Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.

Suncraft’s modernized 7-inch nakiri takes the classic Japanese blade’s typical rectangular shape and adds a soft, pointed tip for a uniquely useful knife. The blade’s geometry is more arced than a traditional nakiri, which makes it adept at mincing and rock chopping. Despite the curving blade, it retains a nearly consistent broad blade to the tip for finger safety and the ability to scoop chopped foods up to transfer to the mixing bowl or hot skillet. Suncraft’s classically styled “Senzo” line of knives feature AUS-10 steel blade, a tried-and-true knife steel that holds an edge well, is easy to tune up and is highly resistant to corrosion (though as with any knife, should be dried after use). The western-style handles are fashioned from pakkawood, a traditional handle material of wood stabilized with resins, which makes them impervious to water.

An herb that grows wild across Italy and rarely grown by farmers, nepitella (also known as calamint) recalls the aromatic freshness of mint with a touch of basil and oregano. It’s been incredibly popular in Tuscany for adding to food and drinks for centuries—particularly in soups and pasta sauces and dishes with meaty, earthy mushrooms. This one, though, is cultivated in small amounts in sun-dappled Sicily by a master botanist using traditional practices. The gently dried leaves have a bold, minty taste with very noticeable earthy herbal undertones: oregano, thyme, lavender basil and licorice. Compared to standard dried mint, it’s stronger and more earthy and herbal. Where mint can be sweet, this is savory. Where mint is bracing, this is earthy.

Envisioned by noted Japanese designer Motomi Kawakami, this 7-inch santoku knife is one of the sleekest, most elegant blades we’ve come across, as well as one of the most useful. The ultratough, cobalt-infused stainless VG-10 steel is the Japanese benchmark for kitchen knives; it delivers wear resistance and a long-lasting edge. And the Damascus pattern is more than just good looks: the 69 layers of ultrathin steel create a particularly hard, lively steel—there’s a reason swords used to be made from it. The blade geometry arcs strongly toward the fine tip, making it excellent for slicing as well as mincing and rock chopping. It’s also tall enough for scooping up chopped foods to transfer to the pot or mixing bowl. The midsized sculpted stainless steel handle is surprisingly comfortable in the hand—broader at the top and subtly narrower at the bottom for a secure grip. At 150 grams, or about 5 ounces, this is one of the heaviest full-sized knives we’ve ever used, but one of the nimblest in the hand.

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.

This scaled-down version of a gyuto, a multipurpose Japanese equivalent of the European chef’s knife, is perfect for those who want a knife that can pinch hit between small and large tasks. Suncraft’s classically styled “Senzo” line of knives feature AUS-10 steel blade, a tried-and-true knife steel that holds an edge well, is easy to tune up and is highly resistant to corrosion (though as with any knife, should be dried after use). The Western-style handle is fashioned from pakkawood, a traditional handle material of wood stabilized with resins that makes it impervious to water. The 7-inch gyuto is featherweight, making it feel nimble in the hand, and the blade is stiffer than those of other knives of its size. It’s the right size for trimming meat or butchering chicken, peeling fruit or mincing shallots.

This small-batch nut butter is incredibly fresh, with a clear, bold roasted hazelnut flavor. Georgia Grinders' Hazelnut Butter lets you fully savor the earthy depth and richness of pure hazelnuts. The spread has just the right ratio of creamy butter to plentiful hazelnut bits, adding textural contrast and bursts of flavor without making the spread taste “chunky” or gritty. Chocolate and hazelnuts are a classic pairing—try swirling Hazelnut Butter into brownie batter or spreading thinly between layers of a chocolate cake. Atlanta-based Georgia Grinders uses only the highest-quality nuts and sea salt to make its nut butters, which are freshly ground to order for Milk Street.

We can’t get enough of these roasted, hand-cut jarred heirloom tomatoes. Over 30 different varietals are used to make these juicy morsels—including Jaune Flamme, Black Cherry, and Green Zebra—so its color is as varied and complex as its taste. The flavor is balanced between sweet and pleasantly acidic, as the roasting coaxes out the fruit’s jammy sweetness, while balsamic vinegar brightens everything—but it’s not so overwhelming that you can’t incorporate these tomatoes into other dishes.

I sat down with Zwilling J.A. Henckels to produce three everyday knives that meet the needs of every home cook. Manufactured in Albacete, Spain—where Henckels has been making knives since the 18th century—these knives feature comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. They are constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle. The set includes a 7-Inch Chef's Knife inspired by the lightweight Japanese santoku knife; 5-Inch Utility Knife with a microserrated edge; and 4-Inch Paring Knife with a Japanese-style, acutely pointed kiritsuke tip. — Christopher Kimball

A favorite of our Food Editor, Matthew Card, this innovative peeler was developed with smart design elements after testing about 200 other different peelers. Don’t let its visual simplicity fool you—the Ever Peeler is a 2020 Good Design Award winner. The blade is made from 440A stainless steel, normally used for high quality knives, so it stays sharp with daily use and slices through produce with the utmost ease, unlike other flimsy brands. It makes quick work of even the toughest, hard-skinned foods like butternut squash, breaking it down into paper-thin shavings. Plus, it’s eco-friendly, too, featuring replaceable blade inserts that switch out easily. No need to throw away the whole peeler. Its handle also is ergonomically shaped and comes in different shapes for right handed and left handed users, making it comfortable to use no matter what.