Reusable, compostable and multifunctional, Wet-It Dishcloths are an amazing alternative to both paper towels and sponges. Made only with cellulose pulp and cotton, the thick sheets are stiff when dry—almost like cardboard—and soften into cloths that can absorb up to 16 times their weight in liquid. Unlike paper towels, Wet-It Dishcloths can be washed and reused (about 6 months with regular use). Plus, they are effective at scrubbing stubborn messes but not abrasive, so they won't damage surfaces. And unlike sponges, the towels are thin and flexible enough to reach into tight corners and irregular shapes. We also like their charming designs—choose between a Radish, Carrot or Artichoke pattern, all of which use natural colorfast inks that won't fade.

In addition to being highly durable and effective, Wet-It Dishcloths are ridiculously easy to keep clean in a wide variety of methods: Wash them in the washing machine and dryer with the rest of your laundry; add them to the top rack of your dishwasher; soak them in a boiling pot of water; or wet the cloths then microwave for three minutes to sanitize.

Maple Pearls are pebble-sized nuggets of crystallized maple syrup with a unique slow-melting, crunchy texture and robust sweetness that's richer in flavor than store-bought maple sugar. You can crush them up to make maple sugar, or used whole in baked goods, they behave much like chocolate chips: The outsides melt and caramelize slightly but don't completely disintegrate, contributing bursts of rich maple sweetness as you eat. Crown Maple uses state-of-the-art technology to extract richly flavored, organic maple syrup from Hudson Valley's Madava Farms, the largest maple syrup production site in North America. The family company is a trusted brand among chefs for its rich flavor and craft quality.

Fold Maple Pearls into Buttermilk Biscuits or scones for a maple-flavored twist on the classics, or add to cookie recipes such as our rich Rye Chocolate Chip Cookies; they're also easy to crush or grind into granulated maple sugar for any recipe. At breakfast, we like to sprinkle Maple Pearls over oatmeal in place of maple syrup for added texture, especially with buttery and nutty flavors—try them with Browned Butter Apple Oatmeal. Or add to crunchy salads for a sweet accent; the maple flavor complements the crunchy candied pecans perfectly in our Apple and Fennel Salad with Candied Pecans.

• Net Weight: 4.5 ounces
• Ingredients: Pure organic maple sugar
• Certifications: Organic
• Place of Origin: Dutchess County, New York

For easy, spill-free pouring, these smartly designed silicone measuring cups are just the thing. The flexible material allows you to squeeze the cup and create a spout anywhere on its rim, adjusting as you pour. So whether you need precision pouring for runny liquids—like a thin stream of oil when emulsifying aioli—or a wider lip to quickly pour thick batters, the Flex-It Measuring Cups will work perfectly. Plus, the food-grade silicone can be used in the microwave and is heat-resistant up to 490 degrees Fahrenheit. It's also dishwasher-safe: We found that even after we left the cups sitting overnight with turmeric and chili, the silicone was easy to clean and didn't have any residual smells or stains. Choose between a three-piece set with 1-cup, 2-cup and 4-cup sizes, or buy the largest cup on its own—it's large enough to mix up your favorite pancake batter without dirtying a bowl!

Ris Rus is a type of Italian red rice with a nutty, toasty flavor and richness that brings to mind buttered bread, even without the addition of butter or fat. When cooked, the rice has a tender, fluffy interior with a toothsome quality from the tenderized hulls for an overall satisfying feel. The hulls also retain their red hue, providing a beautiful and appetizing visual contrast to the pale starches. Third-generation family company Riso Zaccaria oversees all aspects of its heirloom rice production, from cultivation to packaging. The Zaccaria farm is located in the Baraggia, an area of Italy's Piedmont region historically dedicated to the cultivation of rice, where the hardy foothills soil yields complex and concentrated flavors.

Zaccaria's heirloom rice can be cooked in just 25 minutes by boiling in water. You can also use Milk Street's method of cooking 1 cup rice with 1 ½ cups water and 1 teaspoon salt: Bring to a boil, cover, then reduce to a low simmer. Cook until water is absorbed, rice is tender and inner starches have burst through the hull, 25 to 35 minutes depending on your pot and how low your simmer is. Let rest 5 minutes.

