Brand
- Akcakaya Group Tekstil A.S. - Kozmatik
- Alibaba
- Ameico
- Ancient Cookware
- Atelier Miyabi
- Auria’s Malaysian Kitchen
- Aux Co. Ltd.
- Be Home
- Blithe and Bonny
- Blomus
- Bona Furtuna
- Boska
- Breka
- Brightland
- Browne
- Casablanca Market
- Cheese Grotto
- CheFico
- ChefSofi
- China Live
- Counterpoint
- Culinary Collective
- DKSolutions
- Dreamfarm
- Elevator Coffee
- Elsie Green
- Field Company
- Finding Home Farms
- Fuji Cutlery
- GIR
- Global Mamas
- Graza Co.
- Henckels International
- Hernan
- Himepla Inc.
- Hudson Wilder
- Huilerie Beaujolaise
- Indian Tiffin
- Inox Artisans
- J. Catma
- J.K. Adams
- Japan Agri Trading
- Japanese Pantry
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- Just Panela
- KAF
- Kasane
- Kim'C Market
- Kinto
- Knapp Made
- KOBO Enterprises LLC
- Kona
- Kraut Source
- Kuhn Rikon
- La Rochère
- Lamson
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- Lolo Mercadito
- Mad Rose
- Manicaretti
- Matcha Kari
- Mexico By Hand
- Midnight Kitchen Tools
- Milk Street
- Milk Street Store
- Miya Company
- Monowhale
- Mount Mansfield Maple Products
- NZ POD Sales
- Ooni
- PalmPress
- Pearlman Group
- Port Living Co.
- Professional Secrets
- Rep Solutions
- Rösle
- RT1Home
- SandStone and Sage
- SAVA Trading Co.
- Serrv International
- SKT Ceramics
- Steelport Knife Co.
- Stelton
- Suncraft
- The Belwether Group
- The Qi
- Triangle
- Trudeau
- Vain Vanilla
- Verve Culture
- Victoria Cast-Iron
- Vietri
- Wa Imports
- Widgeteer Inc.
- Wine Punts
- Yun Hai Taiwanese Pantry
- Zatoba
- Zoe's Ghana Kitchen
- Zwilling J.A. Henckels
Aux Co. Moritsuke Tong
Roughly translating to “the Japanese art of presenting food,” moritsuke is a beloved tradition and delicate art. It’s a fitting name for Aux Co. Ltd’s Moritsuke Tongs, which are precise like kitchen tweezers, but still sturdy, making them the perfect multiuse tool for anything from frying to plating to serving. Sleek, with a long handle and slight offset angle, these tongs are great for twirling pasta, flipping over food in a pan, deep-frying and tossing salads. The cupped head of the tongs is ideal for picking up food without crushing it and is also strong enough to pick up heavier ingredients, like meatballs, and place them on a nest of spaghetti. Plus, the narrow head of the tongs come together to a fine point, allowing for precision and ease while plating, even for smaller ingredients like thinly sliced pieces of meat. And when they’re not in use, they can be flipped upside down to keep any food residue off your table.
Roughly translating to “the Japanese art of presenting food,” moritsuke is a beloved tradition and delicate art. It’s a fitting name for Aux Co. Ltd’s Moritsuke Tongs, which are precise like kitchen tweezers, but still sturdy, making them the perfect multiuse tool for anything from frying to plating to serving. Sleek, with a long handle and slight offset angle, these tongs are great for twirling pasta, flipping over food in a pan, deep-frying and tossing salads. The cupped head of the tongs is ideal for picking up food without crushing it and is also strong enough to pick up heavier ingredients, like meatballs, and place them on a nest of spaghetti. Plus, the narrow head of the tongs come together to a fine point, allowing for precision and ease while plating, even for smaller ingredients like thinly sliced pieces of meat. And when they’re not in use, they can be flipped upside down to keep any food residue off your table.
Dimensions: 9.8 inches long x 1.4 inches tall
Materials: 18-0 stainless steel (fluororesin-coated film)
Place of Origin: Japan
Use: Do not use over open flame.
Care: Gentle hand-wash only.
