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"&lt;div style=\"text-align: center; font-size: 1.5em; line-height: 1.5em;\"&gt;&lt;a title=\"Recipes Using Ingredients from the BA Seal of Approval\" href=\"http://www.bonappetit.com/recipes/slideshow/ba-seal-of-approval-recipes\"&gt;&lt;strong&gt;Recipes From &lt;em&gt;The Seal &lt;/em&gt;&lt;/strong&gt;&lt;/a&gt;\r\n&lt;a title=\"How We Chose Products for the BA Seal of Approval\" href=\"http://www.bonappetit.com/test-kitchen/ingredients/article/ba-seal-of-approval-methodology\"&gt;&lt;strong&gt;How We Chose&lt;/strong&gt;&lt;/a&gt;&lt;/div&gt;\r\n&lt;strong&gt;Trust isn\u2019t given; it\u2019s earned&lt;/strong&gt;.\u00A0That\u2019s why, for the second year, we\u2019re rewarding the products that have won our loyalty with the\u00A0&lt;em&gt;Bon App\u00E9tit&lt;/em&gt;\u00A0Seal of Approval. Want to know what addictive chips senior food editor\u00A0&lt;strong&gt;Dawn Perry&lt;/strong&gt;\u00A0hoards for her midnight snacks? How about the all-American salumi that\u00A0&lt;strong&gt;Ashlea Halpern&lt;/strong&gt;, our special projects editor, entertains with? We reveal the secret ingredient our famously opinionated restaurant and drinks editor,\u00A0&lt;strong&gt;Andrew Knowlton&lt;/strong&gt;, uses for Gin and Tonics, and the Japanese spice paste executive editor\u00A0&lt;strong&gt;Christine Muhlke&lt;/strong&gt;\u00A0insists on. These are the exceptional ingredients that are inspiring our cooking\u2014and drinking\u2014and solving dinner dilemmas left and right. We can\u2019t live without them, so why should you?\u00A0&lt;em&gt;\r\n&lt;/em&gt; &lt;p&gt;When it comes to food, whe here at&amp;nbsp;&lt;em&gt;Bon App&amp;eacute;tit&amp;nbsp;&lt;/em&gt;don't just want good ingredients, we want the absolute best. Our panel of experet tasters grabbed their forks and spoons to determine&amp;nbsp;&lt;strong&gt;the 25 products you shouldn't cook (or drink, or snack, or bake) without&lt;/strong&gt;&lt;/p&gt; &lt;strong&gt;&lt;a href=\"http://www.smithtea.com/shop/herbal/\" target=\"_blank\"&gt;Steven Smith Teamaker Big Hibiscus Herbal Infusion&lt;/a&gt;:&lt;em&gt;\u00A0&lt;/em&gt;&lt;/strong&gt;I knew I had a full-blown obsession with Steven Smith\u2019s tart, tannic, claret-red hibiscus tea blend when I started buying five boxes at a time. Three for the office, two for home\u2014&lt;em&gt;must not run out&lt;/em&gt;. Unlike the slightly dusty-tasting dried hibiscus flowers I can find at Indian and Latin markets, or the muted, kid-friendly version I remember from sipping cups of Red Zinger in my youth, this bold and fresh-tasting mix has some real backbone. I drink it all day at my desk, then go home and steep another sachet before heading to bed. And just like that, it\u2019s time to restock. ($12 for 15 bags) &lt;em&gt;\u2014Carla Lalli Music, food and features editor&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.dalmatiaimports.com/\" target=\"_blank\"&gt;Dalmatia Fig Spread&lt;/a&gt;:&lt;/strong&gt; A friend served this sweet, flavor-rich spread at a party years back, and since then I\u2019ve never put together a cheese plate without it. I also pair this pleasantly seedy jam with fresh ricotta on an everything bagel and use it as the binder in granola bars. ($7 for 8.5 oz.