The 5 Ingredients Chefs Say You Should Never, Ever Skimp On

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At a time when grocery bills are soaring and even seasoned home cooks are tightening their belts, it might sound counterintuitive to spend $15 on a bottle of cooking oil or $7 on a stick of butter. But top chefs say a few strategic splurges can transform a ho-hum meal into a showstopper. Here are the items that chefs believe are always worth a splurge.

Extra Virgin Olive Oil

“The quality can make all the difference in the world,” says Kyle Taylor, a private chef in Atlanta and the founder of the platform HE COOKS. “A cheap bottle from a big-box grocer can ruin a dish before it even starts.” Taylor says there’s evidence that inexpensive, high-volume products dubbed “olive oil” aren’t even authentic extra virgin olive oil. While price isn’t always a guarantee, ultra-cheap olive oils often cut corners. The cheaper the extra virgin olive oil, he says, the greater the chance it’s cut with other non-virgin olive oils — and the quality suffers. Taylor suggests avoiding products with generic sourcing information like “packed from Italy.” The higher the quality and authenticity, the more specific the sourcing and production method will be on the packaging, he says. “High-end producers are often proud to tell you where they are from,” Taylor says. Also, avoid plastic bottles, as exposure to light and heat can degrade the oil. Instead, look for a dark glass bottle or even a tin.

Vanilla Extract

Sure, it’s just one baking ingredient in many, but vanilla can really elevate your dish, says Meredith Kruse, the owner and creator of the Madison, WI-based food blog Our Love Language is Food. “Some people may not realize that pure vanilla extract is made from real vanilla beans soaked in alcohol, and not much else,” says Kruse. Vanilla flavor is an imitation flavoring that uses artificial ingredients to create its vanilla taste and smell. Kruse’s favorite is Watkins’ Pure Vanilla Extract, but others she really likes include Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract and Penzeys Spices Single-Strength Vanilla. McCormick’s Pure Vanilla Extract is an excellent option for those looking for a good pure vanilla extract at a lower price point, she says.

Butter

High-quality butter is typically rich in butterfat, has a deep yellow color from grass-fed cows and offers a complex, nuanced flavor, says Ruben Ruggier, the executive chef at InterContinental New York Barclay. Some examples that Ruggier loves include Vermont Creamery Cultured Butter, European butter and other grass-fed butters, all of which add richness, creaminess and umami to the dishes, making it worth the splurge, says Ruggier.

Vinegar

Cheap vinegar will ruin an otherwise fantastic dish, says Ann Ziata, a chef at the Institute of Culinary Education’s New York City campus. “You cannot hide the taste of poor-quality vinegar,” says Ziata. “Vinegar has such a strong flavor that even a small amount will have a big impact on the dish.” Low-quality vinegar will taste harsh with very little complexity, while high-end vinegar will express itself like tart wine, she says. You should be able to pick up bright, fruity flavors with pleasant floral notes. If it smells more like a cleaning product, Ziata says to save it for cleaning your sink.

There are a few ways to spot a high-quality vinegar. Look for products made from a single grape variety like Chardonnay, or a specific location such as Napa Valley. Details like these generally indicate a more nuanced product with more personality when compared with a product distilled from mixed grapes sourced worldwide. The same rules can be applied to rice vinegar, apple cider vinegar and other fruit vinegars. “Read the ingredients and avoid anything with added sugar, colors, flavors or preservatives,” she says. The exception: Some chefs prefer distilled white vinegar for quick pickling, thanks to its strong yet neutral flavor and clean color.

Salt

A flaky sea salt like Maldon might not seem essential, but it’s a game-changer, explains Sarah Bond, a food scientist and recipe developer in Denver. “Just a pinch adds texture and that perfect salty pop to roasted veggies, avocado toast or even cookies. It makes simple food feel restaurant-level.”


What do YOU think is the one ingredient you should never skimp on? Let us know in the comments below.