Our team is as passionate about recipes as we are about the ingredients that go into them. That’s what led us to start Cook With Bon Appétit, a subscription box that sends what we’re most excited about these days straight to you. Whether you want to expand your weeknight dinner repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.

Here’s what you get each month:

• Exclusive recipes: Cards for five delicious, easy-to-follow Bon Appétit recipes curated by our team. In your first box you’ll also receive a binder to store the cards and build your collection.
• Top-tier speciality ingredients: Essential spice mixes, condiments, sauces, and more—all Bon Appétit–approved. And we’ve included plenty of each so you can use them with the recipe cards, then experiment on your own.
• Special content, tips, and tricks: Free digital access to the vast recipe archives of Bon Appétit and Epicurious, plus an in-depth video filmed in the test kitchen of one recipe from each box.

In this month’s edition you’ll find Madhava’s Organic Light Agave, Spice House’s Tandoori Salt-Free Seasoning, Bionature 100% Organic Durum Semolina Linguine, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon Appétit to subscribe. Happy cooking!

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Whether on its own or mixed into a marinade or rub, The Spice House’s Tandoori Salt-Free Seasoning packs in major flavor without the need to juggle multiple spices and herbs. I use the Northern Indian spice blend on chicken thighs, lamb chops, and eggs. It’s particularly good in Zaynab Issa’s Hot and Tangy Tandoori Buffalo Wings. It gets its earthiness from cumin and saffron, hints of citrus from cardamom, and warmth from ginger. Plus, the paprika lends a red hue reminiscent of cooking in a tandoor. —Kate Kassin, editorial operations manager

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In everything from veggie stir-fries to marinades to a big bowl of popcorn, high-quality fresh chile powder stands out amid stale grocery store brands. We’re fans of The Spice House’s Kashmiri red chile powder for its delicate floral and berry notes and earthy depth. Try it on skewered greens this summer, like Chintan Pandya’s Grilled Malai Broccoli, or just sprinkle over eggs for a more flavorful breakfast. —Alma Avale, digital operations associate

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Sweetness doesn’t just belong in dessert. Savory foods are often better when balanced by a dose of sugar. Madhava agave nectar is always on hand whenever fast and convenient sweetness is required. Agave’s light consistency means it dissolves into any dish. In my Mushroom-Barley Veggie Burger, it enhances browning and brings meatier vibes. Side note: Agave is wildly convenient for cocktails; skip the simple syrup and dilute by about 50% instead. —Chris Morocco, food director

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It’s easy to assume that a condiment tagged “less sodium” is just for people seeking healthier alternatives. Not so with Lee Kum Kee’s soy sauce. Dropping the salt actually makes it more flavorful, with a tang that lingers in a way the salt in full-sodium soy sauce never will. The 136-year-old brand might not be as easily recognizable on the shelf, but look for it to add a well-rounded profile to dishes like Chris Morocco’s Sushi Rice With Miso-Caramel-Glazed Salmon. —Noah Kaufman, senior commerce editor

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As innocuous as it may seem in the box, not all dried pasta is created equal. Bionaturae linguine, made from hardy durum semolina and extruded through bronze dies, remains sturdy and toothsome post-boil. It cooks evenly without any mushy bits and raggedy ends. Its microscopic ridges perfectly grip sauce, as in my Summer Squash Pasta With Just Enough Anchovies. —Shilpa Uskokovic, senior test kitchen editor

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While we’re on the subject of cooking pasta: Oversalting is just as unforgivable as undersalting. Jacobsen Salt Co.’s Disco Di Sale, with helpfully portioned 10 gram disks, takes the guesswork out of the perpetually perplexing question of “how much salt to add to pasta water?” —S.U.