• Net Weight: 500 grams
• Ingredients: Ris Rus rice
• Place of Origin: Baraggia, Italy

Artisanal company Paqu Jaya is on a mission to share Peru's one-of-a-kind chilies with the world, partnering with small village farmers to support local Peruvian economies. Panca chili peppers are one of the most commonly used varieties in Peruvian cuisine, with a subtle fruity flavor, medium heat and deep earthiness that borders on smoky. We tested several panca chili concentrates side by side, and Paqu Jaya's Panka Chili Concentrate was the clear winner with its smooth consistency and vibrant color.

Use this concentrated paste in marinades for grilled meats, or swirl it into soups or sauces; it's also a great medium-hot tableside condiment if you like spice. Or try an equal volume of the concentrate as a substitute for chopped chipotle peppers or adobo sauce in recipes.

• Net Weight: 225 grams
• Ingredients: Panca chilies, salt, citric acid
• Place of Origin: Peru

Otello black rice is an heirloom Italian varietal with a nutty flavor that's slightly sweeter than regular brown rice, balanced by a complex subtle bitterness. When cooked, the luminous purple-black hulls remain intact, so you can fully appreciate their high shine and satisfying chew. We especially like them in soups and mixed with sauces, since the grains remain separate and won't clump together. Third-generation family company Riso Zaccaria oversees all aspects of its heirloom rice production, from cultivation to packaging. The Zaccaria farm is located in the Baraggia, an area of Italy's Piedmont region historically dedicated to the cultivation of rice, where the hardy foothills soil yields complex and concentrated flavors.

Zaccaria's heirloom rice can be cooked in just 25 minutes by boiling in water. You can also use Milk Street's method of cooking 1 cup rice with 1 cup water and 1 teaspoon salt: Bring to a boil, cover, then reduce to a simmer. Cook until water is absorbed and rice is tender, 25 to 35 minutes depending on your pot and how low your simmer is. Let rest 5 minutes.

• Net Weight: 500 grams
• Ingredients: Otello rice
• Place of Origin: Baraggia, Italy

We're a big fan of chili flakes here at Milk Street and love finding exciting new varieties from around the world, but for those times you just want a familiar favorite—the kind you'll find at every pizzeria—this savory Italian blend is your best bet. A good proportion of capsaicin-rich seeds make Fior di Maiella fairly spicy, with rich earthy notes and a range of deep red hues and different-sized flakes that look visually appealing. Their vibrant, shiny appearance and pliancy are in fact signs of freshness, versus the stale, washed-out shards you'll find in grocery-store red pepper flakes.

Artisanal company Paqu Jaya is on a mission to share Peru's one-of-a-kind chilies with the world, partnering with small village farmers to support local Peruvian economies. Native to Peru and Bolivia and ubiquitous in their cuisines, the rocoto chili pepper has a unique apple shape and bright, fiery red color when ripe. Paqu Jaya's jarred paste retains a fruity, vibrant aroma and bold heat that hits the back of the throat; we were impressed by its punchy fresh-chili flavor and balance between vegetal and fruity notes. Fruity rocoto chilies pair well with fish and seafood—try tossing in Peruvian Ceviche. Use this concentrated paste in marinades for grilled meats, or swirl it into soups at the end of cooking for a bright accent; it's also a great tableside condiment for roast chicken or vegetables.

• Net Weight: 225 grams
• Ingredients: Rocoto chilies, soybean oil, salt, citric acid
• Place of Origin: Peru

These Peruvian chili flakes are some of the brightest and freshest we've tried, with an aroma like a fresh Fresno chili. Along with a medium spice level and lingering heat, Limo Chili Flakes have a distinctly fruity flavor that borders on tropical or citrusy. If you don't have fresh chilies on hand, try a sprinkle of these vibrant chili flakes instead. Peruvian company Paqu Jaya is on a mission to share one-of-a-kind native chilies with the world, partnering with small farmers to support local Peruvian economies.

The chili flakes' fruitiness pairs well with fresh herbs such as cilantro; try Paqu Jaya Limo Chili Flakes as a finishing touch for our Spaghetti with Cilantro Yogurt in place of Aleppo pepper, or sprinkle some atop our Shanghai-Style Scallion Noodles. You can also substitute some for the fresh Fresno chili in Portuguese Shrimp Mozambique or Spicy Beef Salad with Mint and Cilantro (Larb Neua).

