Pantry

Bulgaria's kosher dill from Zergüt in the standard pour — vinegar-brined cucumbers with dill, garlic, and bay leaf riding the brine. Snap-firm, her...

The smell of eggplant roasting on the coals meant the spread platter was coming out that night. This is ZerGüt Roasted Eggplant, a chunky style spr...

Čokolino was the after-school bowl in half of Croatia — cocoa-scented flakes stirred into warm milk while the TV played in the next room. Podravka ...

A jar of Nutella on the breakfast table is a household fixture that spread worldwide from Ferrero's kitchens. This is Nutella Hazelnut Spread with ...

In German delis, a jar of Lowensenf Extra Scharf sits next to the bratwurst, its lion logo promising the hottest mustard on the shelf. This is Lowe...

A tube of Thomy's sharp, freshly-ground mustard is the default condiment at a German Wurst stand, punchier than the sweet Bavarian kind. This is Th...

Vegeta is the seasoning jar every Balkan kitchen keeps by the stove, stirred into the pot before anything else goes in. This is Vegeta Fine Blend s...

German pantry shelves keep a squat glass jar of Thomy mayonnaise next to the mustard, the label as familiar there as ketchup is here. This is Thomy...

In Russian and Eastern European kitchens, a bag of buckwheat groats sits in nearly every pantry as the default weeknight side. This is Russkoe Pole...

In Bavarian beer halls, a mound of tangy sauerkraut sits beside every wurst and pretzel, a taste passed down at the family table. Hengstenberg's Ba...

On the German and Baltic coast, jarred herring in a creamy mustard sauce is classic cold-table fare, spooned onto dark rye at breakfast or a cold b...

Baltic tinned fish has fed Latvian pantries for generations, and Riga Gold's mackerel carries that tradition to grocery shelves far from home. This...

A jar of Podravka Visnja sits on nearly every Croatian breakfast table, spread thick on fresh bread next to soft cheese. Podravka's Extra Sour Cher...

Soy-based pates are a Balkan pantry fixture for meat-free days, spread thick on fresh bread. Vitalia makes this vegetarian pate from soy with a pap...

A tin of vegetable pate is a fixture on Balkan and Romanian pantry shelves, spread thick on bread for a quick lunch. This is a vegetable pate with ...

In Balkan kitchens, a big bottle of sunflower oil sits by the stove for everyday frying and salad dressing alike. This is a 3-liter (about 101 fl o...

A jar of vegetable spread makes for an easy start to a Romanian breakfast table, spread thick on fresh bread. This is Mandy's Mediterranean vegetab...

Smoked sprats are a Baltic pantry staple, the kind of tin fishermen's families kept stocked through the long northern winters. Made by Gamma-A in L...

In Hungarian kitchens, a jar of marinated peppers waits on the counter next to fresh bread and a slab of cheese for any impromptu spread of a meal....

The single-serve glass jar of Nutella, foil-topped and pocket-sized, is the classic hotel-breakfast or lunchbox portion across Europe. This is Ferr...

Ajvar gets made in big batches every autumn when the red peppers come in, then spooned onto bread all winter as a taste of home. This is Marco Polo...

In Poland the small brown Maggi bottle lives on the table beside the salt and pepper, and a few drops go into rosol, over pierogi, into tatar - it ...

A Sunday roast in southern Germany means Knodel beside it, and the boil-in-bag box is what a household reaches for when nobody has time to grate po...

In a German kitchen the Fix sachet is what a Tuesday looks like - minced beef in the pan, the bag torn open over it, and the sauce done before the ...