...and sometimes, generic is just fine

When it comes to some ingredients, only the best won’t do. Here are the staples you don’t need to overthink, according to chefs: canned beans, canola oil, chocolate chips, dried pasta, canned tomatoes, flour, sugar, oats and white vinegar.

PRO TIP

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– Alexandre Carrière, chef, Au Comptoir, Vancouver

RECIPE

Chef Dawn Doucette’s Kitchen Pantry Puttanesca

“Sauté minced garlic and capers for 1 to 2 minutes on medium heat. Add store-bought pickled veggies (such as roast pepper strips and eggplant in their oils), along with anchovy paste. Continue to cook. Separately, purée a can of pitted black olives, then add to the pan along with marinated artichokes, canned tuna, chili flakes and a touch of tomato purée. Allow to simmer for 15 to 20 minutes and, bam! Puttanesca served with linguini... easy peasy.”