<ul><li><strong>If a store doesn't have what you need,</strong> be flexible and try something you wouldn't have picked up before.</li><li><strong>If you can't get to a store</strong>, consider online grocery options such as Amazon and Shipt.</li><li><strong>Many restaurants are selling pantry items and produce</strong> as part of their takeout packages. Check their Instagrams or websites for info on where to shop.</li></ul>

Where to shop for basics

<p>You can do a few things to fill your pantry with both the basics and a few restaurant-style secret weapons to take your home cooking to the next level.</p><p><br></p><p>However, there is no one-size-fits-all shopping list. Think about how you really eat and your cooking plans and ability. Are you enjoying spending hours on a pastry project or do you just need to get a meal on the table for your family?</p>

Take your home cooking to the next level

<h3><strong>Texture </strong></h3><ul><li><strong>Fried shallots</strong> add crunch to rice and noodles, salads, and baked pasta or casseroles.</li><li><strong>Chile oil/chile crisp</strong> add a spicy, crunchy kick to everything.</li></ul><h3><strong>Fermented/pickled</strong></h3><ul><li><strong>Kimchi</strong>, sauerkraut, pickled beets, and miso are all instant flavour enhancers</li><li><strong>Preserved lemons</strong> to add to stews, curries, grain dishes.</li></ul><h3><strong>Cured and tinned </strong></h3><ul><li><strong>Tinned fish</strong>: sardines, mackerel, salmon and/or oil-packed tuna for snacking or flaking into a salad or pasta.</li><li><strong>Cured meats</strong> like salami and <strong>smoked meats</strong> like bacon can be added to stir-fries.</li></ul><p><br></p><p><strong>Spreads</strong></p><ul><li><strong>Creme Fraiche</strong> can pump a dish up.</li><li>Use <strong>Tahini</strong> in salad dressings and dips.</li></ul>

Pantry flavour enhancers

<h3><strong>Produce</strong></h3><ul><li><strong>Lemons, limes, onions, garlic, and root vegetables:</strong> (potatoes, squash, carrots, beets) last a long time.</li><li><strong>Hearty greens: </strong>kale and collards will keep for a week, as will most uncut fruit.</li><li><strong>Frozen fruit and veggies</strong> are also an option, and you can do it yourself.</li><li><strong>Fresh soft herbs</strong> such as parsley, cilantro, and mint can keep for up to a week if washed, dried, and covered loosely in the fridge.</li></ul><p><br></p><h3><strong>Dairy and eggs</strong></h3><ul><li>Hard cheeses like Parmesan, cheddar, Gruyere, and feta.</li></ul><p><br></p><h3><strong>Meat and seafood</strong></h3><ul><li>Ground meat, bone-in chicken legs and thighs, beef brisket or chuck, frozen shrimp and fish filets.</li></ul>

Pantry basics: Produce, dairy, eggs, meat

<h3><strong>Baking supplies</strong></h3><ul><li>Flour</li><li>Sugar (brown, white, confectioners)</li><li>Baking soda and powder</li><li>Yeast for that bread you’re going to make</li></ul><h3><br></h3><h3><strong>Bread</strong></h3><ul><li>Homemade or not, it can be pre-sliced and frozen.</li></ul>

Pantry basics: Baking supplies, bread

<ul><li><strong>Pasta</strong>: Any pasta you can get - long, short, and tubular.</li><li><strong>Grains</strong>: Rice (short and long grain, all colours), whole and ancient grains like farro, barley, bulgur freekeh, and quinoa.</li><li><strong>Beans</strong> can be eaten on their own or added to soups, stews, salads, stir-fries, etc. Dry beans taste better if you put in the time to cook them, but canned is also an option.</li><li>Don't forget to add chickpeas, cannellini beans, lentils, split peas and black-eyed peas.</li></ul>

Pantry basics: Pasta, grains, beans, legumes

<p><strong>Canned and jarred goods</strong></p><ul><li>Canned tomatoes</li><li>Coconut milk for enhancing soups and curries</li><li>Stock/broth (you can also make your own)</li><li>Jarred salsas/simmer sauces (good for combining with refrigerator loose ends in a pot.)</li><li>Nut butters</li><li>Pickles</li><li>Condiments (mustard, jam, soy sauce, etc.)</li></ul><p><br></p><h3><strong>Oil, vinegar, spices</strong></h3><ul><li>Olive is essential, but canola works better for high-heat cooking.</li><li>Apple cider and rice vinegar</li><li>Spices - allspice, bay leaves, cumin, cinnamon, chile flakes, oregano, paprika, pepper, vanilla, etc.</li></ul>

Pantry basics: Canned and jarred goods, oil, vinegar, spices

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