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Tasting Table's October Menu Collection

Frenchie's Bakery By Chef Erica Skolnik

Frenchie's has a wrap on croissants.

Girl In The Kitchen Cookbook By Chef Stephanie Izard

Chef Stephanie Izard's new cookbook, Girl in the Kitchen, plus a recipe for apple soup with tarragon yogurt. 

Commercial Kitchen Space To Rent

Incubator kitchens give one space a manifold of uses.

Seed Oils From Stony Brook WholeHeartedFoods

Stony Brook WholeHeartedFoods squash-seed oils are a great new kitchen ingredient.

Whole-Wheat Flour By The Breslin Bakers

Breslin Farms freshly milled whole wheat flour, wheatberries and heirloom beans. 

Mama's Nuts By Adreienne Lo

Mama's Nuts, nut brittle and nut snacks from X-Marx. 

Soupergirl Soup Shop By Sara Polon D.C.

Soupergirl's new shop spoons out excellent vegetarian soups.

Kiwiana Restaurant By Chef Mark Simmons

Get the recipe for Mark Simmons' Manuka-and-Marmite-Braised Baby Back Ribs from Kiwiana.

Fruute Bakery - West Hollywood

The tiny, gem-like tarts of Früute.

Turkey Jerky By Little Red Dot Kitchen

There is the leathery, jaw-exhausting jerky that is a staple of gas stations far and wide. Then, there is Little Red Dot Kitchen's jerky. Rather than strips of beef that have been dried, this Singapore-style jerky, known as bak kwa, is made from ground pork or turkey formed into neat slabs, marinated overnight in soy sauce, rice wine and a secret blend of puréed fruit, then smoked and grilled over charcoal until sweetly caramelized. It's jerky so tender, you can stick it between two slabs of bread for a sandwich.

Relish Jars By Donovan's Cellar Specialty Foods

Maple chile relish and ginger beet pickles from Donovan's Cellar

Ketchup Varieties

Ketchup ditches the tomato at America Eats Tavern in Washington, D.C. and Blackberry Farm and Skillet in Seattle.

Ice Cream By Mother Moo Creamery

Mother Moo Creamery, a new ice cream parlor from Mothercluck's Karen Klemens.

Grape Mostarda By Chef Marianne Sundquist

Grape-bourbon mostarda recipe from chef Marianne Sundquist of In Fine Spirits. 

Pot Lid Trivets And Prep Dishes

The Aromapot makes the lid just as important as the pot.

Aronia Berry Jam, Jelly, And Tea By Sunny Lane Aronia

Aronia berries from Sunny Lane Aronia. 

Pawpaws: The Mid-Atlantic's Tropical Fruit

Taste the Mid-Atlantic's tropical treat.

Fonuts "Donuts"

A fonut is nothing more than a ring-shaped cake, but it's a delicious one.

The Local Butcher Shop By Aaron And Monica Rocchino

If all the food at Berkeley's new The Local Butcher Shop is as good as its tallow-fried potato chips, we're in luck. The shop is a mix of Old World and New. The modern space has gleaming white subway tiles and chalkboard menus, but owner Aaron Rocchino, who runs the shop with his wife, Monica, sports a collared shirt and tie under his apron, and knife-wielding butchers break down primal cuts of local meat in direct view of customers.

The Homesick Texan Cookbook By Chef Lisa Fain

The best thing from Texas since Friday Night Lights is The Homesick Texan Cookbook by Lisa Fain.

Bread Bakery Bien Cuit By Baker Zachary Golpher

You can now find Zachary Golper's Bien Cuit breads at Murray's and his pastries at Ninth Street Espresso.

Tasting Table's September Menu

Linen Tableware Products

Trade in linen clothing for linen tableware and help summer live on forever.

Maple Syrup From Crown Maple Farms, New York

Crown Maple Syrup is the latest ingredient taking chefs by storm.

Chile Pepper Cream

Chile cream is the only condiment we'll break rules for.

Gluten-Free Flour Mix By C4C

Cup4Cup is a new gluten-free flour from superstar chef Thomas Keller