One of the great things about ingredients is that we always have to taste-test before we share them with you. And often, we have to test them more than once to ensure that they are as good as the first impression.

First impressions are so important and are often why one falls in love. In this tube, the love continues, even though it makes my inner being pucker up and sometimes even tear up in pain. It's a good pain, and that's why I keep going back for more!

Ever wonder why Wasabi, that fiery green paste and indispensable sushi accompaniment, tastes so much like horseradish?

Here's why: because it IS horseradish!

Although we've learned to call it Wasabi, what we're served in sushi restaurants in North America—and largely in Japan, too—is nearly always a mixture of horseradish and green coloring, with perhaps a little dry mustard, or possibly, a very little real Wasabi added in.

Why not offer the real deal? Because real wasabi, Wasabia japonica, is very rare and super pricey. Even in its native Japan, demand constantly outstrips supply, and it's expensive to import and notoriously tricky to grow.

Some of you might remember we had Northwest-grown Wasabi for a short period of time. That experience gave us insight into what freshly harvested, freshly ground wasabi can be! Nothing like it!

If you get the chance to grind some freshly harvested wasabi, do it! Nothing replaces a good grind of Wasabi. It is special!

Way back then, I shared some of our Wasabi with Chef Morimoto, and he was impressed by the much smaller and younger rhizomes than what he was used to by the aromatic fundamentally fresh flavor of fun found in this food!

So what is one to do when fresh is not an option?

We found some in a squeezable tube! The paste is made from fresh wasabi from the mountainous terrain around Izu in Shizuoka Prefecture where there is a plethora of clean, flowing water which is essential for cultivating the rhizome wasabi.

The process to create this gem of containment took more than 3 years to develop. And we have spent over half a year taste-testing and testing longevity. We started by opening the tube and enjoying this just opened wasabi.

Then 6 months later I shared some with sushi, and though it had lost some of its punch, the aroma, the volatiles were still present.

And the wasabi had the characteristics that you look for, invigorating, enhancing, a good bite without burning heat, flavor that allows your senses to open up and savor the food that it is paired with!

Our friend Marc goes out of his way to find fresh wasabi and was totally, like, "This can't be any good." But, when he compared it with his wasabi he was shocked and awed and has been bugging us to get it for him. Marc, your tube is on its way when you read this. Even though he says that he doesn't like hot foods he feels that wasabi makes his mouth come alive.

FYI: When you eat wasabi, a compound called allyl isothiocyanate is released. This compound stimulates the nerve receptors in your nasal passages, leading to a sensation of heat or burning. The reaction can cause your eyes to water and your nose to feel like it's clearing up, almost like a nasal decongestant. Just not the same heat like a pepper.

Shop here for Wasabi in a tube!

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This recipe is an adaption from a recipe that was adapted from a recipe from a familY, as so many recipes are. It was so well received it became a spring menu item.

See the Asparagus, Cabbage Salad with Sesame Dressing Recipe here!

Mayonnaise to some is an ingredient, to others it is a condiment and to many, it is a religious experience.

In food history the origins are pretty cloudy with many stories telling a tale. From Colonel Mayo in the French army whose chef made them this treat with oil instead of the intended creme, or that allioli is the real original Mayonnaise from the Mediterranean that was changed when the egg was added.

One thing discovered in research is that French Generals had their own chefs who were constantly improvising for lack of ingredients and in turn creating food history. Being a general in France had its perks!

Making your own Mayonnaise is easy and almost always better than what comes out of a jar. Egg yolks, vinegar (acidity), mustard and olive oil (any oil) blend with an electric device and you can make your own Mayonnaise.

Or, you can just grab a squeeze bottle and lay out ribbons of wonderful, glorious, eat-it-with-a-spoon Yuzu Mayo on your next sandwich. I made tuna fish salad with it and right off the bat it worked just like it should with a twist of citrus!

To the nose it doesn't twizzle up like it would from other jars of mayonnaise. To the tongue, it twists and turns and tingles the tip. It is so different from other mayos and so familiar at the same time! Though it is made with soybean oil, there is no unappealing soy dryness. It really is egg and yuzu mayo!

