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Milk Street Everything Pan will ship by August 15
Our innovative Everything Pan combines the best aspects of a skillet and a saucier. We believe a big, broken-in cast-iron skillet is the most useful pan in any kitchen, known for its heat retention, nonstick surface, and durability. However, achieving a well-seasoned surface requires time and effort, and the steep walls of a traditional skillet can lead to uneven cooking. Our hybrid design, with shorter, sloped sides like a skillet and rounded edges like a saucier, maximizes cooking surface area while facilitating whisking and stirring for even cooking. The Everything Pan, with its 11-inch diameter, offers as much internal space as many 12-inch pans. It is versatile, perfect for searing steak, making gravy, baking skillet pizza, or shallow-frying fritters, and transitions easily from stove to table with its two-handled design and custom-fit magnetic wood trivet. The pan’s low walls allow for flipping eggs and pancakes, while being tall enough for boiling pasta or simmering soups and stews. After casting, the pan is tumbled smooth, unlike most modern cast iron, resulting in a sleek, satin finish. It is then seasoned with durable, all-natural vegetable oil, making it ready for use straight out of the box.
Milk Street Everything Pan will ship by August 15
Our innovative Everything Pan combines the best aspects of a skillet and a saucier. We believe a big, broken-in cast-iron skillet is the most useful pan in any kitchen, known for its heat retention, nonstick surface, and durability. However, achieving a well-seasoned surface requires time and effort, and the steep walls of a traditional skillet can lead to uneven cooking. Our hybrid design, with shorter, sloped sides like a skillet and rounded edges like a saucier, maximizes cooking surface area while facilitating whisking and stirring for even cooking. The Everything Pan, with its 11-inch diameter, offers as much internal space as many 12-inch pans. It is versatile, perfect for searing steak, making gravy, baking skillet pizza, or shallow-frying fritters, and transitions easily from stove to table with its two-handled design and custom-fit magnetic wood trivet. The pan’s low walls allow for flipping eggs and pancakes, while being tall enough for boiling pasta or simmering soups and stews. After casting, the pan is tumbled smooth, unlike most modern cast iron, resulting in a sleek, satin finish. It is then seasoned with durable, all-natural vegetable oil, making it ready for use straight 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: 11 inches diameter
Capacity: approximately 2 quarts
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.
Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Precision Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laster-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.
Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Precision Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laster-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.
Materials: Beechwood
Dimensions: 23“ Total Length
Center Pin: 18“ Length
3 sets of dowels/end caps (2.5“ length each, 5” total set length):
Large Set - rolls 1/4 inch dough
Medium Set - rolls 1/8 inch dough
Small Set - same diameter of the pin (extends center pin to 23” total length)
Care: Clean after use with damp, soapy sponge. Rinse and dry well before storage. Apply a few drops of food safe mineral oil to the pin to ensure longevity. Do not leave soaking in water for extended periods of time.
Use: Screw on end caps to determine the desired thickness of the dough. Large set rolls out to 1/4 inch for perfect cookie dough. Medium set rolls out to 1/8 inch thickness for perfect pie dough. Smallest set is equal to the width of the pin for a more manual rolling experience.
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]
Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!
Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!
Materials: 304 Stainless Steel, 420 Hardened-steel, Plastic
UPC: 855646008886
Use: Use to peel anything from squash to chocolate.
Care: Hand-wash recommended, but it is dishwasher-safe.
Spending hours to roast a chicken just for it to turn out bland? One-note steamed veggies? Expensive steak that's only good, not great?
There is a simple solution, one that many home cooks around the world already use every day: umami. That deep, savory flavor that leaves you coming back for more, umami is typically the JOLT you need to transform a dish from mediocre into magnificent.
On our travels, we have found that many cultures use a simple flavor-enhancer (MSG, Maggi Seasoning, kombu, shio koji, etc.) everyday to bring out the full flavor of other ingredients. Over the past year, Milk Street has tested and refined those options to come up with Milk Street Flavor Jolt , a combination of umami-rich spices, flavorings and concentrated seasonings—sourced from Europe to India and Japan—combined into a convenient one-stop flavor enhancer that will coax the best out of every meal.
The secret formula turned out to be more complex than we thought: Dried vegetables (tomato and carrots), umami-packed mushroom powder and alliums like garlic and onion make up the base of this mix, contributing a delicate sweetness that underpins the blend. Red miso powder brings a bit of assertive saltiness while earthy turmeric, mustard and paprika warm up the mix. Not to be forgotten, our secret weapons for extra depth: shio koji powder and asafetida. Both known for imparting rich, pleasant funkiness, the two flavorings round out the mixture. We tweaked flavors and salt ratios until we finally developed a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on. Beef is richer, carrots sweeter and brighter.
