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Now featuring a glass lid! We consider a big, broken-in cast-iron skillet the most useful pan in any kitchen. It holds heat like no other cookware, develops a nonstick surface to rival the best coating and is virtually indestructible. But getting that well-seasoned surface? That takes time and effort to build up. Plus, the shape of a skillet has its limitations: Steep walls can result in food getting stuck in the corners or uneven cooking.
So we modernized the classic cast-iron skillet using a hybridized shape that combines the best of a skillet and a saucier in one. Like a skillet, the shorter, sloped sides of the Everything Pan provide maximum surface area for cooking—it has as much internal space as many 12-inch pans, even with its smaller 11-inch diameter. But like a saucier, we added rounded edges to aid with whisking and stirring for more even cooking. The curved edges where the bottom meets the side are rounded to help turn food and ensure nothing sticks in the corners.
From searing a steak or whisking up gravy to baking a skillet pan pizza or shallow-frying fritters, the Everything Pan will take you from breakfast through dinner and can go from the stove straight to the table, thanks to its gorgeous two-handled design and an exclusive, custom-fit magnetic wood trivet. The pan’s walls are low enough so that you can easily flip eggs and pancakes but tall enough to boil pasta or simmer soups and stews.
After casting, the Everything Pan is tumbled smooth—a final polishing step that most modern cast iron producers skip—which makes all the difference between the sleek, satin finish of a well-seasoned vintage pan and the rough, pebbled surface of most new pans. It’s then treated with a durable, all-natural vegetable oil seasoning, making it slippery-smooth right out of the box.
Now featuring a glass lid! We consider a big, broken-in cast-iron skillet the most useful pan in any kitchen. It holds heat like no other cookware, develops a nonstick surface to rival the best coating and is virtually indestructible. But getting that well-seasoned surface? That takes time and effort to build up. Plus, the shape of a skillet has its limitations: Steep walls can result in food getting stuck in the corners or uneven cooking.
So we modernized the classic cast-iron skillet using a hybridized shape that combines the best of a skillet and a saucier in one. Like a skillet, the shorter, sloped sides of the Everything Pan provide maximum surface area for cooking—it has as much internal space as many 12-inch pans, even with its smaller 11-inch diameter. But like a saucier, we added rounded edges to aid with whisking and stirring for more even cooking. The curved edges where the bottom meets the side are rounded to help turn food and ensure nothing sticks in the corners.
From searing a steak or whisking up gravy to baking a skillet pan pizza or shallow-frying fritters, the Everything Pan will take you from breakfast through dinner and can go from the stove straight to the table, thanks to its gorgeous two-handled design and an exclusive, custom-fit magnetic wood trivet. The pan’s walls are low enough so that you can easily flip eggs and pancakes but tall enough to boil pasta or simmer soups and stews.
After casting, the Everything Pan is tumbled smooth—a final polishing step that most modern cast iron producers skip—which makes all the difference between the sleek, satin finish of a well-seasoned vintage pan and the rough, pebbled surface of most new pans. It’s then treated with a durable, all-natural vegetable oil seasoning, making it slippery-smooth right out of the box.
Weight:
Total Weight: 8 lbs, 2.7 oz
Cast Iron Pan: 6 lbs, 8.5 oz
Trivet: 1 lb, 10.4 oz
Lid: 1 lb 9.4 oz
Dimensions:
Capacity: approximately 2 quarts
Cooking Surface Width: 11 inches diameter
Total Width with Handles: 14 6/8 inches
Pan Height: 1 7/8 inch
Total Height with Trivet: 2 3/4 inches
Trivet Height: 1/2 inch
Lid made to fit, approximately 11 inches diameter
Materials: Cast Iron coated with Soybean Oil, Acacia Wood
Place of Origin: China
Use: Use on all cooking surfaces, including induction, gas, and electric. For best results, allow pan and oil to heat up before cooking.
Care: Wash with minimal soap and water and dry well before storage. To build seasoning over time, we recommend lightly oiling the pan after drying. For stubborn, stuck-on bits, scrub with a slurry of equal parts coarse salt and neutral oil.
