The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.

Winner, 2019 James Beard Cookbook Award for Best General Cookbook Tuesdays are the new Saturdays! Now simple midweek suppers will taste like Saturday night. Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here, we present more than 200 solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients. Milk Street Tuesday Nights is organized by the way you cook. Some chapters focus on time—with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less) and Fastest (25 minutes or less)—while others highlight easy methods or themes, like Supper Salads, Roast and Simmer, and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders and ultra-fast 20-minute miracles. Great food made quickly, every night of the week.

This revolutionary butter knife makes cold butter easily spreadable; it is so ingenious that it is sold at the Museum of Modern Art's Design Store—and pretty much nowhere else. A row of small droplet-shaped holes on one side of the blade function as a grater specifically designed for cold butter. Simply run the knife over cold butter to soften and gather it in thin ribbons. ButterUp has a wider blade than other butter knives, which is ideal both for collecting the grated ribbons and spreading butter more evenly. Plus, cleanup is easy since ButterUp is made from dishwasher-safe stainless steel.

The New Home Cooking comes to the Instant Pot! Milk Street Fast and Slow shows you how to make the most of your multicooker, with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot.

Make great pasta in an Instant Pot, including Two-Cheese Pasta with Cauliflower and Pasta all’Amatriciana. We also have vegetables and side dishes, like Whole Steamed Cauliflower and Mashed Yukon Gold Potatoes. Classic meat dishes with a long simmer or braise become quick and easy, from Chili Con Carne to Korean Braised Short Ribs; similarly, upgrade chicken dishes like Chicken Paprikash and Georgian Chicken Stew. Or make beans from scratch, such as homemade Hummus or Black Beans with Bacon and Tequila. We also teach you how to quick-cook rice, bulgur, lentils, oatmeal, polenta, and risotto in the Instant Pot.

Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.

This bourbon barrel-aged fish sauce is mellowed by seven months of sitting in oak, so the earthy, meaty funk that one expects from any fermented fish product is beautifully balanced by a complementary sweetness. BLiS's product is also rounded out with soft notes imparted by the seven-month aging process: warming spices, vanilla, and fruit woods, as well as a subtle smoky depth.

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.

Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce. Unlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce.

Produced from hand-picked apples, not the low-grade and windfall apples most companies use, and aged in oak barrels for two years before bottling, Little Apple Treats cider is bright and sharp, with a bold apple flavor and subtle caramel tones contributed by the barrel aging. This is the best American apple cider vinegar we’ve tasted, every bit on par with the fancy, expensive French stuff from Normandy.

It’s not cooking. It’s Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” And when we say big flavor, we mean it. Charred Ginger-Lime Chicken, Turmeric Potatoes with Red Onion and Chutney, Coconut-Cilantro Rice, Pasta with Parmesan Cream, Salmon in Chipotle-Tomato Sauce, Spice-Crusted Pork Tenderloin Bites, and Swedish “Sticky” Coffee Cake to name just a few. You also get dozens of “Cookish Basics”, basic recipes that you can make over and over, using our suggested flavor variations. This is the cookbook you have been looking for. Recipes that deliver big flavors fast, not with tricks or gimmicks, but with solid cooking techniques and flavor combinations from around the world.

Vinagres de Yema’s Cepa Vieja falls somewhere between a balsamic and a red wine vinegar, with a sweet flavor and lingering hint of raisiny must that is typical of aged sherries. Aged in 100-year-old oak barrels, the final product has the complexity of every previous batch, as well as smoky notes from the oak itself. The company—founded by renowned winemaker Fernando T. De Terry y Galarza in Spain’s Andalucia—produces its vinegar via the solera method, the same process used to blend sherries of different ages. With the flavor profile of sherry vinegar that has been aged for 25 years, Cepa Vieja is the oldest vintage available from the company. Try it combined with sweet-tart grapes in our Roasted Chicken Breasts with Grapes and Sherry Vinegar.

