16 Newly Released Staples and Sauces for a Pantry Glow-Up

It’s easy to get stuck in a pantry rut. You buy the same boxes of pasta, jars of sauce, and bears of honey week after week because you know what you like and that’s that. And hey, brands like Jif, Rao’s, and Barilla are classics for a reason—they’re good. But if you rely on the same-old, same-old forever, you’ll miss out on some seriously fresh new players.

For Bon Appétit’s 2026 Pantry Awards, our editors put out a call for brands to nominate products released in the past year, and we were blown away by the spread. Our finalists included companies that are bringing their unique spin on popular Asian condiments to the US, reimagining packaging that hasn’t seen an update in decades, and are making it easier than ever to add extra nutrients—be it protein (that trend is still going strong!) or vegetables—to your meals.

Here are the standouts from a very competitive field.

Best new condiments and sauces

Nate’s Honey Fruit Spreads

We love Nate’s Honey on its own for its full, not overly-sweet taste, so taking that honey and putting it in a fruit spread? It’s a PB&J dream. The tiny ingredient list—just whole fruit, Nate’s honey, pectin, and lemon juice—are great for people looking to keep track of exactly what they’re eating.

One tester said: “My morning English muffins have never been happier than when they’re slathered with Nate’s fruit spreads. I’m usually a raspberry jam stan, but the sour cherry flavor is making me re-think my allegiance.” —Abbey Stone, senior shopping director

Potluck Jang Trio

We appreciate anyone putting in the work to get more fermented condiments into our lives, and so it is with Potluck and its trio of Korean sauces. Besides an excellent gochujang (the chili paste that has become fairly commonplace in grocery stores over the last several years), the brand makes a delicious doenjang (a fermented soy bean paste that gives a funky umami boost to stews, sauces, and stir-fries) and a ssamjang (a thick and spicy condiment that we like using alternately as a dipping sauce or a spread).

One tester said: “You know a product is good when it instantly inspires you, and Potluck’s Jang Trio immediately had me dreaming up all the ways I could incorporate the three sauces into my cooking. I’m particularly excited about the ssamjang, which is equal parts sweet, savory, and spicy. It’s exactly what I want to swipe onto a lettuce wrap or dollop onto a rice bowl.” —Alaina Chou, shopping writer

Bachan’s Sesame Garlic Japanese Dipping Sauce

You might already recognize Bachan’s red octopus logo; the brand’s flagship barbecue sauce has flown off grocery store shelves because it has exceptionally high put-this-on-everything factor. And Bachan’s new dipping sauce might have even more. Nutty ground sesame paste, ginger, and a whole bunch of alliums make a heady umami difficult to resist. For those who eschew sweeter dipping sauces, this is the most restrained of the bunch.

One tester said: “When I first tried Bachan’s Original Japanese Barbecue Sauce, it quickly became a household staple—so when I spotted its new dipping sauce at the grocery store, I had to try it. It’s thicker than the original, with the same addictive sweet, miso-rich, sesame-forward flavor. I still prefer the original’s thinner, drizzle-friendly consistency for topping rice bowls, but the dipping sauce works especially well in marinades, brushed over salmon before baking, or served alongside chicken nuggets.” —Emma Jacobson, contributing social media editor

HEYDOH Soy Sauce

The limited selection of soy sauce at a typical American grocery store is but a teensy fraction of the actual breadth of variety out there. Much like wine, soy sauces will vary based on age, terroir, and fermentation method. Founded by writer Clarissa Wei, Heydoh is a single origin Taiwanese soy sauce made from black soy beans. Both the Classic and the richer Silky varieties have the grounded umami you want from the condiment, but the additional roasted, malted notes and subtle complexities are an exquisite demonstration of just how special a soy sauce can be.

One tester said: “Tasting Heyoh next to my bottle of Trader Joe’s soy sauce was like going from pancake syrup to real maple. What I’d been cooking with was mostly thin, watery salt. This has body and roasted depth, so a splash contributes a punch of flavor instead of just sodium.”—Olivia Tarantino, senior shopping editor

Honey Department Thick Honey

By replacing the sticky plastic bear with a squeezable, recyclable aluminum tube, Honey Department gives one of your pantry’s most frustrating-to-use staples a much-needed glow up. Drizzle the creamy, 100% raw honey onto your crostini or add straight to your tea (sans spoon) for all-natural sweetness with less mess and less waste.

One tester said: “My first thought was, ‘Why didn’t anyone think of this sooner?’ My second thought was, ‘Whoa, this is good.’ I keep one in my bag at all times for whenever I need honey.” —Kate Kassin, editorial operations manager

Sunny Fine Foods Dressing & Drizzle

Sunny Fine Foods’ bottled salad dressings will impress even the staunchest homemade vinaigrette devotees. Available in four flavors (Simple Lemon, Miso Caesar, Ginger Ponzu, and Scallion Ranch), every bottle is cold-filled, cold-processed, and made up of a short list of whole-food ingredients. Keep a stash of these in your fridge and you’ll never be more than a few minutes away from a fresh and flavorful lunch.

One tester said: “My go-to is the Ginger Ponzu. I use it as a marinade for fish, drizzle it over roasted broccoli or sautéed baby bok choy, or toss it with greens. These days, I find myself reaching for the bottle a whole lot more often than I pull out all the ingredients to make something from scratch.” —K.K.

Shuug Original Amba Hot Sauce

About: Made with green mango, habanero, and plenty of spices, Shuug’s Original Amba is our new favorite way to add brightness and heat to just about anything. And the chic squeeze bottle isn’t just for looks—it makes drizzling just the right amount a cinch.