Your Trivet & Heat: The magnetic trivet is heat-safe up to 390 degrees. To prevent any damage to your trivet, we recommend allowing the pan to cool for 5-10 minutes before using.
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.
Net Weight: 6 ounces
Dimensions: 6.75 inch blade
Materials:
-Blade: 1.4116 German Steel
-Handle: Black Polymer
Care: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. To maintain the blades edge, sharpen the Nakiri at a 17 degree angle. [/accordions_break]
A conserve of apples, cider, brandy, and spices, Irish Black Butter has a uniquely deep, caramelized apple flavor with subtle spice notes and an almost earthy, smoky finish. It’s made by cooking down the country’s famous Armagh Bramley apples until they developed a rich molasses-like quality and warm complexity; the apples themselves have a Protected Geographic Indication recognized by the European Union. Irish Black Butter has an excellent smooth, spreadable texture that is a bit thicker than store-bought apple butters; it isn’t silky or gelatinous on the tongue but rather has a very fine granularity like any good homemade apple butter. We absolutely love this award-winning paste for its depth of flavor—it’s the best apple butter you’ll ever have.
A conserve of apples, cider, brandy, and spices, Irish Black Butter has a uniquely deep, caramelized apple flavor with subtle spice notes and an almost earthy, smoky finish. It’s made by cooking down the country’s famous Armagh Bramley apples until they developed a rich molasses-like quality and warm complexity; the apples themselves have a Protected Geographic Indication recognized by the European Union. Irish Black Butter has an excellent smooth, spreadable texture that is a bit thicker than store-bought apple butters; it isn’t silky or gelatinous on the tongue but rather has a very fine granularity like any good homemade apple butter. We absolutely love this award-winning paste for its depth of flavor—it’s the best apple butter you’ll ever have.
Ingredients: Armagh Bramley apples, brown sugar, treacle, Armagh apple cider (contains sulfites), brandy (brandy, sugar, salt, spice), spices, natural licorice flavoring
Net Weight: 225 grams
Place of Origin: County Antrim, Northern Ireland
A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.
A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.
Ingredients: Rice, water, salt, ethyl alcohol
Net Weight: 500 milliliters
Place of Origin: Japan
A safer and more effective all-purpose kitchen knife than the triangular European-style chef’s knife, the Japanese santoku is the ultimate kitchen tool for the home cook. Our exclusive Milk Street-designed santoku (which translates as “3 virtues”) features a 7-inch blade that is tall at the heel and retains a nearly continuous height to the tip thanks to the rounded sheepsfoot tip. That means there’s plenty of blade steel to protect your fingers when chopping, and it also works well for scooping up chopped vegetables to transfer to the skillet or mixing bowl.
The blade features a pronounced curve to the belly for easy rock chopping and mincing, while the pointed tip makes it all-purpose enough for prepping meats or mincing onions, garlic and shallots.
The comfortable “lock in” ergonomic handle, fashioned from durable matte-finished polymer, is broad at the top and narrows to the bottom for a palm-filling grip. It doesn’t twist or turn during heavy-duty use. The handle tapers towards the blade for a comfortable transition between handle and blade—a benefit that few knives take into account.
The heel of the bolsterless blade is scalloped, which makes the knife comfortable to choke up on for a controlled, confident pinch grip. And a patch of file pattern embossed into the blade adds even more grip between the thumb and pointer finger.
A safer and more effective all-purpose kitchen knife than the triangular European-style chef’s knife, the Japanese santoku is the ultimate kitchen tool for the home cook. Our exclusive Milk Street-designed santoku (which translates as “3 virtues”) features a 7-inch blade that is tall at the heel and retains a nearly continuous height to the tip thanks to the rounded sheepsfoot tip. That means there’s plenty of blade steel to protect your fingers when chopping, and it also works well for scooping up chopped vegetables to transfer to the skillet or mixing bowl.
The blade features a pronounced curve to the belly for easy rock chopping and mincing, while the pointed tip makes it all-purpose enough for prepping meats or mincing onions, garlic and shallots.
