Angkor Food Makrut (Kaffir) Lime Leaves
Makrut lime leaves are characterized by a penetrating citrus flavor and bold, clarifying aroma with a slight floral accent. Makrut lime leaves pair well with ginger, lemongrass, galangal, garlic and cilantro and will add a distinctive flavor and wonderful aroma to curry pastes, soups and marinades.
Maalouf Pomegranate Molasses
Pomegranate molasses, an indispensable ingredient in many cuisines from the Eastern Mediterranean to Central Asia, is the result of boiling pomegranate juice until it condenses to a concentrated sweet-tart powerhouse. Each bottle of producer Chafic Maalouf’s small-batch version, exclusively sold at Milk Street, is made from the juice of 5 kilos of Lebanese pomegranates using methods that have been practiced for generations. Unlike more common thicker versions, this molasses has a thinner viscosity that spreads rather than sticks when poured, combined with the perfect balance of sugars and acidity. It carries multiple layers of complex aromas and flavors ranging from smoke, tobacco, balsamic, citrus and berries, all engulfed in a subtle, well-rounded sweetness.
Masienda Blue Masa Harina
This finely ground, masa blue (corn) flour yields a more intense corn flavor than others we’ve tried, which truly sets it apart from lesser brands. It’s earthy and slightly sweet, with a bit more of a robust nuttiness than its white corn counterpart. Originally established to assist restaurants in creating their own in-house masa production programs, Masienda developed their sourcing and production methods with professional chefs in mind, so you know their focus is on flavor over just volume and speed. The primary purpose of masa is to make homemade tortillas and Masienda makes it easy—simply add warm water and mix for the perfect tortilla dough, no grinding or mortar and pestle necessary. When cooked, the tortillas will be pliable with a pleasant chew and, of course, packed with traditional corn flavor.
Eat This Yum Balsamic Caramelized Onions Jam
A little sweet, a little savory, this Balsamic Caramelized Onion spread from Eat This Yum is a cheese board’s best friend. Two varieties of onion, Vidalia and red—paired for well-rounded flavor—are diced and cooked down with balsamic vinegar. The onions get jammy but stay intact for a chutney-like texture—unlike some jams that can feel overly gelatinous. And it’s surprisingly well balanced: Balsamic vinegar shines in this, cutting through the jam’s sweetness for tang and umami. Made with just five simple ingredients, this versatile onion jam pairs well with a variety of savory recipes.
Gobun Handmade Inaniwa Udon Noodles
These handmade noodles stand out from the pack. With a versatile thinness unlike traditional udon, yet with the same slurpy, chewy texture that’s distinctive of the noodle, Inaniwa udon has been handmade by artisans for over 300 years. The process takes four whole days: The noodles are kneaded on a starched surface before drying, followed by a series of hand kneading sessions before they’re shaped into their final form and left to sit. The resulting noodles are silky smooth with a mild taste, with a lovely kick of salt that makes the flavor come alive.
Masienda White Masa Harina
This finely ground, masa (corn) flour yields a more intense corn flavor than others we’ve tried, which truly sets it apart from lesser brands. It’s earthy and slightly sweet. Originally established to assist restaurants in creating their own in-house masa production programs, Masienda developed their sourcing and production methods with professional chefs in mind, so you know their focus is on flavor over just volume and speed. The primary purpose of masa is to make homemade tortillas and Masienda makes it easy—simply add warm water and mix for the perfect tortilla dough, no grinding or mortar and pestle necessary. When cooked, the tortillas will be pliable with a pleasant chew and, of course, packed with traditional corn flavor.
Casablanca Market Black Olive Tapenade
Casablanca Market's simple and delicious Black Olive Tapenade has a rich olive flavor and even, spreadable texture. It's not overly salty like so many supermarket versions, but rather balanced between briny capers, fruity extra-virgin olive oil, savory garlic and an unconventional ingredient: herbs de Provence, an aromatic blend that often includes parsley, thyme, rosemary, savory and marjoram. The herbs act as a counterpoint to keep the spread from tasting cloying or fatty. Instead, the tapenade has light floral notes on top of the grassy-fruity aroma of the olive oil.
Original Zeroll Ice Cream Scoop #1016
We’ve never scooped ice cream so easily! Made from sturdy aluminum alloy, this scooper is made to give you a lifetime of sundaes. It won’t bend or flake like plastic versions will and it’s also a single piece of material, with no tiny springs or mechanical parts that could get lost or broken. The Zeroll is resistant to corrosion, too. It does a great job at digging into even dense, high-fat ice creams like Häagen-Dazs easily thanks to its unique heat-conducting handle—which is also comfortable to hold. It’s filled with a special fluid that transfers your hand’s warmth to the dish of the scooper, so you can slide through the ice cream without having to heat the scoop beforehand. And not only does the Zeroll easily release your ice cream, but it makes stunning scoops every time. Its bowl allows the thick ribbon of ice cream to curl under itself using one or multiple passes (depending on your desired size), so it forms a perfect sphere. The Zeroll also doesn’t compress the ice cream like others can, so the texture is fluffy and the scoop is 20% larger than a typical one formed from a lesser scooper.
Mymouné Mulberry Preserves
This may be my favorite jam in the world, other than my favorite Sicilian Orange Marmalade. It is astonishingly refreshing and intriguing, with a flavor that balances sweetness and wild blueberry with wild herbs. It tastes undomesticated, as if it had been made in the far hills of some undiscovered country or something offered at the table in a Greek myth. It is great as a spread for pancakes (I love my own maple syrup but mulberry jam on pancakes is one of life’s rare treats), on toast, or on a fresh, hot corn muffin. Just delightful!
