Shared Cultures. These small business owners, foragers, and fermentation experts detail how they became interested in foraging and more!Watch our interview on YouTube HERE! Follow @thomasmcnaughton @ryanpollnow @sharedcultures @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Single Thread Farm, Restaurant, & Inn is a 3-Michelin Star powerhouse helmed by Chef Kyle Connaughton. Today we dive deep into California tomatoes and how his wife, Katina Connaughton, farms their bountiful array of vegetables for their restaurants.We then speak with Hugo Gomez of Munak Farms to talk about his family's farm, selling at the California farmer's markets, and how they are meticulously growing some of the best tomatoes in the world.Watch our interview with Kyle on YouTube HERE! Follow @kyleconnaughton @singlethread @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef Nicole Brisson has an incredible story, from leaving home at 14 years old to completing her culinary degrees at Johnson & Wales University to moving to Italy at age 21 and working for Fabio Picchi at Cibrèo in Florence and Chef Dario Cecchini's butcher shop, Antica Macelleria Cecchini, in Tuscany to moving across the country to Las Vegas and building her culinary career to new heights.We also have a returning guest, Rolando Beramendi from Manicaretti Italian Foods! Chef Brisson and Rolando deeply appreciate Cruschi peppers and the sweet, even herbaceous, note they bring to dishes.Watch our interview with Nicole on YouTube HERE! Follow @chefnicolebrisson @manicaretti_italian @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Umami is more than a buzzword you've heard in the last decade. It's a savory note, a depth of flavor that takes a dish or component and enhances it with that extra pop, and nothing brings that flavor quite like fish sauce.Mark Andelbradt, Executive Chef and Culinary Director, sits with John and Andrea in the stunning Lotus of Siam restaurant in the Red Rock Casino in Las Vegas to talk all things fish sauce. Then we take you around the world where Cuong Pham and Tiffany Pham, the father/daughter duo of Red Boat Fish Sauce, are recording from Vietnam and give us the amazing backstory of how the company was started, grown, and sustained through the years!You can watch our interview with Mark on YouTube HERE! Follow @lotusofsiam @redboatfishsauce @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

In this episode, we sit with a Portland rockstar, Chef Gabriel Rucker. Gabriel holds multiple James Beard awards, was Food & Wine's “Best New Chef” in 2007, and owns Canard and Le Pigeon restaurants.Then we sit with Bob Ambrose and Sergio Saravia at La Belle Farms, a 40-acre, family-run duck farm located in Sullivan County, NY, to talk all things duck and foie gras!You can watch our interview with Gabriel on YouTube HERE!Follow @ruckergabriel @labellefarm @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to perfect the craft at home. He developed a reputation for outstanding barbeque and gives us in-depth knowledge in this episode!From Westholme Wagyu, Deborah Funk joins John and Andrea in the NYC studio and deep dives into how Westholme “crafts contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavors and delicate mouthfeel: the Westholme signature.”You can watch our interview with Burt on YouTube HERE! Follow @burtbakman @slab @westholme @ingredients insiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Smoked, sweet, or hot, and made from crushed red bell peppers, Paprika brings elevation to many dishes. Joining us today is Chef Attila Bollok, Executive Chef at Barton G in Los Angeles. Chef Attila details his Hungarian background, summers in Hungary, and how Paprika influenced his culinary upbringing.Then we speak with Chef Lior Lev Sercarz, owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion. Lior gives us insight into properly storing and using your spices and much more!You can watch our interview with Attila on YouTube HERE! Follow @bartong, @laboiteny, @ingredients insiders, @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

We continue our California tour in San Francisco to speak with Liz Prueitt about all things honey! Fresh off the 20-year anniversary since starting Tartine, Liz brings us inside her decades-long journey in the bread and pastry world, her father's beekeeping days, and how honey has endless possibilities to enrich our food, coffee, and more!Joining the honey talk is Ted Dennard of Savannah Bee Company, also celebrating 20 years in the business! Ted is a bee expert who is passionate about education, sourcing honey from beekeepers across the world, and creating an impact through The Bee Cause Project, which has provided over 800 grants in schools across the country and beyond.You can watch our interview with Liz on YouTube HERE! Follow @tartine @savannahbee, @ingredients insiders, @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

