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On purchases of $125+ in the contiguous 48 states.
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.
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.
Dimensions: 10.1 inches x 1.9 inches, 0.23 pounds
Materials: Stainless Steel
Care: Dishwasher Safe
Bring dan dan noodles, a popular Sichuan street food, home with this ready-to-use jarred sauce from Chinese Laundry Kitchen. The layered, umami-forward sauce gets its tingly spice from roasted Sichuan peppercorns and nutty flavor from sesame, a classic dan dan sauce ingredient. With a hint of sweetness and warm aromatic spice, it makes a near-instant dinner—just boil noodles and toss with the velvety sauce. But we also like it with other ingredients, like fried tofu or in a green bean stir-fry. Made with 100 percent real ingredients and no additives by a family-owned business in California.
Bring dan dan noodles, a popular Sichuan street food, home with this ready-to-use jarred sauce from Chinese Laundry Kitchen. The layered, umami-forward sauce gets its tingly spice from roasted Sichuan peppercorns and nutty flavor from sesame, a classic dan dan sauce ingredient. With a hint of sweetness and warm aromatic spice, it makes a near-instant dinner—just boil noodles and toss with the velvety sauce. But we also like it with other ingredients, like fried tofu or in a green bean stir-fry. Made with 100 percent real ingredients and no additives by a family-owned business in California.
Ingredients: Sesame Paste, Organic Soybean Oil, Chili, Sichuan Peppercorn, Soy Sauce, Rice Vinegar, Cane Sugar
Allergens: Sesame Seeds, Soy, Gluten
Net Volume: 16 ounces
Place of Origin: California, USA
Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand. Based on these lighter, safer knives and our own cooking experience, we developed an all-new modern chef’s knife that’s remarkably easy to use. It’s the Milk Street Kitchin-to, part Chinese cleaver and part vegetable knife. It can handle small jobs such as slicing garlic but also makes heavy-duty jobs a breeze. With the Kitchin-to, you let the knife do the work!
Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand. Based on these lighter, safer knives and our own cooking experience, we developed an all-new modern chef’s knife that’s remarkably easy to use. It’s the Milk Street Kitchin-to, part Chinese cleaver and part vegetable knife. It can handle small jobs such as slicing garlic but also makes heavy-duty jobs a breeze. With the Kitchin-to, you let the knife do the work!
Net Weight: 200 grams
Blade Length: 7.48 inches
Blade Steel: German 1.4116 steel
Handle: Black Polymer
Spine Thickness: 1.5 millimeters
Note: This is the 2nd Edition with German 1.4116 steel. The previous edition used Japanese AUS 8 steel.
Care: The knife must be washed by hand and dried after each use.
We partnered with our knifemaker for a custom ash wood saya for our broad-bladed Kitchin-to™ knife, shop it here!
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Ingredients: 100% picual olives
Net Weight: Sizzle = 750 milliliters, Drizzle = 500 milliliters
Place of Origin: Jaen, Spain
Rarely have we seen a mango puree in supermarkets and, if we do, it’s often full of sweeteners and additives. Made from Alphonso mangoes, which are renowned in India for their natural sweetness and buttery-smooth texture, this puree contains no added sugar or preservatives—it’s just pure, juicy mango. About five fresh mangos are packed into every jar of this luscious puree and its silky texture is pourable, yet decadent like yogurt, and has a rich, bright flavor that balances sweet and tart, akin to snacking on refreshing mangoes at their peak season.
Rarely have we seen a mango puree in supermarkets and, if we do, it’s often full of sweeteners and additives. Made from Alphonso mangoes, which are renowned in India for their natural sweetness and buttery-smooth texture, this puree contains no added sugar or preservatives—it’s just pure, juicy mango. About five fresh mangos are packed into every jar of this luscious puree and its silky texture is pourable, yet decadent like yogurt, and has a rich, bright flavor that balances sweet and tart, akin to snacking on refreshing mangoes at their peak season.
Ingredients: Organic Alphonso mangoes
Net Weight: 16 fl oz
Place of Origin: New Jersey, USA
Tired of trying to mince slippery shallots, or cook them to an even golden brown without the risk of burning? Slow cooking takes time and supervision, which is something few of us have the time for on busy weeknights.
Milk Street’s Premium Shallot Confit is a rich-tasting blend of minced shallots, olive oil and ghee simmered slow and low to a deep, savory flavor and jammy texture. White wine, bay leaf and a touch of spice add dimension to boost any cuisine. It’s designed to be all-purpose enough to replace cooked shallots in virtually any recipe. Try in soups, stews, sauces and sauces. Fold into grains or beans, spread inside grilled cheese and paninis, top burgers or dollop on to pizza. It saves valuable time and effort, getting a flavorful dinner on the table faster.
