16 Secret Supermarket Ingredients Chefs Love

You spelled MAYONNAISE wrong and it's right there in the photo. I realize this is a stupid fluff piece but is there an editor? Spellcheck maybe?

Wondra- makes excellent gravy. No lumps- it's almost impossible. Worcestershire is AWESOME. It is limitless. For years I have marinated steaks with it, I mix it with ground beef before making the hamburgers or meatloaf. I have used it when cooking polish sausages. I've put it in soups and it's an ingredient in Chex Mix. That is one of my favorite ingredients. Changes the flavor of everything, whether you add a little or alot, and it's always yummy. That bottle- whether it's Lea and Perrins or someone else, is just a great bottle of stuff! I always keep it and soy sauce, as you can use soy in almost everything, too. These both also help cut down adding salt to dishes, and these are both kindof salty, as it is. Rather than add salt and pepper to your meat when making hamburger patties, add pepper and soy, or pepper and Worcestershire, and you're set. Love it.

My pet peeve in a restaurant is those small wrapped butter pats. Tacky. I woud rather my butter in a small dish. Also, I resent bus workers using a spray bottle to clean the tables near me when I'm eating. Spray & fumes in the air, ugh.

Glad you didn't invite me for dinner!

"Dissolved in lamb JUS before serving,"

I hate to be one of those grammar/spelling nazis but I could not get over this sentence. Seriously does no one proof read?

beer for streaming sea food... especially lobster Yum!

uhhhmmm, interesting tips, some i can see using others not so much

Sahara, I know a lot of chefs and for the most part they all make thier own cream soups, all you have to do is add whipping cream and ta da it's cream of something soup. It's way to easy and then it is "theirs". I used to work with a guy that made creamed albondigas (spicy Mexican meatball soup) It was to die for! Now i am hungry!! Corn flakes and rice krispies are a common food in many kitchens, but the chef's won't tell you that!!

peppermint and lamb...men thats freaky

No wonder why most of America is overweight and on pills. Nobody knows how to cook from scracth anymore. We are all eating garbage!

I've always used Lea and Perrins in soups, I really like it in my chicken noodle soup with a tap of A1 sauce. Old news.

Just where do you think there "Ingredients" come from?Hint they don't come from a tire warehouse.

We won't love shine long! Has been Chef.

Seriously, no.

I made pumpkin cupcakes with rum buttercream frosting and sprinkled crushed ginger snaps over the frosting. The ginger went really well with the flavors of the pumpkin and rum and added a nice textural element to the cupcakes.

eee gads....this is NOT cooking. Anyone who uses these product in their cooking cannot REALLY call his/herself a CHEF!

Debbie Doherty, check your dictionary, it is indeed "artisanal", from "artisan". There is NO "artesanal" unless you are implying that french art is from the butt.

I see 3 ingredients on the list that are ok. Worcestershire sauce has been used in many restaurant recipes and in home cooking for years and years. Canned tomatoes are also just fine. If you live in an area that actually has only seasonal growing canned tomatoes are the only way to go. I would rather have canned ripe tomatoes in a cooked (not salad or a cold dish) dish than the pink tasteless baseballs that are passed off as tomatoes in the off season. If you think restaurant chefs aren't using Hellman's or Dukes mayo then you need to visit some high end restaurant kitchens.

you must be kidding? right? Get real, this used to be a place i could go to get an idea of what real people think of food, this is just plain stupid!! you su.k for even publishing this! Thanks for nothing!!!

just imagine someone paying 30 bucks for chocolate moose in a fancy restaurant and they made it with pop rocks. That's classic.