The comfortable “lock in” ergonomic handle, fashioned from durable matte-finished polymer, is broad at the top and narrows to the bottom for a palm-filling grip. It doesn’t twist or turn during heavy-duty use. The handle tapers towards the blade for a comfortable transition between handle and blade—a benefit that few knives take into account.
The heel of the bolsterless blade is scalloped, which makes the knife comfortable to choke up on for a controlled, confident pinch grip. And a patch of file pattern embossed into the blade adds even more grip between the thumb and pointer finger.
Net Weight: 155 grams
Dimensions: Spine Thickness: 1.5 mm, Blade Length: 7 inches
Materials: 1.4116 Stainless Steel, polymer
Care: Hand-wash and dry thoroughly after use. To maintain a keen edge, hone frequently and gently on a ceramic or diamond honing rod and wash by hand. Sharpen as necessary at a 15 to 17 degree angle.
The Milk Street Kitchin-Ki Paring Knife will ship by October 15, 2024
Paring knives are the overlooked, throwaway knives of the modern kitchen—poorly designed, poorly made and useless for most everyday tasks. Most have blades that are too long to be precise when cutting or feel too flimsy and flexible to inspire confidence. The puny handles feel like an afterthought sized for a child, providing insufficient grip to feel safe. They’re ill-suited for what they are supposed to do: close, detail-oriented work, most of which is handheld and off the cutting board.
The Milk Street Kitchin-Ki is a complete reinvention of the paring knife. It matches an ultra-short—just 2.75 inches—fine-tipped blade with an oversized ergonomic handle for a knife that provides complete control over all the small tasks. The tapered handle and textured patch on the top of the blade provide a safe grip regardless of how you hold it.
Most European knife-makers haven’t altered their designs in generations, but we looked outside that tradition for inspiration. The Kitchin-Ki’s unique blade design takes cues from sources as diverse as Japanese peeling knives, antique utility knives collected from trunk sales, stubby woodcarving blades and those work-worn kitchen knives your grandmother uses—shrunk down from generations of meals and maintenance.
Nearly an inch shorter than our current smallest knife, the Kitchin-kiji, the Kitchin-Ki isn’t a standalone knife. Instead, it’s the companion piece for peeling and prepping before you pick up a bigger knife to slice, dice and chop your way to dinner. Use it for peeling garlic and shallots, halving an avocado, removing the outer layers of leeks or scallions, removing the ribs from chilies, coring tomatoes or strawberries, stemming and peeling mushrooms, prepping shrimp, trimming chicken and meat and so much more. It’ll quickly become an indispensable tool for all the incidental tasks meal prep throws at you.
The Milk Street Kitchin-Ki Paring Knife will ship by October 15, 2024
Paring knives are the overlooked, throwaway knives of the modern kitchen—poorly designed, poorly made and useless for most everyday tasks. Most have blades that are too long to be precise when cutting or feel too flimsy and flexible to inspire confidence. The puny handles feel like an afterthought sized for a child, providing insufficient grip to feel safe. They’re ill-suited for what they are supposed to do: close, detail-oriented work, most of which is handheld and off the cutting board.
The Milk Street Kitchin-Ki is a complete reinvention of the paring knife. It matches an ultra-short—just 2.75 inches—fine-tipped blade with an oversized ergonomic handle for a knife that provides complete control over all the small tasks. The tapered handle and textured patch on the top of the blade provide a safe grip regardless of how you hold it.
Most European knife-makers haven’t altered their designs in generations, but we looked outside that tradition for inspiration. The Kitchin-Ki’s unique blade design takes cues from sources as diverse as Japanese peeling knives, antique utility knives collected from trunk sales, stubby woodcarving blades and those work-worn kitchen knives your grandmother uses—shrunk down from generations of meals and maintenance.
Nearly an inch shorter than our current smallest knife, the Kitchin-kiji, the Kitchin-Ki isn’t a standalone knife. Instead, it’s the companion piece for peeling and prepping before you pick up a bigger knife to slice, dice and chop your way to dinner. Use it for peeling garlic and shallots, halving an avocado, removing the outer layers of leeks or scallions, removing the ribs from chilies, coring tomatoes or strawberries, stemming and peeling mushrooms, prepping shrimp, trimming chicken and meat and so much more. It’ll quickly become an indispensable tool for all the incidental tasks meal prep throws at you.
