Marna Silicone Piggy Steamer Lid
Designed for steaming food, the Marna Piggy Steamer from Japan is a silicone lid that forms a tight seal over pots and containers, vents excess steam through its snout and is easy to lift by its ear-shaped handles. Use it for perfect stovetop steaming, splatter-free microwave cooking or even refrigerator storage in place of plastic wrap. It's more compact and flexible than metal pot lids and fits any vessel less than 8.5 inches in diameter, with the silicone locking in moisture for effective steaming; smartly designed holes in the pig snout act as vents to avoid built-up pressure. When you're done using it, you can throw the lid in a kitchen drawer for storage without worrying about finding a spot on the shelf.
Milk Street Caramel Brûlée Coffee Sugar — Set of 3
Milk Street Mexican Mocha Coffee Sugar — Set of 3
In our custom Mocha Mexican Coffee Sugar, earthy, aromatic cinnamon defines the chocolate’s flavor, coaxing out its fruitiness and tempering the bitterness without excessive sweetness. We use chipotle chili powder for its smoky depth, which pairs well with the spicy cinnamon and adds a subtle touch of heat.
Milk Street Turkish Cardamom Spice Coffee Sugar — Set of 3
This fragrant, spicy blend is inspired by the tiny, potent cups of coffee we found in the Middle East brewed with ground green cardamom pods. We round out cardamom's sharp spice with a touch of cinnamon, vanilla and a hint of bittersweet cocoa, as they do in Scandinavia.
Milk Street Burnt Sugar Orange Spice Coffee Sugar — Set of 3
Inspired by café brulot diabolique from New Orleans, our orange-flavored sugar has the warmth of cinnamon and allspice and a subtle smoky aroma.
Sukoyaka Brown Genmai Rice
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.
Dreamfarm Flisk 3-in-1 Whisk
We know it’s easy to be skeptical of the infamous kitchen multitool, but believe us when we say the Flisk is not a gimmick. Our kitchen team was blown away by the quality. This nifty tool didn’t win a Red Dot design award for nothing. It seamlessly shifts between three different shapes with a simple click of the knob located at the end of the handle. The first setting is a classic balloon whisk, perfect for beating egg whites into stiff peaks or making a quick batch of homemade whipped cream, and another half-opened setting (it’s narrowly X shaped when looked at from above) is ideal for stirring sauces, as it can also sneak into the edges of pans to make sure everything’s evenly mixed. Lastly, it folds completely flat, which does wonders for deglazing a pan and also for easy, tangle-free storage. We found the durable plastic of the ergonomic handle to stand up to a good amount of wear and tear and so can the Flisk’s 10 wires. They’re made from high-vibration spring steel to give you maximum aeration efficiency with (this means fluffy frostings in a flash) and are hygienically sealed within the handle.
Serrv International Mandala Warming Trivet
This trivet, made to keep your food warm and your dining table protected from hot plates—is handcrafted by artisans in Bangladesh from terra cotta clay gathered from riverbanks. It features a stunning mandala-style design with an elegant whitewash finish and is nestled in a woven hogla basket. Simply heat in the microwave for oven and place in the basket on your table.
Wildfish Cannery Smoked Sockeye Salmon
Also known as “red salmon,” sockeye is much more dense that typical Atlantic salmon, with a richer, deeper salmon flavor. It also has the firmest texture of all Pacific salmon, so it can stand up to use in any dish. We especially love this smoked one, which is sustainably-line caught in the wild waters of Alaska. Packed in thick, coral-red strips, its texture is immaculate—not mushy like other canned fish—and its taste is a blend of the rich fish, a good hit of brine and a sweet, pronounced touch of smoke from a natural wood-smoking process.
Graza Co. Squeeze "Drizzle" Extra Virgin Olive Oil
Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for their “Drizzle” extra-virgin olive oil, specifically made for finishing. The single origin olives are harvested by hand in October, when they are still young, green and not fully ripe. Though a bit stubborn to pull off the tree, once pressed, they make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. Besides a punchy flavor that adds depth to whatever you add it to, we also love that “Drizzle” is packaged in a squeeze bottle, so you can emulate how chefs cook in restaurants. Use “Drizzle” to finish just about any dish, from meat and vegetables to popcorn and ice cream. And since it’s a finishing oil, be sure to keep it off the heat to maintain its delicate flavor.