Shibanuma Yakiniku BBQ Sauce
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Mymouné Sundried Fig Preserves
This dense, intensely flavored Lebanese Sundried Fig Jam is perfectly balanced and only moderately sweet. It consists of 75% fruit, so you can taste all the richness of the figs. We like how the decadent, warm sweetness is accented and made more interesting by subtle savory notes from aniseed, while the sesame seeds in the jam enhance the figs' natural texture. This thick, decadent fig jam also has chunks of fruit for a more satisfying bite. Spread it with butter or ricotta on toast or in a sandwich. You can also feature it on a cheese tray, paired with creamy goat cheese, or even add a little to a meat stew to balance heavier flavors. Or smear a little between layers of carrot cake along with cardamom-scented cream cheese frosting.
Work Sharp Benchtop Whetstone Knife Sharpener
We love whetstones because they work on knives of all kinds—even on other bladed tools like kitchen shears. The aluminum oxide stone has two levels of grit: Premium 1000 grit sharpens and restores your knife’s edge, while the 6000 grit refines and polishes the edge to finish. It works fast and is long-lasting, plus the sharpening base provides stability, scratch prevention (it’s equipped with nonskid feet) and better water control, which makes for easier cleanup after you’re done. We also really like that this whetstone comes with adjustable angle guides, which makes the whole process easier on the user. It comes with guides for both 15 degrees, which works for Eastern-style knives, and 17 degrees (which we’re partial to, since that’s the angle of most of our Milk Street knives).
JookJangYeon Premium Gochujang
Made from chili pepper, sweet rice, malt and malt syrup and fermented for at least six months months in traditional crocks, Gochujang is basically a household name at this point. You can buy (crappy) bottles and jars of it at Walmart. But the important thing is to differentiate between the cheap, mass-produced versions and these top-quality versions. While most gochujangs on the market are thick, but will drip off your spoon, this one is more like a glossy ganache—spreadable and scoopable, yet decadently thick. It's clean and complex—a wonderful fruity chili flavor is the star, while it's rounded out with funky fermentation notes and a pleasant tingly heat. There's also a hint of effervescence akin to sake, or even a sparkling wine. Its sweetness is round and balanced, not sticky like most brands.
Blossoms Syrup Pomegranate
The first ingredient in this Pomegranate Syrup by Blossoms Syrup is real pomegranate fruit juice concentrate, so the syrup actually tastes like pomegranate, not a laboratory formulation of what pomegranate should taste like. For the traditionalist who prefers pomegranate in their grenadine, this pure pomegranate syrup is a great option, as the fruit flavor doesn’t get lost or muddled. Winner of a Great Taste winner in 2018, it’s tart and tangy with just enough sweetness to keep it from tasting sour. It hits all the marks, and doesn’t contain any colorings or flavorings. Use it in cocktails or drizzle on desserts. We love it swirled into yogurt and granola.
Blossoms Syrup Sour Cherry
The first ingredient in this Sour Cherry Syrup by Blossoms Syrup is real cherry juice concentrate, so the syrup actually tastes like cherry, not a laboratory formulation of what cherry should taste like. Winner of a Great Taste winner in 2015, our kitchen called it “lip-smacking good”–rich and dark in taste and color with just enough acidity, reminiscent of cherry pie. It hits all the marks and doesn’t contain any colorings or flavorings. Use it in cocktails like a Manhattan, in drinks like a cherry lime rickey or drizzle over ice cream. We love it swirled into yogurt and granola.
Trunas 'One Tablet' Ground Ginger
Fresh ginger brings the flavor, but at what cost? It’s a pain to peel, is stringy and takes time to chop. Enter Trunas One Tablet Ground Ginger, the freeze-dried version of minced ginger that actually maintains the potent taste, scent and color in a single cube. With zero additives or chemicals, and unlike grocery store renditions that are murky in flavor and slimy when they defrost, Trunas requires only a few drops of water to rehydrate and resemble freshly minced ginger. Quicker, more convenient and easy to store (no freezer required), use these tablets in soups, stews, noodles, marinades, sauces and anywhere else you’d need freshly minced ginger. Each bag contains about 20-25 tablets.
Casablanca Market Moroccan Saffron
Much of the world’s saffron is cultivated in the Middle East, but there’s something particularly special about this organic, single-source saffron grown in Morocco’s Atlas Mountains. Each long orange-crimson thread is uniquely floral, with a honey-like complexity that toes the boundary between savory and sweet and a heady perfume that envelops you the second you uncap the jar. It’s remarkably strong and rich, even for saffron, which tends to be boldly fragrant. Each stage of gathering and processing this saffron is completed by hand by expert women producers, who rely on generations of skill and knowledge to tend to the fields of purple crocus flowers. The raw saffron can only be extracted one month per year in the late fall, but the wait is well worth it.
Rösle Stainless Steel Can Opener with Pliers Grip
Tested against five other popular can openers, our kitchen team found Rösle’s Stainless Steel Can Opener with Pliers Grip to be the best of the bunch. Rather than latching on from the side, like most can openers do, this opener is held flat across the top of the can to latch, making for a better grip and a cleaner cut. The integrated pliers that helps lift sticky lids was high on our list of favorite features–along with the steady and safe lateral cutting system this opener uses to avoid sharp edges. Designed with every small detail in mind, we love that Rösle’s durable opener avoids contact with food, is easy to clean and comes complete with a hanging ring for simple storage. Plus, it has an ergonomically shaped thumbscrew for smooth turning for seamless opening every time. And when you’re done, you can reuse your cut lid as a cover to keep any leftovers fresh, no need to worry about jagged edges or dents.
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