Bobby Flay Gave a Tour of His Pantry and This Is the Secret Go-To Ingredient He Uses the Most

published Jan 21, 2022
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If you need a little inspiration for what a well-stocked pantry should look like, let Bobby Flay show you on Instagram.

The celebrity chef recently gave a video tour of his own personal storage space to Misfits Market — the online grocery store where he serves as chef-in-residence — and it’s truly #goals. “I love my pantry,” Flay admits. “It’s a place that opens up lots of ideas when it comes to cooking.”

As you would expect, Flay’s pantry is well-organized with sections dedicated to everything from oils and vinegars (red wine vinegar, white wine vinegar, rice wine vinegar, apple cider vinegar, chili oil, extra virgin olive oil, and canola oil) to chiles (his signature Calabrian, guajillo chili powder, and chipotle chili powder). He also has an Italian section — his “array of dried pastas” alone include spaghetti, bucatini, elbows “for a cool version of mac and cheese,” squid black ink shells, and penne — and an Asian section, filled with coconut milk, red and green curry paste, soy sauce, sesame oil, and gochujang (a Korean fermented hot chili paste) which Flay raves, “Love this stuff.”

The surprise ingredients you’ll definitely want to keep on hand after drooling over Flay’s shelves, however, are capers for a quick piccata, chickpeas for hummus, and anchovies for pretty much everything. Wait. Anchovies??? “Secret go-to,” says Flay. “I put anchovies in so many things, people don’t know it. Especially when I’m cooking seafood. I crush up a bunch of anchovies and put it in the sauce. It just enhances it so much more.”

Flay also showed off his extensive collection of condiments (so many kinds of mustard!), baking ingredients, and, yes, cat food. “It looks like I’m running a cat food store, which we kind of are,” laughs Flay. “I mean, this is Nacho’s company, Made by Nacho. He does eat his own food.”

You can watch Flay’s whole video here before heading to the grocery store to stock your own pantry. Don’t forget the anchovies.