Dust it over finished dishes for a flavor boost or blend with salt to season vegetables and rub steaks, chops, roasts and whole birds. It's terrific when used on its own and adds extra dimension to curry blends and chili powders.
Spending hours to roast a chicken just for it to turn out bland? One-note steamed veggies? Expensive steak that's only good, not great?
There is a simple solution, one that many home cooks around the world already use every day: umami. That deep, savory flavor that leaves you coming back for more, umami is typically the JOLT you need to transform a dish from mediocre into magnificent.
On our travels, we have found that many cultures use a simple flavor-enhancer (MSG, Maggi Seasoning, kombu, shio koji, etc.) everyday to bring out the full flavor of other ingredients. Over the past year, Milk Street has tested and refined those options to come up with Milk Street Flavor Jolt , a combination of umami-rich spices, flavorings and concentrated seasonings—sourced from Europe to India and Japan—combined into a convenient one-stop flavor enhancer that will coax the best out of every meal.
The secret formula turned out to be more complex than we thought: Dried vegetables (tomato and carrots), umami-packed mushroom powder and alliums like garlic and onion make up the base of this mix, contributing a delicate sweetness that underpins the blend. Red miso powder brings a bit of assertive saltiness while earthy turmeric, mustard and paprika warm up the mix. Not to be forgotten, our secret weapons for extra depth: shio koji powder and asafetida. Both known for imparting rich, pleasant funkiness, the two flavorings round out the mixture. We tweaked flavors and salt ratios until we finally developed a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on. Beef is richer, carrots sweeter and brighter.
Dust it over finished dishes for a flavor boost or blend with salt to season vegetables and rub steaks, chops, roasts and whole birds. It's terrific when used on its own and adds extra dimension to curry blends and chili powders.
Ingredients: Tomatoes, Garlic, Onion Powder, Dehydrated Carrot, Sea Salt, Red Miso Powder, Corn Starch, Sugar, Shiitake Powder, Shio Koji (rice koji, salt), Coriander Seed, Paprika, Yellow Mustard Flour, Black Pepper, Ground Turmeric, Citric Acid, Asafetida, Silicon Dioxide (to prevent caking)
Allergens: Soy
Net Weight: 4 ounces
Origin: USA
Callol Serrats has been salting anchovies since 1847—the oldest active company in the industry, run by a six-generation family—and their premium L'Escala Anchovies in Olive Oil epitomize this legacy. First, these anchovies are fished from the Costa Brava's waters, and then Callol Serrats chooses the very best for salting. Only the highest-quality fish, caught between April and September, make the cut. The tender, meaty anchovies are hand-filleted without mechanical intervention, then undergo a meticulous curing process, pressed and aged in barrels for up to six months before being packed in pure Spanish olive oil. This traditional method preserves their rich, briny flavor and tender texture.
Try them in Caesar dressing, on pizza or to add depth to sauces and stews; we find that the whole fillets dissolve beautifully into dishes. Or enjoy them straight from the jar, on toast with butter and radishes or in a classic bagna cauda—Callol Serrats' anchovies will pack an umami wallop into any dish.
Callol Serrats has been salting anchovies since 1847—the oldest active company in the industry, run by a six-generation family—and their premium L'Escala Anchovies in Olive Oil epitomize this legacy. First, these anchovies are fished from the Costa Brava's waters, and then Callol Serrats chooses the very best for salting. Only the highest-quality fish, caught between April and September, make the cut. The tender, meaty anchovies are hand-filleted without mechanical intervention, then undergo a meticulous curing process, pressed and aged in barrels for up to six months before being packed in pure Spanish olive oil. This traditional method preserves their rich, briny flavor and tender texture.
Try them in Caesar dressing, on pizza or to add depth to sauces and stews; we find that the whole fillets dissolve beautifully into dishes. Or enjoy them straight from the jar, on toast with butter and radishes or in a classic bagna cauda—Callol Serrats' anchovies will pack an umami wallop into any dish.
Ingredients: Anchovies, Salt, Olive OIl
Net Weight: 100 grams
Place of Origin: L’Escala, Spain
$25 Flat Rate Shipping- Other Milk Street free shipping offers do not apply. Order ship within 1 business day. Please allow 1-2 days after shipping for orders to arrive.
After tasting dozens of bacon brands, we can officially say that Heritage Food offers maple-cured bacon at its finest. Sourced from humane family farms, this savory-sweet bacon starts with rare, pasture-raised Red Wattle pigs. The bacon is finished with a lightly sweet maple sugar cure and sliced just-right, the bacon is smoky and perfect for everything from breakfast to dinner. Since Red Wattle pigs are a heritage breed, their nutty, robust meat tends to be marbled with more melt-in-your-mouth fat that renders out beautifully when crisping up the bacon strips.
