What Chefs Know Best: Chefs' Value Guide
Professional cooks need to be incredibly thrifty. F&W asked some of the best for spending tips—and came away with a hankering for stale bread, fish heads and bouillon cubes.
Saffron tops out at $315 per ounce. Traci Des Jardins of Jardinière in San Francisco uses only a pinch in paella, adding smoked paprika for color.