The Kitchen Staples You Need to Stock Up On

Marianne’s premium avocado oil is sourced from regeneratively cultivated groves in Ethiopia and third-party-tested for purity. Its 500°F smoke point makes it excellent for high-heat cooking.

TEST RESULTS: This neutral oil impressed in various cooking applications from baking to sautéing vegetables. “This has a very mild, slightly nutty flavor,” said a GH food editor. Our Nutrition Lab director also praised the brand’s high quality standards and sourcing practices.

Harvested from a European blend of olives and first cold-pressed, Colavita’s full-bodied extra virgin olive oil has a fresh, fruity aroma and a slightly spicy finish. It can be used for cooking or as a final touch on food.

TEST RESULTS: The oil’s smooth, buttery texture and peppery notes came through both when it was on its own and when it was used in dishes such as sautéed vegetables and pasta, to which it added richness without overpowering other ingredients.

Through undergoing double fermentation, Lee Kum Kee’s soy sauce captures the essence of the first draw—the first, richest extraction from the fermented soy mixture—which gives it a concentrated savory flavor and aroma. Find it in stores like H-Mart and 99 Ranch Market.

TEST RESULTS: Tasters noted umami, saltiness, and a subtle sweetness. “I liked the rich, malty, robust flavor,” said a GH food editor. “It’s a distinctive soy sauce that has multiple uses.” Its consistency made it work well as a dip and as a finishing sauce for scallion pancakes, eggs over rice, tofu, fish, and meats.

Made with responsibly sourced coconuts and organic natural flavors, this unique coconut oil from Nutiva has a buttery taste and can be used for dairy-free baking, sautéing, and more. It has a 400ºF smoke point.

TEST RESULTS: One of our food editors summed up the smell as “reminiscent of movie theater popcorn but less heavy and cloying,” highlighting its rich but balanced taste. Testers liked it too: They used it in everything from homemade snack mixes to rice and noodles.

Keep fresh-tasting garlic on hand and eliminate the hassle of chopping, peeling, and measuring with these preportioned cubes from Dorot that you store in the freezer.

TEST RESULTS: The cubes were easy to portion out—one cube equals one garlic clove—and they melted into hot pans and sauces. They delivered noticeable garlic flavor and made it simple to add a consistent amount while cooking. GH’s registered dietitian appreciated that the garlic was flash-frozen within 90 minutes of harvest, helping preserve its nutrients and extend shelf life.

Made from a fermented, deactivated yeast, this flaky, versatile topping from Bragg adds cheesy-tasting dairy-free flavor and plant-based nutrition to every meal.

TEST RESULTS: GH’s Nutrition Director praised its nutrient density, noting that it provides complete vegan protein and six B vitamins, including vitamin B12. In our tests, the fine flakes dispersed easily over popcorn, pasta, pizza, and roasted vegetables, adding savory depth without clumping.

Inspired by Korea’s gim jaban, Gimme K-Crisps turn organic sheets of seaweed snacks into an airy, delicate topping you can sprinkle over rice bowls, salads, avocado toast, soups, popcorn, and more. The result? A crisp, umami-packed boost with a slightly spicy kick.

TEST RESULTS: The seasoning earned top marks for texture, appearance, and taste. Our judges loved how easily it elevated a variety of dishes, adding spice and flavor while staying light and crunchy. “It instantly makes anything you sprinkle it on much more exciting—even plain old rice was so much more fun to eat,” said a GH food editor.

Hayati Green Za’atar combines fresh thyme, toasted sesame seeds, tangy ground sumac berries, sea salt from the Dead Sea, and extra virgin olive oil into an easy-to-sprinkle blend.

TEST RESULTS: Testers appreciated its noticeable sesame crunch and bright sumac tang. The blend worked well sprinkled over avocado and stirred into olive oil for dipping. “The moment you open the tin, the aroma is intoxicating, and the herbs smell incredibly fresh—almost lush,” said one food editor.

Organic cumin, cinnamon, and ginger give this North Indian–inspired seasoning blend from Simply Organic an aromatic base. A hint of chili pepper adds gentle heat, and a few simple ingredients transform it into a rich sauce.

TEST RESULTS: The blend quickly developed into a fragrant sauce with warm notes and gentle heat. It added substantial flavor to a simple meal without becoming too spicy, making it an easy family-friendly weeknight option, according to GH recipe developers. “This 20-minute meal would be a huge hit in my house,” said one food editor (and mom of two).

This certified USDA organic spice blend from Whole Foods features a combination of tamari soy sauce, ginger, red pepper flakes, chives, and more to bring Korean-BBQ-style taste.

TEST RESULTS: In a ground beef test, the seasoning coated the meat evenly and delivered bulgogi-inspired flavor with minimal effort. “It’s a convenient shortcut that is pretty convincing in terms of flavor,” one food editor said. Testers found the blend versatile and easy to use, praising its balance of savory umami and sweetness.