Designed for steaming food, the Marna Piggy Steamer from Japan is a silicone lid that forms a tight seal over pots and containers, vents excess steam through its snout and is easy to lift by its ear-shaped handles. Use it for perfect stovetop steaming, splatter-free microwave cooking or even refrigerator storage in place of plastic wrap. It's more compact and flexible than metal pot lids and fits any vessel less than 8.5 inches in diameter, with the silicone locking in moisture for effective steaming; smartly designed holes in the pig snout act as vents to avoid built-up pressure. When you're done using it, you can throw the lid in a kitchen drawer for storage without worrying about finding a spot on the shelf.

• Diameter: 8.5 inches
• Materials: Silicone
• Use: Microwave-safe

Milk Street Extra Virgin Oil is cold-extracted from Spanish olives with a mild, delicate flavor and smooth, buttery quality that isn't overly rich or cloying. Rather than a sharp hit of pepper like with other brands, the golden-green oil leaves only a light, pleasant tingle at the back of the throat. We partnered with artisanal producer Olio Roi to source our olive oil; the fourth-generation company has been producing olive oil since 1900 and sources only the highest-quality olive oil that is selected by professional tasters. We chose our olive oil based on its light, wonderfully soft flavor, which has a remarkable capacity to heighten a dish without distracting. Whether you use it raw or for cooking at low or medium temperatures, this versatile oil will be the one you reach for every time.

GIR's silicone spatulas are beautiful, durable and heat-resistant up to a whopping 550 degrees Fahrenheit, so they won't warp or melt when you're cooking. They have a unibody design, with a layer of pharmaceutical-grade, BPA-free silicone wrapped around a heat-resistant polymer core, so they will never break. We like that the nonporous material is easy to clean and antimicrobial—it also won't pick up any odors or flavors, unlike wood. The thin blade is sturdy yet flexible, perfect for scraping food from the edges of your containers. GIR offers these spatulas in both an Ultimate and Skinny size, so you can use them with your largest mixing bowls or narrowest jam jars.

You'll never taste a vanilla extract like this: SAVA's Madagascar Vanilla Extract has a rounded smoothness and woody, earthy complexity that far surpass the medicinal, artificial-tasting extracts you'll find at the supermarket. In fact, the creamy-rich extract tastes on par with high-quality vanilla pastes we've tried—it truly captures the essence of a whole vanilla bean. The company partners with Malagasy farmers in Madagascar's northeastern Sava region, famous for its vanilla production, to source organic, sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay farmers above-market prices for their premium vanilla and support local village economies.

• Net Volume: 2 or 4 fluid ounces 
• Ingredients: Vanilla extract
• Place of Origin: Madagascar

We love the complex, mouth-numbing quality of floral, piney Sichuan peppercorns, but their aromatic compounds are notoriously short-lived, so store-bought dried versions are often stale and flavorless. Like a bold wine that needs a bit of time to breathe, Green Sichuan Pepper Oil has powerful resinous aromas and earthy, funky notes that some might find daunting when the bottle is first opened. No need to worry: With a bit of air, that intensity mellows and softens, and the oil's complex crushed-pine aroma comes through, along with floral-citrusy notes.

We found these cocktail muddlers from an artisan in Wisconsin, who individually sculpts each by hand to ensure a high-quality and unique product. The detailed contours of the handle make the muddler not only comfortable and easy to use but also beautiful for displaying on a bar cart. Crookedwood uses dense, lustrous hardwoods that are both attractive and durable.

It’s no secret that we love chilies at Milk Street, and the diavolicchi from Masseria Mirogallo are some of our favorites. Their name comes from the Italian word for devil because they are said to be hotter than hell, but they also have a bright flavor and sweet finish. Hand-selected and packed into jars with only wine vinegar and extra-virgin olive oil produced from the same farm on which the peppers were grown, diavolicchi's piquancy will define and sharpen a dish’s flavors. Use to cut through a starchy pasta dish, clarify a rich braise or stew or heighten sauces. And don’t throw out the oil! It’s terrific in vinaigrettes or used for sautéing vegetables, seafood and eggs.