Net Weight: 2.5 ounces
Dimensions: 7.25 inches tip to end of handle
Blade length: 2.75 inches
Materials: 1.4116 German Steel, Polymer
Place of Origin: China
The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher.
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection—reminiscent of charming French country kitchens are these small dishes. Use them as molds for baked or set desserts like flan or panna cotta, ramekins for crème brûlée or bowls to serve individual portions of soup, salad or snacks.
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection—reminiscent of charming French country kitchens are these small dishes. Use them as molds for baked or set desserts like flan or panna cotta, ramekins for crème brûlée or bowls to serve individual portions of soup, salad or snacks.
Capacity: 0.2 liter
Dimensions: 4.5 X 1“
Materials: Salt-Glazed Ceramics
Place of Origin: France
Care: Hand-wash recommended.
A favorite amongst the cooks in the Milk Street kitchen, Nam Prik Pao, or Thai Roasted Chili Jam, is a popular Thai ingredient that balances spicy, sweet and tangy flavors. But if you take a look at the shelves of a grocery store, you’ll probably only find this flavorful condiment’s cousin, red Thai chili paste, which lacks Nam Prik Pao’s unique blend of ingredients, jammy texture and abundance of flavor.
Thankfully, we found this version by Pink Salt Kitchens, a Chicago-based Thai pop-up and award-winning sauce line, which is unlike anything else we’ve tasted. Use it anywhere that needs a flavor boost, from sauces, dressings and soups to grilled cheese, pizza, noodles and stir-fries. We especially love it in classics, like our Thai Cashew Chicken recipe, but also love adding it to mayo-based salads like tuna and potato salad, stirred into tom yum soup and as a topper on grilled steaks.
A favorite amongst the cooks in the Milk Street kitchen, Nam Prik Pao, or Thai Roasted Chili Jam, is a popular Thai ingredient that balances spicy, sweet and tangy flavors. But if you take a look at the shelves of a grocery store, you’ll probably only find this flavorful condiment’s cousin, red Thai chili paste, which lacks Nam Prik Pao’s unique blend of ingredients, jammy texture and abundance of flavor.
Thankfully, we found this version by Pink Salt Kitchens, a Chicago-based Thai pop-up and award-winning sauce line, which is unlike anything else we’ve tasted. Use it anywhere that needs a flavor boost, from sauces, dressings and soups to grilled cheese, pizza, noodles and stir-fries. We especially love it in classics, like our Thai Cashew Chicken recipe, but also love adding it to mayo-based salads like tuna and potato salad, stirred into tom yum soup and as a topper on grilled steaks.
Ingredients: Chilis, Shallots, Garlic, Tamarind, Palm Sugar, Soy, Vegetable Oil
Allergens: Soy, Trace Mushroom Extract
Net Weight: 6 ounces
Place of Origin: USA
Designed for washing narrow-mouthed water bottles, decanters, oil bottles and other hard-to-clean containers, Marna’s Bottle Cleaning Sponge Beans are small but mighty. Made with a ceramic core that adds weight for tackling every corner, these bean-shaped beads are wrapped in a sponge. Simply pop your set into a bottle that needs cleaning, add some soapy water and shake vigorously. When finished, empty your bottle and the beads will fall right out. One wash with Marna’s ingenious beads will leave your bottles and containers completely clean and even will help to remove tough stains like wine. No more stuck sponges and hard-to-reach spots!
Designed for washing narrow-mouthed water bottles, decanters, oil bottles and other hard-to-clean containers, Marna’s Bottle Cleaning Sponge Beans are small but mighty. Made with a ceramic core that adds weight for tackling every corner, these bean-shaped beads are wrapped in a sponge. Simply pop your set into a bottle that needs cleaning, add some soapy water and shake vigorously. When finished, empty your bottle and the beads will fall right out. One wash with Marna’s ingenious beads will leave your bottles and containers completely clean and even will help to remove tough stains like wine. No more stuck sponges and hard-to-reach spots!
Net Weight: 46 grams
Dimensions: Approximately 75 millimeters x 25 millimeters x 21 millimeters
Materials: Polyurethane, Alumina Ceramic
Place of Origin: Japan
After use, rinse thoroughly, drain and dry in a well-ventilated place before storing.
Garlic Pros are estimated to ship this Fall
There are few foods more annoying to prepare than garlic. It’s a pain to peel, tricky to slice and grating can be as risky to your fingers as the garlic clove. And garlic presses are an utter nuisance to clean, much less extract all the flavor that give garlic its reputation as an aromatic powerhouse. Introducing the Milk Street Garlic Pro, a one-stop solution for easy garlic prep. The intuitive design functions like a mini mandoline but is much safer, thanks to the hopper that keeps your fingers safe and sound. Simply choose the cutting attachment for sliced, pressed or grated garlic; load the garlic cloves into the large, grippy hopper then press down and slide back and forth to effortlessly process the garlic. The odor-proof polycarbonate base holds over a whole head of prepared garlic, which can be transferred to the mixing bowl or skillet without ever having to touch it. The sturdy steel, silicone and polycarbonate construction is precisely built for long-term durability. The three snap-in blade attachments lock securely into the bottom of the lid, so you’ll never lose them in the bottom of your utility drawer.
Garlic Pros are estimated to ship this Fall
There are few foods more annoying to prepare than garlic. It’s a pain to peel, tricky to slice and grating can be as risky to your fingers as the garlic clove. And garlic presses are an utter nuisance to clean, much less extract all the flavor that give garlic its reputation as an aromatic powerhouse. Introducing the Milk Street Garlic Pro, a one-stop solution for easy garlic prep. The intuitive design functions like a mini mandoline but is much safer, thanks to the hopper that keeps your fingers safe and sound. Simply choose the cutting attachment for sliced, pressed or grated garlic; load the garlic cloves into the large, grippy hopper then press down and slide back and forth to effortlessly process the garlic. The odor-proof polycarbonate base holds over a whole head of prepared garlic, which can be transferred to the mixing bowl or skillet without ever having to touch it. The sturdy steel, silicone and polycarbonate construction is precisely built for long-term durability. The three snap-in blade attachments lock securely into the bottom of the lid, so you’ll never lose them in the bottom of your utility drawer.
Net Weight: 6.6 ounces
Dimensions: 6 x 3.9 x 2.9 inches
Materials: Stainless steel, Silicone Silicon, Polypropylene
Place of Origin: China
Care: Dishwasher-safe.
The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.
The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.
Net Weight: 56 grams
Dimensions:
-Diameter: 3.5 inches
-Height: 1.5 inches
Materials:
-Grater: Stainless steel
-Chamber: Plastic
Use: Grate food in circular motion. Pieces are detachable.
Care: Dishwasher-safe
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
A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.
A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.
Ingredients: Rice, water, salt, ethyl alcohol
Net Weight: 500 milliliters
Place of Origin: Japan
Il Colle del Gusto's Noccioliva smooth hazelnut spread is a lighter, glossier and more aromatic version of Nutella. With a high hazelnut content of up to 42%, it is made using local, high-quality roasted nuts from Italy, which are ground down into a silky-smooth texture. This spread makes a wonderful addition to almost any dessert—the olive oil makes it easy to incorporate into pastry cream or any custard base. We also love it for breakfast: Spread it on a crêpe as the French do, slather on toast, or top with fresh sliced fruit.
Il Colle del Gusto's Noccioliva smooth hazelnut spread is a lighter, glossier and more aromatic version of Nutella. With a high hazelnut content of up to 42%, it is made using local, high-quality roasted nuts from Italy, which are ground down into a silky-smooth texture. This spread makes a wonderful addition to almost any dessert—the olive oil makes it easy to incorporate into pastry cream or any custard base. We also love it for breakfast: Spread it on a crêpe as the French do, slather on toast, or top with fresh sliced fruit.
Ingredients: Hazelnuts, sugar, extra-virgin olive oil, rice flour, cocoa, vanilla, sunflower lecithin (as emulsifier) Allergens: Gluten- and dairy-free
Net Weight: 250 grams Place of Origin: Italy
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This sweet paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
This sweet paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
Ingredients: 99% dried smoked pepper, sunflower oil Allergens: Gluten-free
Net weight: 70 grams Place of origin: Spain
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Bunka knives are a catch-all category of multipurpose utility knives that are adept at most any kitchen task. They are the precursor to the more commonly known santoku knife and a fantastic do-it-all tool for virtually any kitchen task. Dao Vua’s version is a featherweight interpretation designed with an acute kiritsuke-style tip for detail work (That also happens to look really cool—it’s our favorite Japanese knife style). The 7-inch length is a great compromise for an all-purpose knife, adept at small prep tasks, like chopping onions and garlic, as well as bigger jobs like breaking down large cuts of meat for stews or braises. It’s even small enough to use for close handwork. The blade is curved, too, to facilitate rock chopping and mincing a fluffy pile of herbs.
NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.
We strongly recommend buying the camellia oil with this knife.
Bunka knives are a catch-all category of multipurpose utility knives that are adept at most any kitchen task. They are the precursor to the more commonly known santoku knife and a fantastic do-it-all tool for virtually any kitchen task. Dao Vua’s version is a featherweight interpretation designed with an acute kiritsuke-style tip for detail work (That also happens to look really cool—it’s our favorite Japanese knife style). The 7-inch length is a great compromise for an all-purpose knife, adept at small prep tasks, like chopping onions and garlic, as well as bigger jobs like breaking down large cuts of meat for stews or braises. It’s even small enough to use for close handwork. The blade is curved, too, to facilitate rock chopping and mincing a fluffy pile of herbs.
NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.
We strongly recommend buying the camellia oil with this knife.
Net Weight: 4.3 ounces
Dimensions: Blade Length: 187 mm; Overall Length: 310 mm
Materials: 5160 spring steel, ebony wood
Place of Origin: Vietnam
Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.
We strongly recommend buying the camellia oil with this knife.
When traveling in Istanbul, Chris Kimball saw chefs using stunning “zirh” knives as comfortably as if they were using a chef’s knife to efficiently mince meat and vegetables. This impressive Turkish knife gets even the most painstaking jobs done in a flash, thanks to its large, curved blade. Use the 3-inch deep blade, which looks like a saber, by rocking it back and forth through a mound of vegetables, meat or herbs. The rocking motion is Turkish chefs’ secret for perfectly uniform chopped meat, peppers and onions for kebabs, with just the right texture—and much less effort.
When traveling in Istanbul, Chris Kimball saw chefs using stunning “zirh” knives as comfortably as if they were using a chef’s knife to efficiently mince meat and vegetables. This impressive Turkish knife gets even the most painstaking jobs done in a flash, thanks to its large, curved blade. Use the 3-inch deep blade, which looks like a saber, by rocking it back and forth through a mound of vegetables, meat or herbs. The rocking motion is Turkish chefs’ secret for perfectly uniform chopped meat, peppers and onions for kebabs, with just the right texture—and much less effort.
Total lenth: 16 inches
Blade length: 11.75 inches
Materials: Carbon Steel, Hard Wood
Place of Origin: Turkey
Care: Hand-wash, gently dry and wipe with olive oil after each use
Made by trusted knife producer Suncraft, this little knife is what brunch was missing: a breakfast knife that actually cuts as well as it spreads. The blade is partially serrated to slice crusty toast and chewy sausages—it's not overly sharp, just keen enough to get the job done without a struggle. The sturdy, gently curved blade and rounded tip effectively scrape the bottom of jars and spreading butter and cream cheese in easy swipes, much like a mini spatula (or scrape the last of the jam out of the jar). The microserrated teeth near the tip of the blade easily take on bread, bagels, rolls, cheese, fruit—we even like it for pâté and cake.
The pretty laminated wood handle has a classic design that will match any table setting. While you can get just one or two, we like having one for every place setting at brunch or dinner.