Heritage Foods, founded in 2001 and inspired by the Slow Food movement, is dedicated to saving endangered livestock breeds from extinction, promoting biodiversity, sustainability and forgotten culinary traditions. Unlike industrial farming, their independent family farmers raise 100% antibiotic-free, pasture-raised heritage breeds with care, resulting in flavorful meat. Every pack of their Signature Heritage Bacon reflects this commitment to quality and heritage. All orders placed through Milk Street come in a bundle of three one-pound packages.
$25 Flat Rate Shipping- Other Milk Street free shipping offers do not apply. Order ship within 1 business day. Please allow 1-2 days after shipping for orders to arrive.
After tasting dozens of bacon brands, we can officially say that Heritage Food offers maple-cured bacon at its finest. Sourced from humane family farms, this savory-sweet bacon starts with rare, pasture-raised Red Wattle pigs. The bacon is finished with a lightly sweet maple sugar cure and sliced just-right, the bacon is smoky and perfect for everything from breakfast to dinner. Since Red Wattle pigs are a heritage breed, their nutty, robust meat tends to be marbled with more melt-in-your-mouth fat that renders out beautifully when crisping up the bacon strips.
Heritage Foods, founded in 2001 and inspired by the Slow Food movement, is dedicated to saving endangered livestock breeds from extinction, promoting biodiversity, sustainability and forgotten culinary traditions. Unlike industrial farming, their independent family farmers raise 100% antibiotic-free, pasture-raised heritage breeds with care, resulting in flavorful meat. Every pack of their Signature Heritage Bacon reflects this commitment to quality and heritage. All orders placed through Milk Street come in a bundle of three one-pound packages.
Pork, Less than 2% Salt, Cane Sugar, Maple Sugar, Brown Sugar, Spice Extractives Sodium Erythorbate, Sodium Nitrate
Net Weight: 3 pounds
Place of Origin: USA
Our favorite Japanese tote now comes with an insulated interior. Cleverly designed in Japan, meet the Shupatto: the “one-pull” foldable bag. A perfect replacement for bulky insulated bags, the slim-profiled Shupatto folds down neatly, so it’s easy to take on the go to carry groceries, shopping and baked goods. To open, the folded accordion pleats expand into a roomy bag; to quickly close, pull both ends of the bag until taut pleats form again, then roll back into a coil for storage. The Shupatto is made from lightweight, durable, quick-drying material, while the insulated interior zips up to prevent external heat transfer so frozen foods and perishables stay cold. Use it for picnics, car travel, grocery shopping and so much more. Available in Amber and White Birch colors.
Our favorite Japanese tote now comes with an insulated interior. Cleverly designed in Japan, meet the Shupatto: the “one-pull” foldable bag. A perfect replacement for bulky insulated bags, the slim-profiled Shupatto folds down neatly, so it’s easy to take on the go to carry groceries, shopping and baked goods. To open, the folded accordion pleats expand into a roomy bag; to quickly close, pull both ends of the bag until taut pleats form again, then roll back into a coil for storage. The Shupatto is made from lightweight, durable, quick-drying material, while the insulated interior zips up to prevent external heat transfer so frozen foods and perishables stay cold. Use it for picnics, car travel, grocery shopping and so much more. Available in Amber and White Birch colors.
Capacity: 20 liters or 22 pounds
Dimensions: Folded: 3 inches x 4.72 inches x 2.7 inches, Open: 16 inches x 10 inches
Materials: Polyester (Water-Repellent finish), Aluminum Vapor Deposition Sheet
Place of Origin: Japan
Use: To open, the folded accordion pleats expand into a roomy bag; to quickly close, pull both ends of the bag once until taut pleats form again and roll back into a coil for storage.
Care: Wipe clean after use.
Please allow 8-10 business days for this item to ship
Skip the trip to the ice cream store—Breville’s Smart Scoop delivers frozen treats at home without the hassle of typical ice cream makers. Unlike most competitors on the market that have a removable bowl that needs ample time in the freezer before you make ice cream, Breville has a built-in compressor that does the freezing work for you—no planning required. With a 1.5-quart capacity for one batch, the pre-cooling technology of the Breville will chill the machine to an optimal temperature before it starts churning to ensure better quality ice cream. Featuring 12 easy-to-follow hardness settings for sorbet, frozen yogurt, gelato and ice cream, simply plug it in, add the ingredients of your choice and you’ll have a frozen mix in less than an hour.
