Life is very busy, and it’s only fair to stack shopping carts, online and in-store, with the tried-and-true, familiar. groceries which passes us a week of home cooked meals. However, for those looking to improve their favorite recipes, there are some underappreciated pantry items that should also find permanent places on their kitchen shelves.

We interviewed a dozen top chefs from around the country for their expert recommendations, from dining stars to supporting roles. These are eight products to consider before checkout.

Clam juice

No, this is not a call to toss a bottle because of a health fad. Clam juice is one of the most versatile ingredients money can buy, adding a whisper of ocean flavors to everything from sauces, soups and even Bloody Marys.

“You can also use it to make a great sauce for pan-seared fish,” says Rodney Freidank, executive chef at Lefty’s West End Tavern Located in Greenville, South Carolina. “First, cook the fish in olive oil, remove it and (then) add some garlic, fresh or dried thyme and white wine. Reduce the mixture by half, then add the bottle of clam juice and reduce it by half again. Turn off the heat and stir in the butter. Return the fish to the pan and slowly finish cooking.”

Anchovies

It’s time to confront America’s strange aversion to salt fish and make it a mealtime staple. Besides providing a salty, umami bite, anchovies are packed with omega-3s, protein, and minerals that make them a certified superfood.

“Anchovies can immediately provide umami without announcing themselves. They can also be placed in plain sight for a visual element or hidden in sauces or sauces,” says Mireya Ryan, executive sous chef at T. It’s Cook on Royal Palms Resort and Spa in Scottsdale, Arizona.

Celery seed

The fresh and crisp green vegetable has seeds that also pack an herbaceous, slightly grassy punch.

“It’s not just for Bloody Marys,” he said Ocean Prime Corporate Chef Jason Shelley. “It’s great to add to seasonings for chicken, turkey or pork. It’s also great in salad dressings and soups to add extra layers of flavor.”

Sea weed

You don’t need a singing red crab to remind you that some of the best things come from the sea. Seaweed, dry or fresh, makes a wonderful addition to many dishes, especially when incorporated in innovative ways.

“Seaweeds are not only very healthy for you by providing the necessary minerals to your body, but they are also flavor bombs for your food,” said Seadon Shouse, executive chef of W Hoboken. “We use a variety of local seaweeds like sea lettuce in our foraged butter for our Halifax bread service, Oyster Thief, and sugar kelp in our seaweed crumble in our mini lobster rolls at the Living Room Bar, and then our cold-smoke dulse that we sprinkle on popcorn as a snack.”

Kombu, a beloved brown kelp variety, is also gaining traction, in Japan and beyond.

“A powerhouse for flavor enhancement, kombu works beautifully in a wide range of applications – seasonings, marinades, stocks, seafood dishes, dashi, vegan dishes, beans and rice and even teas,” says Ewart Wardhaugh, chef at Green Valley Ranch in Henderson, Nevada. “Its natural umami makes it perfect for vegetarian and vegan cooking, and it can even be used as a wrap.”

Dried chickpeas

Hummus’ star ingredient usually comes from a can, but its dry version offers more intense nuttiness and creaminess, as well as a silky-smooth texture when soaked and blended.

“The key is to soak them overnight and let them sprout for a day or two to shorten the cooking time and enhance their natural goodness,” says Fouad Messaoudi, executive chef at Laliltan in Marrakech, adding it to soups (including the local harira) and salads for added texture and nutrition. “They’re full of protein and fiber, cheap and good for the planet.”

Read more: These Air Fryer Chickpeas Are My Favorite Snack Hack

Beef tallow

The fat trend provides stiff competition for the powerful A Chef Tells Me the 4 Best (and Worst) Oils to Use in an Air Fryer and anything used for deep frying. This is due to its variety of vitamins, such as A, D, E, and K, as well as its high smoke point.

“It’s a rich, delicious cooking fat that’s perfect for crispy potatoes, searing steak, frying eggs, or roasting vegetables,” says Chef Robert Hale, corporate executive chef and brand ambassador for Cangshan Cutlery. “It handles high heat beautifully and adds a classic, delicious depth that you can’t get from vegetable oil.”

Sherry vinegar

Apple cider, balsamic and white wine get most of the love and attention, but the humble sherry makes an excellent addition to any vinegar palette.

“It brings this bright, slightly nutty acidity that completely transforms a dish without screaming for attention,” says Kaitlyn Weber, executive chef at Estancia La Jolla Hotel & Spa in La Jolla, California. “I’m always looking for it to finish sauces, brighten up roasted vegetables or even to fix a soup that’s a bit flat.”

Sergio Jimenez, executive chef of Adelaide on L’Auberge Del Mar in Del Mar, California, echoed these sentiments. “Sherry vinegar is one of the most transformative pantry staples, but it’s often overlooked. Even a simple splash can brighten sauces, balance the richness of a braise or wake up roasted vegetables — it’s the secret ingredient that quietly elevates everything without overtly announcing itself.”

Yuzu juice

Those who love the citrus notes of ponzu sauce may not know that its signature tang comes from yuzu, the Japanese fruit that blends the flavors of lemon, mandarin orange, and grapefruit. When used on its own, it is prized for its “bright, aromatic and citrus notes.”

“Yuzu juice provides a balance of tartness and floral aroma that enhances the flavor and sweet application,” said Matthew Demery, executive chef of Miraval Arizona in Tucson, Arizona.