Made by trusted knife producer Suncraft, this little knife is what brunch was missing: a breakfast knife that actually cuts as well as it spreads. The blade is partially serrated to slice crusty toast and chewy sausages—it's not overly sharp, just keen enough to get the job done without a struggle. The sturdy, gently curved blade and rounded tip effectively scrape the bottom of jars and spreading butter and cream cheese in easy swipes, much like a mini spatula (or scrape the last of the jam out of the jar). The microserrated teeth near the tip of the blade easily take on bread, bagels, rolls, cheese, fruit—we even like it for pâté and cake.
The pretty laminated wood handle has a classic design that will match any table setting. While you can get just one or two, we like having one for every place setting at brunch or dinner.
Net Weight: 1.65 ounces
Dimensions: 8 inches total length
Materials: Stainless Steel, Laminated Reinforced Wood
Place of Origin: Gifu Prefecture, Japan
Care: Hand-wash and dry promptly.
Pry open oysters like a pro with this stainless steel oyster knife from triangle Tools. This professional-grade knife beat out our prior favorite—its solid blade and ergonomic handle makes opening oysters easy, fast and safe. Both the blade and handle are crafted from a single piece of steel, for extra sturdiness; the slim, hand-sharpened blade is slanted slightly to one side, which makes it easier to slip into tight oyster hinges. We tried this on oysters of all different shapes and sizes; it worked seamlessly across the board, effortlessly opening small, large and delicate, breakable shells.
Pry open oysters like a pro with this stainless steel oyster knife from triangle Tools. This professional-grade knife beat out our prior favorite—its solid blade and ergonomic handle makes opening oysters easy, fast and safe. Both the blade and handle are crafted from a single piece of steel, for extra sturdiness; the slim, hand-sharpened blade is slanted slightly to one side, which makes it easier to slip into tight oyster hinges. We tried this on oysters of all different shapes and sizes; it worked seamlessly across the board, effortlessly opening small, large and delicate, breakable shells.
Materials: Stainless Steel, Glass Fiber Reinforced Plastic
Place of Origin: Solingen, Germany
Care: Hand-washing is recommended.
The elegant design of the Goyon Chazeau “Thiers” folding knife was sourced from the region’s top knifemakers to best represent the long lineage of knifemaking in the city. Don’t underestimate the simple, classic shape, as it is designed as much for culinary pursuits as utility, evolving from the classic all-purpose knife carried by farmers and shepherds. With its long, slender blade, this pocket knife is a true do-it-all knife capable of everything from gathering herbs in the garden and trimming twine to opening mail, breaking down boxes, whittling or slicing sausage and cheese for lunch. The handmade knife features an ultra-tough Swedish 12c27 blade that will hold an edge for ages and sharpen up easily. The juniper wood handle packs a peppery aroma and terrific feel in the hand. The blade remains securely open with a stiff slipjoint spring, so there’s little risk of it closing during use.
Never to be caught without a knife, Matt Card, our creative director of recipe and products, has carried one of these for years—and even used it to prepare more than a few meals while on vacation. And the accompanying soft leather pouch will help keep it scratch free in your pocket or bag.
The elegant design of the Goyon Chazeau “Thiers” folding knife was sourced from the region’s top knifemakers to best represent the long lineage of knifemaking in the city. Don’t underestimate the simple, classic shape, as it is designed as much for culinary pursuits as utility, evolving from the classic all-purpose knife carried by farmers and shepherds. With its long, slender blade, this pocket knife is a true do-it-all knife capable of everything from gathering herbs in the garden and trimming twine to opening mail, breaking down boxes, whittling or slicing sausage and cheese for lunch. The handmade knife features an ultra-tough Swedish 12c27 blade that will hold an edge for ages and sharpen up easily. The juniper wood handle packs a peppery aroma and terrific feel in the hand. The blade remains securely open with a stiff slipjoint spring, so there’s little risk of it closing during use.
Never to be caught without a knife, Matt Card, our creative director of recipe and products, has carried one of these for years—and even used it to prepare more than a few meals while on vacation. And the accompanying soft leather pouch will help keep it scratch free in your pocket or bag.
