Within foods there are amazing things you can eat. A 100-year-old bottle of wine could be amazing or a dud. White truffles must be eaten within hours to really appreciate the nuances.

Very few food items keep getting better and better as they age and have as much “wow” factor like this.

A 100-year-old Balsamic Vinegar from La Vecchia Dispensa of Modena is one of the most amazing taste sensations you may ever have. You share this exquisite elixir a drop at a time with only your very closest friends!

And with an extremely limited supply worldwide, only a few will ever get to taste this amazing particular elixir. Keep in mind though, many Balsamic Vinegars are just as amazing, for a fraction of the price.

Balsamic vinegar is, in simplest terms, crushed and pressed Lambrusco or Trebbiano grapes – called grape must – that is cooked over direct heat. The must is reduced by 50% and is then naturally fermented for weeks. The reduction is placed in a “batteria” comprised of barrels made from different woods. The aging process typically starts with an oak barrel and then is followed by a particular sequence of cherry, juniper and chestnut. The liquid is moved every year to a barrel of smaller volume to minimize evaporation.

In an effort to crack down on companies who are making “fake” balsamic vinegar, the Consortium has put tighter regulations on balsamic makers in Italy and has shuttered many questionable producers. Outside of Italy, Balsamic is put on vinegar bottles that can contain vinegars that are aged for only 2 to 3 years, are not fermented, and contain chemical additives - which results in a very acidic, “sugar water” simple flavor.

Quality balsamic, in its authentic formulation, is a thick voluptuous syrup, a perfect melding of sweet and sour laced with deep, exotic caramel undertones. It was initially formulated as a “balsam” – or medicinal elixir – for kings and emperors, and was a prized commodity whose recipe was closely guarded by the producing guilds in the 12th and 14th centuries.

So sip a little Balsamic Vinegar and indulge in yourself after every meal for your brain and gut health.

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"The best lentils in the world," according to Patricia Wells, Le Puy (pronounced PWEE) lentils are an attractive dark green color with blue marbling. True Le Puy lentils are grown on the mountain plateau around the French town of Le Puy en Velay in the Haute Loire region, which has a unique climate and rich volcanic soil in which the lentils thrive.

Serve these French green lentils either hot or cold as an accompaniment to poultry, fish, meat and game, or added to soups and casseroles. French Le Puy lentils are the key accompaniment to such regional dishes as petit salé (salt pork and lentils) and jambonneau (a particular delicatessen-like ham). In France, they are often served cold in salads.

About the AOC Designation: These French green lentils are the first foodstuff of their native country, other than wine or cheese, to be awarded the famous "Appellation d' Origine Contrôlée" mark of quality and assurance of origin. Le Puy's little green and blue marbled lentils retain their shape on cooking (although not as much of their color) and have a delicious flavor.

Shop now for A.O.C. Green Lentils Le Puy France!

There are just a few less than a zillion sherry vinegars out there in the world. We have selected two. Well, actually we have three now. And they all are special, worth having and each one has chefs who swear by only one!

What’s so very special about these two aged (10 and 12 years) sherry-style vinegars is that they start with Alvear’s award-winning, sweet sherry-style wines of Montilla.

These 100% Pedro Ximenez Sherries bring an amazing flavor profile over as they transition into vinegar! Although not a DOP sherry vinegar from Jerez, Pedro Ximénez Dry and Sweet Vinegars from Spain are a step above ordinary sherry vinegar. It all begins with Alvear’s award-winning sweet wines of Montilla using the traditional solera method of fermentation and aging just as a DOP Sherry vinegar.

So many sherry vinegars are sharp, and can barely carry more than one note. These two, dry and sweet, are very special, complex, each with many flavor notes and are more akin to a fine wine than a typical harsh vinegar.

With careful sampling you can taste the wood of the aging barrels and the fruitiness of the grape that make these sherry vinegars very, very special.

The dry, aged 12 years, has so much aroma punch it puckers your inner nose and soul. You can taste the wood in the finish, almost like a caramel flavor. A sharpness and an edge to the flavor receptors clearly defines lines, but not so painful that it isn't pleasant and rewarding.

The sweet to the nose is, well, sweet. It also has some distinct notes, well-defined but not quite as aggressive; a more rounded edge. The sweet sings, too, but is perhaps a little less complex, leaving you with a smooth feeling.

These sherry vinegars are at the top of the food pyramid. Think a simple Kefta Rub with the dry sherry for a beef or pork grill. The sweet would go well in a fruit cherry compote, a little acidity would make it sing!

Shop now for Alvear Sweet PX Pedro Ximenez Sherry Vinegar!

