19 Food and Beverage Brands I’m Fiercely Loyal To

My cupboard is filled with Bonne Maman jam jars, as their strawberry preserves are the only ones I’ll use for a peanut butter and jelly sandwich. The perfect balance of tangy and sweet, with real strawberry pieces, makes it irresistible. I almost regret introducing my boyfriend to Bonne Maman because now he insists on using it for his sandwiches, which he eats far more often than I do. (This has left me in a sticky situation more than once when I find the jar empty.) Beyond sandwiches, I also use these preserves to create homemade fruit-on-the-bottom yogurt and occasionally dip cheese straight into the jar.

Diet Pepsi is never an option, nor is any other diet cola. (Diet Dr. Pepper is an exception for rare occasions, but it’s not a cola). I’ve expressed my passion for Diet Coke countless times, and I stand by every word. It’s the ideal drink to complement greasy, salty meals; it provides a refreshing caffeine boost when I need it; and since it’s mostly water, it keeps me somewhat hydrated. (I even bring it to the gym.) I consume at least three cans daily.

Apologies to those outside the Pacific Northwest, but Alpenrose cottage cheese (the 4% milk fat variety) is my all-time favorite. The curds are perfectly creamy, and the whey has just the right balance of tanginess and saltiness. Other cottage cheese brands pale in comparison, tasting dull and lifeless.

Many food writers and chefs swear by a specific kosher salt or fine sea salt, but my unwavering loyalty lies with Maldon flake salt, which I affectionately call my “snack salt.” I purchase it in bulk and use it generously on nearly everything, including the Alpenrose cottage cheese I mentioned earlier. The delicate pyramid-shaped flakes enhance both flavor and texture, and I’ll admit to eating them straight from the container, much to the dismay of anyone watching.

Another regional favorite, Franz BIG white bread is the only pre-packaged white bread I’ll use. It’s everything you wish Wonderbread could be: soft, surprisingly moist for store-bought bread, and with a subtle sweetness that makes it ideal for a bologna sandwich, tomato sandwich, or grilled cheese.

These small pickles pack a punch with their intense acidity, which is exactly what I desire in a tiny pickle. I’ve praised them before, but to summarize:

Not only are these the best

affordable

cornichons available, I believe they are the

finest

cornichons you can find outside of France. Honestly, they surpass some of the high-end French pickles I’ve tried. They are wonderfully sharp, garlicky, and full of flavor, and their brine makes an exceptional

dirty martini

. They are flawless—10/10, no improvements needed.

They also shine when enjoyed as part of this unconventional pickle snack, offering a fresh and exciting way to enjoy pickles.

I don’t drink often these days, but when I do, it’s almost always a martini, and that martini is always made with Tanqueray. I used to experiment with other, more “complex,” botanical-heavy gins, but now I prefer the straightforward juniper flavor that Tanqueray delivers.

As much as I dislike praising capitalism, Heinz ketchup is an impeccable product. It’s sweet, glossy, tangy, and unbelievably smooth—everything ketchup should embody. Ketchup doesn’t need fancy upgrades, homemade versions, or an overload of cloves (yes, I’m talking about you, Trader Joe’s). Ketchup should be crafted with high-fructose corn syrup, in a factory, by a company that has mastered not the art, but the science of ketchup production.

I adore mayonnaise. Unlike ketchup, I believe it’s worth making your own occasionally, but that doesn’t mean you shouldn’t keep a few store-bought options on hand. I always have two, and one of them is always Kewpie. Made with egg yolks—four per every 500 grams—a mix of vinegars, sugar, and a touch of MSG, it creates a sweet, creamy mayo packed with umami. I reach for Kewpie when I want a hint of sweetness, especially in tuna salad, deviled eggs, and breakfast sandwiches. (I also own a Kewpie t-shirt, which I cherish.)

Now that Duke’s is available beyond the South, it’s the second mayo I always keep stocked. Unlike Kewpie, it’s made with whole eggs and contains no sugar, resulting in a lighter, tangier mayonnaise. (This is why I need both varieties at all times.) I switch between Duke’s and Kewpie depending on my mood, but Duke’s is my go-to for tomato sandwiches.

My first encounter with Boar’s Head meat was in a Publix sub sandwich in Tampa, Florida. Instantly, I became obsessed with their Branded Deluxe ham. It completely spoiled me for any other deli ham. While it might look like a typical processed loaf, it avoids the overly sweet taste common in many sandwich hams. It’s savory, meaty, and just a hint sweet, making it my go-to snack after weightlifting. (I often devour it straight from the fridge as soon as I get home from the gym.)

I’m not a coffee snob. I use a Mr. Coffee drip coffee maker, and I fill it with Café Bustelo. (I used to feel embarrassed about this until a Puerto Rican friend told me that’s how his family makes coffee; suddenly, I felt cool and smart.) I brew a large pot one day, enjoy a few hot cups, then refrigerate the rest to drink iced the next day. In a city flooded with bright, fruity third-wave coffee, I cherish the rich, bold flavor of Café Bustelo.

If you’re going to indulge in canned meat, it might as well be the iconic canned meat. SPAM is a one-of-a-kind product with a distinct flavor, and I’m a huge fan. Whether it’s waffled, air fried, or used in musubi, there’s no replacement for this boldly salty processed pork. I could happily eat the classic flavor forever, but the MáLà Szechuan SPAM is truly exceptional.

I’m completely obsessed with this lowbrow pizza. The sauce is overly sweet, the crust is too thin and cracker-like, and the cheese doesn’t melt properly, yet somehow it all comes together perfectly, especially if you’ve consumed an illicit substance beforehand. (Though my boyfriend, who is entirely sober, is the one who introduced me to these. Interpret that as you will.)

Twizzlers can take a hike.

Golden Flake is my all-time favorite potato chip, but since I can’t find them in Oregon, I settle for Lay’s. While I enjoy a variety of kettle-cooked chips—especially the local brand, Tim’s—when I crave something thin and crispy, Lay’s is my go-to. They’re the thinnest, crispiest, and saltiest chips available—ideal for crushing into sandwiches or serving as a vehicle for caviar.

Better Than Bouillon is so effective that using it feels almost like a shortcut. Just a small amount adds rich, savory flavor to pasta, vegetables, rice, and, of course, soups and stews. My top picks are the classic chicken and beef flavors, but their vegetarian options are also incredibly satisfying.

Caldo de Tomate is technically a bouillon, but I use this savory powder as a versatile seasoning. It’s an umami bomb, loaded with tomato powder, chicken “flavor,” and MSG. I haven’t found a better blend of powders. I sprinkle it on nearly everything, including cottage cheese, but my latest trick is dusting it over Smartfood white cheddar popcorn.

I’ve experimented with numerous homemade brownie recipes, but none have delivered a brownie I love more than the Ghiradelli boxed mix, especially when considering the cost of ingredients and my precious time. The Ghirardelli mix creates brownies that are fudgy in the middle, slightly crisp and chewy on the edges, and topped with a delicate, shiny crust. That’s everything I desire. That’s everything I require. (If I ever crave a more “homemade” taste, I swap the water for coffee and the vegetable oil for pistachio.)