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In this month’s edition you’ll find Acid League Strawberry Rosé Living Vinegar, Minnow Wild Sockeye Salmon, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for all the details.
Acid League Strawberry Rosé Living Vinegar
Acid League’s concentrated, unpasteurized vinegars are my current secret sauce for balancing out savory dishes, like the bright and sweet glaze in Kendra Vaculin’s Pork Tenderloin With Jam-and-Mustard Glaze. The strawberry rosé bottle, which tastes like mouth-puckering berries, marries beautifully with the earthy mustard in the glaze coating the caramelized pork. —Joseph Hernandez, associate director of drinks
Minnow Wild Sockeye Salmon
This tinned sockeye, straight from Bristol Bay, Alaska, tastes clean and remarkably fresh, like you roasted it just last night. I’ve used Minnow in many iterations; I’ve flaked it over a bed of rice, mixed it into garlicky spaghetti, and my favorite, turned it into cookbook authors Emma Teal Laukitis and Claire Neaton’s Tinned-Salmon Niçoise Sandwich with the help of crusty bread and pickled veg. It’s a perfect lunchtime pick-me-up. —Nina Moskowitz, associate editor, cooking
Guittard Cocoa Rouge Unsweetened Cocoa Powder
Ask any test kitchen editor what their favorite cocoa powder is and they will all say the same thing: Guittard Cocoa Rouge. The dutch-processed cocoa powder really is that good, adding an otherworldly chocolate flavor that outshines every other cocoa powder I’ve used before. It has a robust flavor, high cocoa butter content, and boasts an enticing maroon hue that subtly translates into whatever you’re making; hence the name. It’s a no-brainer for amping up brownies, cakes, and cookies—turning them into the best version of themselves—but to experience an even deeper expression of cocoa flavor, I recommend using it to make my Cocoa-Blackened Chicken Thighs With Stone Fruit. The cocoa encrusts the chicken in a savory bark that darkens and deepens as it cooks, showing off its complex, earthy flavor. —Jesse Szewczyk, senior test kitchen editor
New York Shuk Baharat
No baharat blend is exactly the same (baharat just means spices in Arabic), but the mixture of warm and earthy cinnamon, allspice, cumin, and rose in New York Shuk’s version is exceptional. Use it as an all-purpose seasoning for rice pilafs or braises. A few teaspoons adds fragrant depth to test kitchen editor Kendra Vaculin’s Grilled Arayes With Creamy Cucumber Salad, a meat-stuffed pita that makes a knockout dinner. —Wilder Davies, staff writer
Nature Nate’s 100% Pure Raw & Unfiltered Honey
Nature Nate’s honey won us over with its deep amber color and profound, never cloying flavor—roundly sweet and lightly floral. The taste only intensifies when caramelized, like in senior test kitchen editor Shilpa Uskokovic’s Honey-Glazed Rib-Eye Steaks, where a honey-mayonnaise mixture gets brushed over steaks on a hot grill. The magic of the open flame does its thing: You’re left with well-crusted, perfectly cooked steaks every time. —Sam Stone, staff writer