"The extra-virgin olive oil of fish sauce," says State Bird Provisions chef Stuart Brioza of this luxe Southeast Asian staple. $10, redboatfishsauce.com
Pasta has a new best friend. Wake up the earthy flavor and mild heat of these dried chiles by heating them in oil. $25 for 10 ounces, almagourmet.com
Marvel Bar maestro Pip Hanson filters and infuses a smoky bourbon-based cocktail with chunks of True 'Cue brand charcoal. $24 for 9 lb., amazon.com
Cakes & Ale's Eric Wolitzky uses its "comforting flavor" to add sweetness to his bagels, cakes, and bars. $6, edenfoods.com
This herb's floral bite and touch of citrus flavor are prized by cooks in the Middle East and chefs like Oxheart's Justin Yu. Look for it at farmers' markets.
The chefs at Battersby punctuate vegetable broths and vinaigrettes with this mellow, honey-based vinegar. $5, simplygourmand.com
(Credit: Zach DeSart)
When it comes to ingredients, chefs are early adopters. We snuck into the walk-ins and prep areas of the Hot 10 Best New Restaurants in America and came back with a pantryful of the next big things. Here are some favorites. **