Tired of trying to mince slippery shallots, or cook them to an even golden brown without the risk of burning? Slow cooking takes time and supervision, which is something few of us have the time for on busy weeknights.
Milk Street’s Premium Shallot Confit is a rich-tasting blend of minced shallots, olive oil and ghee simmered slow and low to a deep, savory flavor and jammy texture. White wine, bay leaf and a touch of spice add dimension to boost any cuisine. It’s designed to be all-purpose enough to replace cooked shallots in virtually any recipe. Try in soups, stews, sauces and sauces. Fold into grains or beans, spread inside grilled cheese and paninis, top burgers or dollop on to pizza. It saves valuable time and effort, getting a flavorful dinner on the table faster.
Ingredients: Shallots, White Wine, Olive Oil, Ghee, Sherry Vinegar, Kosher Salt, Sugar, Aleppo Pepper, Bay Leaf, Red Pepper Flakes, Cinnamon
Allergens: Sulphites
Net Weight: 6.3 ounces
Made in China with wheat flour and egg, these ramen noodles from Wa Imports are delicate and soft, with a perfect tender chew. Requiring only a few minutes in boiling, these noodles absorb the flavor of whatever they are added to beautifully, adding a springy texture to any dish. Plus, their flat shape offers more surface area for ingredients to cling to and makes them easy to pick up.
Made in China with wheat flour and egg, these ramen noodles from Wa Imports are delicate and soft, with a perfect tender chew. Requiring only a few minutes in boiling, these noodles absorb the flavor of whatever they are added to beautifully, adding a springy texture to any dish. Plus, their flat shape offers more surface area for ingredients to cling to and makes them easy to pick up.
Ingredients: Wheat Flour, Water, Egg Powder 3%, Salt
Allergens: Contains Wheat, Egg
Net Weight: 250 grams
Place of Origin: China
Mild, delicate and nutty, these handmade somen noodles from Shimanohikari cook up tender and smooth to pair perfectly with bold flavorful broths, sauces and more. Thin and long, they come in individual bundles for easy portioning, require little time to boil and take on a pleasant chew when cooked. Over a two day process, the noodles are handmade from high quality wheat flour, local sea salt and sesame oil, unlike other brands that simply use flour, water and oil. They are then sun-dried for a light and flavorful result. Use in stir-fries, soups, stews, chilled noodle dishes and more.
Mild, delicate and nutty, these handmade somen noodles from Shimanohikari cook up tender and smooth to pair perfectly with bold flavorful broths, sauces and more. Thin and long, they come in individual bundles for easy portioning, require little time to boil and take on a pleasant chew when cooked. Over a two day process, the noodles are handmade from high quality wheat flour, local sea salt and sesame oil, unlike other brands that simply use flour, water and oil. They are then sun-dried for a light and flavorful result. Use in stir-fries, soups, stews, chilled noodle dishes and more.
Ingredients: Wheat Flour, Salt, Sesame Oil
Allergens: Wheat
Net Weight: 10.58 ounces
Place of Origin: Shodoshima, Japan
We’ll be the first to admit that tahdig, the traditional Persian rice dish with a crispy top, can be intimidating to make at home. The combination of fluffy rice in the middle and a crunchy top layer is challenging to achieve and requires a treacherous pot flip. So we were thrilled to try out the Pars Rice Cooker, designed specifically to take the complexity out of crispy rice dishes like tahdig. Featuring a customizable timer, measuring lines for better precision, a nonstick pot and an easy to follow manual, this appliance takes all of the guesswork out of rice-cooking. Just add your rice, water and spices, then let the Pars do the rest. Plus, it’s easy to clean and stores away compactly when not in use.
We’ll be the first to admit that tahdig, the traditional Persian rice dish with a crispy top, can be intimidating to make at home. The combination of fluffy rice in the middle and a crunchy top layer is challenging to achieve and requires a treacherous pot flip. So we were thrilled to try out the Pars Rice Cooker, designed specifically to take the complexity out of crispy rice dishes like tahdig. Featuring a customizable timer, measuring lines for better precision, a nonstick pot and an easy to follow manual, this appliance takes all of the guesswork out of rice-cooking. Just add your rice, water and spices, then let the Pars do the rest. Plus, it’s easy to clean and stores away compactly when not in use.
