Good morning. A couple of editions ago, we covered buttermilk substitutes.

A few readers wrote in to suggest buttermilk powder, a shelf-stable pantry item that you can rehydrate in any amount whenever you need buttermilk.

That’s a great solution — we’re adding it to our shopping list for the week!

INGREDIENT DEEP DIVE 🍳

Pickled peppers

What are they?

Jarred, pickled peppers are fresh peppers preserved in vinegar, salt, and sometimes sugar or spices. This is a big umbrella category: think pepperoncini, banana peppers, cherry peppers, jalapeños, Calabrians, and more.

You’ll usually find them in the condiment or pickle aisle, but sometimes in the Italian or international section.
They range from barely spicy to legitimately hot, whole or sliced, packed in brine or oil.

What’s their flavor?

Taste: Tangy (sour), salty, sometimes lightly sweet

Texture: Snappy when cold; soft and juicy when chopped into dishes

Physical: Mild to hot heat, depending on the pepper

Human: When using them, they remind us of deli counters, pizza shops, and Italian-American cooking

Why should you buy some?

Pickled peppers are acid + heat + salt in one move, a combo than can wake up almost any dish. A spoonful fixes bland soups, beans, sauces, or leftovers.

They cut through rich fatty foods like cheese, meat, or fried foods.
They last forever in the fridge and cost very little.
They can be used whole, minced, or blended into a sauce.

Pro-tip: The brine itself is invaluable: use it like vinegar with extra personality.

What can you do with them?

Chop and stir into tuna salad, egg salad, or potato salad
Blend into vinaigrettes, marinades, or sandwich spreads
Scatter over pizza, focaccia, or sheet-pan veggies
Add to braises, bean pots, or pastas for brightness
Finely mince into salsas, relishes, or olive oil–based sauces

Once you start treating pickled peppers like a pantry seasoning instead of a garnish, you’ll start reaching for them all the time.

If you want to make your own roasted & pickled peppers at home, check out Ethan’s video guide or recipe here.

RECIPE OF THE WEEK ✅

Pickled pepper chopped cheese

A great use for pickled peppers is to add them to sandwiches for tang, moisture, and color. Try them in this higher-protein bison chopped cheese, where the lean meat benefits from some added juiciness:

Let’s Cook!

FOOD TRENDS 🚀

Wooden utensils

After decades of plastic, are wooden utensils taking back over?

In the past, we’ve covered the broader shift away from plastic in the kitchen. We’re seeing it again with spatulas and serving utensils — brands like Earlywood, which focus on handmade wooden tools, are gaining traction online and in home kitchens alike.

Why?

1) Longevity: Unlike plastic tools that warp or melt, wood can last decades. It can be sanded, re-oiled, and restored. With minimal maintenance, it’s essentially a lifetime tool — which is why there’s also a resurgence of wooden cutting boards (like ours, found here).

2) Gentle but strong: Wood is firm enough to scrape fond off the bottom of a pan, yet soft enough to avoid scratching seasoning, ceramic coatings, or nonstick finishes. A crucial tool for deglazing.

3) Aesthetic appeal: They look good! Natural materials warm up a kitchen visually and feel different from plastic products. In turn, our tools affect the experience of cooking.

Trend takeaway: The shift toward wooden utensils reflects a broader move away from disposable plastics and toward tools that are repairable, durable, and built to age well alongside your cooking.

If you want to invest in a wooden cutting board for your own kitchen, check ours out here:

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