*) &lt;em&gt;\u2014Mike Ley, deputy art director&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.worldspice.com/spices/aleppo-pepper\" target=\"_blank\"&gt;World Spice Merchants Aleppo Pepper&lt;/a&gt;:\u00A0&lt;/strong&gt;Very fruity and perfectly spicy, the complex\u00A0and refined Aleppo is the Maldon salt of chile peppers. I\u2019m always stirring it into yogurt for baked eggs, or throwing a pinch into brown butter to serve with fish. This brand is super fresh and moist, and has the best combination of heat and fruit of any we tried. ($2.25 for 1 oz.*)\u00A0&lt;i&gt;\u2014Alison Roman, senior associate food editor\u00A0&lt;/i&gt; &lt;strong&gt;&lt;a href=\"http://www.nestleusa.com/brands/Baking/Carnation-Milk\" target=\"_blank\"&gt;Carnation Sweetened Condensed Milk&lt;/a&gt;:&lt;/strong&gt; My true life-changing kitchen moment: submerging a can of sweetened condensed milk in water and boiling until it became &lt;em&gt;dulce de leche&lt;/em&gt;. The fact that I could transform something so simple\u2014and so ubiquitous\u2014into something so complex made this a go-to ingredient. Carnation is smooth and shiny, with the silkiest texture. I\u2019ve figured out a few other ways to use it, too: puddings, flan, Thai iced tea\u2014and I\u2019m just getting started. ($2.50 for 14 oz.) &lt;em&gt;\u2014Stacey Rivera, managing editor\u00A0&lt;/em&gt; &lt;i&gt;Carnation Sweetened Condensed Milk&lt;/i&gt; My true life- changing kitchen moment: submerging a can of sweetened condensed milk in water and boiling until it became dulce de leche. The fact that I could transform something so simple\u2014and so ubiqui- tous\u2014into something so complex made this a go-to ingredient. Carnation is smooth and shiny, with the silkiest texture. I\u2019ve figured out a few other ways to use it, too: puddings, flan, Thai iced tea\u2014and I\u2019m just getting started. ($2.50 for 14 oz.) &lt;i&gt;\u2014Stacey Rivera, managing editor\u00A0&lt;/i&gt;&lt;strong&gt;Try it In:\u00A0&lt;/strong&gt;&lt;a title=\"Bourbon\u2013Sea Salt Caramels\" href=\"http://www.bonappetit.com/recipe/bourbon-sea-salt-caramels\"&gt;Bourbon-Sea Salt Caramels&lt;/a&gt; &lt;strong&gt;&lt;a href=\"http://maille.us/products/cornichons/\" target=\"_blank\"&gt;Maille Cornichons&lt;/a&gt;:&lt;/strong&gt; Extra Fine Gherkins The Clapp family fridge is never without a jar of these crunchy, tangy little guys\u2014crisper and zingier than the other brands. My husband stuffs them in a split baguette with butter and a hunk of p\u00E2t\u00E9 for a luxe Saturday lunch; I chop them up and mix into tuna salad for a solo dinner. They even show up as a snack with drinks. And I do love the little lift-up basket, I won\u2019t deny it. ($6 for 14 oz.) &lt;em&gt;\u2014Allie Lewis Clapp, food editor&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://potatorolls.com/products/martins-rolls/sandwich-potato-rolls/\" target=\"_blank\"&gt;Martin\u2019s Sandwich Potato Rolls&lt;/a&gt;:&lt;/strong&gt; I\u2019d buy Martin\u2019s potato rolls just for the brilliant, old-timey packaging. But they also happen to be the best burger buns out there. They hold up to the juiciest patty without dominating it like ciabatta or some other imposter. Until recently, the rolls were limited to the East Coast. But Chicago has them now. And next? Well, the world. ($3.75 for 8-pack) &lt;em&gt;\u2014Adam Rapoport, editor in chief&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.creminelli.com/\" target=\"_blank\"&gt;Creminelli Sopressata Artisan Salami&lt;/a&gt;:&lt;/strong&gt; There\u2019s lots of so-called \u201Cartisanal\u201D charcuterie on the market these days, but the ingredient labels don\u2019t always live up to expectations. That\u2019s why I\u2019m partial to the\u00A0slow-cured, hand-tied salamis