Pricey Pantry Items Our Editors Love

My pantry is, to put it mildly, small. And when space is at a premium, you evaluate what’s worth it and, well, what isn’t. I wouldn’t say I only have room for the best of the best, but I’ll certainly shove aside a few boxes of passable pasta for the finest olive oil I can get my paws on. 

This is all to say: I think pricey pantry items are absolutely worthwhile. I had an inkling my fellow Serious Eats editors felt the same way, so I asked them: What’s in their cupboards and cabinets that they think you should splurge on? Below, you’ll find 21 expensive-but-worth-it items our team can’t stop buying and eating.

I’m very picky about tuna, and this is some of the best I’ve tried. The tuna belly is so delicate, yet flavorful. It’s truly superb in salads, on a tartine, or in spaghetti puttanesca.  — Riddley Gemperlein-Schirm, associate editorial director

Years ago, I read a cookbook that gave recommendations for the best fish sauce. I’ve since forgotten which cookbook it was (sorry!), but I bought a bottle of this fish sauce, and now it’s the only one I’ll buy. It’s made of first-press anchovies and has a depth and savory umami that others lack. I also think it’s less fishy than other fish sauces, if that makes sense—it’s fresher and less muddy. — Grace Kelly, senior editor

My favorite vinegars are those that have a little somethin’ going on besides tartness. This Meyer lemon-infused one is my current fave. It’s got just a touch of honey—not enough to make it noticeably sweet, but enough to temper the vinegar’s acidity a little. I reach for it often to dress salads, drizzle over roasted veggies, and brighten up pan sauces. — Ashlee Redger, writer

I really like this light, grassy, sweet, and pleasantly spicy olive oil, but I love its packaging. The spout makes it so easy to refill my olive oil dispenser, and the box has three liters of oil, which is enough to feel honestly endless. — Riddley

I haven’t talked to a single Serious Eats staffer who doesn’t love Burlap & Barrel. Its spices are so fresh and fragrant, and just eons better than most of what’s at the grocery store. The cinnamon and garlic powder are two of my favorites. — Riddley

Having high-quality spices makes such a difference, and I love Diaspora Co.’s blends and single spices. One of my all-time favorites is the Guntur Sannam Chilli, which has a smoky, hot-but-not-too-hot flavor. I use it in pasta sauces, on roast chicken, in bean dishes, and so much more. — Megan O. Steintrager, associate editorial director 

If you’re serious about your spices, you need to look into Diaspora Co. I’m obsessed with their Pragati Turmeric—it’s bright, fragrant, and actually tastes like turmeric (not dusty, sat-around-too-long stuff). It brings a deep, earthy warmth and subtle floral note to so many things like golden lattes, curries, dressings, soups, pastries, and roasted veggies. Being single-origin and super fresh makes it feel like a real pantry upgrade, and I reach for it constantly. — Jessie YuChen, visual editor

Heydoh has become my go-to soy sauce at home: It’s deeply complex and savory, with a subtle sweetness that enhances everything you cook with it. Once you go Heydoh, you can’t go back! — Genevieve Yam, senior editor

Boiled cider is more or less what it sounds like—apple cider that’s been cooked down to a sticky, concentrated syrup. It’s fantastic for adding an extra apple-y note to pies and cakes, but I don’t just relegate it to my baking supplies. I love drizzling it over ice cream, stirring it into hot black tea, and glazing pork chops with it. My most frequent use for my boiled cider, though, is simply stirring it into plain yogurt, which I then top off with diced apples, a handful of granola, and a scoop of roasted peanut butter for a breakfast that feels like an autumnal treat, all year round. Since it’s so condensed, a $20 bottle can last me several months, even with regular use. — Ashlee

Sure, a squeeze bottle of “caramel” sauce will do in a pinch when you crave an ice cream sundae. But if you want a great ice cream sundae, you know, one with a thick puddle of caramel, only this stuff will do. It’s rich, tastes like actual caramel (not just corn syrup), and has a touch of salt because we’re adults and like that kinda thing. I use it on sundaes, but honestly, mostly I just eat it straight from the jar. — Grace

This is my favorite dark chocolate to cook and bake with. It’s fruity and bittersweet, and so delicious for nibbling on, too. — Genevieve

My pastry chef roommate always keeps a bag of this in the cabinets. His ginger cookies are stunning, but we use this for a lot more than I would have guessed. One of the best ways: Crystalized ginger aioli! It’s sweet, salty, chewy, and really elevates the neighborhood takeout eggroll to a more luxurious bite. — Amanda Suarez, associate visuals director

This malt vinegar is a far cry from the stuff you find at a fish and chips joint. It’s got a burnt caramel sweetness and malty backbone, but still has that zing that makes it shine on a platter of fries. It’s also excellent in a salad dressing (pair it with a sharp cheddar and apple salad—*chef’s kiss*) and adds a great umami lift to sauces and gravies. — Grace

My pizza crusts yearn for this herby, slightly spicy dipping oil. It’s obviously amazing on any kinda pie, but I also like to use it in a vinaigrette for “pizza salad” (my recipe is basically just romaine lettuce, black olives, tomatoes, salami, and croutons). — Rochelle Bilow, editor

These Cantabrian anchovies were some of the best I tried during my recent quest to find some of the best, fanciest anchovies. The fillets are plump, fruity, and flavorful. I can easily eat the whole tin all by itself, though they’re even better with some good bread and butter. — Daniel Gritzer, editorial director

I started using this vanilla powder in my baking recipes about five years ago, and I haven’t bought liquid extract since. It’s incredibly floral without that harsh alcohol aroma. And because it’s so concentrated, you can use a little less than the liquid stuff. — Rochelle

You will never find me tempering white chocolate (or any other chocolate, for that matter), and I refuse to buy the generic candy coating for dipping or drizzling onto confections. These wafers may be double the price per ounce of typical white chocolate (I checked), but I appreciate that they melt smoothly, set quickly, and snap cleanly. Oh, and they actually taste good! — Ashlee

I love this cold-pressed white sesame oil from Yun Hai. It adds a gentle, nutty depth that makes food taste instantly more complex. I reach for it as a finishing oil for soups and stir-fries, and it also makes excellent dressings and sauces. It’s toasted just enough to smell amazing but light enough to use freely, every day. It’s special without feeling precious. — Jessie

We go through an alarming amount of maple syrup in my house. My kids treat pancakes like a delivery system, with syrup applied at nearly a 1:1 ratio by weight. Even so, I stick with real-deal Vermont–sourced maple syrup in a glass jug, because the flavor is deeper, richer, and far more complex than anything labeled “pancake syrup.” When you’re using this much of it, quality matters. — Leah Colins, senior culinary editor

Gluten-free pantry items are expensive, and these bread crumbs are no exception. But they’re worth every penny. A combination of rice and potato flour makes them extra crisp. Use them for cutlets or anything breaded and fried, and you’ll never go back to regular bread crumbs. — Rochelle

Does Parmigiano Reggiano count? We use so much of it at home. When aged for at least 30 months, the cheese develops an incredibly savory flavor profile and a delicious nuttiness. It makes all our pastas, soups, and salads taste 10 times better! — Genevieve 

Other Things We’re Snacking and Sipping

Why We’re the Experts

• Riddley Gemperlein-Schirm is the associate editorial director of Serious Eats. 
• She’s worked for the site since 2021 and has been testing gear for more than seven years. 
• She takes her snacks seriously and is known to keep one or two noshes in her purse at all times.