Field Company Cast Iron Care Kit
This care kit has everything you need for cast iron upkeep. The 2 oz. tin of Field’s patented seasoning oil—made with organic grapeseed oil, organic sunflower oil and beeswax—a chain mail scrubber and a natural fiber brush will help make the pan nonstick and prevent rust. And the scrubber and brush are ideal for dislodging stuck-on food and prepping the top layer of seasoning to accept a fresh, stronger layer.
This care kit has everything you need for cast iron upkeep. The 2 oz. tin of Field’s patented seasoning oil—made with organic grapeseed oil, organic sunflower oil and beeswax—a chain mail scrubber and a natural fiber brush will help make the pan nonstick and prevent rust. And the scrubber and brush are ideal for dislodging stuck-on food and prepping the top layer of seasoning to accept a fresh, stronger layer.
Net Weight: Field Seasoning Oil: 2 ounces
Dimensions:
Natural Fiber Brush: 2.5 inches
Chain Mail Scrubber: Length: 4 inches; Width: 4 inches
Materials:
Field Seasoning Oil: Organic Grapeseed Oil, Organic Sunflower Oil, Beeswax
Natural Fiber Brush: Unfinished Beech Wood, Natural Union Fibers
Chain Mail Scrubber: USA Stainless Steel
Place of Origin: USA
Use: After using cast iron, rinse out the pan and remove any loose food with the natural fiber brush. Use the brush or a chain mail scrubber to dislodge any remaining food; gently scuff the cooking surface and side walls with the scrubber to prepare it for seasoning. Briefly heat the pan on the stove to evaporate any moisture—wipe up anything remaining with paper towel. To finish, use a paper towel or rag to apply a quarter teaspoon of seasoning oil all over the pan, both inside and out, and wipe away any excess until the pan has a matte, dry finish.
Brightland x Oishii LUSH Strawberry Vinegar
Prized in Japanese food culture, the Omakase Strawberry is the pinnacle of berries. So it’s no surprise that when combined with Brightland’s superior vinegar base, which is produced without any additives or sweeteners, the result is an exceptional strawberry vinegar. All strawberries come from Oishii, an energy efficient indoor vertical farm. Their dedication to the fruit shows, yielding a bright, sparkling vinegar that boasts clear strawberry flavor and just the right amount of sweetness. With a 5% acidity level—some can be as harsh as 8%—this vinegar is not too sharp but cuts just enough, helping to balance out berry flavor so it’s never cloying. Use it to macerate strawberries, add to cocktails and sauces, drizzle over cakes, stir into vinaigrettes or toss directly into salads. Very limited inventory available.
Prized in Japanese food culture, the Omakase Strawberry is the pinnacle of berries. So it’s no surprise that when combined with Brightland’s superior vinegar base, which is produced without any additives or sweeteners, the result is an exceptional strawberry vinegar. All strawberries come from Oishii, an energy efficient indoor vertical farm. Their dedication to the fruit shows, yielding a bright, sparkling vinegar that boasts clear strawberry flavor and just the right amount of sweetness. With a 5% acidity level—some can be as harsh as 8%—this vinegar is not too sharp but cuts just enough, helping to balance out berry flavor so it’s never cloying. Use it to macerate strawberries, add to cocktails and sauces, drizzle over cakes, stir into vinaigrettes or toss directly into salads. Very limited inventory available.
Ingredients: Vinegar (diluted with water to 5% acidity), organic cane sugar, omakase strawberries.
Net Weight: 200 milliliters
Place of Origin: California
Milk Street Kitchin-Kiji
Based on the Japanese kawamuki knife, a medium-sized all-purpose utility knife used for peeling and carving vegetables, the Milk Street Kitchin-Kiji is the “in-between” utility knife that most home cooks are missing. At 3.5-inches long, its flat profile takes the design of a paring knife to a whole new level, perfect for handwork like peeling the papery skin off garlic cloves and shallots, trimming mushrooms or cutting fruit. The 1.4116 German steel blade is ideal for control and fine detail work; the broad blade tapers and curves quickly to a fine razor tip for tight detail work, like removing the eyes from potatoes, coring strawberries and trimming meats. Plus, we subtly angled the blade upwards from the handle to provide knuckle clearance (a major flaw in most smaller knives that have your fingers bumping up against your cutting board). Plus, the ergonomic lock-in handle, etched with our signature pattern for extra grippiness, is subtly oversized to fill the hand for a secure, confident grip that won’t turn and twist with use. It’s made from matte finish vintage black polymer that’s durable and comfortable over time.