Banza’s protein-packed pasta combines semolina wheat and chickpeas for the taste and texture of traditional pasta with 22 g of protein and 7 g of fiber per serving.

TEST RESULTS: Its al dente texture scored higher than that of other protein pastas we tried, and sauce clung well to each noodle. Tasters appreciated that the chickpea note was subtle, adding nutrition without overpowering the familiar flavor of wheat pasta. “Most protein pastas don’t have the best taste, but this is pretty nondescript and doesn’t leave any unpleasant aftertaste,” said one food editor.

This distinctive pasta shape from Monte’s Fine Foods features three elegant holes, thoughtfully designed to capture and hold sauce in every bite. It’s especially great for creamy sauces and meat sauces, but its playful shape means it makes a striking base for any pasta dish.

TEST RESULTS: Our food experts loved that the unique design wasn’t just for looks—it really did capture plenty of sauce. The pasta cooked up with a satisfying bite, and its little tubes held sauce for an extra-saucy forkful.

This isn’t your average high-protein pasta. Pasta Rummo, a sixth-generation family-owned pasta maker, uses just two ingredients—durum wheat semolina and yellow peas—to make a classic-tasting pasta with 21 g of protein per serving.

TEST RESULTS: Our culinary pros were thoroughly impressed by the texture. The noodles held up well when cooked and tossed with sauce. It tasted much like traditional pasta, making it an easy way to boost the protein of a familiar meal.

Inspired by dan dan noodles, Fly by Jing offers bouncy, chewy strands coated in an umami-rich sauce for bold flavor. The noodles are sun-dried rather than fried, and the creamy sesame sauce is completely vegan.

TEST RESULTS: These noodles earned high marks in taste tests for their slightly creamy texture and gentle heat. The sauce clung to the strands beautifully, soaking in for flavorful bites throughout. GH’s Senior Kitchen Lab Director appreciated how the maker could control the amount of seasonings used and said, “This might be my new favorite flavor.” Its mild spice and subtle sesame notes kept us coming back for more.

The Cumin Club freeze-dries basmati rice with cumin seeds, salt, and a touch of coconut oil. Simply add hot water for fluffy, fragrant rice in five minutes.

TEST RESULTS: Our culinary pros loved the whole cumin seeds’ pleasant aroma and depth alongside subtle coconut notes. They also loved how easy the rice was to prepare, making it an impressive side dish with minimal effort. “For a quick solution that dramatically cuts down on rice cooking time, this feels like it would help a lot of people out,” said one food editor. Another said, “It tastes like rice you might get in an Indian restaurant—nice and fragrant.”

Made from scratch with pasture-raised chicken from regenerative U.S. farms, Fond Regenerative bone broth is slow-simmered for 18 hours. Use it as a base for soups, stews, sauces, and rice.

TEST RESULTS: GH’s registered dietitian appreciated that each 14-ounce glass jar contains 14 g of protein along with naturally occurring gelatin and trace minerals. Tasters praised the broth’s authentic chicken essence, with one calling it “pure and clean.”

Made with just six organic ingredients and simmered for up to 48 hours, Butcher’s fresh bone broth doubles as both a nourishing drink and a versatile cooking ingredient. It’s ready to be sipped on its own or used in recipes.

TEST RESULTS: Our taste testers enjoyed its gingery zing, especially when sipping it on its own. That said, it’s mild enough to be used in soups, sauces, and other foods. “I could see it adding a nice depth of flavor to a variety of dishes, and it felt high-quality,” said GH’s Nutrition Director.

Choose from more than 50 chicken, meat, and seafood cuts with ButcherBox, a subscription service that delivers straight to your door, from everyday staples like ground beef to specialty cuts, making it easy to stock your freezer with a variety of options.

TEST RESULTS: GH’s culinary pros loved the assortment of cuts and described the meat as exceptionally flavorful. One food editor called the chuck roast’s texture “melt-in-your-mouth luscious.” Another said, “I liked that they come frozen in sealed packages so you don’t have to cook right away.” GH’s Nutrition Director praised the brand’s sourcing standards, including its pasture-raised 100% grass-fed beef from Australia, and premium wild-caught seafood.

Precooked and ready to heat, Force of Nature meatballs are made with regeneratively raised beef and a proprietary blend of heart and liver organ meat for added nutrition.

TEST RESULTS: A savory, well-seasoned profile helped mask the metallic taste often associated with organ meats. The meatballs heated evenly, especially in the air fryer, and had a firm, satisfying bite. “I think it’s a great entry for individuals who are interested in eating organ meats but not ready to have plain liver or heart,” said GH’s Nutrition Director. A food editor agreed: “They’re a convenient gateway for those who want to incorporate offal into their diets.”

Easily prepared from frozen in minutes, these plant-based meatballs from IKEA are made with pea protein, oats, potatoes, onion, and apple. They offer a convenient plant-based take on a comforting Swedish classic.