One tester said: “As a huge amba fan, I love being able to drizzle this tangy, fruity condiment right from the bottle versus having to make it from scratch” —K.K.

Best pantry staples

Patagonia Provisions Sardines + Beans

About: Tinned fish, but make it more of a meal. That’s the vibe of Patagonia Provisions’ new sardines. Patagonia has two different versions: white beans with garlic and leeks or black beans with corn and salsa. And while the alliums and salsa add some welcome non-fishy flavors to the tins, it’s the white and black beans that really make these satiating. The best way to have them? With nothing but some good butter on thick toast.

One tester said: “These flavor-packed tins are swiftly becoming my new emergency protein-packed snack. The sauces are flavorful, and the sardines are tender and a perfect not-too-big-or-small size (I do wish there were a few more beans, though). For more heft, I’ve tossed them into cooked grains or spooned them over toast. A recent triumph: I cracked one open to eat at the airport—yes, they made it through security!” —Rebecca Firkser, Test Kitchen editor

Stellar Eats Chocolate Zucchini Muffin Mix

About: Even the seasoned bakers on our team were impressed by the texture of Stellar Eats’ Chocolate Zucchini Muffins, which have a delicate and fluffy crumb despite being entirely gluten-free. Made with just seven ingredients, these muffins are richly chocolatey and not too sweet—plus they sneak in a healthy dose of vegetables in the form of zucchini powder.

One tester said: “The zucchini flavor is just vegetal enough and makes for a lovely counterpart to the fudginess of the chocolate.” —K.K.

ONOIN

Do you let out loud, exasperated sounds every time you open up a recipe and it calls for diced onions? Understandable. It’s one of those inescapable mise en place activities—.and it’s one that the makers of Onoin (sic!) are here to solve. Their chopped onions in olive oil are both an easy add to sauces—use them as a 1:1 replacement of raw chopped onions (just cook them a little less because they’re parcooked)—and a way to sneak some extra flavors,like lemongrass or jalapeno, into your meals.

One tester said: “I don’t mind chopping an onion, but I do mind buying lemongrass and ginger for one recipe. Onoin does that work for you, packing onions and aromatics into olive oil so a bare fridge can still turn into a flavorful weeknight dinner.” —O.T.

Banza Wheat Protein Pasta

Most protein pasta is enticing in theory and disappointing in practice. Not so with Banza’s Wheat Protein Pasta, which marries the brand’s signature chickpeas with wheat flour to create a noodle with a lovely al dente chew and none of the dreaded bean-y aftertaste.

One tester said: “Where the original Banza has a sort of brittle texture, the addition of wheat flour here helps the noodles retain a pleasantly elastic bite.”—A.C.

Fly By Jing Fly Noodles

These are not your average instant noodles. Fly By Jing street noodles go through a two-day fermentation process and are sun-dried and hand-cut, resulting in a bouncy, chewy texture that goes above and beyond the cup of noodles of your dorm days.

One tester said: “The creamy sesame sauce coats frilled noodles with that signature tingle from Sichuan peppercorns. Ready in six minutes, you can eat them straight from the bag, or try my move of searing sugar snap peas and ground pork in a skillet and mixing it all together. —O.T.

Fishwife Albacore Tuna with Soy Ginger

Fishwife has done it again. The female-founded brand credited with making tinned fish cool to the American masses has a new variety: high-quality albacore tuna packed in a soy, ginger, leek, and garlic sauce. Packed with healthy fats and flavor, it’s the perfect topper for your salad, bowl, toast, what-have-you right out of the (BPA-free) can.

One tester said: “This is one of those Fishwife SKUs that is flavorful enough to season a whole dish—it would be a rice bowl champion.” —K.K.

ROW 7 Tinned Tomatoes

Nestled like rubies beneath a pull-tab lid, these whole Sweet Prince tomatoes bring farm-to-table flavor to the pantry. Slow-roasted and packed in olive oil at peak ripeness, they have the concentrated sweetness and bright acidity of summer tomatoes—ready for whenever you need it.

One tester said: “These tomatoes are basically tinned sunshine—peak-season, peak-flavor, peak-everything morsels preserved in a tiny little package that can fit in your back pocket. They’re great anytime, but I plan to stockpile them for the dead of winter when I desperately need a flavorful jolt of summer. I like them served simply on a crusty slice of sourdough.” —Rachel Tepper Paley, site director

GOODLES Cups

There’s no need to hide broccoli in your kids’ (or your own) pasta when you choose Goodles—the mac and cheese brand includes nutrients from vegetables like kale, spinach, sweet potato, and more. And now, with Goodles Cups, you can have the cheesy, tasty noodles wherever there’s a microwave. Add water, nuke, and then stir in your sauce mix for a satisfying lunch in minutes.

One tester said: “Goodles became my go-to boxed mac and cheese brand when I discovered it a couple years ago—sorry, other boxed mac and cheese brands, I do still love you too! Now, I’m thrilled to be able to replace my ‘sad desk salad’ lunch with a rich, gooey cup of noodles.” —A.S.

Seven Sundays PB Puffs

Cereal stans, listen up: Seven Sundays’ PB Puffs just might be your new morning go-to. They’re deeply peanutty, just sweet enough, and equally as tasty with milk as they are eaten by the handful. And hey, it doesn’t hurt that they pack 10 grams of protein per serving.

One tester said: “I could eat an entire bag of these salty-sweet, protein-boosted peanut puffs in one sitting.”—K.K.

Explore more Pantry Award winners

• The winning snacks and sweets
• The new non-alcoholic drinks we love
• See the whole list