When it comes to the culinary world, these renowned chefs have their favorite condiments that add that extra special touch to their creations. From Carla Hall's St. Agrestis Amaro-soaked cherries to Jean-Georges Vongerichten's Crown Maple syrup, each ingredient tells a unique story.

Uncover the Hidden Gems in Culinary Pantries

Carla Hall - St. Agrestis Amaro-soaked cherries

Carla Hall quickly became a fan favorite on "Top Chef" with her exceptional cooking skills and humorous remarks. She knows when to go the extra mile with homemade tomato sauce and chowchow pickle but also values the convenience of store-bought items. Her fridge is stocked with Hellmann's mayonnaise, Trader Joe's sauerkraut, Koeze peanut butter, and the star of the show - St. Agrestis Amaro-soaked cherries. These cherries aren't just for snacking; she swirls them into her morning oatmeal for an unexpected burst of flavor. Her Nashville roots shine through in her love for salty and spicy dishes, but desserts hold a special place in her heart. Her magic trick for perfect fruit pies is using these fabulous Amaro-soaked cherries to liven up frozen berries.

Jean-Georges Vongerichten - Crown Maple syrup

With his extensive culinary background, Jean-Georges Vongerichten's favorite condiment might surprise you. He's a big fan of peanut butter but maple syrup plays a significant role in his dishes. As the overseer of 60 kitchens worldwide, he understands the importance of efficiency. Maple syrup is not something he likes to make from scratch; his fridge is always stocked with high-quality Crown Maple syrup from the Hudson Valley. He uses it on pancakes and elevates plain yogurt with its caramel-like sweetness. In his restaurant dishes, like maple syrup-drizzled dosas and squash toast, it adds a unique touch. It can also tenderize fatty meats and balance out spicy dishes.

Andrew Zimmern - Hot Sloth hot sauce

Andrew Zimmern has a taste for almost anything, and his preferred hot sauce is the hard-to-find Hot Sloth. Crafted by Michelin star chef Mike Bagale and former Eater L.A. editor Kat Odell, this hot sauce is a unique blend with a bright magenta hue thanks to dragon fruit. It focuses more on flavor than overwhelming spice, making it the perfect addition to upgrade a dish. It also serves as an excellent ketchup replacement for fries. With a hefty price tag and limited releases, it's not easy to come by, but Zimmern swears by its flavor and claims it as his "all-time favorite" in a TikTok taste test. A bottle contains 300 milligrams of CBD, providing a relaxing effect.

Ina Garten - Grey Poupon Dijon mustard

Home chefs love Ina Garten and her upscale approach to home cooking. Her signature catchphrase, "Store-bought is fine," brings comfort to kitchen enthusiasts. Before becoming a successful cookbook author and TV personality, she ran a specialty food market. Spending time around gourmet jarred sauces made her a trusted expert, and she can't live without mustard. She praises mustard for its tangy flavor and versatility. When she wants a textural strong mustard, she reaches for Maille Whole Grain, but for a vinegary smooth mustard, it's Grey Poupon Dijon Mustard. Mustard is her answer to everything, giving vinaigrettes and sauces a much-needed tang.

Julia Child - Hellmann's mayonnaise

Julia Child was all about breaking down cooking techniques, and mayonnaise was one of her challenges. She showed that it can be whipped up in minutes, although the emulsification process can be daunting. She was practical and had no shame in using store-bought condiments. Her famous tuna salad recipe is generous with Hellmann's mayonnaise, and Dorie Greenspan confirmed it as her most trusted brand.

Christina Tosi - Nutella

Christina Tosi believes in holding onto childhood innocence, and Nutella is a big part of that. Her unique creations at Milk Bar are inspired by nostalgic sweets. She fondly recalls being 13 in Northern Italy and smothering fresh rolls with Nutella. Even today, she celebrates the flavor in her own kitchen, on "Master Chef," and in her Milk Bar creations.

Bobby Flay - Maesri red and green curry pastes

Bobby Flay may be a fierce competitor, but he's happy to share his cooking tips. His pantry is stocked with various specialty tins, and he has a whole shelf dedicated to South Asian flavors. His favorite "pantry hack" is curry paste, and he always has Maesri red and green curry pastes on hand. With just a few minutes and some coconut milk, he can create a delicious curry. It's perfect for pouring over chicken or grilled salmon and can breathe new life into yesterday's veggies and rice.

Thomas Keller - Edmond Fallot Dijon mustard

Thomas Keller is one of the most respected culinary figures, with numerous awards and a successful restaurant group. He shares Ina Garten's love for mustard and his go-to is Edmond Fallot's Dijon mustard. The creamy French mustard is a staple in the Bouchon kitchen and is whisked into dishes like mussels. Its creamy texture makes it ideal for mixing into dishes, and the tangy bite pairs well with salty cured meats and briney snacks. He included Edmond Fallot's Dijon mustard on a custom menu for Napa Valley's Kenzo Estates and used it in a flawless mustard vinaigrette at The Venetian's Bouchon Bistro.

José Andrés - La Dalia Pimentón de la Vera

José Andrés introduced tapas to the dining scene and is one of the most influential Spanish-American chefs. He never forgets his roots and loves Spanish food, especially paprika or pimentón. His newsletter, Longer Tables, shares his personal insights, and he raves about Pimentón de la Vera. This smoky spice is from Extremadura and has a slightly sweet and spicy flavor that complements milder Spanish dishes. While other brands can do, he stands by the superiority of Pimentón de la Vera, which is dried with smoke in a special technique unique to La Vera and has a protected designation of origin.