Even before you pull the tab, you can smell the smokiness of the vinegar!

Pull the tab and the smokiness dissipates with the sweet smell of vinegar arriving. To the nose, it is vinegar and then finishes with a gentle smokiness. It is pretty rare for a nostril to be filled with two notes at the same time, with one essence first over the other, then the other essence over the first, and then they come together in a sweet and smoky marriage!

It is WOW just by the nose alone! I can't wait to taste it! Pour into a white spoon and the color is a light, transparent brown and golden, like nice iced tea.

AND WOW! Just a little upper lip dip in, and then a taste with lips and tongue, you get a myriad of deliciousness! The flavors arrive together, with each element being distinct for a nanosecond and then blending while still being separate.

It is wild! It is exciting!

It is like the sweet lingers on the lips, the cavity of your mouth gets the smokiness, and the tongue blends it all back together. In small tastes, you get the vinegar; in larger bits, you get the acid of the vinegar in the back of your throat. And when it all seems to be done, you get this feeling of vinegar joy!

This is crazy good!

Use it? First, dipping the rice in Sushi is like, well, perfect! As a topping on rice works. Add it to miso soup. To get a smoky sweet twist, add this vinegar to a 4th of July salad dressing. Add it to a marinade or a sauce. And baked beans!

Did I mention, WOW!

Shop here for Tajima Smoked Sweet Vinegar!

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Grilled avocado is so good. One avocado per person is more than enough.

There are two keys to successfully grilling avocados. First, the fruit can not be overly ripe - if too ripe it won't hold its shape on the grill. Second, make sure your grill is very clean. Also, make sure you have a good spatula available to gently scrap the avocado off the grill when done.

See the Grilled Avocado with Blueberry Mango Salsa Recipe here!

This is a sweet twist on a traditional Mexican recipe. It is quick to prepare and a nice way to use those less-than-firm peaches. Perfect for company on a summer day.

See the Peach & Pecan Empanadas Recipe here!

Perfect grilling party topper. One of our absolute favorite desserts during grilling season—which also happens to be peach season. Fast, easy and fresh-tasting. Light and tangy. Perfect.

BTW - the honey creme fraiche works well on all sorts of fruit - include blueberries and fresh strawberries.

See the Grilled Peaches with Honey Creme Fraiche Recipe here!

Torrone's history goes back to ancient civilizations, with its earliest roots found in the culinary traditions of the Greeks and Romans, who consumed honey and nut confection concoctions like torrone.

This ancient form of nougat likely reached Italy through trade routes and cultural exchanges, evolving over time with local ingredients and techniques. However, a significant transformation occurred during the Middle Ages when Arab traders and conquerors introduced their version of nougat, known as "turron" in Spain and "turruni" in Sicily.

This influence brought new methods and ingredients, such as sugar and various nuts, which greatly shaped the Italian version of torrone.

The modern process of making torrone involves heating honey and sugar, then combining them with whipped egg whites to create a thick, sticky mixture. Toasted almonds are typically folded into this mixture, though variations can include other nuts like hazelnuts or pistachios, and even candied fruits.

Once mixed, the nougat is spread out to cool and set before being cut into bars or pieces. The texture of torrone can range from soft and chewy to hard and crunchy, depending on the specific recipe and cooking technique.

Over the centuries torrone has become a cherished treat, with each Italian region contributing its unique twist, resulting in a delightful array of flavors and textures that reflect the rich food heritage of Italy.

Shop now for Brontedolci Almond Torrone!

The Salt and Pepper Toasted Corn Nuts are not just plain with pepper. They instead deliver a punchy, peppery pow that adds a third dimension to the salt, oil, and corn.

What you will find, just like the other two flavors, is some kind of "special sauce" (technique) that makes the seasonings stick to the corn so that each and every kernel is flavored with just the right amount of magic.

Salt and Pepper Roasted Corn!
"These are a fantastic snack! Very crunchy, not hard to chew like other "corn nuts." The flavor is addictive. I just wish there was nutritional information available since it doesn't appear here nor on the packaging sent from Chefshop. Disappointing. But I'll keep eating them."
-- Jay

Shop now for Salt and Pepper Toasted Corn!

For those in the know, these "fish" are the favorites of Licorice lovers.

Shop now for Kolsvart Gaddam Elderflower Swedish Fish!

Even before you pull the top of the Shoyu you can smell the smokiness eeking out! Wow! Exciting!

You will first notice that it pours out perfectly into a spoon. The color of the dark shoyu is a deep rich brownish red.

The whiff is smoky for sure, but not fake and not overpowering at all. The taste is smoky, yet incredibly gentle. The shoyu part of it is mellow and participates in the flavor, yet it is not salty at all.

This smoky shoyu is delicious and you could definitely sip it like an aperitif! You'll recognize it, even if you have never had it before, somewhere hidden in your taste memory is this flavor.

If you want to add some smokiness in your relationship this is the perfect way!

Light, yet present, finish with it, add it, drops of it, or create an amazing smokey cocktail!

This is a definite wow!

Shop now for Suehiro - Kunsei Kaoru Murasaki Sumoku Shoyu Beech & Oak Smoked Soy Sauce!

This started as a way to make a quick lunch over a simple campfire or stove while camping. Adding salt, pepper, and spices of your choice can elevate the meal. When you incorporate the Bacon Jam into this recipe, it transforms from a basic meal to deliciousness! Definitely worth trying!

