Top Chefs’ Pantry Must-Haves: What’s Worth Buying and What Isn’t

Adrienne and Joe break down how to build a high-quality, high-utility pantry, spotlighting the versatile staples worth keeping stocked, and the overrated ingredients taking up valuable space. In this episode, we also discuss:

• Essential vinegars, everyday cooking oils, and picking a dependable olive oil

• Shelf-stable workhorses: the best canned chickpeas, tomatoes, rice, and pasta

• Jarred flavor boosters, including anchovies and giardiniera

• Secret weapon ingredients: dashi, shio koji, and clarified butter

• Overrated pantry items to toss immediately, from truffle oil to pre-ground pepper

• Pricy ingredients people buy but rarely use, like saffron, vanilla beans, and showpiece oils

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm