Sometimes great things just appear and when they do it's a WOW kinda thing!

This dark, very dark, gourmet ketchup is nothing like the red stuff we have used our whole lives. In fact, it does not resemble anything we have had before. Though I am thinking that the next burger I make will have this as the condiment of excellence.

Like most ketchups it has vinegar - the basic acid and tomato combination. But the similarity stops there.

To the nose, Hawkshead Black Garlic Ketchup has a big twing-y tickle from the acetic acid - balsamic vinegar. To the tip of the tongue, it is sweet. And to the mouth, it is a squeeze in the cheeks pleasure. It took a couple of "tastes" to notice the little bits of garlic. At the end, some of the time, there is a tickle in the back of the throat.

The flavor of this gourmet ketchup is not "garlic", at least not to the taste buds. It takes some cheek smacking to get the garlic...the flavor is much more about the complete experience. You get a sweet twinge of goodness with hints of Balsamic and caramel. This is like an enhancement of black garlic in a ready to pour form!

To make black garlic you heat a full head of white garlic at 150 degrees for several weeks. The browning action is created by the Maillard reaction, not caramelization. The sharpness in fresh garlic is transformed as it breaks down over time, minimizing the strong flavor.

Black Garlic has been around for a long time, and is long associated with longevity and even immortality, it is rich in color and rich in flavor, with roundness, fullness and lots of fun.

Shop Now for Hawkshead Black Garlic Ketchup!

This Worcester is a little bit thinner in viscosity than other Worcestershire sauces, but that really does not matter. It is the flavor that is special! How all the ingredients come together in the finished flavor is just right!

Shop now for Hawkshead Relish Worcester Sauce!

Want homemade chicken stock at the ready, but just don't have time? Well...now you can. This 16-oz container creates approximately 5 gallons of gourmet chicken stock! It's a 40-time reduction, so a little goes a long way. And they have done all the work for you—cooked down the bones and everything. Hard to beat!

You know all those times that you've substituted water for chicken stock in a recipe? And it turns out fine...but you know that with stock, it would have been simply delicious. This is the solution for you! Fond de Poulet results in a perfect chicken stock whenever you need it—especially at the last minute.

More Than Gourmet Stock keeps a long time when you store it in the back of the refrigerator; simple pull it out when you need it.

This chicken stock concentrate uses no fillers and is gluten-free. And not overly salty like bouillon cubes.

Shop Now for Fond de Poulet Gold!

No home should be without a jar of Sticky Toffee Sauce, to heat and pour over sticky toffee pudding or ice cream. At home we saute bananas in butter for a couple of minutes, serve with Sticky Toffee Sauce poured over the top along with a spoon of ice cream.

Shop Now for Hawkshead Sticky Toffee Sauce!

This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc AgroDolce Vinegar, while the aromatics and spices give the salad a comforting warmth.

You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course.

See the Roasted Beet, New Onion & Rice Salad Recipe here!

This beautifully smoked fleur de sel is a one-of-a-kind salt that has been developed in cooperation with a prestigious winery. It's an unusual creation - a fleur de sel cold-smoked with oak chips from seasoned French oak Chardonnay barrels which have spent five to seven years aging wine.

Handmade from start to finish, the salt crystals are first hand-raked and then naturally cold-smoked in small batches, a method which preserves the mineral content and natural flavor of the salt.

The crystals are smoked to a light toasty brown and have a deep smoke flavor without any bitterness. The moist fleur de sel crystals absorb the natural smoke flavors with subtle tones of both oak and Chardonnay, and the finished product is a pleasure to use.

Shop now for Chardonnay Oak Smoked Fleur de Sel!

Scalia is known for its anchovy fillets packed in extra-virgin olive oil - yes, extra-virgin! Many companies, especially those available in the grocery store, use second-press or less flavorful oils, like sunflower or soybean. In addition, these anchovies have been aged for at least 12 weeks, which means richer, more complex flavors. The added chilies give these jarred anchovies just a kick of heat. Salty, hot, and umami -- perfect!

Shop now for Scalia Anchovy Fillets in Olive Oil with Chile!

This is good stuff!

Great Stuff!!
"Bought for truffle-making Christmas 2010. Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. ...."
-- victor

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Baked Coconut Oat Pudding Recipe

The flavor of the baked pudding is more mellow and less sweet than the stovetop version, and is very easy to do, providing you can be at home for 3 hours while it cooks. The pudding will thicken as it cools. You can use "light" coconut milk in these recipes if you prefer; it tastes just as good but the pudding will not be as thick.

Almond Creme Frangipane Recipe

This frangipane filling recipe came from our friend and Pastry Chef, Jesse. Use this almond creme filling when making almond danish, croissant, or fruit/almond tarts. This almond creme filling would go under the tart's fresh fruit topping before baking.

Banana Cream Pie Recipe