At this year-round market, locals rave about Bonaparte Breads ham-and-cheese croissants (they sell out early), and there are lots of samples—among them a Bolognese sauce from Dragonfly Farms, dressings and dips from Wisteria Gardens, and cheese curds from Fields of Grace Farm.

Besides the usual produce and meats, you will find jugglers, a table of knitters ready to answer questions, a free bike clinic, and—best of all—frozen-treats cart Pleasant Pops. If you run out of cash, you can use a debit card to buy wooden tokens at an ATM table.

In the mood for paella? You will find that and other unusual eats at this year-round market. Les Caprices de Joelle makes Belgian waffles; Harvest Market offers citrusy gravlax and a wonderful sunchoke soup; and Simply Delicious puts out a tasty cheesecake.

If the Virginia lamb and fresh mozzarella don't entice you, the smell of freshly popped kettle corn just might. There are also three bakeries, an ice-cream vendor, and meats from Ole Pioneer's Kitchen that include Mexican sausage, British bangers, and Italian meatballs.

This market has much to offer beyond the handful of produce vendors. A picnic area is a good place to graze on crepes, doughnuts, and pickles,and shoppers of all ages can enjoy the model trains and the musicians. Gift seekers will find a jewelry vendor and a potter as well as a flower stall.

Robert Wiedmaier's gourmet shop offers a chance to buy the same high-quality ducks, chickens, and lamb tenderloins that the chef uses at Brabo, his upscale American restaurant next door. Look for house-made duck sausage, slabs of pork belly, locally raised Cornish hens, and veal burgers, a great splurge if you're firing up the grill. Another benefit of a chef-driven operation: house-rendered duck fat and bordelaise sauce.

Relocated after many years in Burtonsville, this enclosed farmers market is bigger than ever—one of the best places in the area to sample the variety of foods favored by the locavore-before-it-was-trendy Pennsylvania Dutch. The butcher, one of many stalls, features freshly slaughtered Amish-country chickens, a variety of homemade sausages, both beef and baby back ribs, and giant smoked turkey wings.

This old-school market, now in its fifth decade, has never been a destination for specialty goods or exotic game. You come for the basics—grass-fed, hormone-free, and antibiotic-free cuts of chicken, beef, lamb, pork, and turkey—and for the knowledgeable staff. Keep an eye out for the fresh ground beef and the standing rib roast. On occasion you'll also find local wild rockfish.

Relocated after a fire gutted his original location, butcher Kheder Rababeh is again breaking down whole carcasses shipped from his slaughterhouse in Warrenton. Lamb is the specialty, and there may be no better—or cheaper—spot to buy it. Rababeh will debone a whole leg for a Sunday roast, cut it into inch-thick chops for the grill, or butterfly it for a quick stir-fry.

At this Del Ray shop, Aussie Steve Gatward sells only free-range, pasture-fed, hormone-free meats, many from local farms. Among the treats are hand-sliced Nueske's slab bacon, plump wild-boar chops with frenched bones as white as china, and house-made sausages.

With his affable demeanor and blood-flecked apron, Mike Smollon summons memories of butchers of old. Look for dry-aged steaks from Maryland's Roseda Farm, local lamb, and steak burgers ground from USDA prime rib-eye trimmings.

The selection at this premium butcher, perhaps the area's widest, includes goose, pheasant, and venison, and the staff is helpful. The standing rib roast is superlative. For the adventurous, a whole side of beef can be had—assuming you have room for 400 pounds of meat.

At this longstanding neighborhood shop in DC's Spring Valley, Pam Ginsberg trims dry-aged porterhouses, prepares saddle of lamb, and dispenses cooking advice for a hanger steak with sassy good cheer. The quality of the meats is high, and so is the quality of service.

While domestic cheeses, particularly New England–made, are well represented here, this shop's real strength is in its choices from France, Italy, Spain, and England. There's also charcuterie from Fra'Mani and D'Artagnan as well as ice cream from the famed Jeni's Splendid Ice Creams in Columbus, Ohio.

With its informative labels, Jill Erber's Del Ray shop is as much about education as it is about an abundant selection. Little-known cheesemakers share space with bigger producers, meaning that both caseophiles and Kraft lovers can find something to try. Shelves are packed with crackers, jams, books, wines, and cheesemaking kits.

The owners of Cork Wine Bar down the street also emphasize wines at this shop, but the cheese is worth attention, too. About half the stock is domestic and a good representation of this country's best artisanal cheesemakers, including Thistle Hill Farm (Tarentaise) and the local Meadow Creek Dairy (Appalachian). There are lots of individual wheels—convenient for grab-and-go.

