8 Underrated Pantry Staples That Chefs Swear By

These overlooked ingredients can elevate your everyday cooking

Jan. 29, 2026 at 10:39am

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Modern life moves at a relentless pace, which explains why we tend to stock up on the same reliable staples. Yet for home cooks eager to elevate their everyday dishes, there's a collection of overlooked pantry essentials that deserve a permanent place in the cupboard. Top chefs from around the country share their expert recommendations for eight pantry ingredients that can add an ocean brine, umami punch, herbaceous notes, and more to sauces, soups, and other dishes.

Why it matters

Stocking up on these underrated pantry staples can help home cooks break out of their cooking ruts and try new flavor combinations. These ingredients can provide an instant boost of flavor, nutrition, and versatility to a wide range of recipes.

The details

The eight pantry staples recommended by chefs include: clam juice, which adds an oceanic brine to sauces and soups; anchovies, which provide a salty, umami punch; celery seed, a herbaceous spice that can season meats and salad dressings; seaweed, which offers a flavor boost and nutritional benefits; dried chickpeas, which are more versatile and flavorful than canned; beef tallow, a high-heat cooking fat with vitamins; sherry vinegar, which brings a bright, nutty acidity; and yuzu juice, a Japanese citrus that can brighten up sauces and marinades.

  • The article was published on January 29, 2026.

The players

Rodney Freidank

Executive chef at Lefty's West End Tavern in Greenville, South Carolina.

Mireya Ryan

Executive sous chef of T. Cook's at Royal Palms Resort and Spa in Scottsdale, Arizona.

Jason Shelley

Ocean Prime Corporate Chef.

Seadon Shouse

Executive chef at the W Hoboken.

Ewart Wardhaugh

Chef of Green Valley Ranch in Henderson, Nevada.

Fouad Messaoudi

Executive chef of La Sultana in Marrakech.

Robert Hale

Corporate executive chef and brand ambassador for Cangshan Cutlery.

Kaitlyn Weber

Executive chef of Estancia La Jolla Hotel & Spa in La Jolla, California.

Sergio Jimenez

Executive chef of Adelaide at L'Auberge Del Mar in Del Mar, California.

Matthew Demery

Executive chef of Miraval Arizona in Tucson, Arizona.

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What they’re saying

“You can also use it to make a wonderful sauce for pan-seared fish. First, sear the fish in olive oil, remove it and [then] add some garlic, fresh or dried thyme and white wine. Reduce the mixture by half, then add the clam juice bottle and reduce it by half again. Turn off the heat and whisk in some butter. Return the fish to the pan and gently finish cooking.”

— Rodney Freidank, Executive chef at Lefty's West End Tavern

“Anchovies give an instant hit of umami without ever announcing itself. They can also be plated outright for a visual element or hidden in sauces or dressings.”

— Mireya Ryan, Executive sous chef of T. Cook's at Royal Palms Resort and Spa

“It's not just for Bloody Marys. It is great added to seasonings for chicken, turkey or pork. It is also great in salad dressings and soups to add additional layers of flavor.”

— Jason Shelley, Ocean Prime Corporate Chef

“Seaweeds are not only very healthy for you by providing necessary minerals to your body, but they are also flavor bombs for your food.”

— Seadon Shouse, Executive chef at the W Hoboken

“A powerhouse for boosting flavor, kombu works beautifully in a wide range of applications -- seasonings, marinades, stocks, seafood dishes, dashi, vegan dishes, beans and rice and even teas. Its natural umami makes it perfect for vegetarian and vegan cooking, and it can even be used as a wrap.”

— Ewart Wardhaugh, Chef of Green Valley Ranch

The takeaway

Stocking up on these underrated pantry staples can help home cooks break out of their cooking ruts and try new flavor combinations. These ingredients can provide an instant boost of flavor, nutrition, and versatility to a wide range of recipes.