At about $1 per can, this eight-pack is an unbeatable value for organic chickpeas.

I’ll use them to make my herby, vegan Green Goddess hummus for parties, or to pack protein into salads and soups. They can even be crisped up in an air fryer or oven for a simple snack.

I have eaten at least half a dozen brands of hummus, and Ithaca Hummus is my gold standard. Creamy, dreamy, and made with simple ingredients and no additives, it’s what I reach for when I don’t feel like making my own.

The container is more than a pound and can last for weeks in the fridge. Don’t forget to grab some mini bell peppers, cucumbers, carrots, or even a pre-cut veggie tray while you’re there.

The only croutons I’ve found to be the right size and flavorful enough to be a dipper are these Italian-seasoned beauties from Kooshy.

Made from sourdough, there’s a slight tang and extra umami that will enhance any salad.

I sometimes crumble them up on pasta like toasted breadcrumbs, mix them into chicken Caesar wraps, or add them to homemade snack mixes for a surprise toasty bite.

In my opinion, if you have to choose between buying a bottle of Hidden Valley ranch dressing or the XL bottle of seasoning powder, go for the latter.

Ranch seasoning is versatile not only for making dressings, but also to use in marinades for meat, as a powerful flavoring for cooked vegetables, or even for a little zest in morning eggs.

This garlicky, herby cheese used to be difficult to find, making it a treasure hunt every time I had a craving. Once it hit Costco, though, all bets were off — now, it’s in my fridge all the time.

I’ll use this to add a little decadence to just about anything: salad, eggs, pasta, toast, you name it.

After you finish off the cheese in the 19.4-ounce jar, make sure to use the leftover flavored oil to brush on bread or make homemade mayonnaise.

A bowl of white rice with rotisserie chicken and a spoonful of Fly by Jing chili crisp is an eat-on-repeat meal for me.

The just-spicy-enough, slightly tingly oil is full of umami and texture. The combination of garlic, shallots, ginger, fermented soybeans, and other spices is an explosion of flavor that will keep you coming back for more.

I use Kewpie (a Japanese-style mayonnaise made with more yolks than whole eggs, a little sugar, and MSG for peak umami) on almost every sandwich I make, especially ones with tuna or egg salad.

It is essential in dips with Asian flavor profiles (like my spicy California-roll guacamole and crab-rangoon dip), and can be used to make an excellent spicy mayo.

Just mix a 3:1 ratio of Kewpie to Sriracha or your preferred hot sauce, and it’s ready for a rice bowl or sushi roll.

I am a Korean American adoptee and did not grow up eating kimchi, but over the years, I’ve discovered which brands provide my preferred level of funk, spice, and crunch.

Jongga’s cabbage kimchi is my go-to for eating as banchan (Korean side dishes), mixing into savory jeon (Korean pancakes), chopping up for my homemade kimchi-cheese dip, or stir-frying with meat and veggies.

The 3 ½-pound container can last for weeks or even months — just know that as kimchi ages, it can become more sour. Stir-fry or add a sprinkle of sugar to help balance it out if you take a while to eat it.

I’ve used Bachan’s various Japanese barbecue sauces for almost seven years — and because it’s so delicious and reliable, I haven’t made my own teriyaki in that long, either!

It’s thinner than you’d expect, but once heated in the pan or oven, it thickens and coats whatever you’re cooking in a slightly sticky glaze.

I make salmon teriyaki frequently, and sometimes just toss rotisserie chicken with the sauce and instant noodles for a simple post-shopping meal.

I believe the noodle aisle at Costco is vastly overlooked, and this offering from MiLa was recently added to my weeknight rotation.

The soy-based sauce coats the noodles with flavor, so all you need to do is add protein and veggies for a complete meal.

Curious what’s in other shoppers’ carts? Keep reading our Costco diaries.