8 Wildly Underrated Pantry Items, According to Chefs

Life is absurdly busy, and it’s only fair to stack the shopping carts, online and in-store, with familiar, tried-and-true products. grocery stores which allow us to spend a week of homemade meals. However, for those looking to upgrade their favorite recipes, there are a handful of underrated pantry items that should also find a permanent place on their kitchen shelves.

We surveyed a dozen top chefs from across the country for their expert recommendations, from featured dishes to supporting roles. These are the eight products to consider before checking out.

Clam juice

No, this is not a call to drink a bottle because of a current health fad. Clam juice is one of the most versatile ingredients money can buy, adding a touch of oceanic flavors to everything from sauces to soups and even Bloody Marys.

“You can also use it to make a wonderful sauce for pan-seared fish,” says Rodney Freidank, executive chef of Lefty’s West End Tavern in Greenville, South Carolina. “First, sear the fish in olive oil, remove it and [then] add a little garlic, fresh or dried thyme and white wine. Reduce the mixture by half, then add the bottle of clam juice and reduce by half again. Turn off the heat and add a little butter. Return the fish to the pan and slowly finish cooking.”

Anchovy

It’s time to tackle America’s bizarre aversion to salty fish and make it a meal staple. In addition to providing a salty, umami bite, anchovies are packed with omega-3s, protein, and minerals that make them a certified superfood.

“Anchovies provide an instant hit of umami without ever showing up. They can also be served directly as a visual element or hidden in sauces or dressings,” says Mireya Ryan, executive sous chef at T. Cook’s at Royal Palms Resort and Spa in Scottsdale, Arizona.

Celery seed

The crisp, fresh green vegetable contains seeds that also pack a slightly grassy, ​​grassy punch.

“It’s not just for Bloody Marys,” says Ocean Prime business manager Jason Shelley. “It’s great added to seasonings for chicken, turkey, or pork. It’s also great in salad dressings and soups to add extra layers of flavor.”

Algae

You don’t need a singing red crab to remind you that some of the best things come from the sea. Seaweed, dried or fresh, makes a wonderful addition to many dishes, especially when incorporated in innovative ways.

“Seaweed is not only very healthy for you by providing necessary minerals for your body, but it is also flavor bombs for your food,” says Seadon Shouse, executive chef at W Hoboken. “We use a variety of local seaweed like sea lettuce in our grass-fed butter for our bread service in Halifax, Oyster Thief, and sweet kelp in our seaweed crumble on our mini lobster rolls at the Living Room Bar, then we cold smoke dulse which we sprinkle on popcorn as a snack.”

Kombu, a popular variety of brown kelp, has also gained traction, both in Japan and beyond.

“A powerhouse for enhancing flavor, kombu works wonderfully in a wide range of applications: seasonings, marinades, stocks, seafood dishes, dashi, vegan dishes, beans and rice, and even teas,” says Ewart Wardhaugh, chef at Green Valley Ranch in Henderson, Nevada. “Its natural umami makes it perfect for vegetarian and vegan cooking, and it can even be used as a wrap.”

Dried chickpeas

Hummus’ star ingredient can often come from a can, but its dried version offers a more intense nuttiness and creaminess, as well as a silky, smooth texture when dipped and mixed.

“The key is to soak them overnight and let them sprout for a day or two to shorten cooking time and enhance their natural benefits,” says Fouad Messaoudi, executive chef at La Sultana in Marrakech, who adds them to soups (including local harira) and salads for added texture and nutrition. “They’re packed with protein and fiber, affordable, and good for the planet.”

Learn more: These Air Fryer Chickpeas Are My Favorite Snack Hack

Beef tallow

Fashionable fat has provided tough competition to the powerful A Chef Told Me the 4 Best (and Worst) Oils to Use in an Air Fryer and anything used for frying. This is due to its range of vitamins, such as A, D, E and K, as well as its high smoke point.

“It’s a rich, flavorful cooking fat, perfect for crispy potatoes, seared steaks, baked eggs or roasted vegetables,” says Chef Robert Hale, the company’s executive chef and Cangshan Cutlery brand ambassador. “It handles high heat perfectly and adds a classic, flavorful depth that you won’t get with vegetable oil.”

Sherry vinegar

Apple cider, balsamic, and white wine get most of the love and attention, but humble sherry makes a great addition to any vinegar palette.

“It brings this bright, slightly nutty acidity that can completely transform a dish without drawing attention,” says Kaitlyn Weber, executive chef at Estancia La Jolla Hotel & Spa in La Jolla, California. “I use it all the time to finish sauces, liven up roasted vegetables, or even make a soup that seems a little flat to me.”

Sergio Jimenez, Adelaide’s executive chef at L’Auberge Del Mar in Del Mar, California, echoes these sentiments. “Sherry vinegar is one of the most transformative pantry staples, but it’s often overlooked. Even just a touch can brighten sauces, balance the richness of braises, or instantly wake up roasted vegetables—it’s the secret ingredient that quietly elevates everything without overtly announcing itself.”

Yuzu juice

Those who enjoy the citrus notes of ponzu sauce may not know that its signature flavor comes from yuzu, the Japanese fruit that blends the flavors of lemon, tangerine and grapefruit. When used alone, it is loved for its “bright, aromatic, citrusy notes.”

“Yuzu juice offers a balance of acidity and floral scent that enhances both savory and sweet applications,” says Matthew Demery, executive chef at Miraval Arizona in Tucson, Arizona.