One tester said: “When I first tried Bachan’s Original Japanese Barbecue Sauce, it quickly became a household staple—so when I spotted its new dipping sauce at the grocery store, I had to try it. It’s thicker than the original, with the same addictive sweet, miso-rich, sesame-forward flavor. I still prefer the original’s thinner, drizzle-friendly consistency for topping rice bowls, but the dipping sauce works especially well in marinades, brushed over salmon before baking, or served alongside chicken nuggets.” —Emma Jacobson, contributing social media editor
HEYDOH Soy Sauce
The limited selection of soy sauce at a typical American grocery store is but a teensy fraction of the actual breadth of variety out there. Much like wine, soy sauces will vary based on age, terroir, and fermentation method. Founded by writer Clarissa Wei, Heydoh is a single origin Taiwanese soy sauce made from black soy beans. Both the Classic and the richer Silky varieties have the grounded umami you want from the condiment, but the additional roasted, malted notes and subtle complexities are an exquisite demonstration of just how special a soy sauce can be.
One tester said: “Tasting Heyoh next to my bottle of Trader Joe’s soy sauce was like going from pancake syrup to real maple. What I’d been cooking with was mostly thin, watery salt. This has body and roasted depth, so a splash contributes a punch of flavor instead of just sodium.”—Olivia Tarantino, senior shopping editor
Honey Department Thick Honey
By replacing the sticky plastic bear with a squeezable, recyclable aluminum tube, Honey Department gives one of your pantry’s most frustrating-to-use staples a much-needed glow up. Drizzle the creamy, 100% raw honey onto your crostini or add straight to your tea (sans spoon) for all-natural sweetness with less mess and less waste.
Dining and Cooking