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Compact santokus, nakiris and paring knives are great for small tasks and ship with their own magnetized knife guards. The knives are built with strong stainless steel blades and sturdy handles, so they won’t snap or bend, unlike flimsy paring knives. And their craftsmanship is no surprise–Japanese company Suncraft’s in-house artisans have over 70 years of experience forging blades in Seki City.
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Most home cooks rarely sharpen and care for their knives well, which means food prep takes forever and can be dangerous—a dull knife will glance off slippery onions or hard vegetables. But with the right equipment, simple maintenance helps keep your blade in top form. Our top pick for uncomplicated, easy sharpening? The Suehiro Ceramic Water Wheel Knife Sharpener for Double Beveled Knife, now made for Milk Street.
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Unevenly rolled crusts can slump, cook irregularly or leak; rolling out uniform pie crust and cookie dough can be all the difference between a professional result and a so-so mess. Unless you are a pastry chef, though, 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.
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Unlike most glass bakeware, where you run the risk of your brownies or casserole staying completely stuck to the pan, Cera’s design ensures everything comes out cleanly. We tested it with sweet treats, egg bakes, syrupy bread puddings and more, and every test yielded the same results: flawless dishes that remained completely intact. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, anything you cook in it will come out cleanly. No fuss or mess.
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We find most chili crisps to be mostly oil, but this version is incredibly textured with thin slivers of golden garlic, shallots and peanuts—not surprising since KariKari means crunchy in Japanese. Garlicky and spicy off the bat, followed with a hit of umami and a delightful tingle from Sichuan peppercorn, you can add this crisp to just about any dish for more flavor and complexity.
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Well balanced between earthy and floral notes, Villa Jerada’s herbaceous blend has just the right amount of sumac tang and floral mint flavor from hyssop, along with a nutty and roasted sesame flavor. Highest rated by our tasters for its lovely, not-too-dry texture and pleasant natural oiliness, use it just about anywhere. We like it stirred into yogurt with some olive oil and lemon juice to make a yogurt sauce to top or dip your veggies; mixed into vinaigrettes or to top flatbreads, pizza and homemade crackers.
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Crafted from Japanese-grown garlic, this velvety, creamy paste is a game-changing flavor booster—every jar contains two whole heads of garlic, finished with a hint of fermented funk from shio koji. Its texture resembles garlic butter—the garlic is raw when pureed into paste. The paste is ready to use out of the jar, bringing garlic, salt and umami to dishes without making a sticky, pungent mess of your hands or cutting board.
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Not all paprika is made equal, which might be why so many home cooks treat it as a glorified food coloring: crimson powder to dust over deviled eggs for contrast. But high-quality varieties of this crushed red pepper powder can actually transform a dish, providing a complex warmth and deep smokiness. One type of paprika is consistently regarded as some of the finest in the world: Pimentón de la Vera, is rarely stocked in American grocery stores.
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Save up to 68% on over 200 products
Up to 68% off on over 200 products, no code needed
Be the first to know about limited time storewide and flash sales
Our inventory can be limited, but you'll be the first to know about product releases
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