You’ve been asking for my favorite gear for years, so I finally created this handy roundup with all my top picks. From meats and seafood, to woks and knives, spices and sauces, here’s what I actually use in my home kitchen (and beyond). This page contains affiliate links, but all opinions are my own.
I’ve been working with A-Sha, a Taiwanese noodle company that does something very simple, but very right. Their noodles are air-dried, never fried, and that changes everything. The texture, the way they hold sauce, the way they actually eat.
We created a cheesy noodle line: Cheesy Truffle, Vermont Cheddar, and Spicy Cacio e Pepe, rich, indulgent, but balanced and packed with flavor. We had to do noodle soups: Miso, Spicy Pork and Roasted Garlic Chicken. These aren’t your typical instant noodles. They’re made with plant-based protein, layered flavors, and that same air-dried noodle. And the PB&C. This one might surprise you. Peanut Butter & Chili Crisp. It’s creamy, it’s nutty, it’s spicy, it’s crunchy. It hits every single note you want in one bite.
After decades exploring culture through food, I’m sharing flavors from the road that will transform your cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world. They are designed for all kitchen applications—try them as a rub or marinade for seafood, poultry, pork and beef, as a seasoning for sautéing, as a base for sauces and salad dressings, blended for dips, or simply sprinkled on roasted vegetables, scrambled eggs or even popcorn!
I partnered with Think Jerky to create an all-natural turkey jerky stick inspired by my favorite holiday, Thanksgiving. Sage, stuffing, gravy, roasted turkey, even little pops of dried cranberry, you can taste it all in every bite. It took us two years to get this product right, and I’m really proud of where we landed. My Thanksgiving Turkey Stick is savory, nostalgic, practical, and made with the kind of quality and real flavor that made me want to work with Think Jerky in the first place.
I’ve cooked a lot of steaks in my time, so when I come across something genuinely different, I pay attention. That’s why I love Brunson Meats, their aging process is a true craft. Drawing on years of experience and a knack for innovation, chef Justin Brunson has created a process for curing and dry-aging meats that’s as diverse as it is delicious. Their aging process is thoughtful, controlled, and rooted in tradition, and it brings out flavors and textures that only time and attention can create. From prime dry aged steaks over live-fires to mouthwatering bacon crisped in cast-iron, each product tells a story of tradition, craftsmanship, and preservation.
