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Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...