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.
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.
In Japan, nakiri knives come in all manner of lengths and shapes to suit hand sizes and preferences. The Milk Street full-sized Nakiri is a terrific tool for most tasks, but we were excited to find a small-scale blade—roughly 4.75 inches—that offered excellent control and comfort. Having a shorter blade is the easiest way to get through delicate tasks such as peeling garlic, thinly slicing herbs or trimming mushrooms, or everyday tasks like slicing and dicing.
Made in Tosa, Japan, the carbon steel knife is fit with a comfortable wa (Japanese-style) walnut handle. The blade is forged from Aogami Blue carbon steel (Japanese steels are named after the color of the paper the raw steel is wrapped in), which is renowned for its hardness, ability to hold a keen edge (and sharpen easily!) and price point. The blade is complete with a "kurouchi" finish, a rustic textured "blacksmith’s" finish (the word "kurouchi" roughly translates to "hammered black" in Japanese). The textured, matte finish creates black scales that serve as a nonstick surface that prevents food from clinging. The ultra-thin, shorter blade and flat nonstick profile makes it one of the best knives we’ve ever used for slicing garlic or shaving shallots into thin ribbons.
In Japan, nakiri knives come in all manner of lengths and shapes to suit hand sizes and preferences. The Milk Street full-sized Nakiri is a terrific tool for most tasks, but we were excited to find a small-scale blade—roughly 4.75 inches—that offered excellent control and comfort. Having a shorter blade is the easiest way to get through delicate tasks such as peeling garlic, thinly slicing herbs or trimming mushrooms, or everyday tasks like slicing and dicing.
Made in Tosa, Japan, the carbon steel knife is fit with a comfortable wa (Japanese-style) walnut handle. The blade is forged from Aogami Blue carbon steel (Japanese steels are named after the color of the paper the raw steel is wrapped in), which is renowned for its hardness, ability to hold a keen edge (and sharpen easily!) and price point. The blade is complete with a "kurouchi" finish, a rustic textured "blacksmith’s" finish (the word "kurouchi" roughly translates to "hammered black" in Japanese). The textured, matte finish creates black scales that serve as a nonstick surface that prevents food from clinging. The ultra-thin, shorter blade and flat nonstick profile makes it one of the best knives we’ve ever used for slicing garlic or shaving shallots into thin ribbons.
An even, consistent heat is the key to better baking. That's why we love the Baking Steel, a ¼-inch-thick pre-seasoned sheet of carbon steel that sits on your oven rack to help speed baking times, promote even browning and produce perfectly crisp bottoms. Though similar in principle to a ceramic baking stone, the Baking Steel's thermal conductivity is 18 times greater, meaning it absorbs and regulates heat better, mitigating temperature fluctuations. We use it regularly in the Milk Street kitchen and are constantly impressed by the brick oven-caliber bubbling and charring it gives pizzas, the thick, crispy crust it creates on loaves of bread and the faster bake time when cooking quiche. It also turns out evenly golden, chewy chocolate chip cookies and well-cooked pie crusts without a blind bake. And when the summer heat is too much for an oven, you can transfer your baking steel to the grill for even more perfectly charred pizzas and flatbreads.
An even, consistent heat is the key to better baking. That's why we love the Baking Steel, a ¼-inch-thick pre-seasoned sheet of carbon steel that sits on your oven rack to help speed baking times, promote even browning and produce perfectly crisp bottoms. Though similar in principle to a ceramic baking stone, the Baking Steel's thermal conductivity is 18 times greater, meaning it absorbs and regulates heat better, mitigating temperature fluctuations. We use it regularly in the Milk Street kitchen and are constantly impressed by the brick oven-caliber bubbling and charring it gives pizzas, the thick, crispy crust it creates on loaves of bread and the faster bake time when cooking quiche. It also turns out evenly golden, chewy chocolate chip cookies and well-cooked pie crusts without a blind bake. And when the summer heat is too much for an oven, you can transfer your baking steel to the grill for even more perfectly charred pizzas and flatbreads.
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.
The typical bread knife tears its way through loaves and mashes tomatoes to pulp. So we spent months re-engineering the bread knife from the ground up, testing competitors’ knives to learn what we wanted and discarding what we didn’t. The result, the *Milk Street Tri-Edge Bread Knife*, perfectly handles it all, slicing easily through any style of bread, delicate pastries, overstuffed sandwiches and tough tomatoes. It's also the perfect knife for difficult tasks, like chopping nuts and chocolate, handling dried fruit, and cutting up large blocks of butter.
The typical bread knife tears its way through loaves and mashes tomatoes to pulp. So we spent months re-engineering the bread knife from the ground up, testing competitors’ knives to learn what we wanted and discarding what we didn’t. The result, the *Milk Street Tri-Edge Bread Knife*, perfectly handles it all, slicing easily through any style of bread, delicate pastries, overstuffed sandwiches and tough tomatoes. It's also the perfect knife for difficult tasks, like chopping nuts and chocolate, handling dried fruit, and cutting up large blocks of butter.
Use: The sharp, saw-like teeth of the Tri-Edge Bread Knife can mar softer-textured like rubber, hinoki or cypress. We recommend using the knife with a harder wood surface. Care: Hand-wash and dry thoroughly after use. Do not put in dishwasher. If you need to sharpen the Tri-Edge Knife, we recommend using a fine diamond sharpening rod. Simply slide the rod in the scallops between the teeth to bring the edge back.
Angkor Food's Lemongrass Paste is an all-purpose curry paste made with bright and aromatic lemongrass, makrut lime leaves and galangal, balanced out by earthy garlic, onion and turmeric; fish sauce gives the paste a savory and complex boost.
This Good Design Award-winning gadget does double duty as both a colander and a salad spinner, so you won’t waste space storing both in your kitchen! Here’s how it works: This tool begins as a colander with a long handle. With a twist of the wrist, the handle is able to be lifted over the top of the colander bowl, snapped into place and now it’s ready to spin. It features a suction cup on the bottom that keeps the Spina sturdy in your sink basin (which is where you should use this, not your counter!) and high, slightly inwardly curved walls that keep food in the bowl without contending with a bulky lid. When you’re done, the handle can even fold back inside the bowl, so it won’t take up any more room than a standard colander and can nestle neatly into your existing mixing bowls.
This Good Design Award-winning gadget does double duty as both a colander and a salad spinner, so you won’t waste space storing both in your kitchen! Here’s how it works: This tool begins as a colander with a long handle. With a twist of the wrist, the handle is able to be lifted over the top of the colander bowl, snapped into place and now it’s ready to spin. It features a suction cup on the bottom that keeps the Spina sturdy in your sink basin (which is where you should use this, not your counter!) and high, slightly inwardly curved walls that keep food in the bowl without contending with a bulky lid. When you’re done, the handle can even fold back inside the bowl, so it won’t take up any more room than a standard colander and can nestle neatly into your existing mixing bowls.
