Milk Street Kitchin-tan™ Serrated Japanese-Style Utility Knife
The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.
Milk Street Közmatik
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.
moHA! Ginger Grater
The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.
Milk Street Kitchin-tan™ Japanese-Style Utility Knife
THE MILK STREET KITCHIN-TAN WILL SHIP in 2-3 Business Days
When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.
Milk Street Tuesday Nights
Now simple midweek suppers will taste like Saturday night. Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here, we present more than 200 solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients.
Milk Street Vegetables Cookbook
In Vegetables we treat vegetables with respect. We traveled the world to find the best ways to treat vegetables, grains and beans with respect and with a fresh, lively approach, one that transforms the ordinary into the extraordinary. In Athens, we learned how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.
Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Namikura Kyoto-Style White Miso
Savory, sweet and flavor-dense, white miso is an absolutely essential pantry item. Winey-sweet, buttery and deeply rich, this organic version from Japanese family producer Namikura Miso Co. is more complex and less salty than other brands, which means it can be used more freely with soy sauce without dishes tasting overly seasoned.
Christopher Kimball for Kuhn Rikon Ratchet Grinder
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 can use quickly and easily. Its innovative back-and-forth ratchet action is easier 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 easier 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.
Milk Street The New Rules
You can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Create creaminess without cream. Super-starch your pasta. Use less liquid for more flavor. Cook fish on one side only. Use baking powder in frittatas. Don’t purée your pesto! These simple, transformational principles will change the way you cook whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop flavors.
Pure Indian Foods Alphonso Mango Puree
Rarely have we seen a mango puree in supermarkets and, if we do, it’s often full of sweeteners and additives. Made from Alphonso mangoes, which are renowned in India for their natural sweetness and buttery-smooth texture, this puree contains no added sugar or preservatives—it’s just pure, juicy mango. About five fresh mangos are packed into every jar of this luscious puree and its silky texture is pourable, yet decadent like yogurt, and has a rich, bright flavor that balances sweet and tart, akin to snacking on refreshing mangoes at their peak season.
Milk Street Tuesday Nights Mediterranean
125 Simple Weeknight Recipes from the World’s Healthiest Cuisine
So much more than fish and pasta, the true cooking of the Mediterranean is a lesson in how simple, healthy food can be prepared from almost anything.Spain, Italy and France and Greece are just the start. The cooking of the Mediterranean also includes Turkey and Syria, Tunisia and Morocco, Israel and Egypt, Bosnia and Algeria. With thousands of years of culinary history and hundreds of cuisines, the Mediterranean region has one thing in common: big flavors married to everyday ingredients that combine and transform quickly and easily.
And though every recipe delivers big, naturally healthy flavors, the ingredient lists don’t go on forever. Nor does the cooking. It’s food you really can make for dinner, even if you start cooking at 6 p.m. and need dinner on the table in an hour. Real food for real people. Most of all, Tuesday Nights Mediterranean delivers food inspired by the many and diverse countries that make up the Mediterranean region, not just the usual suspects. This is not a diet cookbook, but it does offer naturally healthy recipes with big, interesting flavors.
Maalouf Authentic Extra-Virgin Olive Oil
Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.
Mymouné Pomegranate Molasses
I discovered this Pomegranate Molasses from Mymouné through a Cambridge restaurant called Moona; the Lebanese company makes all of its products by hand in small batches, and their pomegranate molasses is the sharpest and brightest I have ever tasted. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products. It's a a powerhouse ingredient used throughout the cooking of the Middle East and the Caucasus region that I guarantee you'll love. — Christopher Kimball
Megachef Premium Oyster Flavored Sauce
Megachef Oyster Sauce is made with premium oysters that are harvested off the Gulf of Thailand and smoked over hardwood for a deeper flavor and smoky, grilled aroma. We love its complex yet clean flavor: robust and savory, slightly briny and almost sweet. Although it's prepared by cooking down oysters until their juices caramelize, this sauce does not taste like oysters; rather, it has a molasses-like richness and sweet, savory and umami flavor that's slightly similar to soy sauce. Megachef's version has no added artificial flavors or colors—in contrast, even high-quality brands tend to augment their oyster sauce with ingredients like MSG and caramel coloring, resulting in an artificial taste.
While oyster sauce is mostly used as an ingredient for marinades, stir-fries or flavoring rice or noodle dishes, Megachef's Oyster Sauce is also delicious on its own as a condiment—the sauce's smoother consistency compared to other brands is perfect for dipping or drizzling over dishes.
Mutti Triple-Concentrated Tomato Paste (2-Pack)
Mutti Tomato Paste is tomato paste as it was originally intended. Traditionally, this ingredient was made by drying tomato sauce on wooden boards in the sun; likewise, Mutti's modern version has a sun-dried flavor and caramelized richness reminiscent of molasses. Yet the tomato paste is not overly sweet—as tomatoes cook, their amino acids break down, which produces savory umami compounds. And unlike most tubed tomato pastes which are double-concentrated, this version is triple-concentrated, so a little goes a long way. We far prefer it to other tomato pastes in tubes, not to mention canned varieties that inevitably have a metallic taste from reacting with acidic tomato juice.
Yakami Orchard Yuzu Marmalade
Juicy, flavorful and wonderfully textured Yakami Orchards Yuzu Marmalade is made with fresh, local yuzu from a collective of family farms in Japan’s Miyazaki prefecture. Balanced out with honey and sugar, this yuzu marmalade is bright, tart and warmly sweet with every bite. Just by opening a jar of Yakami Orchards’ product, you’ll be able to smell the bright and subtly floral aroma of yuzu. We love the plentiful chunks of yuzu rind, which are thinly sliced and add texture without making the marmalade clumpy. The yuzu pieces contribute a pop of piney bitterness that is a pleasant counterbalance for the overall sweet spread.
Tân Tân Vietnamese Hoisin Sauce
Too many supermarket hoisin sauces come across as cloying—usually candy-sweet with an occasional aftertaste of unpleasant chemical bitterness. Tan Tan’s version of the classic Chinese fermented soybean condiment, however, yields the perfect balance of sweet, earthy and savory notes with an addictive umami core that adds even more depth. An elegant hint of anise floats in and adds aromatic, nuanced complexity, while garlic grounds the sauce without overwhelming its other flavors. It’s texture is satisfyingly syrupy, not too molasses-thick like some brands, and it’s made with no preservatives from a family recipe—the epitome of an elevated pantry essential.