Several things make Son Fish Sauce special.

The anchovies around the Son Rai Island have very small stomachs, which yield fish sauce with more protein and a nuanced fragrance.

Once the anchovies are caught, they’re salted on the boats, with local sea salt, and the fermentation process begins immediately.

A unique microclimate – “prevailing winds from the sea, fresh morning dews from the mountain peaks, tropical storms, intense humidity, and equatorial heat” - contributes to the fermentation process.

Son Fish Sauce anchovies are fermented for a full year, using no engineered bacteria to speed up the process, no chemical salt, no sugar or fructose, no preservatives and no other types of fish. Many other commercial brands, including other ones from Vietnam, are full of artificial ingredients and chemicals.

Unlike other producers, Son thoroughly washes their barrels clean to begin the process anew with every batch. This cleanliness creates a fresh environment for the next batch. Many companies use the unwashed barrels to get the most fishiness they can, because they don't age the sauce like Son does.

And Son bottles only the first 3 presses – compared to the typical 6th or 7th press as almost all the other producers do. Clarity of product is obvious when you taste and use it!

Their artisanal, time-honored production methods are unique and reflect four generations of family pride and expertise, as well as a healthy respect for their culture and heritage.

As the Son family says: “there is no secret to high-quality fish sauce, all you need is the right environment, the right anchovies and sea salt, and most importantly . . . time”.

Shop Now for All Natural Son Premium Fish Sauce Aged 1 Year!

Sure a real fresh garlic head broken off into cloves and diced, smashed or chopped is wonderful. And in certain situations nothing beats fresh.

And other times, garlic powder works great. Not all garlic powder is equal. Some are great and some not so much.

And then there are these Granulated Organic Garlic bits. Not really a powder, these little, tiny pieces have their place in your pantry and in your dishes.

They don't dissolve on contact and they need to cook or get moisture to release their inner beauty...the beauty of these morsels of garlic really shines when you fry them in a little oil. Or top a steak, or simply add them to a tomato-based pasta sauce. Think garlic crunchies when making fried anything, like chicken.

I have come to rely on these little guys to brighten up a dish or two. Bring flavor, bring garlic, brighten up.

Shop now for Organic Granulated Garlic!

Considered a mild chili, with a range of 800 to 1400 SHU (Scoville Heat Units), these pods have a hint of fruity sweet cherry and a wonderful earthiness with a clean acidity.

These chili pods are left on the plant to become more complex in flavor and then dried.

Because of their comparatively lower SHU, this chili works really well in marinades and sauces, to add heat and flavor without overpowering for the non-hot palate. A very versatile chili pepper.

Shop Here for Dried New Mexico Chili Pods!

Its flavor is warm and sweetish with strong overtones of citrus, especially orange peel. Along with cumin and anise, coriander is one of the most essential spices in the Moroccan kitchen.

Shop now for Organic Whole Coriander here!

It has been the rage forever, taking unusual ingredients and putting them in or on chocolate. The key to a good bar is the blend of the chocolate, its characteristics, and the chosen accoutrements.

And that is where these bars from Wildwood excel!

This is one beautiful bar. And more than that, the balance of 70% dark chocolate with the sweetness of the delightfully placed freeze-dried strawberries and raspberries hits exactly the right notes. This berry chocolate bar is perfect for Valentine's Day - or any day really. If you love berries and chocolate together, you can't go wrong.

Shop now for Wildwood Berry Berry 70-Percent Dark Chocolate Bar!

Bronze Award Winner: 2021 International Chocolate Awards for Milk Chocolate Bars with Inclusions or Pieces

This is a 58% milk chocolate bar made from Forestero (Upper Amazon and Amelonado) beans (grown in Semuliki Forest, Uganda) with brown sugar, brown butter and salt added.

This is an absolutely superb milk chocolate bar – the perfect blend of irresistible salty and sweet.

The melt is immediate, releasing a smooth, creamy liqiud. Lovely cream flavor notes are balanced with a flicker of salt crystals. As the melt continues, notes of light molasses, licorice, and brown sugar appear, along with an ephemeral taste of sweet cinnamon. The aftertaste is of heavy cream, light molasses, and chocolate with a finish of sweet cinnamon.

Shop now for White Label 58-Percent Salted Brown Butter Milk Chocolate Bar!

We now know that - as we write this - some of the Colomba is on a truck in Nebraska – and we wish for a speedy trip! We are hopeful it will be delivered to our warehouse in the next couple of days.

We know that the new Bona Fortuna Colomba from Sicily has been delayed until at least the 18th. We will ship as we normally do. If you want a change please contact Drew as soon as you can. We may have a few cakes here and there that we could ship in its place. If you are waiting to try the new one, please be patient.

See the Colomba here!

Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens.

As Tina says, in Food & Wine Magazine,

"Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch."

Called for in classic French recipes, these pastry flakes are a common ingredient when making Praline Feuillete or filling for Praline.

Note that Paillete Feuilletine Flakes are delicate and are naturally small.

Great Flakes!!
"I’ve been seeing these being used on the Food Network for years and when I saw them on your site, I had to order them. The shipping was fast! I gave them a little test by adding a few TBSPs to some leftover ganache I had already made and they were great! The little candies came out crunchy just how I wanted! I’m looking forward to using these crunchy little flakes in other baked goods!"
-- holly

Shop now for Feuilletine Flakes!

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Feuilletine Flakes Hazelnut Creme Cookie Recipe

A Chocolate Hazelnut Cookie Recipe. Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar!

Marinated Flank Steak Recipe

This is a terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce makes all the difference. The sesame oil and the ginger are key ingredients, as well.

Roasted Red Onion Wedges Recipe

Large wedges of red onion roast with wine, tomatoes, olive oil and herbs can become almost a meal until themselves. Lynne always makes enough for leftovers and eats them for lunch the next day. You can pair these onions with grilled and roasted meats or simple seafood dishes. Or serve them over a simple risotto.