MUSHROOMS: Wineforest Wild Foods

Recommended by: Chef Gary Danko (Gary Danko in San Francisco) and Donald Link (Cochon, Herbsaint in New Orleans)

Why: Foragers of wild fungi supplying award-winning restaurants with the best and varied selection of dried mushrooms around, from The French Laundry to The Slanted Door to Jardiniere.

Buy: www.wineforest.com (selling soon)

PASTA: Setaro

Recommended by: Chefs Gabe Thompson (dell'anima, L'Artusi in New York) and Jason Hall (Gotham Bar & Grill in New York)

Why: Made by a 4th generation company in Naples, Italy. The pasta is bronze die-cut so its surface is rougher and sauces stick easier than shiny, smooth pastas.

Buy: www.buonitalia.com

SPICES: La Boîte à Epice

Recommended by: Chef Ana Sortun (Oleana in Boston)

Why: Lior Lev Sercarz is the master spiceman to star chefs. His customized blends are now available to the home consumer.

Buy: www.laboiteny.com

MUSTARD: Raye's Down East Schooner

Recommended by: Chef Erik Desjarlais

Why: A smooth yellow barrel aged mustard with seeds that are ground in North America’s last remaining traditional mustard mill.

Buy: www.rayesmustard.com

CHOCOLATE: TCHO

Recommended by: Executive pastry chef Johnny Iuzzini (Restaurant Jean Georges in New York)

Why: The name is a fusion of the words Technology + CHOcolate, since it was founded by a Space Shuttle technologist turned chocolate maker. Their rich chocolates come in sleek, brightly colored packaging.

Buy: www.tcho.com