Where to Buy Great Food: Takeout, Splurge-Worthy Ingredients, and Chefs’ Secrets

Our May issue, on sale now, is packed with info on the best butchers, cheese shops, bakeries, ethnic markets, and other places to buy great food—so packed, in fact, that we didn’t have room for everything. Here’s what didn’t make it into the magazine:

25 Great Takeout Meals: If you don’t feel like cooking, we’ve got ideas for terrific to-go dishes.

From Benton’s Ham to Valrhona Chocolate: Ingredients That Are Worth the Splurge: Gourmet stores are packed with high-priced ingredients. Here’s what’s worth spending a few extra bucks on.

Chefs’ Secret Ingredients: Spices, sauces, and other tricks for making dishes stand out.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.