Based on the Japanese kawamuki knife, a medium-sized all-purpose utility knife used for peeling and carving vegetables, the Milk Street Kitchin-Kiji is the “in-between” utility knife that most home cooks are missing. At 3.5-inches long, its flat profile takes the design of a paring knife to a whole new level, perfect for handwork like peeling the papery skin off garlic cloves and shallots, trimming mushrooms or cutting fruit. The 1.4116 German steel blade is ideal for control and fine detail work; the broad blade tapers and curves quickly to a fine razor tip for tight detail work, like removing the eyes from potatoes, coring strawberries and trimming meats. Plus, we subtly angled the blade upwards from the handle to provide knuckle clearance (a major flaw in most smaller knives that have your fingers bumping up against your cutting board). Plus, the ergonomic lock-in handle, etched with our signature pattern for extra grippiness, is subtly oversized to fill the hand for a secure, confident grip that won’t turn and twist with use. It’s made from matte finish vintage black polymer that’s durable and comfortable over time.
Dimensions: 3.5 inch blade
Materials: 1.4116 German Steel, Polymer
Use: The kitchen staff at Milk Street love to use this multi-purpose utility knife. Here are some of our go-to uses:
Scaling: Remove fish scales; the sturdy blade is not only firm enough to remove scales, but the slightly larger than average blade size works perfectly to get every. single. scale.
Boning: Bone out chicken thighs or perform detailed butchery work easily with the Kiji’s sturdy blade.
Coring: Use the blade’s sharp point to easily remove tomato cores or the eyes of potatoes.
Peeling: Slice through the thin skin of apples or peaches, or remove just the zest (and not the pith) of citrus fruits.
Hulling: Use the point at the back of the blade to easily hull strawberries.
Prepping: Easily prep all your fruits and veggies: slice strawberries, dice shallots and mince herbs. Use the blade to remove avocado pits, plus its sharp tip to slice through the flesh without going through the skin. Peel and prep artichokes, cauliflower and root vegetables.
Trimming: Pare down roast beef or pork, or cut up roast chicken.
Slicing: Take on larger fruits and veggies easily; unlike many paring knifes, the Kiji is big enough for larger produce but sports a sharp enough blade to make paper-thin slices.
Supreming: Use the perfectly sized blade to fly through citrus for perfect, pith-free wedges.
Scoring: Use the tip to score eggplant or mushrooms or cut a mango.
Chiffonading: Ribbon-slice basil and herbs with the sharp blade without bruising the delicate leaves.
Tourneing: Cut 7-sided potatoes with ease—finding the perfect knife for this precision task is hard to do, but this one fits perfectly in your hand to get all 7 sides, just right.
Pasta-making: Use the Kitchin-Kiji to slice through coils of pasta dough, then use the curved top to make orechiette.
The Milk Street Season 6 Cookbook
The updated Milk Street Cookbook will help to change the way you cook. This 752-page companion to the Milk Street Television Show contains every recipe from the first six seasons — episodes airing from September 2017 through August 2023. You'll find simple recipes that deliver big flavors and textures fast, such as Colima-Style Shredded Braised Pork, Lebanese Baked Kafta with Potatoes and Tomatoes, Braised Beef with Dried Figs and Quick-Pickled Cabbage, Japanese-Style Chicken and Vegetable Curry, Turkish Flatbreads, Banana Custard Pie with Caramelized Sugar, Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, and Italian Flourless Chocolate Torta. Better yet, each recipe is displayed in oversized color photography. Order today for big flavors. Simple recipes. Better cooking.
The updated Milk Street Cookbook will help to change the way you cook. This 752-page companion to the Milk Street Television Show contains every recipe from the first six seasons — episodes airing from September 2017 through August 2023. You'll find simple recipes that deliver big flavors and textures fast, such as Colima-Style Shredded Braised Pork, Lebanese Baked Kafta with Potatoes and Tomatoes, Braised Beef with Dried Figs and Quick-Pickled Cabbage, Japanese-Style Chicken and Vegetable Curry, Turkish Flatbreads, Banana Custard Pie with Caramelized Sugar, Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, and Italian Flourless Chocolate Torta. Better yet, each recipe is displayed in oversized color photography. Order today for big flavors. Simple recipes. Better cooking.