We begin eating holiday foods in October as they start to arrive from all over the world.

The foods will start arriving super early this year. Fear of the shipping issues of last year prompted importers to be super cautious about getting their pallets on board and here early.

Which means tasting and sampling is going to happen sooner this year and extending the eating by a couple of weeks.

It might sound like a wonderful thing, eating cakes, panettone, cookies, candy and more candy and more cakes for 3 months! Right? Not so much....

The taste buds will love it for sure, but the calorie counter will blow up, actually more like explode!

And it will catch up with us as we struggle with not eating the bonbons and getting back onto a healthy food schedule.

Which is why this ventresca tuna has shown up just at the right time! Not only is it crazy good, it satisfies the craving you have for just about everything...except for maybe panettone.

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Ventresca, is from the Italian word for belly, ventre. Ventresca tuna is considered to be the best canned tuna you can find. And this can does not disappoint!

This tuna is soft, supple, delicious, crazy good, gentle, flavorful, and amazing! Did I say crazy good?

You can sink a plastic fork into it with ease, break off a little piece for a quick taste. The flavor is delicious.

Tuna like this is meant to be eaten straight up. No need for condiments, a slice of bread or a cracker, you just need a transport device. A simple utensil like a fork or spoon is all you need, really.

With just a touch of salt in its own natural juices this tuna is true pleasure.

Perfect to have on hand for that little hit of protein that you need in the morning, noon or night. Pop a can in your pocket, in your purse, or in the glove box.

This tuna from Lummi Island is so amazing that, without any added oil is perfection! Gosh darn great!

Shop now for Lummi Island Wild Ventresca Tuna!

Chef Lesa's amazing orange sticky bun recipe.

See the easy Orange & Honey Glazed Sticky Buns Recipe here!

One of the greatest recipes out there, this easy recipe for almond cake was passed from one almond cake lover to another, and modified to match favorite ingredients and palates along the way..

This adapted recipe for almond cake is from David Lebovitz, who has a wonderful blog and many wonderful cookbooks. You should go check out his writing!

This is best, and easiest, if you make it in a food processor. If using a mixer, use a paddle attachment to break everything up.

See the Almond Cake Recipe Here!

No fancy packaging here, this commercial tub of Mandelin premium almond paste is the real deal. You can shape this white treat into little animals for your next birthday cake. Or into leaves for the top of an apple pie.

Shape and eat! OR just eat it. It's that good.

This is a professional, premium almond paste that is made with 66% almonds, whereas most almond paste is made with 50% or less almonds.

Our almond paste contains bitter almond oil for an extra boost of almond flavor, a flavor the Europeans are known for.

Did you know that most of the almond paste used in countries like Switzerland and France is made from almonds grown in California, including some that is exported back here to the USA!

Shop now for Almond Paste!

I realized one day, when baking a recipe, that I didn’t have this sugar on hand so I used a different grind of white sugar, it just didn’t work as well. Time of melt - incorporation - can matter as the other ingredients have to be heated that much longer. Butter and chocolate melt between 86° and 90°f and table sugar melts at 366.8°f. The small fine crystals melt so much faster!

Known as "caster sugar", this superfine cane sugar has granules that are very fine and dry. A superior quality sugar, it is the workhorse of professional pastry chefs because it dissolves so easily in batters and doughs, leaving them very smooth. Especially appreciated for genoise, other sponge cakes, and meringue. It also dissolves very quickly in liquids, so it's great for iced tea.

Shop now for India Tree Superfine Caster Cane Sugar!

No chemicals or nasty synthetic imitations here. Only the best organic vanilla beans are used for Heilala's cold extraction and unique aging process. The result? A true vanilla aroma and the purest taste imaginable.

This versatile bourbon vanilla extract is perfect for all your baking needs. Whenever a recipe calls for vanilla extract or essence, turn to Heilala. Freshly harvested each year, this bourbon vanilla extract tastes like vanilla and smells more like a bean than alcohol.

This is double-strength (two-times the vanilla flavor or less diluted than 1X), it contains no sugar, and Heilala is wheat-free.

Double fold extract has 37% alcohol. Using a whey alcohol, this ethanol has no allergens. It is free from dairy and wheat, and has a less offensive alcohol odor.

Shop now for Heilala Bourbon Vanilla Extract 2X here!

Shepherd’s Grain flour uses no-till farming to enrich the earth that the wheat grows in. This is better for the earth and better for the wheat resulting in some of the best flour you will find.

Shepherd’s Grain premium pastry flour is a blend of renowned soft white wheats and has a lower amount of gluten than all-purpose flour, lending to a lighter and less-chewy crumb or flake.

Used in pie doughs and other confections, Shepherd’s Grain pastry flour is a staple of the discerning pastry chef. Great for all sorts of pastries like puffs, croissants, eclairs, cannoli, strudels, and more.

Not all flour is the same.

Shop now for Shepherd's Grain Pastry Flour