Few peelers actually do what they are designed to do: shave away the skins and peels from fruits and vegetables. That is why, here at Milk Street, we have been talking about a new peeler design for years.

After testing dozens of peelers in all shapes and sizes on a variety of fruits and vegetables, we designed our perfect peeler that’s both comfortable to use and razor sharp. For starters, we fashioned the handle from high-quality 304 tool-grade steel for a lifetime of rust-free, easy-clean use. The ovoid shape fills the palm for a confident grip and narrows to a pinch point for two-finger control. The handle’s surface is embossed with a grippy pattern borrowed from our knife blades that provides a grip even when wet.

The polished 420 high-carbon steel blade is razor sharp and extra stiff, so it won’t flex during use the way thinner models do (flex causes poor performance and the blade to stick). The blade has a wide pivot to accommodate ingredients of all shapes and size, from butternut squash and eggplant to Parmesan and chocolate.

Even the sharpest blades eventually dull with use, so we’ve designed the blade to be easily replaced. Simply unscrew the orange strut, pop out the dull blade and swap in a new one.

Save time and make quick work of dinner prep by reaching for our Milk Street Premium Essentials Ginger Confit whenever you need fresh ginger. Inspired by our Sofrito and Garlic Confit, we developed a ready-to-use ginger product that shows off fresh ginger flavor and avoids the problems of supermarket ginger pastes, which can be overly hot, packed with additives and haunted by a woody, stringy texture. Technically, this versatile product is a puree, not a confit: We learned, in over a year of testing, that ginger’s sunny flavor gets lost in the fat that creates a confit, but it shines in acid. So we made our version with lemon juice and rice vinegar instead, for a balanced acidity that doesn’t interfere with ginger’s brightness. The confit’s texture is sublime—we carefully balance pureed pulp with ginger-rich liquids—and it’s the closest thing to fresh ginger we’ve ever tasted out of a jar, with enough acid and sweetness to balance the heat of ginger. Its flavor is neutral enough that you can use it in everything from ginger cookies to stir-fries to vinaigrettes; a hint of coriander adds depth without skewing the confit to any single cuisine.

Though upon first glance Aux Co. Ltd’s Gassiri Tongs seem just like any other pair, our kitchen team was blown away after testing them. The rounded shape makes it easy to pick up spherical items like meatballs, eggs or potatoes that may run away using a normal pair of tongs. But the sides of these tongs are what really set them apart—one is designed with slits and the other with a scoop that can hold about a tablespoon of liquid. Use the slotted side to strain out unwanted liquid, like when rendering bacon, or use the scoop side to add pasta water to your sauce. Sturdy stainless steel construction—complete with a sufficient handle length—also makes these tongs strong and safe so you can pick up heavy, hot ingredients without any problems. However, they can still be used delicately—they work just as well picking up a strand of spaghetti or a soft boiled egg.

Made in small batches out of Atlanta, Georgia, the Chai Box’s Chai Concentrate is a flavorful and convenient way to enjoy chai tea drinks in minutes. Unlike similar chai products that lose flavor when mixed with milk, this concentrate has a clean, spicy chai flavor, with notes of cardamom, cinnamon, fennel, cloves and ginger. Pour over ice and the milk of your choice for a refreshing iced chai or replace your morning coffee and drink it hot. Each bottle yields four cups of spiced chai tea.

The Milk Street Tri-Edge Bread Knife is engineered to cut through all types of bread and baked goods with ease. For starters, its designed with a pronounced sabre-like sweep that feels natural in the hand and gracefully cuts through the toughest crust. Unlike most bread knives, it’s tall enough to not bang your knuckles on the cutting board during use. Stiff at the spine and broad bladed, the knife won’t twist and turn during use.

The uniquely cut blade, fashioned from high-carbon 1.4116 German steel, features 3 treatments: broad, grippy teeth at the front to gain purchase on tough crusts, finer teeth for cutting through the tender or chewy interior crumb and a short, plain razor-sharp section at the butt to cleanly finish the cut without tearing or ripping.

A full-length file pattern, inspired by traditional Japanese kurouchi knife finishing, is embossed alongside each side of the blade to limit surface tension while slicing. The sculpted and ergonomic lock-in handle, consistent across our knife line, provides a secure grip to saw through the toughest loaf. The matte-finished vintage black polymer handle is durable, lightweight and comfortable.

