Milk Street Precision Peeler
Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!
Milk Street Julienne Peeler
Shredding vegetables into a fine julienne turns tough vegetables tender and opens up their flavor. However, it usually requires the hassle of hauling out the food processor—and finding the shredding attachments, or using a box grater, which will tear at your knuckles if you’re not paying keen attention. Or, you can try your luck with any number of the cheap, gimmicky shredders on the market, which dull quickly and buckle under use.
The Milk Street Julienne Peeler makes shredding vegetables easy, safe and effective. We married our confidence-inspiring, ergonomic 304 stainless steel handle to a razor-sharp, 16-tooth julienne blade for a lifetime tool. Shred your way through soft and hard vegetables alike for salads, slaws, hash browns and more. And when the blade eventually wears out, its easily replaceable with the turn of the screw.
Milk Street 3-Piece 13-Inch Hammered Carbon Steel Wok
The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok
The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space.
That is why we introduced the Milk Street Hammered Wok. The broad 13-inch diameter wok is designed for big batches, ideally for four or more main-course servings. But what about smaller batches, side dishes and sauces, or when cooking for one or two? Then smaller is better.
Meet Milk Street’s tried-and-true wok design in a new compact version. Its 10.5-inch circumference provides just enough real estate for smaller jobs in an easy-to-store package. It’s perfect for cooking smaller batches or cooking for just one or two.
With high-quality carbon steel construction, an oversized handle for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid, it will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
Welcome the new Milk Street Small Wok!
Milk Street Flavor Jolt
Spending hours to roast a chicken just for it to turn out bland? One-note steamed veggies? Expensive steak that's only good, not great?
There is a simple solution, one that many home cooks around the world already use every day: umami. That deep, savory flavor that leaves you coming back for more, umami is typically the JOLT you need to transform a dish from mediocre into magnificent.
On our travels, we have found that many cultures use a simple flavor-enhancer (MSG, Maggi Seasoning, kombu, shio koji, etc.) everyday to bring out the full flavor of other ingredients. Over the past year, Milk Street has tested and refined those options to come up with Milk Street Flavor Jolt , a combination of umami-rich spices, flavorings and concentrated seasonings—sourced from Europe to India and Japan—combined into a convenient one-stop flavor enhancer that will coax the best out of every meal.
The secret formula turned out to be more complex than we thought: Dried vegetables (tomato and carrots), umami-packed mushroom powder and alliums like garlic and onion make up the base of this mix, contributing a delicate sweetness that underpins the blend. Red miso powder brings a bit of assertive saltiness while earthy turmeric, mustard and paprika warm up the mix. Not to be forgotten, our secret weapons for extra depth: shio koji powder and asafetida. Both known for imparting rich, pleasant funkiness, the two flavorings round out the mixture. We tweaked flavors and salt ratios until we finally developed a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on. Beef is richer, carrots sweeter and brighter.
Dust it over finished dishes for a flavor boost or blend with salt to season vegetables and rub steaks, chops, roasts and whole birds. It's terrific when used on its own and adds extra dimension to curry blends and chili powders.
Milk Street Kitchin-kiji
The one kind of knife missing from most Western kitchens is one of the most used in Japan—a midsized, multipurpose utility knife bigger and stronger than a paring knife but smaller and more manageable than a chef’s knife. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.
Huilerie Beaujolaise Calamansi Vinegar
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
Dreamfarm Fluicer
Squeezing fresh citrus can be painful and often shoots more juice across your counter and clothes than into your dish. But Dreamfarm’s “Fluicer,” cleverly named to combine “flat” and “juicer,” solves these citrus-squeezing problems. The handheld flat-folding juicer is smartly designed to squeeze citrus from side to side, not top to bottom like most manual juice presses. And it combines a clever hinge and two sturdy handles for an easy squeeze that requires much less force than other juicers we’ve tried (and still gets out all the juice).
The Fluicer can handle citrus of multiple sizes ranging from limes to grapefruits, a built-in strainer catches seeds and the dishwasher-safe squeezer folds completely flat for efficient storage—no more getting your drawer caught on rounded cups.
Milk Street Pie Pan
Buying the right pie pan is hard—between decorative options that look nice on the table but underperform and utilitarian steel or glass pans that are flimsy and don’t last, options for a solid, beautiful pie pan that will deliver every time are limited. To take the guesswork out of buying the right one, we designed our own. Made of high-quality enameled steel sourced from Türkiye, the home of the world’s best enamelware, it far surpasses glass and stoneware options, which may not conduct heat properly, leading to soggy-bottomed pies. The steel core conducts heat efficiently and evenly, for a browned, perfectly cooked crust every time (so you can finally cook your pies without blind baking them first). Enamelware is one of the original nonstick cookware options, so your pies will slice neatly; no risk of sticking to the pan, and it’s easy to clean. It’s extremely durable—sturdier than many cheap, light options on the market—and it’s resistant to high temperatures up to 450°F.
Kikka Blue Donabe 10-Inch Casserole
Made in central Japan, this striking blue casserole is a rarity: a ceramic donabe that’s electric-stovetop friendly and doesn’t require seasoning before first use. The donabe is made of banko ware, a traditional stoneware that’s become increasingly rare because of the high skill required to manipulate it. Often fired by direct flame, banko ware is valued for its durability and high heat tolerance. Lightweight and fast-heating, the donabe holds heat longer than other models we’ve tried, even after the heat is turned off, and easy-grip handles make transferring the pot to the table safer. Use the donabe to cook rice, soups, stews, braised dishes or even as a hot pot. The donabe can go on a gas or electric stovetop, as well as in the oven and microwave—and it’s beautiful enough to go from stove to tabletop.
