Yuasa Ki-ippan Kuromame Shoyu
Made from premium black soybeans and aged in cedar barrels for over two years, this Ki-ippan Kuromame Shoyu is thick and rich in flavor—full of funk, earthiness and a bit of sweetness. Crafted by fifth-generation Japanese company Yuasa Soyu Sauce Co. in Yuasa—a traditional brewing city that’s like a living soy sauce museum—it has won the Grand Gold Medal at the Monde Selection for 10 consecutive years. The deep umami and sweet notes that make this shoyu stand out come from the premium black soybeans, sourced from Tanba in Hyogo Prefecture. Known also as “Kuromame,” they have a black skin and white interior, and contain a distinctive taste. Use this anywhere you would soy sauce, from dumplings to meat to noodles, or in marinades, dipping sauces and salad dressings.
Koy Pantry Tomato Paste
Koy Pantry’s Tomato Paste is well seasoned, deeply rich and comes in a wide-mouthed jar for easy measuring. Made in Hatay, Türkiye, from local tomatoes harvested at the peak of freshness, the only other ingredient in this savory paste is salt, which is used to break down the produce and turn it into a smooth, spreadable paste that doesn’t run. The resulting flavor is outstanding—slightly acidic, sweet and fruity with a punch of a umami and a hint of salt. The robust tomato flavor makes it the perfect candidate for any range of cuisines or dishes, from pastas and stews to beans and marinades. Plus, because it comes in an easy-to-scoop jar, you’ll be able to spoon out every last bit—and won’t get any of the metallic taste you may find from canned or tubed versions.
Graza Co. Squeeze "Sizzle" Extra Virgin Olive Oil
Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for their “Sizzle” extra virgin olive oil. It’s an EVOO that can stand up to heat, unlike other EVOOs that aren’t meant to be cooked with and only used to finish. The single origin olives in “Sizzle” are harvested by hand in December and January, when they are more mature and juicy. Once pressed, they make an olive oil that is a bit mellower and milder in flavor—though still with a grassy, peppery bite—perfect for everyday cooking. Besides being a flexible oil to use in whatever you’re cooking, we also love that “Sizzle” is packaged in a squeeze bottle, so you can emulate how chefs cook in restaurants. Use “Sizzle” to roast, sear, poach, pan fry, bake, marinate and more.
Il Colle del Gusto Granellona Crunchy Chocolate Hazelnut Spread
Il Colle del Gusto's Granellona Brut crunchy hazelnut spread is a lighter, glossier and more aromatic version of Nutella. With a high hazelnut content of up to 42%, it is made using local, high-quality roasted nuts from Italy, which have a toasty, buttery flavor, light sweetness and earthy depth. The fruity notes of extra-virgin olive oil enhance the chocolate and round out the floral-scented vanilla, while the chopped hazelnut pieces add a bit of crunch to the silky spread. Add to ice cream, pancakes, pastries and more.
Graza Co. Squeeze "Drizzle" Extra Virgin Olive Oil
Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for their “Drizzle” extra-virgin olive oil, specifically made for finishing. The single origin olives are harvested by hand in October, when they are still young, green and not fully ripe. Though a bit stubborn to pull off the tree, once pressed, they make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. Besides a punchy flavor that adds depth to whatever you add it to, we also love that “Drizzle” is packaged in a squeeze bottle, so you can emulate how chefs cook in restaurants. Use “Drizzle” to finish just about any dish, from meat and vegetables to popcorn and ice cream. And since it’s a finishing oil, be sure to keep it off the heat to maintain its delicate flavor.
Graza Co. Squeeze "Drizzle" and "Sizzle" Olive Oil Set
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Marchesi di San Giuliano Orange Slices in Syrup
We can't get enough of the warm, vibrant flavor of these orange slices in syrup, which our food editor, Matt Card, liken to deconstructed marmalade. To make them, organic blood oranges are hand-picked from the producer's own orchards, sliced finely with the rind still on, then briefly blanched to remove some of their bitterness and carefully layered in jars. The orange slices are covered with a reduction of orange juice, sugar and a touch of brandy—no pectin or artificial sweeteners—which contributes a vanilla-like roundness as well as sugary depth and richness. In addition to their rich flavor, we love the amazing texture of these orange slices, with a wonderful contrast between the silky pulp and surprisingly tender rind, which can be cut through with a fork.
Il Colle Del Gusto Arachidella Peanut Spread
Not to be confused with your run-of-the-mill peanut butter, Il Colle del Gusto’s Arachidella Peanut Spread is decadently sweet—elevating the beloved taste of the childhood favorite with the molasses-y depth of caramelized brown sugar. Petite flecks of candied peanut add a toffee-like crunch to every spoonful, while a silken base of extra-virgin olive oil yields a luscious, caramel-like texture. And as we learned from the ever-popular “Nutella,” the Italian suffix “ella” is tacked onto a word to show affection, so there’s no question why it’s used in the name of this divine spread.
Mount Mansfield Maple Products Maple Syrup
This incredibly rich syrup has notes of butterscotch, honey and toasted sugar, with a heady base of vanilla and dried fruit. A member of our kitchen team likened its richness to a melted Werther's candy. It’s medium-bodied, which means it can easily be drizzled, but never too watery like store-bought versions. Compared to others, this one has a strong “true maple” flavor to it—nothing like more run-of-the-mill syrups that often have an off pine taste.
