I Asked 3 Chefs What They Always Buy at Costco-Their Answers Completely Changed How I Shop

If you think of Costco as just a place for bulk paper towels and oversized snack packs, chefs would strongly disagree. Behind the towering shelves and warehouse-scale packaging is something far more interesting: a surprisingly well-curated selection of high-quality ingredients that professionals actually rely on.

In fact, many chefs treat Costco less like a convenience stop and more like a strategic sourcing destination-one where consistency, value and quality intersect in a way that's hard to replicate at a standard grocery store.

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Of course, navigating Costco like a chef requires a bit of insider knowledge. It's not about grabbing more, it's about grabbing smart. Knowing which staples deliver the best quality, which hidden gems are worth stocking up on and how to spot freshness at a glance can completely change how you shop and cook.

So, we asked three chefs a simple question: What's the one thing you never leave Costco without? Their answers weren't just practical-they were the kind of kitchen staples that can seriously upgrade your culinary game.

Our Panel of Chefs

• Chef Deepa Shridhar is a culinary director, chef and media personality shaping some of Texas' most innovative dining experiences. Over the past 15 years, she has helped build standout Austin restaurants and launched award-winning concepts like her former food trailer, Puli-Ra, alongside influential supper clubs and collaborations rooted in her signature Third Culture Cuisine. Beyond the kitchen, she brings her South Indian–Texan perspective to writing, podcasting and television, bridging culinary expertise with digital storytelling. She currently collaborates on supper clubs and pop-ups nationwide and has been featured in national publications, Food Network digital series, and as a Chopped runner-up. She is also the creator of Sicc Palette, a multiplatform brand spanning a top food-and-drink Substack, podcast and video content.
• Chef Jenn Struik, MS, RD, is a Grand Rapids-born chef and registered dietitian behind Jenny with the Good Eats, offering personalized chef services, meal prep and consulting. She also serves as an assistant culinary professor at Grand Rapids Community College's Secchia Institute for Culinary Education, where she teaches food science and nutrition. Struik has competed nationally on Food Network's Chopped and won the top prize on Supermarket Stakeout.
• Chef Travis Ramsdell, CDC, is a culinary executive and operator currently serving as Vice President of Culinary at True Connection Communities. He leads dining strategy across a national senior living portfolio, focusing on experience, efficiency and growth. With a background spanning higher education dining, including roles with Chartwells Higher Education and Eurest, he brings both large-scale operational leadership and hands-on culinary expertise.

What 3 Chefs Never Leave Costco Without

For Shridhar, the answer is immediate: ghee-and she doesn't hesitate to call it one of the best deals in the store. "They have some of the best commercial ghee at a price you won't find anywhere else," she says. In her cooking, ghee isn't a specialty-it's a foundational fat that brings depth and flavor across cuisines.

Struik's pick reflects her dual background as a chef and dietitian: plain organic Greek yogurt. "It works in so many applications-sauces, dips, marinades and smoothies," she explains. It's the kind of ingredient that can move seamlessly from savory to sweet, while also offering a strong nutritional profile. The oversized container doesn't hurt either, especially for anyone cooking with it regularly.

Ramsdell, meanwhile, looks at Costco through a distinctly operational lens. His must-have is whole cuts of prime beef-think tenderloin or rib eye. "Costco does an exceptional job with consistency and quality at scale," he says. But for him, it's not just about buying meat-it's about maximizing it. Breaking down whole cuts into multiple portions or dishes stretches value in a way that precut steaks simply cannot.

Related: We Asked 3 Chefs for Their Favorite Store-Bought Cake Mix, and We're Taking Notes

What to Look for When Shopping at Costco

Each chef also shared how to separate good from great when shopping their go-to items-and their advice applies far beyond just these picks.

For ghee, Shridhar says to trust your eyes. A rich golden hue signals proper rendering, while visible fat separation is completely normal. Just as important: check the ingredient list. "You want to turn it over and see there are no preservatives," she notes, emphasizing that properly made ghee is naturally shelf-stable.

Struik approaches shopping with a food safety and quality mindset. She always checks expiration dates to make sure products won't spoil before she can use them, and she deliberately grabs items from the back of the cooler, where temperatures are more stable. She also double-checks protective seals-especially on yogurt-before it goes in her cart. These small habits, she notes, can make a big difference in both quality and longevity.

For Ramsdell, evaluating beef is all about fundamentals. Labels like "Prime" are helpful, but not definitive. Instead, he recommends focusing on marbling-fine, evenly distributed fat rather than large pockets-as well as a bright, cherry-red color. Packaging matters, too. Avoid cuts with excess liquid and always choose the freshest pack date available.

His biggest tip for home cooks? Buy whole cuts when possible. It gives you more control and better overall value, and smaller portions can be vacuum sealed or packed and frozen until you're ready to use them.

Related: We Asked 3 Chefs the Best Thing To Make With Canned Beans, and They All Said the Same Thing

Other Chef-Favorite Costco Finds

Once you move beyond the obvious, Costco starts to look a lot more like a chef's playground.

Shridhar points to pantry essentials like coconut oil, coffee beans and bulk flour as must-haves, describing the store as a kind of modern-day goods supplier. She's also found high-quality black peppercorns-something she uses in large quantities and was surprised to source so easily-as well as a surprisingly solid wine selection if you're willing to spend a little time reading labels.

Struik calls Costco the "pantry king," noting that some of the best deals and least crowded aisles are where the real treasures are. Coconut milk is a staple she uses constantly in soups, curries and baking. Maple syrup is another standout for everyday use and recipes, and she always keeps chicken stock on hand to build flavor quickly. "If you have butter, flour and stock, you can make an amazing velouté," she says.

She also highlights Kirkland cashew clusters as an unexpected snack hit-especially on charcuterie boards-thanks to their sweet-savory balance, which makes them a standout addition.

Ramsdell encourages shoppers to think beyond convenience and start buying like a chef. Whole primal cuts of meat offer significant savings if you're willing to do some knife work. Bulk fresh herbs can be turned into sauces, pestos or compound butters. Imported cheeses often deliver exceptional quality for the price, and frozen seafood can rival fresh if handled properly. Even staples like olive oil and spices, he notes, offer strong quality at bulk pricing.

Final Takeaways

The conclusion is simple-there's no single best item at Costco-but there is a smarter way to shop it.

Across all three chefs, a pattern emerges: they prioritize ingredients that are versatile, high-quality and scalable. Whether it's ghee, plain Greek yogurt or whole cuts of beef, each choice reflects a deeper understanding of how to build meals efficiently without sacrificing flavor.

They're not just buying in bulk-they're buying with intention. And that shift in mindset is what turns a routine Costco run into an opportunity. The takeaway? Shop with purpose and think like a chef, and your next Costco run might be your smartest one yet.

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This story was originally published April 24, 2026 at 3:27 PM.