Chicken
Butter
We're into heavy baking season, and you want to really taste the butter in those cookies. If you fork over some extra dough for the good stuff—Kerrygold and Plugra are two European brands that are fairly ubiquitous in the States now—you'll be sure to taste butter "instead of just 'some fat' in the background," says McCracken.
FROM BON APPÉTIT: Bon Appétit's Favorite Quirky Cookie-Cutters
Eggs
Buy organic, and you'll see that vibrant gold yolk instead of a pale yellow. You'll also taste the richness of it. You'll taste the difference between the yolk and the white, too, instead of just eating "egg" flavor. Seriously, the difference is huge. Cook an organic (preferably farm fresh) egg next to a non-organic one and prepare to have your mind blown.
ON BON APPÉTIT: Adam Rapoport's Famous Latke Recipe
Olives
If your market has an olive bar, check it out. If not, look for oil-cured olives or olives in brine, not the canned stuff packed in water.
