Aldo Armato Peperoncino- Dried Red Pepper Flakes
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And these dried red pepper flakes are in a league of their own—full of flavor and potency that most grocery store versions lack. Fruity and packed with heat (beware to those wary of some spice), each high quality chili pepper used is sourced from Calabria. All peppers are washed and dried in the sun, then blended gently into rustic pieces. Use these flavorful flakes anywhere you want to add a hit of elevated heat, from scrambled eggs, pizza and noodles to vinaigrettes, beans and marinades.
Suncraft Wood Cooking Chopsticks
Streamline your cooking with cooking chopsticks—replace your spatula, tongs, whisk and spoon as you turn, flip, mix and stir with one sleek tool. Longer than chopsticks designed for dining, cooking chopsticks keep your hands far from heat and flames, which makes them safer for risky jobs like deep-frying. And they’re more precise than tongs or spatulas: Gripping food with the pointed ends means you can target even pieces or parts of a single ingredient with extra dexterity, for specific control and even cooking. Suncraft’s are simultaneously fine enough to pick up a single noodle to test doneness or an herb sprig while plating, while also being sturdy enough to toss a whole stir-fry with speed and confidence.
What sets these apart from other cooking chopsticks is a small scoop for seasoning at the thicker end, perfectly sized to add a pinch of salt, pepper or spice while cooking, and a textured point on the narrow end, which provides traction and helps grip food better. Made from handsome dark wood, which won’t scratch up your pans, these chopsticks are resistant to high temperatures.
Dong He Fried Shallots in Oil
Super crunchy and packed full of savory shallot-spiked oil, Dong He’s Fried Shallots in Oil is the perfect topping for nearly any dish. Inspired by the fried shallots common in Chinese and Taiwanese cooking, this version combines crispy bits of the sweet, slightly bitter allium with rich oil, a bit of salt, a hint of sugar and an umami-bomb secret weapon: MSG. Use it as a topping (like a chili crisp) for just about anything: noodles, rice, breakfast sandwiches, eggs, salmon, potatoes, chicken wings, chicken and waffles, steak, chowder, tortellini, pasta, salads and more. Or, use the oil alone as a dressing, mixed into sauces or drizzled as a finishing oil to bring leftovers back to life.
Xilli Salsa Seca
A close relative to salsa macha, and known in Mexico as “Salsa De Semillas,” this salsa seca, or “dry salsa,” from Xilli is a crunchy, texturally interesting blend of fried nuts, seeds and chilies. Nutty and salty upon first taste, you’ll find a noticeable heat on the back end that lingers as well as a sweet smokiness from the chipotle peppers. The fat from the nuts and seeds are a nice cushion against the heat from the chili-infused oil, so as to not overpower your palate. With a unique texture and structured heat, this salsa seca makes a great topping for just about anything, almost like you would a chili crisp. Try it on a runny fried egg or drizzled over roasted vegetables.
Xilli Salsa Taquera
Considered an indispensable companion to tacos, salsa taquera has a sweet and spicy balance perfect for punching up their flavor. This spoonable one from Xilli has robust flavor and deep earthy red color, flecked with bits of black char from the roasted vegetables for a noticeable smokiness. Chipotles give it an almost chocolatey sweetness and a subtle tang on the finish. Though not overpowering, this salsa does leave a lingering heat that complements any dish it’s served with, from tacos and tortilla chips to chilaquiles.
Yokofuku Japanese Black Garlic Paste
Soft and mildly sweet with savory, rich undertones, black garlic is an umami-packed ingredient that sets itself apart from normal garlic, which can be sharper and pungent. Still not found in most grocery stores, black garlic has grown in popularity in recent years as a simple way to add a complex, earthy-sweet boost to dishes. This Japanese Black Garlic Paste from Yokofuku is made from garlic planted in mid-September in Kagoshima Prefecture, an area with active volcanoes that makes for the most fertile soil. It’s harvested in early June, then steamed in a pot to create a constant temperature and humidity, which helps turn its enzymes from white to black—no additives or coloring required. Reminiscent of roasted garlic but a bit sweeter, the flavor is subtle yet deeply rich with tart hints of prunes and molasses. Ready to use right out of the jar without making a sticky, pungent mess of your hands or cutting board, add to sauces, aiolis, eggs, noodles, rice, marinades, meats and more.