The option of a manual mode allows you to fully be in control of all steps in the ice cream-making process, so you can customize your churning time and desired texture. And, an alarm sound that will even alert you when it’s time to add in your mix-ins, while a “hold” function will continue chilling your ice cream for up to three hours, so there’s no rush to transfer to the freezer right away. Use this streamlined machine to make frozen treats well beyond ice cream and sorbet, from out-of-the-box frozen yogurt flavors to frozen drinks and cocktails.
Please allow 8-10 business days for this item to ship
Skip the trip to the ice cream store—Breville’s Smart Scoop delivers frozen treats at home without the hassle of typical ice cream makers. Unlike most competitors on the market that have a removable bowl that needs ample time in the freezer before you make ice cream, Breville has a built-in compressor that does the freezing work for you—no planning required. With a 1.5-quart capacity for one batch, the pre-cooling technology of the Breville will chill the machine to an optimal temperature before it starts churning to ensure better quality ice cream. Featuring 12 easy-to-follow hardness settings for sorbet, frozen yogurt, gelato and ice cream, simply plug it in, add the ingredients of your choice and you’ll have a frozen mix in less than an hour.
The option of a manual mode allows you to fully be in control of all steps in the ice cream-making process, so you can customize your churning time and desired texture. And, an alarm sound that will even alert you when it’s time to add in your mix-ins, while a “hold” function will continue chilling your ice cream for up to three hours, so there’s no rush to transfer to the freezer right away. Use this streamlined machine to make frozen treats well beyond ice cream and sorbet, from out-of-the-box frozen yogurt flavors to frozen drinks and cocktails.
Net Weight: 30 pounds
Dimensions: 16 inches x 11 inches x 9 ½ inches
Volume: 1.5 quart capacity
Materials: Stainless Steel Housing, BPA-Free Material
Place of Origin: China
Use: Use to make ice cream, sorbet, sherbet, gelato, frozen yogurt, frozen mixed drinks (with alcohol or without) or frozen coffees.
Ingeniously made to stand up on its own, Marna’s Standing Rice Scoop is our favorite way to serve rice without dirtying the counter. Easy to grip and designed with a special embossed finish that prevents rice from sticking, this scoop is the perfect size and shape for achieving that perfect bowl of rice. The thick, well-balanced base ensures that the textured paddle won’t get dirty or dirty your counters when you put it down, while the thin edges of the paddle ensure a clean, not crushed, scoop of rice.
Ingeniously made to stand up on its own, Marna’s Standing Rice Scoop is our favorite way to serve rice without dirtying the counter. Easy to grip and designed with a special embossed finish that prevents rice from sticking, this scoop is the perfect size and shape for achieving that perfect bowl of rice. The thick, well-balanced base ensures that the textured paddle won’t get dirty or dirty your counters when you put it down, while the thin edges of the paddle ensure a clean, not crushed, scoop of rice.
Dimensions: 200 millimeters x 77 millimeters x 36 millimeters
Materials: Polypropylene
Place of Origin: Japan
Heat resistant up to 248 degrees Fahrenheit. Before use, soak in water to prevent sticking. Hand-wash after use.
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
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
Rinsing your rice is a crucial step in most recipes to prevent a gluey, sticky result, but most traditional colanders aren’t designed for small grains. That’s where Milk Street’s Rice Washer comes in. With small holes and a perforated pouring spout at the top, this colander keeps rice inside and lets the cloudy water drain out easily. The colander works just as well to rinse fruits and vegetables, and raised bumps on the bottom add a bit of friction to help wash especially dirty produce like turnip greens or bok choy. And the silicone base and handle allows for extra grip during even the most slippery task.
Net Weight: 0.9 pounds
Dimensions: Diameter: 8.6 inches, Height: 5 inches, Capacity: 3 quarts Materials: Stainless steel bowl, silicone handle and base Care and Use: To wash rice, rinse until the water runs clear and is not clouded with starch.
Care: Dishwasher safe. To wash rice, rinse until the water runs clear and is not clouded with starch. Dishwasher safe.
Rinsing your rice is a crucial step in most recipes to prevent a gluey, sticky result, but most traditional colanders aren’t designed for small grains. That’s where Milk Street’s Rice Washer comes in. With small holes and a perforated pouring spout at the top, this colander keeps rice inside and lets the cloudy water drain out easily. The colander works just as well to rinse fruits and vegetables, and raised bumps on the bottom add a bit of friction to help wash especially dirty produce like turnip greens or bok choy. And the silicone base and handle allows for extra grip during even the most slippery task.
Net Weight: 0.9 pounds
Dimensions: Diameter: 8.6 inches, Height: 5 inches, Capacity: 3 quarts Materials: Stainless steel bowl, silicone handle and base Care and Use: To wash rice, rinse until the water runs clear and is not clouded with starch.
Care: Dishwasher safe. To wash rice, rinse until the water runs clear and is not clouded with starch. Dishwasher safe.
Dimensions: 10.1 inches x 1.9 inches, 0.23 pounds
Materials: Stainless Steel
Care: Dishwasher Safe
Handling hot kitchen equipment or serving dishes has never been safer than with these heat-resistant, stain-resistant, water-repellent fingered kitchen gloves. These dishwasher-safe mitts have a nonslip grip from the raised nub surface pattern, which allows for more insulation between your hand and a hot surface. The result is a better and safer grasp, even as the mitts remain soft and flexible. Made from FLXaPrene™ material and Kevlar® stitching, their surface rejects bacteria buildup and is easy to clean in the dishwasher. Plus they are water repellent to protect hands from steam and liquid burns. These functional mitts offer high-quality workmanship that has been subjected to rigorous testing standards—no detail is overlooked.
Handling hot kitchen equipment or serving dishes has never been safer than with these heat-resistant, stain-resistant, water-repellent fingered kitchen gloves. These dishwasher-safe mitts have a nonslip grip from the raised nub surface pattern, which allows for more insulation between your hand and a hot surface. The result is a better and safer grasp, even as the mitts remain soft and flexible. Made from FLXaPrene™ material and Kevlar® stitching, their surface rejects bacteria buildup and is easy to clean in the dishwasher. Plus they are water repellent to protect hands from steam and liquid burns. These functional mitts offer high-quality workmanship that has been subjected to rigorous testing standards—no detail is overlooked.
Dimensions: Available in small (10.25 inches) and large (11 inches)
Materials: FLXaPrene, Kevlar
Use: Temperature-resistant from: 500°F/260°C to -134°F/-92°C
Care: Dishwasher safe
Crafted from carbon steel, our preferred wok cooking material, this pan features a long beech wood handle (which won’t overheat) as well as an ear handle for easy pouring and transport. Although it doesn’t have any sort of chemical coating, the pan’s glossy black interior undergoes a special nitriding process, which produces an iron nitride layer that increases durability and prevents rust. The inside is then polished to a shine and given a fish-scale uneven finish to promote air flow under food, both of which give the pan incredible nonstick properties straight for the box with a quick initial seasoning. So you don’t have to worry as much about building up a layer of seasoning straight away like you would with other carbon steel pans or cast iron.
Plus, its flat bottom ensures it’ll work with any cooking surface and the accompanying lid with an easy-to-grip wood knob makes it ideal for steaming as well.
Crafted from carbon steel, our preferred wok cooking material, this pan features a long beech wood handle (which won’t overheat) as well as an ear handle for easy pouring and transport. Although it doesn’t have any sort of chemical coating, the pan’s glossy black interior undergoes a special nitriding process, which produces an iron nitride layer that increases durability and prevents rust. The inside is then polished to a shine and given a fish-scale uneven finish to promote air flow under food, both of which give the pan incredible nonstick properties straight for the box with a quick initial seasoning. So you don’t have to worry as much about building up a layer of seasoning straight away like you would with other carbon steel pans or cast iron.
Plus, its flat bottom ensures it’ll work with any cooking surface and the accompanying lid with an easy-to-grip wood knob makes it ideal for steaming as well.
Capacity: 4.5 liters/
Dimensions: 32.5(W)x58.5(L)x17(H)cm (With Lid) (Large)
(Medium) 30(W)x54.5(L)x17.5(H)cm (With Lid)
Materials: Carbon Steel, stainless steel, beechwood, glass
Use: Suitable for all cooktops
Care: Only store when completely dry, to avoid rust. A wok can be soaked in hot water, but avoid soap. After using to boil or steam, dry thoroughly over a low burner and re-season with oil.
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.
Our rice washer drains from the top—not the bottom—so you can rinse rice without it falling through.
Shop NowPractically nonstick, Iwachu’s cast-iron pan retains heat expertly, so it’s perfect for omelettes, scrambles, stir-fries and more.
Shop NowLight, durable and easy to expand and close again in seconds, it’s a clever replacement for single-use plastic bags.
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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
N/A
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Ingredients: Sicilian pistachios, sugar, extra-virgin olive oil, rice flour, sunflower lecithin as emulsifier
Allergens: Contains pistachios and traces of other nuts, including peanuts. May contain traces of soy.
Net Weight: 250 grams Place of Origin: Italy
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