Net Weight: 4.2 pounds
Dimensions: 10.3 inches x 7.7 inches x 10.2 inches
Materials: Stainless Steel, Plastic
Care: Do not use metal utensils with this pot. Not dishwasher-safe.
Mash, muddle and grind with Motoshige’s hand-crafted mortar and pestle. Comprised of a suribachi, or bowl/mortar, and surikogi, a stick/pestle, this traditional Japanese tool is unlike American-made versions—the mortar has an unglazed interior finished with fine grooves. The sleek ridges aren’t just decorative; they grip ingredients to help bruise herbs, grind seeds and mash pastes much more efficiently than a smooth interior would and help ingredients release aromatic compounds. The sturdy base is finished with silicone to prevent slipping, making it easier to use. While mortar and pestles of this style are a staple in most Japanese kitchens, we like Motoshige’s because of its sturdy composition. The suribachi is made of robust, hard clay that has minimal water absorbency and is resistant to corrosive substances like salt and acid; plus, the ridges intersect in a unique pattern for easier muddling and mashing (no endless pounding here). The surikogi is made of sawagurumi wood and easily takes on whole spices, chilies and more.
Mash, muddle and grind with Motoshige’s hand-crafted mortar and pestle. Comprised of a suribachi, or bowl/mortar, and surikogi, a stick/pestle, this traditional Japanese tool is unlike American-made versions—the mortar has an unglazed interior finished with fine grooves. The sleek ridges aren’t just decorative; they grip ingredients to help bruise herbs, grind seeds and mash pastes much more efficiently than a smooth interior would and help ingredients release aromatic compounds. The sturdy base is finished with silicone to prevent slipping, making it easier to use. While mortar and pestles of this style are a staple in most Japanese kitchens, we like Motoshige’s because of its sturdy composition. The suribachi is made of robust, hard clay that has minimal water absorbency and is resistant to corrosive substances like salt and acid; plus, the ridges intersect in a unique pattern for easier muddling and mashing (no endless pounding here). The surikogi is made of sawagurumi wood and easily takes on whole spices, chilies and more.
Net Weight:
1.5 pounds
Dimensions:
Base—Diameter: 5.5 inches; Height: 3.5 inches
Pestle—Diameter: 1.25 inches; Length: 9.5 inches
Materials:
Base—Ceramic, Silicone Rubber
Pestle—Sawagurumi Wood
Place of Origin: Japan
Care: Hand-wash only, if necessary.
Megachef Oyster Sauce is made with premium oysters that are harvested off the Gulf of Thailand and smoked over hardwood for a deeper flavor and smoky, grilled aroma. We love its complex yet clean flavor: robust and savory, slightly briny and almost sweet. Although it's prepared by cooking down oysters until their juices caramelize, this sauce does not taste like oysters; rather, it has a molasses-like richness and sweet, savory and umami flavor that's slightly similar to soy sauce. Megachef's version has no added artificial flavors or colors—in contrast, even high-quality brands tend to augment their oyster sauce with ingredients like MSG and caramel coloring, resulting in an artificial taste.
While oyster sauce is mostly used as an ingredient for marinades, stir-fries or flavoring rice or noodle dishes, Megachef's Oyster Sauce is also delicious on its own as a condiment—the sauce's smoother consistency compared to other brands is perfect for dipping or drizzling over dishes.
Megachef Oyster Sauce is made with premium oysters that are harvested off the Gulf of Thailand and smoked over hardwood for a deeper flavor and smoky, grilled aroma. We love its complex yet clean flavor: robust and savory, slightly briny and almost sweet. Although it's prepared by cooking down oysters until their juices caramelize, this sauce does not taste like oysters; rather, it has a molasses-like richness and sweet, savory and umami flavor that's slightly similar to soy sauce. Megachef's version has no added artificial flavors or colors—in contrast, even high-quality brands tend to augment their oyster sauce with ingredients like MSG and caramel coloring, resulting in an artificial taste.
While oyster sauce is mostly used as an ingredient for marinades, stir-fries or flavoring rice or noodle dishes, Megachef's Oyster Sauce is also delicious on its own as a condiment—the sauce's smoother consistency compared to other brands is perfect for dipping or drizzling over dishes.
