When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.

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Slice your pie and serve it, too, with this Serrated Pie Knife from triangle Tools. This sleek, stainless steel server features one smooth edge and one serrated edge, so you can cut into soft cakes or pie crust with equal ease. After cutting, the pie knife’s flat 7-inch blade slides easily under slices to pull them out cleanly. Their tools are made in Solingen, a German city known for high-quality cutlery. The handle is made from a sturdy polymer, hand-finished and completed with rivets for secure attachment.

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Most pepper mills (this model also grinds spices) take forever to grind just one tablespoon. This new design—which we developed with Kuhn Rikon—is easy to use and produces all the spice you need quickly. Its innovative back-and-forth ratchet action is simpler than a twist-style mill, especially for those with hand issues. The precision ceramic grinder is effective and durable, and the front-loading hopper is far better than top-loading grinders, where half the spices inevitably spill during filling. Perhaps our favorite feature is the removable bottom container, which makes it easy to measure and transport spices to a stovetop pot or mixing bowl.

With three unique blade edges, this smartly-designed serrated knife combines the function of two knives in one—slicing through any and all loaves with ease. The blade is 9 inches, so long enough to cut the largest loaf cleanly without sawing back and forth. And the tapered blade features a gently curved belly to facilitate clean slicing. A 2-inch section of wide wave serrations located closer to the tip of the knife dives in and saws through a crunchy, rustic outer crust, while the smaller teeth cleanly slice through the inner crumb. It’s also ideal for delicate foods like soft sandwich breads and juicy tomatoes. The knife features a small length of straight blade at the tip to pierce through tough crusts, tomato skins or melon rinds. Plus, the handle is specifically designed for a comfortable grip, with a slight curve to it.

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We teamed up with Pure Indian Foods to make a cooking sauce that brings sunny, savory-sweet flavor to almost anything—it works as a meal starter, dip, grilling sauce and condiment. We started with a base of Pure Indian Foods’ bestselling Mango Puree—a silky, juicy blend of highly prized Alphonso mangoes we have loved for years—and added layers of robust flavor with chopped raisin and onion. And spices bring tang and savoriness without any strong heat: we added ginger, green and black cardamom, cinnamon, amchoor (powdered sour mango) and clove, among other warming spices. While most mango chutneys can be jam-like and thick, this lighter consistency of our savory-sweet sauce is delicious as a meal starter or simmer sauce, a grilling sauce for seafood or a dip for fritters, tempera, chicken—you name it.

We’re the first to admit that most small grills don’t work. It’s hard to get the charcoal started, it’s hard to control the heat and it’s hard to manuever them because of so much heat in such a small area. This little charcoal grill is the exception to the rule. Not only is it easily portable, as it’s made from lightweight and durable steel, but its unique square shape allows you to distribute charcoal evenly and also have the optimum grilling surface area to squeeze in more steaks than a typical small grill. It’s made with a high-temperature finish with chrome handles, which stay cool to the touch even when the grill is in use. And the design of the firebox allows for enough airflow to start the charcoal, but the chimney-like shape protects it from wind as it lights. The grill grates are perfectly positioned, too—we were able to brown steaks quite nicely without burning them. Plus, the grill also has an integrated storage compartment for extra charcoal or grilling tools as well as a built in bamboo wood tray for serving or to use as a cutting board.

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Milk Street: Fast and Slow

The New Home Cooking comes to the Instant Pot! Milk Street Fast and Slow shows you how to make the most of your multicooker, with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot.

Milk Street: Cookish

It’s not cooking. It’s Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” And when we say big flavor, we mean it. Charred Ginger-Lime Chicken, Turmeric Potatoes with Red Onion and Chutney, Coconut-Cilantro Rice, Pasta with Parmesan Cream, Salmon in Chipotle-Tomato Sauce, Spice-Crusted Pork Tenderloin Bites, and Swedish “Sticky” Coffee Cake to name just a few. You also get dozens of “Cookish Basics”, basic recipes that you can make over and over, using our suggested flavor variations. This is the cookbook you have been looking for.Recipes that deliver big flavors fast, not with tricks or gimmicks, but with solid cooking techniques and flavor combinations from around the world. Big flavor in minutes not hours. That’s the promise of Cookish.

This eye catching double sided chopping board/tray entirely made in Italy is the result of a keen research on functional designs of multipurpose products for an ideal use in a household as well as restaurants and hotels.

This product is an ideal light use cutting board. But can also be used as a serving plate for appetizers cheeses and other dishes. This cutting board/tray is made of solid beech wood and is entirely recyclable. It is treated with food safe oils that gives it a smooth finish, a good hydrorepellence and resistance to stains

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Turn ground beef into kefta meatballs in an instant with just a spoonful of Beit Sitti’s Mixed Spice (Baharat). "Baharat," which means "spice" in Arabic, is an all-purpose seasoning blend from the Middle East, comparable to Moroccan ras al hanout. Different shops, regions and brands have their own proprietary blends; this version from Beit Sitti—a small, woman-run cooking school in Jordan selling authentic pantry staples—blew us away with its powerful aroma and intensity of flavor. Warming spices—like cardamom, cloves, allspice and nutmeg—dominate the mix’s flavor, but the baharat is underpinned with black pepper and a roundness from turmeric. Mastic (a ground powder made from gum mastic) adds a woody, earthy note that prevents this blend from tasting too sweet.

Ingredients: Black Pepper, Cardamom, Saffron, Turmeric, Cloves, Mastic, Allspice, Nutmeg
Allergens: None[/accordion] Specifications [/title] Net Weight: 100 grams
Place of Origin: Amman, Jordan[/accordions-break] Sprinkle over meats and vegetable dishes to add distinctive Middle Eastern flavor—add 1 to 2 teaspoons to kefta, kibbe, stews, soups and with fish, red meat and chicken. Try it in Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses and replace the spices in our Beef Kibbeh with 2 to 3 teaspoons of this spice mix. [/how-to-use-break]

Reusable, compostable and multifunctional, Wet-It Dishcloths are an amazing alternative to both paper towels and sponges. Made only with cellulose pulp and cotton, the thick sheets are stiff when dry—almost like cardboard—and soften into cloths that can absorb up to 16 times their weight in liquid. Unlike paper towels, Wet-It Dishcloths can be washed and reused (about 6 months with regular use). Plus, they are effective at scrubbing stubborn messes but not abrasive, so they won't damage surfaces. And unlike sponges, the towels are thin and flexible enough to reach into tight corners and irregular shapes. We also like their charming designs—choose between a Radish, Carrot and/or Artichoke pattern or set of 3 summer fruits all of which use natural colorfast inks that won't fade.

In addition to being highly durable and effective, Wet-It Dishcloths are ridiculously easy to keep clean in a wide variety of methods: Wash them in the washing machine and dryer with the rest of your laundry; add them to the top rack of your dishwasher; soak them in a boiling pot of water; or wet the cloths then microwave for three minutes to sanitize.

Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragù, spicy North African couscous and buttery Turkish noodles flecked with feta cheese. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and satisfying than what we knew. In Sapporo, Japan, we learned to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is the need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. What’s for dinner? Use your noodle.

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