In Portland, Oregon, Bonnie Morales creates dishes from the former Soviet Union through a Pacific Northwest lens in her restaurant, Kachka.Bonnie details her full-circle culinary journey from her parents immigrating to the United States from the former Soviet Union, preparing traditional, elaborate meals, then training at The Culinary Institute of America, and working in Michelin-starred restaurants in New York City and Chicago, to opening Kachka in 2014 with her husband.We also spoke with Toby Roberts of Thaan Charcoal, a charcoal made from rambutan wood, a renewable resource. Thaan Charcoal burns clean and evenly for hours, making it a great alternative to mesquite charcoal.You can watch our interview with Bonnie on YouTube HERE! Follow @kachka, @ingredients insiders, @wherechefsshop

Chef Perry Hoffman joins John and Andrea at Offspring Wood Fire Pizza to discuss what it waslike growing up in a well-known restaurant family, his return to Mendocino County as ExecutiveChef at the Boonville Hotel, and how he incorporates the California Espelette pepper in hisdishes.Krissy Scommegna and Gideon Burdick, owners of Boonville Barn Collective, share the historyof Espelette pepper and their California-twist creation, Piment d'Ville Espelette pepper, whichhas become the most significant source for this sweet, mildly spicy chile powder outside ofEurope.You can watch our interview with Perry on YouTube HERE!Follow @boonvillebarn, @ingredientsinsiders, @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveyinghigh-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Tune into Ingredient Insiders as we visit the Berkley Hills home of acclaimed chef, author, and artisan food producer Chef Paul Bertolli, founder of Fra' Mani.Chef Bertolli gives us a look into his upbringing with food, from growing up in an Italian family to working as a butcher at 14 through his time as executive chef at Chez Panisse and Oliveto. Discover what led this James Beard award-winning chef to create Fra' Mani, known for its delicious food inspired by the flavors, techniques, traditions, and culture of Italy.In this episode, we'll explore Fra' Mani's famous handcrafted, classic mortadella,and learn what makes this labor of love so unique.You can watch our interview with Paul on YouTube HERE!Follow @eatframani , @ingredientsinsiders , @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

We continue the west coast tour with a stop in beautiful Healdsburg, California, to speak with the legendary Chef Charlie Palmer about beef!Recording from Dry Creek Kitchen, Chef takes us through his culinary journey from running from one shift to another in New York City in the 80s, moving his family to California, to opening Charlie Palmer Steak.We also speak with Harris Heckelman of Allen Brothers about their meticulous aging methods to hand-cut custom portioning and how they use the highest grade of USDA Prime, representing the top three percent of all graded American beef.You can watch our interview with Charlie on YouTube HERE! Follow charliepalmer, allenbrothers, ingredientinsiders, wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Season Four of Ingredient Insiders kicks off the West Coast tour with a stop in Portland, Oregon, with Chef Sarah Minnick, owner of Lovely's Fifty Fifty.Sarah gives us an inside look at how she pivots the menu, sometimes daily, to reflect the in-season offerings of the local Pacific Northwest farmers. A true farm-to-table restaurant, Lovely's Fifty Fifty creates some of Portland's best pizza and ice cream and was featured in Netflix's Chef's Table pizza season.Part of Sarah's commitment to working with local producers brings us to John Shuman of Cascadia Creamery and his Sleeping Beauty Cheese. This local, organic, raw milk cheese is produced from the milk of cows that graze on the grass of the Cascade mountains.Smooth and buttery with a supple sharpness and named after the legendary “Beauty” that came between the mighty Pahto (Mt. Adams) and Wy'East (Mt. Hood) peaks, this cheese can move mountains.You can watch our interview with Sarah on YouTube HERE! Follow @sarahminnick, @cascadiacreamery, ingredientinsiders, wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Join your hosts, John Magazino & Andrea Parkins, in the new season of Ingredient Insiders as they sit with acclaimed west-coast chefs to discuss their culinary journey, their favorite ingredients, and the producers of those ingredients.Travel with us from San Francisco, Oakland, LA, Napa Valley, Healdsburg, California, to Portland, the Oregon coast, & Las Vegas for insightful interviews with some of the world's top chefs.See our trailer on YouTube HERE! Follow us on Instagram: ingredientinsiders & wherechefsshopIn partnership with The Chef's Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