The trick with this recipe is to use an excellent-quality artisanal ricotta, and drain it very well until it is quite dry. You might also try this with other berries -- add some raspberries or blackberries for a different twist.

See the Ricotta with Fresh Berries & Saba Recipe here!

On a bright sunny day as I look south to Mount Rainier, I wallow in self-pity because I cannot find the words to put down on paper about my hearts.

Then I realize there are visual similarities between the hearts and Mount Rainier. With the bottom up and the leaves splayed out they are indeed like Mount Rainier!

Now I am not talking about the throbbing thing which is in your chest (and sometimes in your throat), I am referencing the heart of the artichoke from Puglia.

Known as Romana Style, these artichoke hearts are bathed in olive oil, wine vinegar, salt and spices.

The "chokes" you get in a jar or tin can are almost always a variation of the Roman Style. This is where the olive oil, the wine vinegar, and the chosen spices make a difference! And the artichoke itself is also an important factor in the end result.

Now, a true confession: I really do like the artichokes in a jar thing, so much that I am willing to forget that the last big jar I got from a warehouse store was not very good, and I still manage to buy a two-pack every once in a while.

The real trouble with getting those giant jars is that the chokes are mostly hard, the leaves often unchewable and the oil is gross and oily...good oil is not oily.

These Roman style hearts from Puglia are none of those things.

They are soft, with wonderful, interesting flavor, and are a pleasure in the mouth. To the bite, they have just the right resistance & a gentle soft crunch. The leaves and the heart have their own bite and marry well together.

Often a recipe will have you slice them up into smaller pieces or dice them, and this makes sense. Sometimes cutting them up a little bit for visual reasons works, too. Or, just eat them whole right out of the jar when no one is looking, like drinking from the milk carton.

The flavor is a combination of the oil and the choke itself, which is sometimes described as asparagus-like (not sure this is quite true) with a hint of citrus.

And the oil that they come in is full of artichoke flavor (keep in mind I can’t seem to describe the flavor). The oil does taste like artichoke. Perfect for a salad dressing or pasta dish.

Though I am thinking it might just be right for a hearty bowl of mixed grains of emmer and lentils topped with veggies, including these artichokes.

Shop now for Artichoke Hearts Romana Style in Olive Oil!

International Chocolate Awards 2019: European Bronze Award.

Academy of Chocolate Awards 2019 : Silver Award.

Shop now for Karuna Chocolate Organic Belize Dark 70-Percent Bar with Raspberries!

The joy of summertime cherries: sweet, crisp, dark-red and bursting with juicy flavor.

They're not ready yet, but now is the time to order!

Cherries are at the heart of our farmers' markets here in Seattle from mid-June through the month of July, and we are thrilled to bring you a taste of the Northwest with our picked-at-their-peak cherries from third-generation Stennes Family Farms.

" I know you can get cherries at your local market starting right about now, but these cherries are something special. I've had the Lapins, which are juicy and huge, with a deep cherry flavor... These cherries are...worth every penny."
-- ed

"Fruit doesn't get any fresher than Stennes Family Farm's Washington State cherries. Tree ripened to achieve optimal sweetness, Bing (deep red and juicy), Lapin (extra large and crunchy) and Sweetheart (brilliant red with a touch of tartness) cherries are shipped as soon as they are picked in mid-June thru July ..."
-- T&C

Preorder Sweet Washington Cherries here!

Best Cocoa on the Planet!

" I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee from a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!! "
-- ellie

ChefShop Cocoa powder!

"I have been buying this chocolate for several years and LOVE LOVE LOVE IT!!! It's amazing to cook with but most oftenly use it in my chocolate protein shakes. Fantastic taste and quality! Chocolate lovers... Enjoy! YUM!"
-- debbie

Shop now for ChefShop Cocoa Powder!




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CocoNutola (Granola) Recipe

You won’t miss the oats in this flavor and nutrient-packed version of “that other stuff”! Play with the variety of nuts and levels of sweetness until it becomes your own. Or stick with this delicious recipe and enjoy on its own, in a yogurt parfait or as a fruit cobbler topping!

Green Beans with Lemon & Pistachios Recipe

Fresh alternative to your holiday green beans. Pistachios and lemon give an updated twist to a green bean casserole.

Sauteed Fiddlehead Ferns Recipe

Just about the only recipe for fiddlehead ferns. So, why go against the flow?

Prep your fiddlehead ferns by removing all the remaining chaff, washing thoroughly in multiple bowls of cold water, and either boiling the ferns for 10 minutes, or steaming them for 20 minutes. Then drain.