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A Chef's Marketplace of Ingredients,
Fine Foods & Gourmet Gifts
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Last Call for 4th of July Orders: Wed 7/1 at 12 noon ET

Overstock And Clearance

Even greater prices! Sometimes we need to make room for new products and seasonal items in our store, which means you get to save even more money on the overstock!
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57 - 84 of 116 products:
on sale
Citras - Sodium Citrate
from France by Cuisine Tech
A food preservative that reduces acidity in foods and allows sphereification.
 
Clear Mirror Glaze - Brush and Spray Application
from Canada by Pastry 1
A neutral, concentrated glaze to brilliant shine using a spray gun or brush.
 
on sale
Farro
from Italy by Gourmet Imports
An ancient Italian grain with a firm texture and nutty flavor.
 
on sale
Organic White Wine Vinegar
from Italy by San Giacomo
A bright, deeply complex artisanalwhite wine vinegar produced from local organic Malvasia wine grapes in Reggio Emilia, Italy.
 
on sale
Polenta, White - Fine
from United States by Gourmet Imports
A light and delicate polenta, finely ground.
 
on sale
Pectin - Fruit Stabilizer for Pate de Fruits
from United States by Cuisine Tech
Essential for creating firmer pate de fruites.
 
on sale
Valrhona Almond Hazelnut Praline Paste - 50%
from France by Valrhona
Made from roasted hazelnuts and almonds, this praline paste brings nutty, sweet crunchiness to your creations.
 
on sale
Buckwheat Flour #1
from United States by Gourmet Imports
 
on sale
Walnuts, Roasted and Caramelized with Honey
from Spain by Mitica
Crunchy, sweet and addictive Spanish walnuts caramelized with honey.
 
on sale
Paprika - Smoked, Bittersweet
from Spain by D'Allesandro
Milder than Sweet Paprika, perfect for Spanish paella.
 
on sale
Calcic - Calcium Chloride
from France by Cuisine Tech
Used with Algin and Citras for the sphereification technique.
 
on sale
Peppercorns - Tellicherry, Black, Whole
from India by Gourmet Imports
Longer ripening peppercorns develop a complex, rich and robust flavor.
 
on sale
Crystal Apricot Glaze - Brush and Spray Application
from Canada by Pastry 1
A shiny, amber color glaze with a light apricot flavor.
 
on sale
Cinnamon - Ground Fine
from Vietnam by D'Allesandro
The classic homey and deliciously warm spice of autumn.
 
on sale
Tomato Jam
from Spain by Mitica
A rich and sweet artisanal preserve of tomatoes from Portugal.
 
on sale
Mediterranean Sea Salt - Coarse Crystals
from France by La Baleine
A crunchy, flavorful coarse sea salt from Camargue, in the coast of France.
 
on sale
Peanuts, Blanched, Roasted and Salted
from United States by Gourmet Imports
Shelled, blanched, roasted salted whole peanuts make a healthy gourmet snack ideal for any occasion.
 
on sale
Almond Extract
from United States by Boyajian
Prime almond extract add a new dimension to cooking, baking, candy-making, and more
 
on sale
Almonds, Whole - Blanched
from United States by Gourmet Imports
Whole almonds with thin skin removed revealing smooth white seed.
 
on sale
Paprika - Regular, Asta
from Peru by Gourmet Imports
A gorgeous red spice with a mild flavor for chilies and rub mixes.
 
on sale
Apricot Halves in Syrup
from Morocco by Brover
Plump and sweet apricot halves are perfect for tart and pastry fillings.
 
on sale
Fennel Pollen
from United States by Pollen Ranch
Delicious, sweet and bright pollen from the fennel flower.
 
on sale
Cumin - Ground Fine
from Syria by Gourmet Imports
Strong, aromatic cumin spice for Mexican dishes and Indian curries.
 
on sale
Almonds, Sliced - Blanched
from United States by Blue Diamond
Super versatile, peeled and boiled almonds thinly sliced.
 
on sale
Balsamic Vinegar
from United States by Sparrow Lane
Foodservice size. A young balsamic vinegar from Napa Valley in California.
 
on sale
Garbanzo Beans - Dry
from Canada by Gourmet Imports
The deliciously meaty, sweet chickpea for all manner of dishes.
 
on sale
Versawhip
from United States by Cuisine-Tech
 
on sale
Bottarga - Grey Mullet Roe, Whole
from United States by Cortez
Salty, savory, and positively bursting with deep umami taste, our wild-caught bottarga is some of the finest.
 
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