As the first and only American-born Chef to be awarded multiple three-star Michelin ratings for his restaurants, The French Laundry and Per Se, Chef Thomas Keller brings his expertise to discuss Bones in this very special episode of Ingredient Insiders.Recorded in Yountville, California, and joined by his business partner Chef Mitch Mitchell, these friends and colleagues divulge us in the backstory of their culinary upbringings, how they formed their new venture, Proper Stock and Sauce Company, and the precise nature of how they select and prepare bones.FIND OUT MOREIngredient Insiders: https://www.instagram.com/ingredientinsiders/Thomas Keller: https://www.thomaskeller.com/Mitch Mitchell: https://truefoodsltd.com/This podcast is in partnership with The Chefs' Warehouse, purveyors and curators of the world's finest specialty foods and ingredients in North America. Visit our website to learn more: https://www.chefswarehouse.com/Produced by Gotham Production Studios, https://www.gothamproductionstudios.com/.

Celebrated New York City Chef Ignacio Mattos of Estela, Altro Paradiso, Lodi and Nine Orchard, shares the umami ingredients that he always has in his at-home kitchen pantry from anchovies to bottarga. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

With its briny, umami-rich flavor and dramatic black-blue hue, squid ink, aka cuttlefish ink, delivers a lot of excitement for one ingredient. Famously used in Japanese (ramen), Spanish (arròs negre), and Italian (spaghetti al nero di seppia) cooking, today, it's in the spotlight inspiring an array of innovative dishes. Find out what makes this versatile and timeless ingredient so beloved. Joining us are Chef Ignacio Mattos (owner of the Michelin-star Estela, Altro Paradiso, Lodi) and Ignacio Rodrigues from Nortindal, producers of premium cuttlefish ink from Spain.Follow @ignaciomattos @estelanyc @altroparadiso @lodinyc @cornerbarnyc @nortindal_ @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia https://haynowmedia.com/

New York City Chef James Kent of Crown Shy, Saga and Overstory, shares the top ingredients in his at-home kitchen pantry. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

If there ever was an ingredient that played hard to get, it is the morel. Yet this elusive mushroom, available only for a short time in spring, is highly desirable among chefs who value their deliciously forest-like, nutty taste and meaty texture with honeycomb patterns that soak up the flavors of sautés and sauces. Find out what makes this forage-to-table ingredient so special. Joining us are Chef James Kent, owner of Saga, Overstory and Crown Shy, and Johnny Anderson, founder of Foods in Season, a second-generation mushroom forager. Follow @chefjameskent @saga_nyc @CrownShynyc @overstory @foodsinseason @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia https://haynowmedia.com/