Belazu Sour Cherry Molasses
Mouthwateringly tart, balanced by sweet, silky wine-like notes, Belazu’s Sour Cherry Molasses is not to be conflated with pomegranate molasses. Made with a blend of dark red Kutahya and Katirli sour cherries sourced from Türkiye, this complex and rich rendition tastes distinctly like cherries. Winner of a Great Taste Award in 2023, it’s full of body—thick and deep red with a pourable viscosity thicker than your average balsamic. While we love it drizzled over sweet applications like cheesecake, pudding and ice cream, it also is a dynamic addition to pork, duck, vegetables like eggplant, yogurt, oatmeal, cocktails, marinades and so much more.
Pure Indian Foods Himalayan Basmati Rice
This certified organic basmati rice from Pure Indian Foods is aged for at least two years, until every grain is fragrant and aromatic. The longer aging process means the slender, extra-long grains cook up dry and separate easily—unlike mushy, clumpy, sticky generic brands. It’s some of the best basmati we’ve ever tried. Use this light, quick-cooking rice in any recipe, or serve plain or in a pilaf alongside vegetables, meat, or seafood.
Suncraft Removeable-Bottom Cake Pan
There is nothing worse than realizing your pan is to blame when a cake doesn’t turn out right. And while springform pans tend to be your best bet when it comes to cleanly removing a cake without any cracking, ripping or crumbling, most are made from cheap materials that don’t hold up well over time. But we were thrilled with the results from Suncraft’s Removeable Bottom Cake Pan, which works similarly to a springform pan but has a flat bottom with no lip and a solid band that doesn’t need to be tightened. Plus, it’s made from sturdy stainless steel to ensure lasting durability. It’s designed with straight sides for an even result, plus a bottom that stays in place during baking but comes off effortlessly to prevent sticking. You’ll never use your old springform again! For the best results, use this pan for thick battered cakes or pastries with crust layers, like cheesecake. We also recommend placing the pan on top of a baking sheet in the oven, to prevent any possible seepage.
Natsukashiya Japanese Gummies — Set of 3
Since 1901, Natsukashiya has been producing handcrafted confections in Japan with the same traditional preserving techniques. On a recent trip to Japan, our Milk Street team discovered the unassuming confectionery and some of their naturally sweet bites. Made with real fruit juice from produce grown all over Japan, each of Natsykashiya’s bite-sized jellies are tender and chewy with a crystalline crunch from the fine sugar coating. This set of three is complete with yuzu, white peach and grape flavors that are sweet—but not cloying, so the full brightness of the fresh fruit shines through. Unlike other gummies that are artificial, overly sweet and stick to your teeth, even those who don’t crave candy will reach for a second or third helping of this special treat.
Gulf of Maine Conservas Wild Bluefin Tuna
Widely considered the “king of fish,” bluefin tuna is such a delicacy it’s typically reserved for sushi and sashimi—until now. Sustainably line-caught one fish at a time on the Gulf of Maine, this canned wild bluefin tuna is far from your everyday grocery store brand. Darker in color and hand-packed in large, flaky pieces with extra virgin olive oil, this delicate tuna is rich, meaty and buttery. Moist and full of savory, natural flavor that isn’t overly fishy or dry like other brands, Gulf of Maine Conserva’s canned tuna is so good, it doesn’t need any sauces or ingredients. Add it to toasts, crackers, salads and pastas plain, or dress it up with a splash of vinegar or lemon juice, herbs, alliums and something briny. Or, add it to any of your favorite classic tuna dishes.
Xilli Veracruzan Hot Honey
This truly unique hot honey is nothing like the one-dimensional versions of the condiment you may find elsewhere. Single-origin Veracruzan honey gets dimension and complexity from three different types of Mexican chilies, as well as an unexpected twist from an infusion of coffee beans. The coffee and chilies add a deep, tobacco smokiness and fruity, earthy kick of heat, which temper the honey’s floral sweetness. Try it on a charcuterie or cheese plate, grilled pork, pizza, fried chicken and barbecue or in desserts and beverages (we’d love it in horchata or a cocktail)—it packs a bold punch.