See the Beans and Corn w/ Bacon Jam Recipe Here!

Easy, Easy, Easy! Gather the ingredients, cook'em and you are done. Top just about everything! Make sandwiches sing and baked potatoes what you think they should be! Or best yet, add it to the Beans and Corn recipe.

See the easy Bacon Jam Recipe here!

This is really, really, good! Full of wonderful flavor that you can add to eggs in the morning, sandwiches at lunch and rice and beans for dinner! Versatile! Not hot.

Mole sauce (MOH-lay) is a traditional Mexican sauce. Its history dates back many centuries and is rooted in indigenous Mexican cuisine.

The exact origin of mole sauce is uncertain, but it is believed to have originated in the region that is now modern-day Mexico many centuries ago in pre-Columbian times when indigenous civilizations in Mexico, like the Aztecs and Mayans, developed various complex sauces made from a combination of ingredients.

The word "mole" is derived from the Nahuatl word "molli," which means sauce or concoction. Mole sauce is typically made by combining a variety of ingredients, including chili peppers, nuts, seeds, spices, chocolate, and other flavorings. The exact ingredients and preparation methods can vary widely depending on the region and the specific recipe.

There are numerous variations of mole sauce throughout Mexico, with each region having its own unique version. Some of the most well-known types of mole include:

Mole Poblano: Originating from the state of Puebla, Mole Poblano is perhaps the most famous type of mole sauce. It typically includes chili peppers, nuts, seeds, chocolate, and various spices.

Mole Negro: Hailing from the state of Oaxaca, Mole Negro is a dark and intensely flavored mole sauce. It features ingredients such as dried chilies, nuts, seeds, spices, and chocolate.

Mole Coloradito: This mole sauce, also from Oaxaca, has a reddish color and a slightly sweet taste. It often includes ancho and guajillo chilies, tomatoes, nuts, seeds, and spices.

Mole Amarillo: Originating from the state of Tlaxcala, Mole Amarillo is a yellow-colored mole sauce. It is made with yellow chilies, tomatoes, tomatillos, nuts, and spices.

Mole Verde: Hailing from the state of Oaxaca, Mole Verde is a green mole sauce made with a variety of green chili peppers, herbs, nuts, and seeds.

Mole sauce is incredibly versatile and can be used in a variety of ways. Traditionally, it is most commonly used as a sauce for poultry, such as chicken or turkey. However, it can also be used as a sauce for other meats, such as pork or beef. Mole sauce can also be used as a base for stews, poured over enchiladas or tamales, or even used as a dip for tortilla chips.

Shop now for Bunches & Bunches Smoked Oaxacan Mole Sauce!

To the nose, it initially smells like a nice traditional BBQ sauce, but when you get a second whiff you can smell the underlying Habanero, which then gives your nose a tickle - cool!

To the mouth, it's BBQ 'eee, sweet and delicious. Little bits of onion to crunch and a complex wonderful flavor. Though the name of this BBQ hot sauce might appear to be the hottest, this smoked habanero hot sauce comes across the palate as the mildest.

"Even Ryan, the banker, loved this smoked habanero hot sauce on his hamburger, pouring it liberally even though he doesn't really like hot."

Shop now for Marshall's Smoked Habanero BBQ Haute Sauce!

Romesco is a classic Spanish tomato-based sauce with smoky overtones from the Pimenton de la Vera smoked Spanish paprika, and the toasted ancho chilis. Makes a wonderful alternative to ketchup or marinara sauce when used as a dipping sauce with Fried Polenta Sticks. Or, with prawns as an alternative to cocktail sauce.

See the Classic Smoky Romesco Sauce Recipe Here!

This is an essential vinegar ingredient to always have on hand.

Everyone is shocked at how good this is! The usual response after tasting is to check the bottle and then say, "That is nothing like any apple cider vinegar I have had before!"

Worth Drinking!

This is an essential vinegar you can use all summer long! Add to every marinade! Works in salads and as a late night aperitif.

Lovely, fragrant, mellow vinegar!
"A really nice, delicately flavored vinegar. I used it to make cole slaw and it added a lovely apple-y note to it (much more subtle and flavorful than other apple cider vinegars). I also found 1 Tbsp in a glass of water very effective for heartburn (after the cole slaw)."
-- Pam

Gravenstein ACV is Fantastic!!
"I just received my first bottle a week ago, and already am ordering a second one. I have used it in salad dressings and pan sauces so far, and love that the raw form is helping my stomach issues as well. Great taste and healthful ingredient too!"
-- Kristine

Cure your cough!
"I've had a very bad cough for a few days and a friend heard me coughing and suggested that I try some apple cider to reduce my congestion. This cider vinegar wasn't too acidic so it was easy on the throat and the taste was just enough apple combined with the right amount of vinegar flavor. The taste was delicious and my cough was relieved."
-- Jodi

Shop now for Katz Apple Cider Vinegar!

Best cherries ever!!
-- Jocelyn

Huge, sweet, delicious cherries!
"There are huge cherries, as wide as a round measuring tablespoon, and look just like the ones traditionally pictured on slot machines. They arrived in perfect condition and were at their peak for the first week, and they sweetened over the second week. I'm already looking forward to next year's crop!"
-- Lori

Preorder your Sweet Lapin Cherries Here!