Winners of Great Taste Awards in 2021, GinChup and GinMayo are not your average diner ketchup and mayo. Developed in the Netherlands at a seafood restaurant, these gin-spiked creations punch up normal ketchup and mayo—convincing all skeptics that maybe more spirits should belong in condiments. Infused with Bobby’s Gin, a distilled alcohol that contains eight botanicals, GinMayo balances smooth, creamy Dutch mayo with a floral hint of sweetness and acid. Similarly, Bobby’s Gin pops in GinChup just as much, reminiscent of cocktail sauce with great zesty tomato and floral juniper flavor. Oh, and did we mention they both contain 2% alcohol? Coming in a set and packaged in squeezable tubes, they are great for precise spreading and fit well in the fridge, ready to use for whatever you’re serving.

Made from fresh clams harvested in the North Atlantic by sustainable fisheries, St. Ours Clam Broth packs concentrated clam flavor into a small package. Unlike most companies, St. Ours dehydrates their steamed clam stock and packs it in envelopes, which preserves the briny, sweet flavor without taking up space in large bottles. We love it as a quick fish stock or dashi, as a substitute for seafood bouillon or clam juice, as the base for seafood soups, chowders and stews, or added to pastas and risottos for extra depth of flavor. One packet makes 1 cup of broth.

Crafted in Mexico by local artisans, Hernan Mexico’s whimsical pig puerquitos are the perfect vessel for condiments, toppings and small snacks, from nuts and pretzels to guacamole, salsa or shredded cheese. Available in two sizes, these hand-painted red clay bowls will make an attractive and functional addition to your kitchen.

Time up to 60 minutes with this “Retro” Kitchen Timer. The unique retro design makes this timer an attractive addition to your kitchen, with an easy-to-read dial face and magnetic back that sticks to metal surfaces. Simply stick it on your fridge or oven and twist the stainless steel face with one hand to set it.

Woon, a family-owned operation out of Los Angeles, makes this umami bomb seasoning from sea moss that is dehydrated and then roasted and blended with kombu seaweed salt. The use of sea moss, a type of red algae, helps to differentiate this blend from other seaweed salts for a hit of ocean flavor and deep umami notes. The aroma and taste is more delicate and far less powdery than other versions, which adds a bit of texture and richness when sprinkled on top of rice, soft boiled eggs, popcorn, noodles, even pizza.

I designed this Japanese-style vegetable knife, or nakiri, with Henckels International. Its cutting edge measures 6.5 inches and is 2 inches high, half the height of a Chinese cleaver; the deeper blade makes it easier to rest the flat side of the blade against the knuckles while slicing, for comfort and safety. The high-carbon stainless steel blade is well balanced; its edges are expertly honed and require little maintenance other than the occasional sharpening; and the smooth polymer handle is triple-riveted. This knife will make cooking fun again, since the food prep will be quicker, safer and easier. I could not recommend a knife more highly, especially at this amazing price. The knife is constructed out of German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball

The Milk Street Cookbook Season 5 Edition is your definitive guide to simpler, bolder home cooking. The new 704-page edition has every recipe from all 5 seasons of Milk Street TV, airing from September 2017 through August 2022. Discover your new favorite dishes, from Vietnamese Braised Lemon Grass Chicken and Spaghetti with Lemon Pesto, to Hummus with Chipotle Black Beans and Chocolate Torta, or more than 430 additional recipes. All of our recipes are displayed in oversized color photography with beautiful detail. With extended chapters on pantry products (what to buy and how to use them) as well as staples, sauces and seasonings, this cookbook will be your go-to guide for changing the way you cook. ​

Juicy, flavorful and wonderfully textured Yakami Orchards Yuzu Marmalade is made with fresh, local yuzu from a collective of family farms in Japan’s Miyazaki prefecture. Balanced out with honey and sugar, this yuzu marmalade is bright, tart and warmly sweet with every bite. Just by opening a jar of Yakami Orchards’ product, you’ll be able to smell the bright and subtly floral aroma of yuzu. We love the plentiful chunks of yuzu rind, which are thinly sliced and add texture without making the marmalade clumpy. The yuzu pieces contribute a pop of piney bitterness that is a pleasant counterbalance for the overall sweet spread.

Too many supermarket hoisin sauces come across as cloying—usually candy-sweet with an occasional aftertaste of unpleasant chemical bitterness. Tan Tan’s version of the classic Chinese fermented soybean condiment, however, yields the perfect balance of sweet, earthy and savory notes with an addictive umami core that adds even more depth. An elegant hint of anise floats in and adds aromatic, nuanced complexity, while garlic grounds the sauce without overwhelming its other flavors. It’s texture is satisfyingly syrupy, not too molasses-thick like some brands, and it’s made with no preservatives from a family recipe—the epitome of an elevated pantry essential.