The only East Coast branch of this San Francisco brand is a tidy shop with a devotion to quality. The cheeses are mostly small-batch, many are local, and some European selections, such as Tomme de Bordeaux goat cheese, are sold only to Cowgirl. A case holds the brand's freshly made cottage cheese, crème fraîche, and fromage blanc. You'll also find an excellent house-made pimiento cheese and California olive oil.

In his airy Old Town shop, Frenchman Sebastien Tavel and his wife, Mary, stock about 60 cheeses, most American-made. Look for wheels from such local producers as Pipe Dreams Fromage (fresh Crottin) and FireFly Farms (Black & Blue). There's also charcuterie, from Iowa-made prosciutto to Virginia country ham to jamón Serrano from Spain.

While much of this shop is dedicated to wine and craft beer, the cheeses top 60 varieties, from Australian Roaring Forties blue to Virginia's Meadow Creek Dairy Grayson. It also carries Uptown Bakers breads and Jamie Stachowski's sausages and terrines.

Stacey Adams stocks about 125 artisan-made cheeses, many of which aren't widely available. Try Bay Blue from Maryland's Chapel's Country Creamery, delicate Brunet from Italy's Piedmont region, and Wisconsin's GranQueso, a multi-award winner at American Cheese Society competitions.

Asian immigrants flock to these stores largely for the variety and quality of the produce. Typically you'll find half a dozen kinds of eggplant, and the array of greens is dazzling. You'll also see an impressive collection of sauces, pastes, and spices; a meat case filled with inexpensive off-cuts; and a party-worthy frozen-seafood selection (look for bags of shrimp and squid).

Asian immigrants flock to these stores largely for the variety and quality of the produce. Typically you'll find half a dozen kinds of eggplant, and the array of greens is dazzling. You'll also see an impressive collection of sauces, pastes, and spices; a meat case filled with inexpensive off-cuts; and a party-worthy frozen-seafood selection (look for bags of shrimp and squid).

The smell of frying onions and toasting spices wafts through this market/cafe in the heart of U Street's Little Ethiopia—a powerful advertisement for the goods on offer: bags of injera (flatbread used to scoop up stews), Ethiopian coffee beans and loose-leaf teas, and a rich assortment of the hard-to-find spices—such as kosseret and korerima—that give the cuisine its punch. If you're looking to try your hand at wats or tibs, this is one of the best places to load up on raw materials.

Indian expats troll these aisles for henna, Bollywood DVDs, and Indian-style bottled soda. But you'll find culinary inspiration in the array of spices sold whole, ground, and in various blends. There's also a wide assortment of beans, lentils, rices, and flours; a well-stocked frozen-food case; and shelves of unusual condiments, such as a southern-style mango pickle that cuts the lushness of curries the way gherkins temper the richness of corned beef.

Whether you're preparing an Italian feast or a quick dinner, these popular markets offer one-stop shopping. At Three Brothers, you can stock up on industrial-size containers of peppers, mushrooms, tomatoes, and sauces—the bigger, the cheaper—and an array of dried pastas. Indulge in an overstuffed sub or slice of pizza.

At the Italian Store, you can find jugs of olive oil and jars of marinara, basil and fresh mozzarella, dough for making pizzas, and wine for washing them down. Indulge in an overstuffed sub or slice of pizza.

This tiny market claims to stock more than 1,300 items—and the quality and depth of the selection are excellent. Shelves are crammed with varieties of ramen and seaweed along with green-tea powders, miso, and nearly a dozen rice flavorings and seasonings. Among the surprises are sushi-grade fish, including tuna and salmon, and high-quality mochi in flavors such as green tea, chocolate, and strawberry.

Among the area's many Latin groceries, we like this one for its thick-cased sausages, including Argentinean chorizo, and dependably cheap flank steak ideal for fajitas. The selection of dried chilies is reason alone to make a trip. You'll also find a variety of breads and cakes—including, on occasion, fresh-made alfajores—and a small selection of Chilean wines.

Even if you think you have no need for Persian spices, herbs, or frozen foods, at this bakery/market you'll be seduced by the smells of fresh-baked bread, cakes, and cookies. We love the flatbreads and pitas, and the pistachio baklava is superb. Beyond the bakery are items you don't see elsewhere: vinegar-salted pistachios, dried lemons, barberries, spiced watermelon seeds, and cardamom-spiced sugar plums.