Dimensions: 12cm
Materials: Stainless steel, juniper
Place of Origin: France
Care: Hand-wash wooden and acrylic handles articles with a soft sponge. Do not leave in prolonged contact with water or a heat source. Wipe as soon as washing is completed. Store in a dry place.
We love heavy-duty cast iron skillets, but sometimes smaller is better—like Victoria’s mini cast-iron skillet and saucepan.
Shop NowMost American kitchens are missing a compact utility knife that can pinch-hit for jobs too big for a paring knife and too small for a chef’s knife.
Shop NowNot your classic rooster-emblazoned hot sauce sold at the supermarket, this organic Thai siracha is fruitier, mellower and more complex.
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Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.
Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.
Ingredients Souri olives
Net Volume: 500 milliliters
Place of Origin: Koura, Lebanon
If you are tired of tasteless white rice, let me introduce you to Genmai Rice. When I first tasted genmai two years ago, my first thought was that this rice was a miracle—it cooks quickly, just like white rice, but has the rich, earthy flavor and satisfying chewiness of great brown rice. Once you taste Sukoyaka Genmai, you will never go back. How is this possible? It is an American-grown short-grain brown rice that has had a portion of the outer bran layer is scrubbed away, allowing the grains to hydrate faster while retaining most of their nutritional properties. The nutty, earthy-tasting grains are distinct and just a touch sticky, making the rice perfect for accompanying stir-fries, curries, soups and stews, although I make it two or three times a week as a starter, for any sort of topping from steamed vegetables to quickly grilled chicken or steak. Matt, Card, our food editor, also swears by it for fried rice. He keeps a batch frozen in the freezer for a quick batch: Just defrost on the countertop, and it's ready to go for a virtually instant meal. Buy as much as you can afford, since genmai will become your go-to rice after the first bite.
If you are tired of tasteless white rice, let me introduce you to Genmai Rice. When I first tasted genmai two years ago, my first thought was that this rice was a miracle—it cooks quickly, just like white rice, but has the rich, earthy flavor and satisfying chewiness of great brown rice. Once you taste Sukoyaka Genmai, you will never go back. How is this possible? It is an American-grown short-grain brown rice that has had a portion of the outer bran layer is scrubbed away, allowing the grains to hydrate faster while retaining most of their nutritional properties. The nutty, earthy-tasting grains are distinct and just a touch sticky, making the rice perfect for accompanying stir-fries, curries, soups and stews, although I make it two or three times a week as a starter, for any sort of topping from steamed vegetables to quickly grilled chicken or steak. Matt, Card, our food editor, also swears by it for fried rice. He keeps a batch frozen in the freezer for a quick batch: Just defrost on the countertop, and it's ready to go for a virtually instant meal. Buy as much as you can afford, since genmai will become your go-to rice after the first bite.
Net Weight: 4.4 pounds
Ingredients: 100% Brown Short Grain Rice
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
Ingredients: Calamansi juice, spirit vinegar, cane sugar
Certifications: Kosher
Net Volume: 8.5 or 16.9 ounces
Place of Origin: France
This bourbon barrel-aged fish sauce is mellowed by seven months of sitting in oak, so the earthy, meaty funk that one expects from any fermented fish product is beautifully balanced by a complementary sweetness. BLiS's product is also rounded out with soft notes imparted by the seven-month aging process: warming spices, vanilla, and fruit woods, as well as a subtle smoky depth.
This bourbon barrel-aged fish sauce is mellowed by seven months of sitting in oak, so the earthy, meaty funk that one expects from any fermented fish product is beautifully balanced by a complementary sweetness. BLiS's product is also rounded out with soft notes imparted by the seven-month aging process: warming spices, vanilla, and fruit woods, as well as a subtle smoky depth.
Ingredients: Red boat 40°N Fish Sauce: fresh wild-caught black anchovies, sea salt Allergens: Contains fish. No shellfish.
Net Volume: 200 milliliters
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Casablanca Market's preserved lemons have a bright, balanced flavor and they aren't overly salty or bitter like some brands. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.
Ingredients:Beldi lemons, water, sea salt
Net Weight: 7 ounces
Place of Origin: Morocco
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