The definition of a pantry staple varies from person to person. A baker like myself never lets their jar of rainbow sprinkles get dangerously low, while pasta lovers likely keep multiple jars of red sauce at their disposal. That said, there are a few key ingredients that are true, inarguable essentials, like salt, vinegar and olive oil. You can cook or bake with them constantly, recipes frequently call for their inclusion and not using them would lead to a flavorless, unappetizing meal.
Since we so heavily depend on them, it’s worth putting in the time and effort to find the best versions of these everyday staples you probably don’t think twice about. To help you do so, I talked to chefs, bakers, recipe developers and restaurateurs about the staples you should always have at home and how to decide which brands to add to your grocery cart, plus some key storage tips and hacks that’ll help you get the most out of your items.
SKIP AHEAD Olive oil | Salt | Honey | Chocolate | Why trust NBC Select?
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Olive oil
Is there a bottle of extra-virgin olive oil sitting next to your oven or stove right now? If so, you better move it. Heat is one of olive oil’s biggest enemies, in addition to light and moisture — these elements alter olive oil’s quality, flavor and longevity over time. After you buy a bottle or two you love, experts recommend storing them in a cool, dark place, like a cabinet. And whatever you do, don’t decant your EVOO into a clear drizzle bottle — the darker the vessel, the more protected that liquid gold is.
Salt
Salt was once considered so valuable that Roman soldiers were often paid in it — the term “salary” is derived from this very practice. It’s still a treasured ingredient because it brings out flavor, and there’s numerous types to choose from, like sea salt, kosher salt and table salt. So how do you decide which one to use for your dish? Experts say it comes down to two main factors: what you’re cooking and what stage of the cooking process you’re salting your food in.
Honey
Honey won’t cure your seasonal allergies, but it will sweeten your oatmeal, tea or toast. The sticky stuff mainly gets its flavor from the types of flowers and plants bees collect nectar from, which are different across the country. That’s why honey made in New York tastes different from a batch made in Georgia. But where honey comes from isn’t the most important thing to think about while shopping — first, you need to weigh the differences between filtered and unfiltered options, and whether it matters if you see “organic” on the label.
Chocolate
When it comes to the difference between milk, dark, white and ruby chocolate, it’s a numbers game — each type is defined by a ratio of ingredients, like cocoa and milk. Even then, there’s variation among categories, so the best way to figure out what you prefer is to try lots of options. As you bring home chocolate to conduct your taste tests, pay extra attention to what you’re storing it next to in your cabinets, experts say. Chocolate easily absorbs odors, and the last thing you want to do is bite into a bar that tastes like garlic.
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Why trust NBC Select?
I’m a reporter at NBC Select who’s covered food, beverages and kitchen tools for five years, including topics like non-alcoholic wine and spirits, dinnerware sets and cookie-making supplies. I also frequently test related products. For this ongoing pantry staples series, I compiled recent food-related articles I’ve written and rounded up some of our favorite items in each category.
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