Award-winning chef Michelle Bernstein is a fixture in Miami's culinary scene, the name behind restaurant favorites like Café La Trova and Michy's, and she has the kitchen pantry of dreams. She shares how she built a floor dedicated to her favorite at-home ingredients, from anchovies to Calabrian Chiles.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Spanish Ham -- Jamón Serrano and Jamón Ibérico -- is at the heart of Spanish culture and cuisine. The cured ham is a celebratory food, among the ranks of caviar and white truffles. The aged ham, typically acorn or grain fed, brings a complex texture, distinct marbling, a deep red color and a briny flavor that is said to melt in your mouth. Award-winning chef Michelle Bernstein is a fixture in Miami's culinary scene, and the name behind restaurant favorites like Café La Trova and Michy's. She weighs in on Florida's culinary evolution and how she uses bright Latin flavors like Spanish Ham to in her cooking. Cinco Jotas produces some of the finest acorn-fed Spanish Ham with a curing process that has been around since 1879. Communication Director María Castro explains how the meadows of southwest Spain where the 100% ibérico pigs feed and roam completely free range impacts the quality of the ham. Follow @chefmichy @cafelatrovamiami @mbcmiami @sweetlibertymia @lacanitamiami @cincojotas @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Eataly's Tess McNamara, head of salumi and formaggi, shares the mouthwatering ingredients found in her kitchen pantry at home with partner Chef Hillary Sterling of the critically acclaimed Ci Siamo restaurant in New York City. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Balsamic vinegar is a ubiquitous ingredient in restaurant kitchens and food markets around the world. But choosing the right balsamic vinegar can be overwhelming as there are dozens of varieties, each one coming from a different producer, bearing a different label and different bottle shape. Acclaimed Chef Marc Forgione of the iconic wood-fired destination Peasant, the eponymous Restaurant Marc Forgione, and the recently opened One Fifth, fell in love in balsamic vinegar at a young age and shares how, like a fine wine, the longer a balsamic vinegar is aged, the more deep and complex its flavors will be. He also opens up about his culinary career and the legacy of his father, Larry Forgione (known as “The Godfather” of American Cuisine). Sparrow Lane Vinegars is dedicated to producing premium, handcrafted vinegars from California's Napa Valley. Sparrow Lane's April Mesa and Walter Nicolau reveal the humble beginnings of the label and explain how the vinegars are carefully crafted.Follow @MarcForgione @restaurant_marc_forgione @peasantnyc @onefifthnycc @sparrowlanevinegar @vinegarchef @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

When New York City Chef Melissa Rodriguez is not her in one of her three restaurant kitchens (Mel's Pizzeria, Al Coro and Discolo), she's at home cooking with her chef husband, Garett McMahan. She shares the top ingredients stocked in her home kitchen pantry from olive oils to chili crisps. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

