Made with input from professional open-fire chefs, this set of two roasting sticks is crafted from hand-forged stainless steel with a stunning antique finish. Designed to cook food over an open fire, these are nice and long—so your fingers won’t get close to the flame. The elegant dual-pronged design also makes for better stability and allows you to accommodate more marshmallows. (The most important thing.)

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The award-winning Arbequina Extra Virgin Olive Oil from Spanish company, Castillo Di Canena, is already extraordinary on its own with bright and balanced notes of fruit, salt and almonds. However, when paired with a 50-year-old sherry-aging cask from Spanish sherry wine producer, Lustau, an entirely new set of deeply interesting flavors are unleashed. The first notes of this Sherry Cask Extra Virgin Olive Oil exude wild smokiness that gives way to a clear but not overwhelming nutty-rich flavor of sherry. You’ll taste subtle notes of roasted hazelnuts and fruity avocado right away. The sherry cask that infuses the oil is most present on the finish, revealing barrel wood and a tang of medium-dry sherry. Smooth and sweet on the palate, this golden green oil leaves a lingering flavor that’s feels delicate and warm on the tongue. It’s versatile enough to pair with a wide range of dishes, but also sharp enough to taste a noticeable difference in your meal when drizzled on top of a dish.

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Made in Sicily, these high-quality Aeolian capers—preserved and packed in crunchy sea salt—begin on bushes that have been growing for centuries. They are tended to until flower buds bloom, before being picked and then cured. Plump, not dried-out and beautifully vegetal green, Bona Furtuna’s capers are salted rather than brined, unlike most store-bought brands where acid is the main taste you are left with. The salty punch from these capers is balanced with subtle notes of delicate citrus and herbs, a mixture of nuanced flavors that will enhance any dish. Just be sure to rinse and soak them for 30 minutes before use to mellow their saltiness.

Coming in a set of 36, these cutting board sheets protect your board from stains, odors and the troubles of cross-contamination. Thick and waxy, the sheets stay in place during prep and eliminating the need to dirty several cutting boards. You can use these sheets to slice raw meat, chop vegetables with staining colors or mince garlic without worrying about lingering odors. Plus, each one is lined with one centimeter markings to help you cut each sheet to size to fit on top of your board.

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]

Bona Furtuna’s Erbe di Sicilia is a fragrant combination of rosemary, thyme, oregano and mint—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm. The aromatic notes of rosemary and thyme pair gently with earthy oregano and sweet mint, flexible flavors that complement chicken, white fish, pork and vegetables, just as well as soups, stews, flatbreads and dips like whipped feta. Though just a few basic ingredients, the freshness of each herb really sets this blend apart from others like it.

Pinzimonio is a common Italian staple that blends a pinch of spices into olive oil for dipping bread or crudités. With Bona Furtuna’s masterful spice blend, all you have to do is add the oil. A mix of herbs, spices, garlic, mint and chilies—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm—it’s a bright and bold combination for seasoning olive oil or sprinkling over grilled vegetables or meat. The secret of the blend, Bona Furtuna says, lies in the mint grown on the property, which lightens the garlic, black pepper and chili in the mixture with balance and fresh sweetness.

We love these reusable drinking straws because they are durable, easy to clean and reduce waste. They are made from strong borosilicate glass that makes the straw dishwasher-safe, and unlike with metal drinking straws, the clear glass allows you to check whether the inside of the straw is clean. Included in the set is a convenient cleaning brush to reach the inside if your straw needs hand-washing. Its 9.5-millimeter internal diameter is similar to most standard drinking straws, with a medium length of 8 inches.

This handsome hardbound edition of Milk Street Magazine includes all issues published in 2017, plus our 2016 Charter Issue. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year index, so you can find any recipe, article, review or other magazine content in just a few moments. In 2017, we set out to change how we cook with a sense of adventure, a new brighter palette of flavors, and plenty of time spent traveling from South Africa to Central Mexico, from Changdu to Chiang Mai and all points in between. Our 2017 Milk Street Annual preserves our entire first year of publication in a permanent, handsome, practical reference book for your cookbook library.

This handsome hardbound edition of Milk Street Magazine includes all six issues published in 2019. Every recipe from 2019 is included, from Miso-Gochujang Pulled Pork and Molletes, to Roasted Cauliflower with Tahini and Lemon and Maple-Whiskey Pudding Cakes. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year master index, so you can find any recipe, article, review or other magazine content in just a few moments. Our 2019 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.

This handsome hardbound edition of Milk Street Magazine includes all six issues published in 2020. Every recipe from 2020 is included, from Pour-in-the-Pan Pizza with Tomatoes and Mozzarella, Vietnamese Caramel Chicken, and Sesame Noodles with Chicken and Scallions, to Zucchini Salad with Lemon, Herbs and Ricotta, Patatas Bravas, and Swedish "Sticky" Chocolate Cake. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year master index, so you can find any recipe, article, review or other magazine content in just a few moments. Our 2020 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.

This handsome hardbound edition of Milk Street Magazine includes all issues published in 2021. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year index, so you can find any recipe, article, review or other magazine content in just a few moments. Our 2021 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.

This handsome hardbound edition of Milk Street Magazine includes all issues published in 2018. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year index, so you can find any recipe, article, review or other magazine content in just a few moments. Our 2018 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library."