From bakeries to mushroom foragers, most small-scale food purveyors now have e-tail websites. If you're felled by a hankering, chances are one of them can fill it. Meanwhile, here are a few of our favorites.
Foodzie: Similar to Etsy, this well-designed, vetted "marketplace" allows small-scale, artisanal foodmakers to sell wares—like Angelina's crab cakes and Tucson tamales—direct to consumers.

Anson Mills: Founded by a restoration consultant, this company grows and mills heritage grains and posts outstanding recipes to use them in.

La Quercia: From Iowa, no less, prosciutto, coppa, and pancetta that rival the best from Italy.

Rancho Gordo: Heirloom beans of all kinds, as well as traditional Southwestern herbs, spices, and chilies.

Murray's Cheese: If PhDs were awarded in cheese and charcuterie, the people behind this company would have them.

Lava Lake Lamb: By the pound or side or sausage, this lamb is raised on an 800,000-acre ranch recently awarded the Bureau of Land Management's gold medal for rangeland stewardship.

Import Food: Authentic Thai ingredients on a wish-you-were-there Web site.

Zingerman's: Some of the world's best specialty foods, much of it grouped into boxes, baskets, monthly clubs, and DIY dinners, like the Reuben sandwich kit.

Grand Traverse Pie Company: Smack in the heart of Montmorency cherry country, cherry pies and other Midwestern classics are baked fresh and shipped across the country.

iGourmet: A huge, comprehensive specialty-foods store with gourmet and hard-to-find products from around the world (Switzerland, Argentina, Syria, New Zealand…).

Market Hall Foods: This site features a wonderful (and beautifully-photographed) selection of unexpected delicacies from Italy and France alongside simple, great California foods; expect everything from candied rose petals to stuffed pork loin.

Kalustyan's: Just about any mysterious ingredient ever to stump a cook can be found at this jam-packed online store, including Indian jaggary, banana peppers, dulse flakes, and orange flower water.


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