Ingredients: Oyster extractives (oysters, water), purified water, sugar, salt, corn starch, potassium sorbate
Net Weight: 21.2 ounces
Place of Origin: Thailand
This sauce’s profile is unlike any other we’ve tried. While Worcestershire can typically have a reputation as being tart and tangy, we love how this one leads with sweet and malty notes. It’s brewed in small batches before it’s carefully strained and bottled. And it begins with award-winning Milwaukee amber lager from Lakefront Brewery—mellow, yet rich. Made from a family recipe, it has far more noticeable layers than the typical grocery store variety, but still offers that special flavor boosting quality Worcestershire is known for. Indian tamarind, molasses and Demerara sugar offer a unique sweetness, while madras curry, peppercorn and cinnamon yield a balanced warmth. We especially love the use of tomato paste here, which is relatively uncommon, and the classic umami base that comes from classic anchovy paste and soy.
This sauce’s profile is unlike any other we’ve tried. While Worcestershire can typically have a reputation as being tart and tangy, we love how this one leads with sweet and malty notes. It’s brewed in small batches before it’s carefully strained and bottled. And it begins with award-winning Milwaukee amber lager from Lakefront Brewery—mellow, yet rich. Made from a family recipe, it has far more noticeable layers than the typical grocery store variety, but still offers that special flavor boosting quality Worcestershire is known for. Indian tamarind, molasses and Demerara sugar offer a unique sweetness, while madras curry, peppercorn and cinnamon yield a balanced warmth. We especially love the use of tomato paste here, which is relatively uncommon, and the classic umami base that comes from classic anchovy paste and soy.
Ingredients: Beer (Malt Amber Lager), Apple Cider Vinegar, Vinegar, Demerara Sugar (Natural Cane Sugar), Molasses, Soy Sauce (Water, Wheat, Soybeans, Salt), Tomato Paste, Sea Salt, Tamarind, Spices, Garlic, Onion, Tabasco Sauce (Vinegar, Red Pepper, Salt), Anchovy Paste
Net Weight: 8 ounces
Place of Origin: Milwaukee, Wisconsin
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Ingredients: 100% picual olives
Net Weight: Sizzle = 750 milliliters, Drizzle = 500 milliliters
Place of Origin: Jaen, Spain
Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. The black paste yields a velvet-smooth sauce when diluted with water or stock that leads with aromatic sweet chili notes from four different chili varietals. The taste then transitions into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and moderate hit of heat rounds out the complex range of flavors. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste.
Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. The black paste yields a velvet-smooth sauce when diluted with water or stock that leads with aromatic sweet chili notes from four different chili varietals. The taste then transitions into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and moderate hit of heat rounds out the complex range of flavors. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste.
Ingredients: Black chilhuacle chili, black chili ancho, mulato chili, pasilla chili, plantain, green tomato, ginger, garlic, onion, bread, spices, almond, walnut, peanut, sesame, avocado leaf, cinnamon, sugar, salt
Allergens: Peanuts, Tree Nuts, Wheat
May contain Dairy.
Net Weight: 500 ml
Place of Origin: Oaxaca, Mexico
Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth with a brick red hue, this mole is thick and rich, yet bright with robust chili flavor. A pleasant hint of garlic lingers at the base, while the almond’s fruity nuttiness plays up the paste’s subtle sweetness and emphasizes the paste’s pleasant heat. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Simply dilute with water or broth for a smooth sauce.
Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth with a brick red hue, this mole is thick and rich, yet bright with robust chili flavor. A pleasant hint of garlic lingers at the base, while the almond’s fruity nuttiness plays up the paste’s subtle sweetness and emphasizes the paste’s pleasant heat. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Simply dilute with water or broth for a smooth sauce.
Ingredients: Wide chili, pasilla chili, tomato, onion, garlic, bread , almonds, peanuts, spices, sugar
Allergens: Peanuts, Tree Nuts, Wheat
May contain dairy.
Net Weight: 500 ml
Place of Origin: Oaxaca, Mexico
After closing his sugarbush operation, Christopher Kimball went searching for a new source for the “good stuff”—syrup that is dark, rich and smoky. He found it in fifth-generation maple syrup maker, Mount Mansfield’s, award-winning syrup. And now, we have new maple sugar, drops and candy to join the collection.
Shop NowNeed to mince shallots for a recipe? Never again. Peeled, minced and simmered in small batches, our shallot confit is a no-brainer—and means that you never have to prep shallots ever again. Our ready-to-use jar delivers sweet-sharp, slow-cooked flavor without the fuss.
Shop NowNow back in stock! Flavorful dinner’s on the table in minutes with Dan Dan Noodle Sauce—packed with umami and tingly Sichuan peppercorn heat. (And our customers agree—we can barely keep it in stock.) Add it to noodles, pour over rice, dip with dumplings or smother it on vegetables.
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