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E&Y Entrepreneur of the Year 2014 - Brad Sacks
Brad Sacks was this years Entrepreneur of the Year winner in the Consumer and Retail Products & Services category named by Ernst and Young.
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Chef Mick's Perfect Turkey Gravy
Chef Michaelangelo (Mick) Rosacci of Tony's Market writes recipes, is a culinary instructor, and can really cook. He's cooked up a terrific turkey gravy recipe and we're delighted to share it with you. We hope you like it. We do. Special thanks to Mick, and in honor of his heritage we say "Buon Appetito!"
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Freddy's Cooking Nightmare
Freddy has a nightmare, a vision of a world without stocks, sauces, and demi-glaces from More Than Gourmet. Relax, Freddy, it’s just a bad dream. We haven’t gone away.
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Who’s for dinner? What’s for dinner? Sauce Bros. confused
Freddy’s special guest is vegan, or is it vegetarian? His next guests have gluten intolerance. What to cook, what to do? No worries. Alex, as always, saves the day, the MTG way.
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"Food Science" doesn’t have to be scary. It isn’t at MTG. Naturally...
For many, food science evokes visions of scientists in lab suits concocting flavors that taste like real food. Relax, put down your chemistry dictionary.
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Meet some members of our Sauce Team. Rated R for Real
Our folks are passionate about the products they craft, pack, and sell. The really do cook, too. In fact, they love a good food fight. You know, the “my sauce is better than your sauce…” type of thing.
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Meet the Sauce Bros.
Alex calls Freddy a "goofball." We say they both are. But they understand stocks and sauces, made the good old fashioned way (even though one can’t pronounce Escoffier).
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A Real Classic meets the classics: Intro to More Than Gourmet
Rumor has it that the man being served is the SauceGuy. You be the judge. Here’s a nifty intro to using MTG stocks and sauces for a side, a soup, and a main dish that will satisfy anyone. Including one that’s grumpy.
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More Than Gourmet Plant Tour
This is not your grandmother’s kitchen, but it is a real kitchen. Kettles, mirepoix, wine, fish, poultry, lamb - it’s all here. It’s all cooked, blended, and reduced over 30 hours following classic culinary recipes and techniques. We just do it in large batches with vigilant food safety practices.
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Classic French Stocks and Sauces