I spent my culinary school internship with Michigan chef Steven Stallard, whose company, BLiS, produces what I consider to be the country's best syrups, vinegars, and fish roes. BLiS's maple syrup and sherry vinegars are aged in bourbon barrels from Heaven Hill Distilleries in Kentucky, and their complex flavors are unrivaled. The company's hand-harvested trout roe is a highlight on the menu at Alinea; its texture is amazing, and the flavors are wild, inspiring pairings ranging from pineapple to ginger. At home I pile it on blini with creme fraiche and a dot of BLiS maple syrup. It's the world's best midnight snack. —Grant Achatz, Alinea, Chicago