Crinkle-cut chips with bold flavor notes of dried habanero and sriracha - these pickles were made with heat lovers in mind! Not just an irresistible snack ideal for summer months, Hotties are also healthy - low sodium, gluten-free and containing no fat or cholesterol.
Read MoreCreamy polenta, earthy mushrooms, and an infusion of fresh ricotta. This dish from Chef Richard DeShantz is rich, creamy and soul satisfying, in the best way possible.
Read MoreFeaturing Taste Elevated's Sweet'n'Tangy Mustard Seeds, Chef Richard DeShantz crafts a Cedar Plank Smoked Salmon with a Tangy Yogurt Sauce and a salad of Salt Roasted Beets, Kale and Pearl Onions.
Read MoreMustard seeds get the flavor boost treatment with this "secret weapon" ingredient! Sweet and tangy, these little pearls are crafted with a blend of spices, sugar, and vinegar resulting in a robust and well-rounded condiment you'll find yourself using again and again.
Read MoreLori was destined to start an artisan food business. Growing up making preserves with her mother set Lori down the path. Having progressed from strictly chutneys to a full line including mustard seeds, salsas, spread and cocktails + toppings, Lori's Taste Elevated is living up to it's name.
Read MoreEarly this week, Laurie shared her favorite recipe to use with her 70% Guatemala Chocolate Bar. Which just so happens to be one of our favorite treats! Chocolate Chip Cookies.
Read MoreChef Richard DeShantz utilizes Chipotle Mayo from Sir Kensington's to craft perfect-for-summer deviled eggs. With a twist from a shaving a beef jerky and an infusion of pastrami spices, these unique deviled eggs are delicious, nutritious and intriguing all at the same time.
Read MoreSir Kensington's Chipotle Mayonnaise introduces a New-World flavor boost to an Old-World classic. With a rich, smoky combination of chipotle peppers in adobo enriched with notes of cumin, garlic and tomato, it's the perfect summer time accompaniment to grilled and chilled staples.
Read MoreBy focusing on farm fresh ingredients, Chef DeShantz has helped to revitalize the culinary credibility of Pittsburgh. Bringing creativity and innovation to a city once known more for its steel mills than its kitchens and chefs.
Read MoreBusting onto the scene in 2008 as a challenger to the American institution of Heinz Ketchup, Sir Kensington has issued a declaration that condiments are as worthy of being a part of the food revolution as anything else. And revolutionize the condiment industry they have! Paving the way for countless artisans and food entrepreneurs to actualize their dreams, Sir Kensington is a shining example of what following your passion can produce.
Read MoreChocolate, Bacon, Whipped Cream. What more could one ask for in a dessert? Chef Richard DeShantz shows you how to master this decadent-yet-simple sweet and savory dish to wow the partner in your life, your friends and family - or just your own taste buds.
Read MoreOrganically grown in Lachua Microlot in a partnership with Cacao Verapaz, a company lauded for sourcing the best fermented and dried cacao from the lush tropical hills of Guatemala, this bar will make you rethink what chocolate should taste like. Processed in micro batches at the Dulcinea kitchen reinforces the special attention and flavor associated with this special ingredient.
Read MoreWith a serious commitment to crafting sustainably produced chocolate while leaving as minimal a footprint as possible, Laurie is producing some of the most delicious and mouthwatering bars we've had the pleasure of enjoying. Get to know the woman behind the cacao magic!
Read MoreMade with non-GMO corn, the Stone Milled Polenta from Grist + Toll produces a product that chefs far and wide have quickly adopted for it's texture, flavor, and ability to meld well with other ingredients both sweet and savory.
Read MoreMeet Rick Field, CEO + Chief Pickler at one of our favorite pickling companies - Rick's Picks. After taking the top prize at a pickling competition, Rick decided to embark on the culinary adventure of his dreams.
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