From fresh to dried, herbs are a fantastic way to add flavor and color to any sort of dish or drink, whether sweet or savory, without adding fat, salt or sugars. To name a few favorites: basil, parsley, oregano, dill, chives, mint, rosemary, thyme, sage, tarragon... the list goes on. Chef Melissa Rodriguez is taking over a corner of Manhattan's Chelsea neighborhood with three hot spots: Mel's Pizzeria, Al Coro and Discolo, a restaurant and bar combo. She shares the secrets to the influence of herbs in her cooking. KLP Specialities grows, harvests and distributes some of the finest herbs on the planet from their Colombian farms and farm partners worldwide. John MacPherson and Kathy Powell weigh in on how herbs have become such a staple in cooking since the 1990s. Follow @meljrodriguez @alcoro.nyc @mels_nyc @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Miami-based pastry chef Antonio Bachour of Bachour Bakery has a kitchen pantry stocked with sweet ingredients at home. He shares his favorite products from sugar to flour.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Chocolate is one of the most common flavors in the world with a recognizable decadence and sweet taste. But the origins of chocolate are bitter, derived from cacao trees, typically in tropical climates in South and Central Americas and West Africa, and the history of chocolate goes back centuries with medicinal and ritualistic uses. Pastry chef Antonio Bachour of Miami's Bachour Bakery shares the many different types of chocolate, describes the creative ways he uses chocolate in his pastries, and explains how his Puerto Rican upbringing inspires his desserts. Bachour only uses Valrhona luxury chocolate, made purely from cocoa bean, and teaches classes across the globe with the premium French chocolates. Valrhona has been a leader in the pastry world for more than a century, a must-have ingredient in many top chefs kitchens. Marine Leman, Director of Marketing at Valrhona, reveals the secrets to their high-quality chocolates, health benefits and mission as a B-Corp company.Follow @antonio.bachour @valrhonausa @valrhona @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Miami-based chef Danny Ganem of Fiola Miami has had many international experiences cooking and traveling around the world. He shares the pantry ingredients in his home kitchen from Middle Eastern to Spanish flavors. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Lamb is a universal protein found in almost every culture from the US to Europe and the Middle East. Common cuts of lamb include lamb chops, lamb shoulder, lamb loin, lamb shank, leg of lamb, rack of lamb and ground lamb. Chef Danny Ganem of Fiola Miami describes the various ways to prepare lamb including braising, grilling and roasting. Mosner Family Brands produces the premium-quality lamb for more than three generations. Jessica Mosner and Ben Mosner explain the differences between lamb raised in the Rocky Mountain region versus Australia and New Zealand, and how the size, breed and diet all impact the flavor of the meat. Follow @dannygamme @mosnerfambrands @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. She shares the pantry ingredients in her home kitchen and the inspiration behind hundreds of recipes in more than 40 of her cookbooks. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Do you like anchovies? It's a question asked on each episode, and the genesis of this podcast. Those who don't like anchovies, likely haunted by cheap pizza dishes from youth, haven't had the right anchovy. Premium quality anchovies are tender and meaty with a smooth texture. Anchovies hold a hidden umami and depth of flavor. Food writer and cookbook author Melissa Clark, who pens the New York Times column "A Good Appetite," uses anchovies in many of her recipes for different purposes - from salad dressings and pasta sauces to meat garnishes and straight up. Conservas Ortiz produces some of the best anchovies and packed tuna from the Cantabrian Sea. Iker Fernandez explains the laborious process of packaging anchovies and the powerful health benefits from the omega-3 fatty acids, protein and vitamins. Follow @clarkbar @conservasortiz @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Pastry Chef Michael Laiskonis spent nearly a decade as the executive pastry chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. He shares his favorite ingredients and go-to staples in his home pantry from hot sauce to cheese. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Fruit purees are often a staple in restaurant kitchens, especially among pastry chefs and mixologists. Because fresh fruits are seasonal, frozen fruit purees procure that fruit when it is the ripest at its peak season so chefs can have a consistent color, flavor and texture to use that ingredient in various pastry applications or cocktails. Acclaimed pastry chef Michael Laiskonis reveals the value of fruit purees in professional kitchens, and why it is also introduced to chefs early on in culinary schools. Boiron is among the highest quality of frozen fruit purees on the market, with a strong fine food product for nearly four generations. President Alan Boiron shares the history of the freshness of Boiron purees and what's ahead for the future.Follow @mlaiskonis @les_vergers_boiron @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Acclaimed French Pastry Chef Dominique Ansel of his namesake bakeries, Dominique Ansel Bakery and Dominique Ansel Workshop, is the man behind the world famous cronut ™, croissant-doughnut pastry. But he likes to cook savory too, especially Chinese food. He shares his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Flour is a quintessential pantry staple ingredient for both baking and cooking. There's more than just all-purpose flour, but also pastry flour, cake flour and bread flour. And to break it down even further, bleached and unbleached, white and whole-wheat — and the wide world of alterna-grain (non-wheat) flours. Flour is key to acclaimed French pastry chef Dominique Ansel, the man behind the beloved cronut ™, croissant-doughnut pastry, at his various namesake bakeries around the world. He shares his favorite flours and why you should use specific flours for certain recipes. He reveals the secret to why aging flour helps the gluten content and elasticity of the pastry. Flour is also a main ingredient in traditional bread making, and Tribeca Oven prides itself on sourcing flour for its artisan bread products to retailers, restaurants, and distributors across the country. Follow @dominiqueansel @DominiqueAnselBakery @DominiqueAnselWorkshop @tribecaoveninc @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Lee Schrager is the undisputed king of Miami cuisine. He is the creator and force behind the South Beach Wine & Food Festival (SOBEWFF) and serves as the Senior Vice President of Southern Glazer's Wine and Spirits. He shares his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