from Creminelli, a small operation in Salt Lake City. Their heritage pigs are humanely raised and antibiotic-free; what you see is what you get. \u00A0I like to saw the expertly spiced soppressata log into coins and serve it with fresh figs, a few olives, and a hunk of salty Pecorino. ($13 for 7 oz.) &lt;em&gt;\u2014Ashlea Halpern, special projects editor&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.fritolay.com/our-snacks/stacys-pita-simply-naked.html\" target=\"_blank\"&gt;Stacy\u2019s Simply Naked&lt;/a&gt;:&lt;/strong&gt;\u00A0Pita Chips If you told me Stacy\u2019s were dusted with opiates, I might actually believe you. (I checked the package\u2014they\u2019re not.) I eat them with guacamole and other dips, crumble them on salads as a crouton alternative, and snack on them straight out of the bag at 11 a.m. (or p.m.), or whenever I need to fill the void. Salty, crunchy, sturdy perfection, and somehow less guilt-inducing than other chips. ($4 for 8 oz.) &lt;em&gt;\u2014Dawn Perry, senior food editor&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.redstaryeast.com/\" target=\"_blank\"&gt;Red Star Yeast Flakes&lt;/a&gt;:&lt;/strong&gt; Nutritional yeast haters, I was once like you. I thought, \"Why would a healthy omnivore mess around with this B6- and B12- loaded, non-leavening yeast?\" And then I tried popcorn dusted with the stuff. Eureka! Its Parmesan-y\u00A0umami flavor seems to go with basically everything. Red Star\u2019s large flakes are the right size and texture for sprinkling over things like kale chips, roasted vegetables, even bowls of pasta. ($6 for 5 oz.)&lt;em&gt; \u2014Alison Roman&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.rustichella.it/English/home_eng.html\" target=\"_blank\"&gt;Rustichella d\u2019Abruzzo\u00A0Fregola Sarda&lt;/a&gt;:\u00A0&lt;/strong&gt;I was a line cook in a three-star restaurant the first time I tasted this brand\u2019s pastas; their orecchiette was better than anything we could make in house. But it\u2019s the fregola that I still stock at home. These little beads have a coarse, sauce-catching texture. And unlike regular dried noodles, they\u2019re slowly toasted for a couple of days, giving them a deep, full flavor and chewy texture. I love to toss them with pesto, or with butter and cheese for a lazy-man\u2019s risotto (great dinner party trick). If you\u2019re a linguine-and-clams person, try our version with fregola instead. ($10 for 1.1 lb.) &lt;em&gt;\u2014C.L.M.&lt;/em&gt;\u00A0&lt;strong&gt;Try it In:\u00A0&lt;/strong&gt;&lt;a title=\"Fregola with Clams\" href=\"http://www.bonappetit.com/recipe/fregola-with-clams\"&gt;Fregola with Clams&lt;/a&gt; &lt;strong&gt;&lt;a href=\"http://www.harmlessharvest.com/WORLD-S-BEST-COCONUT-WATER\" target=\"_blank\"&gt;Harmless Harvest 100% Raw Coconut Water&lt;/a&gt;:&lt;/strong&gt; Some coconut waters just taste like milky water, but Harmless Harvest is like sipping straight out of a fresh coconut. It\u2019s the most refreshing, thirst-quenching thing: You could be literally dying of thirst, and then you have one of those and you\u2019re completely sated. They\u2019re about twice the price of other coconut waters on the market\u2014those \u201Charmless\u201D coconuts must be pretty pricey. But, trust me, they\u2019re worth it. I wish I were a banker so I could guzzle one whenever I wanted. ($5 for 16 oz.) &lt;em&gt;\u2014Alex Grossman, creative director&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.ancientorganics.com/\" target=\"_blank\"&gt;Ancient Organics