One of the best things about food is the conversation, the lore we can discuss about food that we can have across the table. The origins of food, to me, are quite fascinating and can be exhilarating.

Having heated arguments over the origins of food is good dinner conversation, and rarely, according to lore, has any war occurred from debates over "Is a hot dog a sandwich?" or "Is a potato a vegetable?" Because as we know, a potato is a vegetable according to the government, and in reality, it is not.

And just because your hot dog is surrounded by a bun doesn't make it a sandwich.

Just to be clear, the USDA says that a sandwich is a "product that must contain at least 35% cooked meat and no more than 50% bread." And thus a peanut butter and jelly is not a sandwich. And tacos, burritos, and fajitas are sandwich-like, and frankfurters are a type of sandwich.

Hot dogs are not frankfurters, therefore.... In the end, the type of sausage you like will determine if it is a sandwich or a hot dog with a bun. And who refers to a hot dog "with a bun" anyways? No one I know....

See the lore of the origins of oyster sauce next.

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The lore of oyster sauce is a simmering story about Mr. Sheung, a restaurateur in southern China who, in 1888, forgot about a pot of oyster soup cooking for a set time. It simmered too long and turned into a thick gravy, creating a delicious sauce that is used far and wide in dishes spanning around the globe.

With a desire to see if there was something less "produced", we went on the hunt to find an oyster sauce that was special, and we think we found one!

This oyster sauce starts with the oyster. Oysters that are grown in the Karakuwa area, where the forests meet the sea, about six hours north of Tokyo by car on the east coast.

The bay is rich from the rivers that flow in to it, carrying the nutrients of the forests, which feed the healthy phytoplankton and provide an excellent food source for the oysters.

The intricate coastline creates a calm home with complex ocean currents that create amazing oysters.

Kesennuma only harvests their oysters from March to late May, just before the oysters spawn. This timing creates the richest taste, called "fully ripe oysters," the milk of the sea, which makes this oyster sauce truly special.

To the nose, if unfamiliar, it will first come across as fishy. Perhaps it is not so much as fishy, but more correctly the smell of the sea, just super concentrated. It is a clean, sweet smell.

To the mouth, it is a simple yet complex thick sauce with a flavor profile that brings the upper mouth the flavor of oyster and sweet & salty across the tongue. When you are done, squeeze your cheeks in for the last bit of umami.

A spoonful will be filled with oyster first and second with the tip of the tongue finishing with happiness! It is enjoyable straight up, even when it is filled with so much flavor.

Think of adding it to your stir-fry, fried rice, marinades, as a dipping sauce, or drizzling it across asparagus or green beans. Though we think of classic Chinese dishes here, think of the oyster sauce like you do Worcestershire, adding a punch of unusual vibrancy to your dish!

Remember, think a spoonful or just a dash; that might be all your dish needs to bring out the most for you.

Comparatively? This one you can eat with a spoon; the others? No way.

Shop now for Kesennuma Milky Oyster Sauce - Limited!

There are, of course, many artisan soy sauce (shoyu) producers all across Japan. But the finest and most unique Japanese kishibori shoyus are produced by small- and medium-sized, family-run shoyu breweries that use traditional ingredients and labor-intensive production methods.

Shodoshima is located between the main Japanese island of Honshu and neighboring Shikoku and has a 400-year-old history of artisan shoyu production. Takesan is one of only 14 traditional shoyu member brewers of the Shodoshima Shoyu Association.

Shodoshima, which is a 60-square-mile island, is the second-largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century, the Seto Inland area has been known as a salt-producing region. As a result, many shoyu brewers began production there in the 17th century, using the island's high-quality salt.

Shodoshima is the fourth-largest shoyu production region in Japan, with over 30 factories on the island, but only 14 are established members of the Shodoshima Shoyu Association.

Takesan Company only uses the finest quality whole soybeans, wheat, and sea salt. The steamed soybeans, toasted wheat, salt, and mineral water are left to ferment in traditional and well-seasoned cedar barrels for one year. The barrels themselves have been in use in the production of artisan soy sauce for more than 100 years.

Because of the mild winters in the region (the temperature does not go below 50°F), the shoyu continues to ferment all year round. The end result is a delightfully complex shoyu teeming with organic acids and a wonderful flavor. Unlike mass-produced shoyu, KISHIBORI SHOYU soy sauce is not treated with additional alcohol or preservatives and does not have any additives or preservatives - it doesn't need it. The filtered shoyu is just pasteurized and bottled, leaving all its natural umami intact.

Shop now for Kishibori Shoyu!

Wadaman Co., Ltd. is located in Osaka, Japan and has been producing sesame products for more than 130 years.

A fifth generation company, Wadaman specializes in and is known for roasting sesame seeds. Wadaman sources their sesame seeds from the world's best growers and then goes through a multi-step process to meticulously sort and clean the seeds before roasting.

The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 50 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.

The roasting of sesame seeds is an art and at Wadaman this translates to producing some of the very best sesame oils and seeds in the world.

The company offers a range of sesame seed varieties, including white, black, and the golden sesame seeds. Using traditional methods the seeds are meticulously cleaned and then slowly roasted, a process that enhances their natural flavors and aromas without burning or overcooking them.

This Golden sesame oil is in the kitchens of multiple James Beard Winner's for its incredible quality and distinct flavor.

For the person who wants the very best and uses a lot of sesame oil!