Fat Gold Blue California Extra Virgin Olive Oil
Mild and buttery, this batch of California-grown olive oil is a true team player—made from extra-delicate, early harvest arbequina and picual olives, it’s perfect for cooking and baking projects that require olive oil flavor in a supporting role. Grown and harvested in some of the best groves in northern California, the olives in this 2022 batch of oil offer tasting notes of fresh cream, dried flowers, walnut and ripe apple, for a fragrant, fruity, mellow blend with no pronounced pepperiness or spice. The bright green oil is made for everyday use as a cooking oil and a finisher; try it for sautéing produce, frying eggs, tossing with a salad or drizzling on pasta and finished dishes.
Elevator Coffee for Milk Street 177 Coffee Blend
After tasting coffees from roasters around the country, we decided to partner with Elevator Cafe & Commons, a small roaster in Portland, Oregon, to produce a custom blend for us from the freshest beans. They are the US Coffee Roasting champion of 2023 and the bright, clear flavors and precision of their roasting thoroughly impressed us. When you order our blend, you can be sure that the beans have been freshly roasted and shipped out immediately. Our inaugural 177 Milk Street coffee is a do-it-all blend that works across brewing methods and accommodates a variety of palates. The medium roast mix of Central and South American beans packs a full, rich body and a balanced nutty, cocoa-rich flavor. It’s a solid, full-bodied blend that’ll be terrific brewed in your standard coffee maker, pour-over, French press, Italian-style Moka pot or cold brew.
Meurisse Caramel & Almonds Dark Chocolate (2-Pack)
Belgium is already renowned in the chocolate-making world, but for the best of the best, we looked to the country’s oldest company: Meurisse. Operated since 1845 in Antwerp, Belgium, the family-owned business sources the highest-quality ingredients to make every bar of their rich, deep chocolate. And it all starts with the beans. In their Caramel & Almonds Dark Chocolate, the 73% blend of rare Trinitario cacao beans from Papua New Guinea makes for a bar with a dark roasted flavor, which is complemented by the addition of caramel and small crunchy bites of almond. Comes in a set of two bars.
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
Hakata Salt Moshio Saredoshio (Japanese Seaweed Salt)
Made from seawater and seaweed straight from the Seto Inland Sea, Hakata Salt’s Moshio “Saredoshio,” or Japanese seaweed salt, brings a distinct complexity that enhances the flavor of typical sea salt. It’s made using a traditional method, in which Hondawara variety seaweed is soaked in seawater, naturally thickened in salt fields under the sun, then boiled down into a fine, easily dissolvable salt. The minimal yet time-intensive process helps preserve each complex mineral, adding even more impact to the flavor of what is dried and harvested off of the seaweed. The salt imparts a combination of delicate bitterness and a punch of briny umami that clings to food nicely; use it to finish grilled fish, karaage (Japanese fried chicken), tofu and carpaccio, or add it to soup, pickles and sushi. Mix into dressings and marinades to boost savoriness, or sprinkle it over ice cream, cookies or muffins if you’re feeling extra adventurous.
Hot Pot Queen Chongqing Spicy Hotpot Thick Cut Noodle Kit
Whip up a weeknight-friendly meal in minutes with Hot Pot Queen's Sichuan Noodle Kit, crafted by Sichuan masters with a legacy dating back to 1982. The perfect balance of spicy yet comforting, the kit was inspired by a popular street food dish: Here, a rich and savory sauce clings to wide, ribbon-like chewy noodles. Made from a blend of authentic Sichuan peppercorns and regional chilis, the sauce is full of peppery, tingly málà flavor, balanced out by funky fermented bean paste and fresh ginger. Ready in just five minutes and ideal for a quick, hearty meal, this kit beat out some of our favorite grocery store brands by a mile.
Hot Pot Queen Wild Mushroom Chunky Chili Sauce
Hot Pot Queen’s Wild Mushroom Chili Sauce is a málà powerhouse hailing from the Chinese mountains of Yunnan. Unlike your run-of-the-mill chili oil or crisp, this spicy, robust topping of thick, chewy mushroom swimming in flavorful oil stands out with its hearty texture. Crafted from a blend of shiitake and wild Boletus mushrooms, sourced from prime foraging spots in Yunnan, this sauce offers a slightly sweet undertone from fermented soybeans, earthy notes from multiple mushroom varieties and toasty hints of sesame. It's the quintessential málà “hot pot” experience without overwhelming heat, adding depth to noodles, rice, fish, roasted vegetables, dumplings and fried eggs with its umami burst. Or try it to enrich soups, stews and stir-fries. It even works mixed into a bowl of hot water to create a sensational soup base.
Hotaru Foods Matcha Milk Jam
Milk jam, like dulce de leche, is a thickened mixture of dairy and sugar. This version has matcha green tea powder mixed into it for a unique and delicious twist. The luxurious and spreadable texture is paired with a slightly grassy aroma that hints at matcha’s earthiness. We love the bright, vegetal, and slightly bitter taste that finishes sweet and nutty. And the beautifully vibrant green color from the matcha doesn’t hurt either.
Eat This Yum Balsamic Caramelized Onions Jam
A little sweet, a little savory, this Balsamic Caramelized Onion spread from Eat This Yum is a cheese board’s best friend. Two varieties of onion, Vidalia and red—paired for well-rounded flavor—are diced and cooked down with balsamic vinegar. The onions get jammy but stay intact for a chutney-like texture—unlike some jams that can feel overly gelatinous. And it’s surprisingly well balanced: Balsamic vinegar shines in this, cutting through the jam’s sweetness for tang and umami. Made with just five simple ingredients, this versatile onion jam pairs well with a variety of savory recipes.
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