Ghee&lt;/a&gt;:&lt;/strong&gt; What olive oil is to Italian food, ghee is to Indian cuisine. It\u2019s made by cooking butter until the milk solids separate and are allowed to brown, lending a nutty flavor to the clarified butter that\u2019s left. I spoon it onto steamed rice, use it to grease the griddle for pancakes and French toast, and sub it for oil whenever I make a Thai curry or squash soup. I fell in love with this brand even before I knew it was made in small batches with butter from Straus Family Creamery (a famed producer in California) or that a sacred mantra is played (and chanted) while the butter cooks. But those details make me love it even more. ($18 for 16 oz.) \u2014C.L.M. &lt;a href=\"http://www.campari.com/\" target=\"_blank\"&gt;&lt;strong&gt;Campari&lt;/strong&gt;&lt;/a&gt;: I\u2019m in the middle of a long, passionate love affair with Campari. It\u2019s gotten to the point where I won\u2019t order a cocktail unless the bitter ruby-red liqueur is involved. A lot of that has to do with my favorite mixed drink, the Negroni. As my Instagram feed can attest, I\u2019m comfortable ordering it at any bar, anywhere, because of its foolproof ratio: equal parts gin, sweet Vermouth, and, yes, Campari. ($26 for 750 ml) &lt;em&gt;\u2014Matt Duckor, multimedia editor&lt;/em&gt; &lt;strong&gt;&lt;a href=\"http://www.luxardo.it/category.aspx?ID=329\" target=\"_blank\"&gt;Luxardo Maraschino Cherries&lt;/a&gt;:\u00A0&lt;/strong&gt;These are not the unnaturally red, sugar-soaked orbs best reserved for Shirley Temples and banana splits. Luxardo\u2019s Maraschino cherries come all the way from Italy; they\u2019re small and dark, soaked in a dense syrup that lends a sweet counterbalance to the fruit\u2019s aged flavor. Once you\u2019ve tried them, you\u2019ll never garnish another Manhattan without one. ($21 for 14 oz.) &lt;i&gt;\u2014Jim Gomez, production director&lt;/i&gt; &lt;strong&gt;&lt;a href=\"http://ansonmills.com/products/9\" target=\"_blank\"&gt;Anson Mills Antebellum Coarse Yellow Grits&lt;/a&gt;:\u00A0&lt;/strong&gt;When restaurant menus started listing purveyors, there was one company I saw again and again: Anson Mills. Their wonderfully creamy grits\u2014with a true corn flavor\u2014showed up beneath eggs and alongside pork chops, and soon I decided they had to show up in my kitchen, too. Now my weeknight shrimp and grits (and more!) are officially restaurant-worthy. ($6 for 12 oz.)\u00A0&lt;i&gt;\u2014Meryl Rothstein,\u00A0&lt;/i&gt;&lt;i&gt;senior associate editor\u00A0&lt;/i&gt; &lt;strong&gt;&lt;a href=\"http://www.canadadry.com/\" target=\"_blank\"&gt;Canada Dry Club Soda&lt;/a&gt;:&lt;/strong&gt; A great club soda should be more than crisp; it should be alive. Its bubbles should pop and bounce and zing, cutting through vodka, bourbon, cranberry juice, or whatever you mix it with. And no brand delivers more of a carbonated punch than Canada Dry. Especially in those little glass bottles\u2014you can polish them off quickly, so they never go flat. ($4.75 for six 10 oz. bottles) &lt;em&gt;\u2014Adam R.&lt;/em&gt; &amp;nbsp;\r\n\r\n&lt;strong&gt;&lt;a href=\"http://navitasnaturals.com/product/446/Chia-Seeds.html\" target=\"_blank\"&gt;Navitas Naturals Raw Chia Seeds&lt;/a&gt;:&lt;/strong&gt; A year ago, I thought chia seeds were something you put on a ceramic pet that grew Bob Ross\u2019s hair. It\u2019s the same thing, right? Now I\u2019m disappointed if I can\u2019t have them in my yogurt with honey every day for breakfast. This organic brand supports sustainable farming, which just sweetens the deal. I keep a jar full of them in my desk drawer to mix up my morning yogurt. I also make chia pudding, and sprinkle the seeds on top of peanut butter on toast. Delicious. It\u2019s my lazy way of doing something a little bit healthy. ($17 for 16 oz.)