Shop now for Wadaman Golden Sesame Oil!

Use this oil to fry steaks, twice fried French fries, and in the wok! If you need just a little oil this might be just right!

Delicate without adding any flavor, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight.

Shop now for Rice Bran Oil!

Put everything in the pot, put it in the oven, and smell the cooking whilst you sit on the porch as the day whiles away.

See the easy Basic Baked Beans Recipe here!

I forget how much I love Wuster Sauce and use this stuff! When I run out, forget to get more and then start making beans or meatloaf and realize I have none! What I call a disaster! Does it matter which Wooster sauce you use? Yes! I think so....

And now that summer is here, this is one of the Essential Pantry things to always have on hand!

Shire is sure, like New Hampshire (New Hamp sure, in case you didn't know.)

The secret recipe for Worcestershire Sauce was concocted by John Lea and William Perrins, two chemists, in Worcester, England in 1837.

The original is still—well, real—and tastes original.

The BBC says that there have been over 30 variations of the original Worcestershire sauce sold. As the saying goes "Imitation is the sincerest form of flattery".

And sometimes you can make something similar but not the same and even make it better.

Col Pabst All Malt Amber-Lager Worcestershire made in Milwaukee, Wisconsin is better. Way better!

Starting with fresh Milwaukee Amber-Lager and then blending in 21 all-natural ingredients along with Tamarind and Anchovies, Col Pabst adds Grenadine, Ginger and Madras Curry. Aged in small batches this Worcestershire sauce is more like a fine balsamic than an ingredient.

To the nose, it has a sweet hint of anchovy fish sauce, with twists and turns that are hard to identify. It twinkles in the nostrils and is very enticing.

To the mouth, the sauce has a saltiness, a sweetness and this wonderful complex flavor that rolls around, begging you to taste a little more. You can sip this and sip some more. It is pretty gosh darn good! Try sipping those other sauces and feel the burn and not in a good way.

Of course you can use Col Pabst anywhere Worcestershire sauce is called for and more. Pretty much where you think it will work, it will!

Shop now for Col Pabst Malt Amber-Lager Worcestershire Sauce!

Marinate the chicken overnight in a ziptop bag and bake in a tight-fitting pan to keep the thighs in liquid. A simple and easy recipe with very little hands-on time required.

See the Honey Harissa Chicken Thighs with Worcestershire Recipe here!

Spread on bread and buns for toast, dogs and sandwiches. Add to marinades to flavor up and add a touch of heat. Or, just have it on the table with a spoon for everything! It's ketchup with a little spice!

Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot—from texture to ingredients and from hot to not so hot. Of all the harissas we have tried, this is the very best!

Villa Jerada uses the finest ingredients from around the world, freshly ground and combined to make one of the freshest products we carry. All their attention to detail and the feeling of smooth heat make this Moroccan condiment a treat!

Harissa remains a staple as a Moroccan condiment, much like ketchup, Tabasco, or Sriracha is in many American homes. Though some key ingredients remain essential to every Moroccan harissa recipe, variances do exist, setting some apart from the others.

Shop now for Villa Jerada Moroccan Harissa!

Add anything to Mayonnaise and create a delicious and easy spreadable thing.

This homemade spicy harissa mayo recipe is amazing with fresh veggies for a new spin on the classic vegetable tray, or a good way to add heat to healthy sweet potato fries.

See the Spicy Harissa Mayo Recipe here!

The harissa really shines in this recipe, and the yams are delicious served hot or at room temperature.

See the Roasted Yams with Harissa and Dried Cranberries Recipe here!

Without a doubt, some of the best sweetened dried cranberries we have ever tasted. None of that super-sweet stuff here. These cranberries are sweetened with a touch of all natural sugar so they are not overly sweet, and you can still taste that great cranberry flavor.

Have on hand for oatmeal in the morning!

Shop now for Organically-Grown Sweetened Dried Cranberries!

A lacy, crispy cookie.

See the Cranberry and Lemon Florentines Recipe!

This is great stuff. Once lit it stays hot for a long time! So long that you can put it out by smothering or even water and use it for next time.

And it is perfect for the campfire when camping because they burn so hot that it will ignite anything. (Wet logs might not light, but will steam.)

This binchotan is the same stuff we supply to the James Beard award winners, the Food & Wine Best New Chefs, and more who are using it every day to make the most amazing dishes you can find anywhere.

We now have a smaller box of binchotan, because let's face it, using a case a day just isn't in the cards for us at home. Depending on what you're making, a little bit goes a long, long ways.

Remember, with binchotan, when you are done cooking extinguish the "fire" and use it again next time. Not like the charcoal you normally might use....

With the super high heat that binchotan can produce you can make new style foods on your grill that you couldn't do before. Make your food thin and cook in seconds!

Shop now for Binchotan Charcoal!

The Lapin Cherry is a big, beautiful, dark red, sweet cherry. Lapin cherries are some of the largest, juiciest cherries that grow on trees. They're great for snacking, and so big that one cherry is a mouthful! Kevin Stennes, of Stennes Family Farms, says Lapins are his favorite of all the cherries. And he should know....

Although Bings are the more well-known sweet eating cherry, some of us here at ChefShop.com prefer the Lapin--you'll have to try them for yourself! The crunchiness and juiciness just won our hearts and our stomachs.

Preorder Fresh Sweet Washington Lapin Cherries Now!