You might find this hard to believe, but chefs don’t make everything from scratch. Here, seven culinary stars reveal the store-bought condiments they'd never dream of trying to improve.
1. Curried Ketchup
When in Europe, chef Tiffani Faison of Boston’s Sweet Cheeks Q always stocks up on curried ketchup. “I prefer the European versions to American,” she says. “There’s less sugar, but the ketchup also has this darkness—it’s almost an aged quality, with more cinnamon and mace-y notes that I love.”
2. Fat Uncle Farms Almond Butter
Chef Vinny Dotolo of L.A.’s Animal loves the California-made Fat Uncle Farms almond butter. “They make one with honey and sea salt. It’s not cheap, but it’s good,” he says. “The kids who sell it at the farmers’ market look like they’ve been eating almonds their whole life—their skin glows, they’re good-looking, quintessential California kids. It’s like they wear almond masks on the way to the market or something.”