If Parmigiano-Reggiano is considered the “King of Cheese,” let's call Grana Padano the “Queen of Cheese.” What are the key differences? Price, age and milk fat. Grana Padano, a milder and less complex version of Parmigiano-Reggiano, is the number one selling cheese in the world. Yet The DOP cheese is not as known across the US. Husband-and-wife chef duo Patrick and Casey Van Voorhis are big users of Grana Padano at their shop Grist Provisions in Dayton, Ohio. They go through more than 40 pounds of Grana Padano per week, and share the many ways they use the cheese from pasta fillings to microplanning on sandwiches to using the rind for soup broths. Andrea Berti, Head of Business Development at Atalanta Corporation, importers of the finest international ingredients, shares in great detail the differences between Grana Padano and Parmigiano-Reggiano, as well as the history of Grana Padano, how it was created by monks, and the geographical impact from the Po River Valley in northeastern Italy.Follow @gristprovisions @granapadano @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Chef Jamie Bissonnette, the James Beard award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant, shares his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Extra virgin olive oil is cultivated in a handful of different countries throughout the Mediterranean, but Italian olive oil reigns as the gem of all. More than just a simple pantry staple, it's the cornerstone of Italian cooking and at the heart of nearly every Italian dish. Chef Albert DeAngelis of Connecticut's Z Hospitality Group – Terra, Mediterraneo, Eastend, Sole – explains why Monini's superior quality products are consistent flavors in his kitchen for decades and what dishes he prepares with the variety of oils from sautéing to finishing. Monini products from the region of Umbria, Italy have been a foundational partner of The Chefs' Warehouse for over 35 years. Marco Petrini, President of Monini North America, shares the secrets to the family-owned, third-generation business – from harvesting and blending to aging and cooking – and educates on the very different qualities in extra virgin olive oils. Follow @monini_usa @@wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Check out Monini's collaboration with the Van Gogh Museum. Limited edition 100% EVOO. The tins portrait some olive tree themed painting that Vincent Van Gogh painted during his late life years in Arles. If you are curious about this, you can find more info here:https://www.monini.com/en/n/monini-and-van-goghProduced by Haynow Media @haynowmedia http://haynowmedia.com

Acclaimed Chef Michael White of Lido Restaurant, and its adjacent Champagne Bar at the Four Seasons Hotel at The Surf Club in Miami reveals his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com

When you think about that ingredient list, it's obvious why mayonnaise makes food taste better: it adds fat, salt, and acidity. Mayonnaise, colloquially known as "mayo", is an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings. Food stylist and writer Jess Damuck, author of "Salad Freak" shares here ode to mayonnaise and the secret ingredient in many of her salad dressings. Mayonnaise was a product made at home until Hellmann's Mayonnaise, one of the world's most famous brands of mayonnaise, was founded and distributed to markets in the 1900s. Unilever Chef Brandon Collins sheds light on the history of mayo and why it's such a staple in recipes from tartar sauces to chicken marinades and turkey sandwiches to mexican corn recipes. Follow @jessdamuck @hellmannsmayonnaise @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com

Chef Brad Rubano of Seaspice Miami reveals his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com

The popularity of eating octopus has grown in recent years. It a global delicacy consumed by most cultures and considered an important protein source in coastal communities around the world. But preparing octopus is key as it can be tough if not tenderized. Chef Brad Rubano of Seaspice Miami, discusses the modern approach to grilling octopus and why it's a top-seller at restaurants today. MARKFOODS, a sustainable seafood partner of The Chefs' Warehouse, is among the most respected suppliers of octopus in the US, sourcing premium-quality, wild-caught product straight from the seas of Spain, aka FAO 34, a regional fishery designated by the Food and Agriculture Organization (FAO) of the United Nations.Follow @seaspicemia @markfoodsinc @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com

Miami-based chef and restauranteur Michael Schwartz reveals his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com