&lt;em&gt; \u2014Elizabeth Spiridakis Olson, art director&lt;/em&gt; &lt;p class=\"p1\"&gt;&lt;strong&gt;&lt;a href=\"http://www.goslingsrum.com/microsites/stormygingerbeer.php\" target=\"_blank\"&gt;Gosling\u2019s Stormy\u00A0Ginger Beer&lt;/a&gt;:&lt;/strong&gt;\u00A0&lt;span class=\"s1\"&gt;I love the bottle design of the higher-end ginger beers, but when it comes to taste, this average-looking\u00A0&lt;/span&gt;&lt;span class=\"s1\"&gt;can shows its competitors how it\u2019s done: with assertive ginger flavor and bold\u2014but not &lt;/span&gt;burning\u2014heat. This stuff was made for Dark and Stormys. No, really: It\u2019s produced by Gosling\u2019s as a match for its Black Seal rum, to make the brand\u2019s signature drink. ($6 for six 12-oz. cans) &lt;em&gt;\u2014Julia Kramer, associate editor\u00A0&lt;strong&gt;\r\n&lt;/strong&gt;&lt;/em&gt;&lt;strong&gt;Try it In:\u00A0&lt;/strong&gt;&lt;a href=\"../recipe/spiced-dark-and-stormy\"&gt;Spiced Dark and Stormy&lt;/a&gt;&lt;/p&gt; &lt;strong&gt;&lt;a href=\"http://www.cabotcheese.coop/pages/our_products/products.php?catID=37\" target=\"_blank\"&gt;Cabot Seriously Sharp Cheddar&lt;/a&gt;:\u00A0&lt;/strong&gt;This is the category killer of everyday cheddars. Sharp, but not too sharp. Classy enough to serve to guests, but just as welcome in a grilled cheese. Available in pretty much any supermarket\u2019s dairy aisle. Did I mention that it\u2019s made by an actual cooperative in Vermont? ($2.75 for 8 oz.) &lt;em&gt;\u2014Scott DeSimon, deputy editor&lt;/em&gt; &lt;p class=\"p1\"&gt;&lt;strong&gt;&lt;a href=\"http://jackrudycocktailco.com/purchase/mixers/small-batch-tonic/\" target=\"_blank\"&gt;Jack Rudy\u00A0Cocktail Co. Small Batch Tonic&lt;/a&gt;:&lt;/strong&gt;\u00A0I take my Gin and Tonics seriously. &lt;span class=\"s1\"&gt;The brand of gin &lt;/span&gt;can vary, but the three lime wedges &lt;span class=\"s2\"&gt;cannot. As for the &lt;/span&gt;&lt;span class=\"s1\"&gt;tonic, well, I don\u2019t &lt;/span&gt;use any. Or at least, not the kind you\u2019re familiar with. Instead, I go with Jack Rudy Tonic, a concentrated syrup made in Charleston, SC, that contains quinine (which is what gives tonic its characteristic bite), sugar, lemongrass, and orange peel. Mixed with club soda, it gives the classic cocktail a much-needed kick. ($16 for 17 oz.)\u00A0&lt;em&gt;\u2014Andrew Knowlton,\u00A0&lt;/em&gt;&lt;em&gt;restaurant and drinks editor&lt;/em&gt;&lt;/p&gt; &lt;strong&gt;&lt;a href=\"http://www.amazon.com/CJ-Haechandle-Gochujang-6-6-Pounds-Container/dp/B004ZELKZG\" target=\"_blank\"&gt;Haechandle Gochujang Hot Pepper Paste&lt;/a&gt;:&lt;em&gt;\u00A0&lt;/em&gt;&lt;/strong&gt;&lt;span class=\"s1\"&gt;The Korean chile &lt;/span&gt;&lt;span class=\"s2\"&gt;paste &lt;em&gt;gochujang &lt;/em&gt;&lt;/span&gt;&lt;span class=\"s1\"&gt;has it all: spice, &lt;/span&gt;&lt;span class=\"s2\"&gt;sweetness, and &lt;/span&gt;&lt;span class=\"s1\"&gt;funk\u2014I\u2019m never running out of ways to cook with it. It goes with any protein, vegetable, or grain. I use &lt;em&gt;gochujang&lt;/em&gt; as the base of marinades, barbecue with it\u00A0&lt;/span&gt;&lt;span class=\"s1\"&gt;in the summer, and add it to warming stews in the winter.