Fiero Casa Blue Steel Half Pan
Lightweight and tolerant to high heat, Fiero Casa’s Blue Steel Half Pan is the perfect vessel for crispy-bottomed pizzas, well-roasted vegetables, crunchy oven-fried chicken and more. Made in Italy, the pan’s thinner metal, blue steel, is designed to be uniquely more heat-tolerant than other steels or aluminum, making it a better material for high-temperature cooking. It is also still from the same family as cast iron, so it heats up quickly and conducts heat well, while avoiding warping—even in high temperatures. Weighing in at only two pounds, it’s far lighter than anything cast iron and can be heated up to 610 degrees Fahrenheit. Kept clean and well seasoned, it will be naturally nonstick, making it the ideal go-to pan for unwaveringly consistent results when you’re baking. We love it especially for pan pizza and focaccia—it’ll turn out a flawless crunchy crust every time.
Vain Mexican Vanilla in Cane Rum
Mexico is believed to be the birthplace of vanilla, so it’s no wonder Mexican vanilla is such a beloved varietal of the staple baking ingredient. Vain’s small-batch Mexican vanilla extract is prepared completely by hand using only the best ingredients: top-shelf cane rum and pure Mexican vanilla beans. No artificial ingredients in sight. The combination highlights that familiar vanilla flavor while adding a spicy undertone reminiscent of cinnamon or nutmeg. The rum’s mellow sweetness pairs well with the smooth, creamy bean—which is thicker and darker than other varietals with a strong, rich fragrance. We especially love that Vain Vanilla leaves its vanilla pods in the bottle, which has two benefits. First, over time the extract will continue to deepen in color and become more complex as the pods release more flavor compounds. Second, when you're done with the vanilla extract, you can still slice open the pods and use the beans themselves in your desserts.
Milk Street Everything Pan
We consider a big, broken-in cast-iron skillet the most useful pan in any kitchen. It holds heat like no other cookware, develops a nonstick surface to rival the best coating and is virtually indestructible. But getting that well-seasoned surface? That takes time and effort to build up. Plus, the shape of a skillet has its limitations: Steep walls can result in food getting stuck in the corners or uneven cooking.
So we modernized the classic cast-iron skillet using a hybridized shape that combines the best of a skillet and a saucier in one. Like a skillet, the shorter, sloped sides of the Everything Pan provide maximum surface area for cooking—it has as much internal space as many 12-inch pans, even with its smaller 11-inch diameter. But like a saucier, we added rounded edges to aid with whisking and stirring for more even cooking. The curved edges where the bottom meets the side are rounded to help turn food and ensure nothing sticks in the corners.
From searing a steak or whisking up gravy to baking a skillet pan pizza or shallow-frying fritters, the Everything Pan will take you from breakfast through dinner and can go from the stove straight to the table, thanks to its gorgeous two-handled design and an exclusive, custom-fit magnetic wood trivet. The pan’s walls are low enough so that you can easily flip eggs and pancakes but tall enough to boil pasta or simmer soups and stews.
After casting, the Everything Pan is tumbled smooth—a final polishing step that most modern cast iron producers skip—which makes all the difference between the sleek, satin finish of a well-seasoned vintage pan and the rough, pebbled surface of most new pans. It’s then treated with a durable, all-natural vegetable oil seasoning, making it slippery-smooth right out of the box.
Milk Street Nakiri
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.
Milk Street Limited Edition Premium Nakiri — Cocobolo Wood
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons.
The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. The very thin blade, just 1.5 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without sticking. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. The blade’s heel gently curves to accommodate your fingers when choking up tight for control.
This is a limited edition, premium run of our tried-and-true Milk Street Nakiri knife. It features a high-end Japanese AUS8 steel blade specially treated with a nonstick “Tsuchime” hammered surface—foods slide right off—and a gorgeously grained cocobolo wood handle. And it comes with a custom saya, or knife guard, to keep your blade keen and protect it in storage. Consider it an heirloom-quality tool to pass on to the next generation.
Shupatto Foldable Tote
Cleverly designed in Japan, meet the Shupatto: the “one-pull” foldable bag. A perfect replacement for single-plastic bags, the slim-profiled Shupatto folds down neatly, so it’s easy to take on the go to carry groceries, shopping and baked goods. To open, the folded accordion pleats expand into a roomy bag; to quickly close, pull both ends of the bag until taut pleats form again, then roll back into a coil for storage. The Shupatto is made from lightweight (just 69 grams) durable material, too; when tested by the makers, the pleats still folded perfectly after 100 cycles in a washing machine. And the quick-drying material can handle wet or messy items, too. The Ougi print features a traditional Japanese folding hand fan. The Sakura print features a classic cherry blossom motif.
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.
Haeoorim Jeju Korean Fish Sauce
For those put off by the typical pungency of fish sauce, Haeeorim’s Jeju Korean Fish Sauce—a milder, less funky take on the classic staple—may be just the thing. Caught in the waters off of Korea’s Jeju Island by local fisherman, a combination of young and horse mackerel marinate in salt crystals from Jeju before being expertly sealed in traditional Onggi (Korean earthenware pots) for more than a year. After the initial fermentation, a mixture of locally-grown daikon radish, sea kelp from Wando and local mandarin orange are added to the Onggi to add interesting notes of flavor, complexity and a bit of sweetness. After another period of aging and ripening, the resulting sauce is clean without the funk of typical fish sauce— thanks to milder mackerel, a less pungent option than the anchovies typically used for fish sauce, and longer fermenting—yet still full of meaty fish flavor. With a little more sweetness and a lighter touch of salt than most other brands, this fish sauce lends itself beautifully to a variety of dishes, from noodles and vegetables to sauces and marinades.