This premium Japanese mayonnaise is one of the best things we carry and ranks at the top of the list of all spoon-ready foods we have tasted!

Shop now for Hotaru Japanese Yuzu Mayo here!

Editor. Taster. Tester. Product Scout. Previously Exec Food Editor at Food & Wine for eons (over 30 years).

I have known Tina, as Tina for a long time (she is a childhood friend of a friend). It took a long time to realize she was the Food & Wine Food editor and knew boatloads about food, recipes, ingredients, really anything and everything. She is like a human food memory database. Ask her and she knows the answer. And the most amazing thing (at least to me) is she can read a recipe and make it better without even making it.

"We made this by the bucket for every F & W party - always a huge hit and so easy, especially if you mince the onion and shred the cheese in the processor - I use extra sharp, then just pulse in the mayo and hot sauce. It's killer on a burger too, and in a BLT."

See the Pimiento Cheese Recipe here!

The pointy, triangular piquillo peppers (the word means "beak" in Spanish) are 3-4 inches long and have an all-over bright red color. The flesh is compact and rather fine in texture, and the flavor includes a hint of sweetness, very little acidity, and a slight, sneaky heat—nothing like hot chili peppers. Wood-fire roasting gives them a wonderfully mellow smokiness.

Use these red peppers to add flavor as you would olives or capers, they're that versatile. Piquillos can be chopped and added to salads, left whole to garnish platters and antipasto selections, pureed for sauces, dips, and spreads, or stuffed with tuna and capers.

Matiz Piquillo peppers are D.O. certified. Piquillo peppers are harvested by hand twice between September and December. Once collected, they are transported to processors where they are cleaned and then roasted in wood-fired ovens brought to temperatures from 700 - 800 degrees. At this temperature, the peppers roast almost instantaneously.

The peppers are cooled, and then peeled and seeded by hand without being washed or submerged in water, as it would affect their flavor and consistency. Finally, they are packed without any added liquid. The liquid in the jar is the juice given off by the peppers during roasting and packing.

Shop now for D.O. Piquillo Peppers!

A lovely light dish with a twist towards Spain.

See the Chicken Salad with Piquillo Dressing Recipe here!

The ever-versatile Piquillo Pepper is perfect for stuffing with your favorite amazing tuna. Crazy easy to do and delish, too.

See the easy Piquillo Peppers Stuffed with Tuna and Capers Recipe here!

Vinagre de Jerez, by Sanchez Romate, is a genuine sherry vinegar made in the traditional way in Jerez de la Frontera, Spain.

It is sweet and delicately acidic with distinct almond notes. Spanish sherry vinegar is notoriously delicious with tomatoes: tomato salad, tomato gazpacho, and more.

Sanchez Romate sherry vinegar, or more properly "Vinagre de Jerez," is considered by some to be the finest vinegar in the world.

It's wine vinegar made from sherry, the famous Spanish fortified wine. "Fortified" means that when the grapes ferment into wine, neutral spirits are added, contributing flavor and character (and alcohol content).

Real Spanish sherry vinegar is produced in the province of Cadiz on the Atlantic coast, inside an area known as the "sherry triangle."

Vinagre de Jerez owes its pedigree to the unique viticultural region where it's made—the area's location near the ocean and its chalky soil—as well as to its maturing process, called the solera system. As it matures over years, the sherry passes through a series of many oak barrels, all the while being mixed with wines of various ages.

Unlike wine, vinegar does not have an exact vintage due to this mixing, which imparts unique character. The result is vinegar that strikes the perfect balance between acid and sweet, delivering layered flavors reminiscent of wood, leather, and earth.

This particular Sanchez Romate sherry vinegar is made from 100% palomino grapes, and since it is a "reserva", it is aged in oak for at least three years.

Sanchez Romate sherry vinegar can stand with the best balsamic and presents a wonderful all-around resource for your kitchen. Think outside of the box! Use this vinegar for added depth, richness, and flavor in salads, in marinades, drizzled to bring out the flavor of soups and stews.

Sherry vinegar is delicious on roasted peppers and sensational in a braised chicken recipe.