\u00A0&lt;/span&gt;It\u2019s even great on a &lt;span class=\"s1\"&gt;meatloaf sandwich. You don\u2019t &lt;em&gt;need&lt;/em&gt; to know how to pronounce it before you try it, but just for the record,\u00A0&lt;/span&gt;it\u2019s go-CHOO-jong. ($8 for 17.6 oz.) &lt;em&gt;\u2014Brad Leone, test kitchen assistant\u00A0&lt;/em&gt;&lt;strong&gt;Try it In:\u00A0&lt;/strong&gt;&lt;a href=\"../recipe/spicy-glazed-pork-ribs\"&gt;Spicy Glazed Pork Ribs&lt;/a&gt; &lt;p class=\"p1\"&gt;&lt;strong&gt;&lt;a href=\"http://laquercia.us/cuts_ham_prosciutto_americano\" target=\"_blank\"&gt;La Quercia Prosciutto\u00A0Americano&lt;/a&gt;:&lt;em&gt;\u00A0&lt;/em&gt;&lt;/strong&gt;The prosciutto produced by this Iowa-based company would make an Italian weep\u00A0&lt;span class=\"s1\"&gt;with its award-winning &lt;/span&gt;balance of salty, creamy, sweet, and rich. When\u00A0&lt;span class=\"s1\"&gt;I\u2019m not scarfing it out of &lt;/span&gt;hand or twirling it around a breadstick to serve to guests, I work ribbons of\u00A0it into pasta, pizza, panini, and risotto. ($11 for 3 oz.) &lt;em&gt;\u2014Christine Muhlke, executive editor&lt;/em&gt;&lt;/p&gt; &lt;strong&gt;&lt;a href=\"http://www.amazon.com/Red-Green-Yuzu-Kosho-Duo/dp/B00551785E\" target=\"_blank\"&gt;Yuzu Kosho Duo&lt;/a&gt;:&lt;/strong&gt; My condi-mania always requires new flavors, so &lt;em&gt;yuzo kosho&lt;/em&gt; has been added to my hot-sauce rotation. This Japanese paste\u2014made with yuzu peel, green chile, and salt\u2014brings citrusy, almost floral heat to soups, stews, rice dishes, and even spaghetti. It\u2019s also great in a punchy marinade for chicken and fish. The jar is tiny, but what\u2019s inside is incredibly concentrated: All you need is a dab here or a smidge there. ($19.50 for two 2.82-oz. bottles) &lt;em&gt;\u2014C.M.&lt;/em&gt; &lt;p class=\"p1\"&gt;&lt;strong&gt;&lt;a href=\"http://www.heinzvinegar.com/products-distilled-white-vinegar.aspx\" target=\"_blank\"&gt;Heinz Distilled White Vinegar&lt;/a&gt;:&lt;em&gt;\u00A0&lt;/em&gt;&lt;/strong&gt;If you haven\u2019t used white vinegar to get your windows to\u00A0a streak-free shine while simultaneously employing it to tenderize meat (try cube steak and onions), you\u2019re in for a treat. Heinz comes in the most convenient sizes, but its flavor\u2014not too harsh, very bright\u2014is\u00A0the reason it trumps every other label on the shelf. &lt;span class=\"s1\"&gt;There\u2019s just one problem:\u00A0&lt;/span&gt;I can never decide whether to store it under the sink or in the pantry. ($3 for 64 oz.) &lt;em&gt;\u2014S.R.\u00A0&lt;/em&gt;&lt;/p&gt; &lt;p class=\"p1\"&gt;&lt;strong&gt;&lt;a href=\"http://www.haagendazs.com/Products/Product/2473\" target=\"_blank\"&gt;H\u00E4agen-Dazs\u00A0Vanilla Ice Cream&lt;/a&gt;:&lt;/strong&gt;&lt;em&gt;\u00A0&lt;/em&gt;&lt;span class=\"s1\"&gt;I hold these truths &lt;/span&gt;&lt;span class=\"s2\"&gt;to be self-evident: &lt;/span&gt;English muffins are better toasted, always rethink the goatee, and &lt;span class=\"s2\"&gt;there is no greater vanilla &lt;/span&gt;ice cream than H\u00E4agen-&lt;span class=\"s2\"&gt;Dazs\u2019s perfectly smooth &lt;/span&gt;and luscious version.\u00A0&lt;span class=\"s2\"&gt;I\u2019m sure the vanilla\u2019s not &lt;/span&gt;from Tahiti, and Lord knows that cream is not from local cows. But it tastes exactly the way it &lt;span class=\"s1\"&gt;should. ($5 for 1 pint) &lt;em&gt;\u2014M.R.&lt;/em&gt;&lt;/span&gt;&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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