Riess Enamelware Skimmer
Both practical and elegant, porcelain enamelware is nonreactive, easy to clean and has a more polished look than unfinished stainless steel, but like metal cookware is lightweight and durable. Riess' handcrafted skimmer has a slightly raised lip that we prefer to completely flat skimmers because it helps prevent food from rolling off, and its wide surface is good for scooping up larger foods and less flimsy than wire models. The product feels well-balanced and lightweight, and its handle is appropriately long for deep-frying or reaching deep into pots. Made by fusing porcelain glass onto iron, the material is nonreactive, easy to clean and has a more polished look than unfinished stainless steel, yet like metal cookware is lightweight and durable; we love how the sleek design shows off the glossy enamel and can be hung as a decorative piece alongside the company's Ladle and Perforated Ladle as a Three-Piece Set with Hanging Bar. A caveat: Although enamelware is much stronger than glass, the porcelain finish can still chip if it's dropped or hit against a hard surface.
Pure Indian Foods Organic Tellicherry Black Pepper
Considered one of the highest-quality varietals of black pepper in the world, tellicherry peppercorns must come from Tellicherry, a coastal city in Kerala, India. Whereas supermarket peppercorns have a mostly sharp, one-note spice, Tellicherry peppercorns taste warm and nutty with an intense zing, citrusy aroma and notes of tea and sandalwood. The growing and supply of these rare peppercorns is so carefully controlled that they’re hard to find at a price that won’t break the bank—we were thrilled to find that Pure Indian Foods offers one. Hand-selected from late-harvest pepper berries, only 10 percent of these floral peppercorns make the cut to qualify as Tellicherry Garbled Special Extra Bold variety. They’re used in some of the best professional kitchens around the world, appreciated for their complexity and moderate heat.
Aux Co. Grill Dutch Oven
Light and easy to handle, Aux Co.’s Japanese-designed Grill Dutch Oven heats up quickly for fast, efficient cooking. The vessel comes with a custom-fit rack and lid, plus a handle for easier maneuvering. Try it on the stove (including induction) or our favorite, a toaster oven, for small portions, side dishes and roasts—it’s ideal for one to two people. The lightweight material preheats quickly and is relatively nonstick, for easier release of dishes like a potato gratin. We use ours for roasted vegetables, small casseroles, pork chops, air-frying breaded foods and other small jobs.
Natsukashiya Japanese Peach Gummies
Since 1901, Natsukashiya has been producing handcrafted confections in Japan with the same traditional preserving techniques. On a recent trip to Japan, our Milk Street team discovered the unassuming confectionery and some of their naturally sweet bites. Made with real white peach juice from peaches grown in the Yamanashi Prefecture, each of Natsykashiya’s bite-sized jellies start with a crystalline crunch from a fine sugar coating, which gives way to a tender and chewy interior. Fresh, with a clear and sweet peach flavor, the full brightness of the fresh fruit shines through. Unlike other gummies that are artificial, overly sweet and stick to your teeth, even those who don’t crave candy will reach for a second or third of this special treat.
Natsukashiya Japanese Yuzu Gummies
Since 1901, Natsukashiya has been producing handcrafted confections in Japan with the same traditional preserving techniques. On a recent trip to Japan, our Milk Street team discovered the unassuming confectionery and some of their naturally sweet treats. Made with real yuzu juice from citrus grown in the Kochi and Tokushima Prefectures, each of Natsukashiya’s bite-sized jellies start with a crystalline crunch from a fine sugar coating, which gives way to a tender and chewy interior. Bold, with a zippy tartness, and a sweet citrus flavor, the full brightness of the fresh fruit shines through. Unlike other gummies that taste artificial and overly sweet or stick to your teeth, even those who don’t crave candy will reach for a second or third of this special treat.
Natsukashiya Japanese Grape Gummies
Since 1901, Natsukashiya has been producing handcrafted confections in Japan with the same traditional preserving techniques. On a recent trip to Japan, our Milk Street team discovered the unassuming confectionery and some of their naturally sweet bites. Made with real grape juice from grapes grown in the Nagano Prefecture, each of Natsykashiya’s bite-sized jellies start with a crystalline crunch from a fine sugar coating, which gives way to a tender and chewy interior. Crisp and slightly floral with a hint of sourness, the full brightness of the fresh fruit shines through. Unlike other gummies that are artificial, overly sweet and stick to your teeth, even those who don’t crave candy will reach for a second or third of this special treat.
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