The production and quality of Spanish sherry vinegar is monitored and controlled by the Consejo Regulador and has its own Denominacion de Origen, which is protected by Spanish and EU law. Sanchez Romate is one of our favorite producers of sherry vinegar; the firm was founded in 1781 and has been going strong ever since.

Shop now for Sherry Vinegar - Sanchez Romate Reserva!

Lentils are a great food. High in protein and easy to cook. This is a great protein rich salad recipe to start your lentil cooking adventures.

See the Lentil, Fennel & Orange Salad Recipe here!

"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 add them to soups and casseroles. French Puy lentils are the key accompaniment to regional dishes such as petit sale (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 Controlee" 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 Green Lentils - A.O.C. Le Puy France!

This beautiful blue/green mottled lentil originated in the Le PUY region of France and is now grown in the Palouse region of Washington State, the lentil-growing capital of our world.

Its distinctive appearance is matched by its excellent flavor and smooth texture.

Throw in its fine cooking qualities and ability to hold its body, and it is easily understood why the exquisite DU PUY LENTIL is preferred by gourmet chefs in Europe.

Highly recommended as an ingredient in broth-based, herb soups and gently flavored hot or cold salads.(Cooking time: 20 to 30 minutes).

Shop now for Madeline Petite French Green Lentils!

This recipe is based on Oscar winning and James Beard nominated Micheal Natkin's Herbivoracious Cookbook. If you don't have a copy I highly recommend it. Filled with recipes that are not fussy in preparation, and they are filled with flavor.

See the Spanish Lentil and Mushroom Stew Recipe here!

Having consumed our fair share of bagged corn nuts with overly giant-sized kernels, we were intrigued. You know the old saying, "bigger is better"? More fun to say than it is in practice! It is when it comes to corn nuts, anyway!

When it comes to taste, flavor, and crunch, these little, normally-sized corn kernels are da bomb! Crunchy through and through, each one crunches just right. Eat one at a time, and you will get 11 crunches (of biting) before you are done, depending on your crunch speed, about 6 seconds of time!

With three flavors—Toasted Corn, Spicy Toasted Corn, and Salt and Pepper Toasted Corn—there is something corny here for everyone! (See below.)

Starting with non-GMO corn kernels, the just plain "Toasted" version is my favorite. A little oil and salt, and it is perfect in every possible way! I thought bigger kernels were better, but not anymore.

It's hard to explain exactly why we love these so much, but they are the perfect munch food. For your desk or a long car ride, they are the just-right grab-and-bite-sized treat.

Toasted corn is exactly that—corn kernel unpopped, unboiled, but toasted and most often oiled and salted.

CornNuts (Kraft Foods), Cornick (Philippines), Diana (El Salvador), Cancha (Peru, Ecuador)—all variations of a Corn Kernel that is "toasted". The base variation is seasoned with oil and salt. Garlic, chili cheese, adobo, BBQ, ranch, etc. are just some of the many flavor variations available today.

The Toasted Corn was first introduced here in the US by Albert Holloway in Oakland, California, in 1936. Originally sold as a free tavern snack food (in 1900 there were an estimated 265,000 legal and illegal taverns), it later became the CornNuts with a hybrid of the Cuzco corn from Cusco, Peru, being grown in California.

Shop now for It's Awesome Toasted Corn!

The eye tells you it is smooth on the outside and the tongue tells you that it is true. The dark chocolate along with the salt complement the licorice and while adding a twist the licorice flavor is present. It's really the perfect mix, especially if you like chocolate and salt and licorice!

Shop now for Lakrids by Bulow F Sea Salt and Dark Chocolate-Coated Liquorice!

These large black Italian olives are from Cerignola, Italy and are incredibly delicious. Unlike the much smaller olives you normally eat, these are gloriously giant with so much flesh it is a joy to pop one in your mouth!

If you have a small mouth you might have to bite a little off at a time.

The pit itself is as big as some olives are. The saltiness of the brine and firm flesh is delicious and satisfying, so much that one olive, plus sucking on the pit, lasts longer and is more satisfying than a bag of potato chips!

The big, mouth-filling olive is firm, with a great crunch, lots of meat to eat, and just the right brine; they are soooo gooood! Get some giant black olives here!

Shop now for Fratepietro Premium Black Bella di Cerignola Olives!