This tiny Georgetown shop packs a wealth of Turkish delicacies into its shelves and freezers, including kofta, olive oil, honey, and rose jam. Don't miss the house-made borek, a spinach pie.

Navigating the aisles of this cramped market can be a bewildering experience, involving new systems of organization and a staggering assortment of unfamiliar ingredients. The difficulty for the veteran shopper is the temptation to buy too much. We go for bottles of fish sauce (Three Crabs is our favorite), fresh udon noodles and jasmine rice, silken tofu, and, in the frozen-food case, quail for glazing and roasting. There also are lacquered chopsticks and plates.

More than 30 years old, these outlets carry local fish (perch, rockfish) as well as imports (New England clams, Alaskan halibut). Prepared foods include clams casino and good peel-and-eat shrimp.

More than 30 years old, these outlets carry local fish (perch, rockfish) as well as imports (New England clams, Alaskan halibut). Prepared foods include clams casino and good peel-and-eat shrimp.

More than 30 years old, these outlets carry local fish (perch, rockfish) as well as imports (New England clams, Alaskan halibut). Prepared foods include clams casino and good peel-and-eat shrimp.

Some of the area's freshest finds come from chef/owner Jeff Black's L-shaped case, and he's a follower of sustainability watch lists. Because he's buying seafood for his sleek restaurant—behind the market—customers can call 24 hours ahead and special-order anything in season, from Nantucket bay scallops to ruby-red shrimp.

Commercial fisherman Jimmy Hoggeruns this roving market stall holding Rappahannock River oysters and, in summer, Chesapeake crabs.

Commercial fisherman Jimmy Hoggeruns this roving market stall holding Rappahannock River oysters and, in summer, Chesapeake crabs.

With its swimming-pool-blue concrete floor and bare walls, this family-run store calls to mind a commercial packing plant. The cases at this Georgetown institution hold mostly East Coast fish—flounder, gray sole—in addition to crabcakes and oysters. Bonuses include a 20-mile delivery radius.

In 1980, a gas station was converted into a low-slung carryout that has since expanded to become a source for Chesapeake oysters, East Coast lobsters, and domestic and imported fish. Shrimp and crabs can be steamed and eaten at picnic tables out front.

Jeff Grolig's small shop carries a pristine selection of seasonal, mostly East Coast basics from Maine cod to Florida stone crabs. It's also home to one of the area's best takeout crabcakes.

A small but very fresh seafood selection makes this family-run market a good stop for staples such as yellowfin tuna, spicy crabcakes, and sea scallops. The makings of shrimp cocktail—including house-made sauce—are top-notch.

The impeccable fish counters at these warehouse-size groceries constitute a primer on all things ocean-sourced: Each fish is labeled with notes on flavor and texture. Preseasoned options range from lemon-pepper salmon to tasty Buffalo-sauce-covered shrimp.

The stylish new bakery offers an array of breakfast pastries and cupcakes, but the best reasons to visit are Euro-style confections such as a currant-studded charlotte, a many-layered opera cake, and airy coconut macarons.

For nice (and budget-friendly) fruit tarts that will feed a crowd, try Desserts by Gerard, run by a former Watergate pastry chef.

Saint Michel Bakery is signless and hidden in a small strip mall, but chef/owner Bertrand Houlier's airy croissants (both plain and almond-filled) and darkly baked raisin twists make it worth the hunt. A nice touch: Most everything comes in both full-size and miniature versions.

The Mommy and Me set is well served at Buzz Bakery. Besides a kiddie-size play kitchen, there are spiffed-up versions of Rice Krispies treats and Hostess cupcakes as well as s'mores-flavored brownies.

Cupcake lovers should head for Something Sweet, which turns out good ones in such flavors as Rocky Road and Fluffernutter.

Breakfast lovers can stock up on house-made granola, lemony blueberry tea cake, and rings of lightly boozy rum cake at the charming Red Truck Rural Bakery. A loaf of the nubby harvest-wheat bread makes good toast.

In warm weather, few city spots are as transportive as the small patio at the French-style Patisserie Poupon in Georgetown. The Breton-style butter cakes and brioche are nice, too.

Craving a doughnut? Montgomery Donuts may have closed eight years ago, but the honey-dipped and powdered treats are now available at an unlikely place: Slice N Dice, a pizza shop in Crystal City.

For a really rich treat, head to the Mexican bakery La Flor de Puebla for its cream-filled rounds called bolas de Berlin.