Marcia Kiesel of F&W's Test Kitchen names her favorite luxe brands, and how to find them:

Cabot Aged Extra-Sharp Cheddar

Owned by a 1,300-family cooperative, Cabot Creamery of Montpelier, Vermont, has made incredibly rich aged cheddars—like this 9- to 14-month-old version—since 1919 (888-792-2268 or www.cabotcheese.com).

Organic Farming Whole Piquillo Peppers

Packing piquillos in sea salt and fresh lemon juice, rather than in citric acid as many producers do, highlights their natural smoky flavor (from Balducci's, 212-673-2600; for a local retailer, call The Cheeseworks, 973-962-1202).

Dakin Farm Cob-Smoked Bacon

At Dakin Farm in Vermont's Champlain Valley, the Cutting family slowly smokes their bacon over smoldering corncobs to produce its distinctively assertive flavor (800-993-2546 or www.dakinfarm.com).

Martelli Pastas

The Martellis make four fabulously chewy pastas (penne, spaghetti, spaghettini and maccheroni) in the tiny Tuscan town of Lari. Only family members are allowed to know the recipe (from Zingerman's; 888-636-8162 or www.zingermans.com).

Kate's Homemade Butter

Produced in southern Maine's Old Orchard Beach, this all-natural butter with a nice hint of sweetness and salt has the creaminess and body of the best examples from France, England and Denmark (available at specialty markets).

—Laura Naughton