• Net Weight: 35 grams
• Ingredients: 100% dried limo chilies
• Place of Origin: Peru

Artisanal company Paqu Jaya is on a mission to share Peru's one-of-a-kind chilies with the world, partnering with small village farmers to support local Peruvian economies. Ají amarillo is perhaps the most famous of Peru's indigenous peppers, known for its orange-gold hue, fruity-floral flavor and intense heat (up to 20 times hotter than the jalapeño). Paqu Jaya's Yellow Chili Concentrate is one of the brighter and fresher-tasting ají amarillo products we've tasted, with a potent flavor, medium heat and smooth, almost creamy texture. It's a versatile paste that can lean savory—think garlic and onion—or you can play up its natural sweetness, like in mango or pineapple salsas. We like it as a bright enhancement for delicate chicken or white fish; try pairing it with the lime juice in Peruvian Ceviche.

• Net Weight: 225 grams
• Ingredients: Yellow chilies, salt, soybean oil, citric acid
• Place of Origin: Peru

Popularized in the 1970s, Germany's classic Romertopf (“Roman pot”) is a type of traditional clay cookware designed for braising meat, with a domed lid and roasting dish that are the perfect size for a whole chicken or 11-pound roast. Soaking the lid before each use imbues the porous clay with moisture that's released in the form of steam during cooking, producing tender, juicy meat without the need for constant basting. The bottom dish, meanwhile, has an interior enameled finish that's easy to clean and prevents food from sticking—it's even dishwasher-safe. This handcrafted 4-Quart Romertopf features carved images on its exterior—a rooster, a pig, a tree—that exude a farmhouse charm and sense of nostalgia. Use it instead of a Dutch oven for your favorite meat braises and take it straight to the table for an attractive rustic centerpiece.

A few tips from Milk Street: As with all clay cookware, the Romertopf should not be exposed to extreme temperature shock. For instance, let a hot pot cool to room temperature before running under cold water to avoid cracking. Also, be sure to check temperature and doneness before the time indicated on your recipe. The time spent slowly heating your Romertopf cookware and ingredients in the oven will reduce your cooking time depending on the food being cooked.

• Dimensions: Length: 15.75 inches | Width: 10.75 inches | Height: 8 inches
• Capacity: 4.2 quarts or an 11-pound chicken/roast
• Material: Lead- and cadmium-free clay
• Use: Microwave- and oven-safe; not for stovetop use. Soak lid in water for 10 minutes, then place cookware in cold oven with ingredients and bring to heat gradually.
• Care: Dishwasher-safe. Store in a dry, well-ventilated place.
• Place of Origin: Germany
• Note: Unglazed earthenware exterior will darken naturally with time and use.

Whether you want an elegant vessel for serving freshly grated cheese or just less mess during kitchen prep, this Scandinavian oak cheese grater is useful to have on hand. We love the subtle polished look of the wood grain, which will match any kitchen setting and can be taken to the table for attractive serving without the grating plate attached. The handle feels sturdy and comfortable for any user, while a built-in box underneath the cutting surface catches grated food for easier measuring and transport. The metal grater piece, which produces fine shreds like that of a box grater, fits securely into the wooden base and won’t pop out during use, yet its curved shape makes it easy to remove when you're done—it's even dishwasher-safe for your convenience.

• Net Weight: 0.96 ounces
• Dimensions: Length: 11.37 inches | Width: 2.75 inches
• Materials: Stainless steel, oak
• Care: Steel grating plate is dishwasher-safe. Oak holder is hand-wash only; oil regularly for maintenance.

We love the elegant angular silhouette of these terra cotta bowls from iconic Danish company Knabstrup Keramik, whose conical shape is inspired by traditional Danish dough bowls for kneading; in these smaller bowls, the stable base helps prevent spilling. The interiors are coated with shiny brown, white and cream-colored glazes, neutral tones that perfectly complement the unfinished earthenware exteriors. Plus, the accompanying wooden tray makes the set of three easy to transport and accentuates the bowls' naturalistic aesthetic. They're just as useful for serving salt, sauces and garnishes at the table as they are for kitchen prep: Use them for small quantities of prepped ingredients like minced garlic and grated ginger, or keep them on hand as pinch bowls for your favorite seasonings or even bench flour when kneading dough. Established in 1897, Knabstrup Keramik partners with Denmark's leading potters and designers to make its ceramic housewares inspired by Scandinavian tradition.