TEST RESULTS: Our judges were impressed by their savory flavor and hearty bite. “It tastes like a Swedish meatball crossed with a tater tot,” said GH’s Senior Food Director. They browned nicely when cooked, and the cozy spices, subtle potato note, and satisfying texture made them a convincing plant-based take on IKEA’s iconic dish.

Grown, cooked, and canned in North America, Bush’s Beans chickpeas are a handy pantry staple. Add them to salads and grain bowls for extra substance, protein, and fiber.

TEST RESULTS: Tasters liked how well-seasoned these chickpeas tasted, also noting that they looked uniform in shape and size. Our Nutrition Lab Director particularly liked their firm, but creamy texture and said "they felt more premium than other brands I've tasted." We also found that they blended particularly well into hummus.

Wildgrain sells this luxe European butter made by Le Gall, a century-old French family-run creamery. It is churned in traditional barrels from cream sourced from 100% grass-fed, year-round-grazing cows.

TEST RESULTS: Our culinary pros gave this butter top scores for taste and texture, especially praising its balanced saltiness and creamy mouthfeel. GH’s Senior Kitchen Director described it as “dreamy.” It had a luxurious quality that helped it stand out in testing.

Cabot offers convenient pre-shredded Gouda, which can be hard to find, that has a rich, nutty flavor and a subtle sweetness. Sprinkle it over potato and vegetables, biscuits, or other baked dishes for an easy cheesy upgrade.

TEST RESULTS: Our Test Kitchen pros found that the cheese melted beautifully on everything from toast to mac ’n’ cheese. It delivered a tangy, slightly sharp flavor that wasn’t overpowering. One food editor said, “The shreds are individual and dry—easy to sprinkle and disperse over pizza and tortillas. The melted version is rich and creamy, while the unmelted version is salty and slightly sharp.”

Creamy and slightly tangy, Lifeway Lowfat Plain Kefir, a cultured milk drink, contains gut-friendly probiotics and no added sugar. Sip it on its own or blend it into smoothies, stir it into dressings and sauces, or use it in place of other dairy ingredients.

TEST RESULTS: GH’s Kitchen Analyst appreciated its mild taste and smooth, lightly creamy consistency. Its “gentle tang” worked well in smoothies, dressings, and sauces without overpowering the other ingredients.

Made with tender paneer cheese and a rich, creamy tomato sauce simmered with warming spices, The Cumin Club Paneer Tikka Masala delivers authentic taste without excess sodium. This shelf-stable meal is ready-to-eat in five minutes: Just add water and heat.

TEST RESULTS: Our judges were pleasantly surprised with the rehydrated paneer, and the flavor really stood out. “This has nice heat and depth of flavor from the different spices,” said one food editor. The silky, creamy sauce also came together quickly on the stovetop.

Rishi’s whimsical tea blends golden chamomile blossoms, neroli bitter orange, hibiscus, fresh-cut strawberry, and smooth honeybush sweetness for a refreshing, elegant cup.

TEST RESULTS: Our Senior Food Editor and resident tea expert called it a standout, praising its complexity, and noting bitter orange, sweet red fruit, and herbal notes along with a pleasantly dry finish. “If Negroni were a nonalcoholic tea, this would be it,” she said. It was delicious hot and also showed plenty of promise as an iced tea or a mocktail base.

This supercharged mushroom coffee blend from Atlas packs adaptogens, collagen protein, prebiotics, probiotics, and vitamins for a well-rounded sip.

TEST RESULTS: Our food and nutrition experts found that the dairy-free coconut latte format had a naturally sweet, mild flavor profile that helped mellow the earthy, bitter taste often associated with mushroom coffee.

Inside these recyclable coffee pods from Cambio Roasters is a blend of 100% organic, single-origin beans grown on small family farms in Colombia. The medium roast delivers lush, vibrant notes of black cherry, chocolate, and toasted almond.

TEST RESULTS: The quality of the recyclable aluminum capsule impressed our analysts, as did the coffee’s complexity and depth of flavor. It brewed a smooth cup with a light chocolate note that came through with each sip. “It’s one of the better-tasting coffee capsules I’ve had as of late,” noted a judge.

Beloved for its subtly sweet profile and bold but mellow finish, Starbucks Blonde Espresso Roast is now available in Starbucks by Nespresso for Vertuo capsules.

TEST RESULTS: This espresso was lighter and easier to drink than many others we’ve tried, with a smooth flavor and little bitterness. Our analyst who oversees coffee testing described it as “a real people-pleaser.” Its approachable roast and mellow finish made it a refreshing choice for everyday espresso drinks.

Malk plant-based creamer is made with organic coconut cream and organic vanilla extract—and without emulsifiers and artificial or natural flavors. It has a rich, creamy texture with a touch of sweetness.

TEST RESULTS: Earning top scores in taste tests, this creamer impressed our pros with how well it complemented coffee without overpowering it. A splash added nice body and sweetness with subtle coconut and vanilla flavors. Our food producer described it as balanced, “like melted marshmallows with a hint of coconut.”