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 some affiliate links, but all opinions are my own.
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I’ve been working with A-Sha, a Taiwanese noodle company that gets the most important thing right: the noodles. Together, we created cheesy noodles (Cheesy Truffle, Vermont Cheddar and Spicy Cacio e Pepe), plus noodle soups like Miso, Spicy Pork and Roasted Garlic Chicken, all built around layered flavor and that same great noodle. And then there’s PB&C: Peanut Butter & Chili Crisp. Creamy, nutty, spicy, crunchy. It hits every note.
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!
When coffee meets Rock & Roll! I helped developed this limited-edition coffee blend of Colombian beans in close partnership with French Truck Coffee and Sun Records. The goal was a coffee that feels approachable to everyone without being generic, directly in line with the quality and character the Sun name carries! Each sip is balanced and smooth with rich creamy notes of chocolate and toffee. The result is a medium roast coffee that stands on its own.
After decades working in professional kitchens, I know exactly what a great work shoe needs to do. It has to hold up through long days, keep you steady on wet and greasy floors, and still feel good after hours on your feet. That’s why I put the Pro to the test. It fits like a glove, with the comfort and support I need in the kitchen, a slip-resistant outsole built for the slick conditions every chef knows too well, and a clean, modern design that looks as good as it performs.
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. Drawing on years of experience and a knack for innovation, chef Justin Brunson has created a process for curing and dry-aging meats is thoughtful, controlled, rooted in tradition, and brings out flavors and textures that only time and attention can create. From prime dry aged steak to mouthwatering bacon, each product tells a story craftsmanship and preservation.
