Kitchen Grips 2-Piece 5-Finger Chefs Kitchen Gloves
Handling hot kitchen equipment or serving dishes has never been safer than with these heat-resistant, stain-resistant, water-repellent fingered kitchen gloves. These dishwasher-safe mitts have a nonslip grip from the raised nub surface pattern, which allows for more insulation between your hand and a hot surface. The result is a better and safer grasp, even as the mitts remain soft and flexible. Made from FLXaPrene™ material and Kevlar® stitching, their surface rejects bacteria buildup and is easy to clean in the dishwasher. Plus they are water repellent to protect hands from steam and liquid burns. These functional mitts offer high-quality workmanship that has been subjected to rigorous testing standards—no detail is overlooked.
Grand Noodle Five Colored Noodles
Handcrafted by a master noodle maker, these multicolored guksu, or Korean noodles, are infused with clean vegetable flavor. Guksu Master Kim Hyun Kyu started his noodle operation in 1987, wanting to add flavor to basic, bland wheat noodles that only supplemented other recipe components. After years of experimenting with ratios, recipes and aging, Kyu developed vibrant, vegetable-forward twists on the classic noodle. These guksu get their distinctive color-true hues and flavor from garlic chives, sweet pumpkin, beets, and white and black rice. And the ingredients are more than natural food coloring; when cooked, the aromatic noodles impart a subtle but noticeable flavor to dishes and retain a pleasant chew. Try them in pasta dishes, Korean preparations—like bibim-guksu, a spicy noodle stir-fry, or kong-guksu, a cold soy milk soup—or boiled and tossed with oil and sea salt.
The Qi Floral Tasting Collection–Variety Box
These flower teas—technically known as tisanes, or caffeine-free infusions—are sourced by The Qi from small farms across Asia when the finest flowers are picked at peak bloom. The Floral Tasting Collection includes three flowers: Royal Chrysanthemum, mildly sweet and herbal with a smooth mouth-feel; Shangri-la Rose, delicate with tangy, fruity and honey notes; or Blue Lotus, full of earthy, vegetal flavor and a bit of sharpness. All three flowers are full of antioxidants and help to promote relaxation. To enjoy, simply steep one flower in hot water for 3 to 5 minutes, making sure it is fully submerged. From there, sip hot or cool down for an iced tea. Or, use these flowers to infuse simple syrup, make ice cream or popsicles, or crush up petals and add to cookies or chocolate bark. You can even make tinctures, salves or potpourri for topical use.
TartufLanghe L'Oro in Cucina Extra Virgin Olive Oil With Black Truffle Slices
While most truffle oils just use flavorings and aromas, TartufLanghe’s Black Truffle Oil actually contains real truffles. Produced in the heart of Italy’s truffle region, Alba, Italy, this truffle oil starts with a punchy green extra virgin olive oil base that combines notes of fresh vegetables, almonds, fresh flowers and fruit. The result is a fruity and delicate flavor that pairs beautifully with small slices of freeze-dried black winter truffle—packed full of deep, earthy, musky notes. Use sparingly, as the rich heady taste of truffles, plus hints of allium, make this truffle oil a phenomenal but powerful finisher for pastas, pizza, meats, vegetables, eggs and more.
[description-break] Ingredients [/title] Ingredients: Italian extra virgin olive oil 99%, freeze-dried black winter truffle (Tuber melanosporum Vitt) 0.15% (like 0.75% of fresh truffle), natural flavor.Allergens: None[/accordion] Specifications [/title] Net Weight: 100 milliliters
Place of Origin: [/accordions-break] Drizzle over pasta dishes, risottos, cheese dishes, pizzas, beef tartare or carpaccio, mashed potatoes, eggs, or steamed fish. [/how-to-use-break]
Verve Culture Handblown Glasses — Set of 4
Ravida Lemon Olive Oil
This unfiltered, extra-virgin olive oil from Sicily is delicately soft and fruity, with gentle spicy notes and a pleasant hint of lemon. We love its perfect balance between peppery and bitter—a feat even the best producers struggle to pull off. Rather than a sharp, pungent hit of pepper like some brands, this lemony EVOO leaves only a light tingle at the back of the throat. And unlike other lemon oils, which often taste artificial or too strong, this oil tastes simply of fresh lemon zest, with no bitterness or acidity. Family-owned Ravida Azienda Agricola makes their lemon rendition from Biancolilla olives that are handpicked in autumn then pressed immediately, along with organic Zagara Bianca lemons. The result is a complex, well-rounded finishing olive oil that has a remarkable capacity to heighten flavors, from meats and cheeses, to salad dressing, risotto, seafood, rice dishes, soups and more.
Milk Street Közmatik
This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit. The disk fits perfectly over the grate of a gas grill or the burner of a gas stove, so no more painstakingly monitoring vegetables under the broiler or accidentally setting them on fire. The design lets heat circulate evenly around the vegetables, so you are truly roasting, rather than searing (as you would on a skillet). The holes in the közmatik are spaced close enough to hold even small veggies, so there’s no struggle to keep a bulbous eggplant steady or keep slender spring onions from falling into the fire or rolling off. It’s also less messy than trying to char directly on the burner: The közmatik catches nearly all of the bits of charred vegetable skin and juices that would otherwise leak onto the surface of the stove; and, once cooled, it can be thrown in the dishwasher for easy cleanup. Virtually impossible to track down in the U.S., this tool is essential for achieving luscious roasted eggplant and smoky-sweet roasted peppers.
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.
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.
