Pantry Essentials for Fall and Winter

Updated August 2025

Fall and winter baking and cooking starts with a well-stocked pantry. From baking staples to ingredients for hearty soups and stews, these seasonal must-have pantry essentials make it easy to create delicious cozy meals throughout the fall and winter.

Although it is only August, this is the time of year when I give my pantry, refrigerator and cupboards a good deep cleaning and start to stock up on things I use most in the fall and winter months. 

I also take an inventory of spices, and stock up on cinnamon, apple pie spice, nutmeg and all those yummy spices that we associate with the cold winter months.  I throw out anything that has been around longer than a 6 to 8 months and replace it with fresh.

Soups, stews and casseroles, not to mention all the holiday baking that goes on in our kitchen this time of year, I like to be prepared knowing I have all the pantry essentials on hand.

There is nothing that will derail your best intentions for a tasty meal than finding you are without a key ingredient after you have already started the recipe.  Many of these cold weather pantry essentials are things that you will only need to buy a couple of times over the season.  

Although it hasn’t always been this way, I have learned over the years to buy the best quality products within my budget when it comes to pantry staples. Buying organic and non-GMO is also important to our family whenever possible.

The more parishable ingredients such as nut oils I always use a Sharpie and write the date on the bottle or tin when I open it, to reduce the risk of using rancid oil.  Nut oils are best kept in the refrigerator.

So, lets get started.

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My Favourite Pantry Essentials for Fall and Winter…

Mustard – I keep 3 different types of Dijon mustard on hand.  Regular Dijon, Grainy Dijon and Honey Dijon.  Mustard is essential for making the perfect Balsamic Vinegar Dressing since it acts as an emulsifier to bring the ingredients together.   These Perfect Crispy Dijon Roasted Potatoes are a seasonal favourite! You can’t go wrong if you choose Maille Dijon Mustards, and Maille makes all three types.

Salsa and Chili Sauce – are two additional condiments I keep on hand.

Chicken/Beef/Vegetable Broth –   I use low sodium vegetable broth as base for my soups or other recipes that call for broth, but chicken and beef are additional options. 

When it comes to broth, I always buy organic, and usually buy a least a half dozen when I find them on sale.  Costco is a great option for buying in bulk at a great price.

Oils – Organic extra virgin olive oil, light olive oil (for making homemade mayo and for baking), walnut oil for drizzling on salads, grape seed oil and vegetable oil (also for baking) are all pantry essentials.  Be sure to keep any nut oils in the refrigerator.

Chocolate –  I stock up on large, good quality dark and milk chocolate bars.  Surprisingly Walmart has huge 1 pound bars of Belgian Chocolate that I use often. We have a Lindt outlet store locally, which is very handy (probably a little too handy!). There is nothing better than a cup of hot chocolate made with real quality chocolate!

Vinegar – A good quality Balsamic vinegar  is a must. Check the ingredient list because many balsamic vinegar’s are not pure and contain caramel to help thicken them.  In my experience paying a bit more of a quality, aged, balsamic vinegar is worth it in the end.  I find just a drizzle is enough because of the rich flavor it provides.  I also have white vinegar, Bragg apple cider vinegar, red wine vinegar and cleaning vinegar in my pantry.

Tomatoes – I really stock up on organic San Marzano canned tomatoes this time of year.  I use this type of tomatoes in recipes where tomato is the star, like pasta sauce and chili.  They are available at most grocery stores, but for the very best authentic Italian, rich tomato flavor look for DOP designation or in the case of Cento (a preferred brand), look for “certified” on the label.  This will ensure they are indeed grown and harvested in Italy. 

Other tomatoes you will find in my pantry are diced, crushed, whole and fire roasted.

I also keep a few tubes and tins of tomato paste on hand to thicken soups and sauces.  I do prefer the tubes as I tend to just use a tablespoon or two at a time. 

Flour – During the holidays I use A LOT of flour!  I stock up on unbleached non-GMO all-purpose flour and whole wheat flour. I find that buying organic flour really doesn’t cost too much more.  Here in Canada it is only about $2 more per 5 pound bag. I know that in the US, King Arthur has an organic flour that I have heard good things about. 

I also stock some Cup4Cup gluten free flour, as well as spelt flour and almond flour.

Rice & Lentils & Beans – Brown rice, basmati, and wild rice, lentils and several types of beans including pinto and navy beans, are a must for soups and sides. Quinoa is another versatile grain that I use for breakfasts, salads and dinner recipes. 

I also include canned varieties of beans and lentils, & chick peas for the times I don’t have time or don’t want to soak and cook the dried. I make my mom’s award winning chili on repeat in the colder months so I always stock up on canned kidney beans when they are on sale.

Oatmeal – I also stock steel cut, whole and quick oats for both baking and breakfast! You should try my steel cut oatmeal recipe. It’s so good, and so easy!

Nuts – a keep a good variety of nuts and seeds on hand all year, but in the winter I tend to stock up more.  Walnuts, pecans, almonds and cashews are great both in baking, but also stir fries, side dishes like this Pecan Cranberry Wild Rice and as an addition to a fabulous holiday cheese platter or charcuterie board.  Not to mention they are fabulous for your health!

Herbs & Spices – As mentioned, I restock my spices twice a year (or more often if needed),  Must haves for my kitchen include cinnamon, pumpkin pie spice, herbs de province, rosemary, and Thyme are just a few! Garam Marsala, curry powder and turmeric and cumin are all staples for stews, curries, and soups.

I also stock a few different types of salt.  Fine Sea Salt, Fleur de Sel and Himalayan salt are always on hand.  Maldon Sea Salt Flakes are nice and I are best used as a finished salt similar to the Fleur de Sel.

Sugar – Granulated sugar and brown sugar are usually in my pantry year round as is icing sugar (confectioners sugar). Come the holiday baking season I stock up on course sugar also known as sanding sugar (for decorating Christmas cookies), and raw sugar. Dark and Light corn syrup are included for holiday baking.

With these pantry essentials on hand, you’ll be ready to tackle any cozy fall dinner or winter baking project without missing a beat. Did I miss one of your favorites? Tell me in the comments — and don’t forget to pin this list so you’ll have it handy all season long!

If you are stuck for recipe ideas, check out my recipe collection here!

Until next time….