Masseria Mirogallo Hand-Peeled Tomatoes
Produced by the Belfiore family in the province of Matera (one of Italy’s oldest towns), these hand-peeled tomatoes are stunningly packaged and taste terrific—sweet, fruity, bright and bold.
Fuji Cutlery FA-70 Chinese-Style Cleaver
Every kitchen should have a Chinese-style cleaver, whose tall, heavy-duty blade and forward-heavy balance do most of the work for you when chopping big batches of vegetables and mincing meats or herbs. We found an excellent model from Japan that, unlike most flat-bellied cleavers, has a slightly curved edge similar to a European-style chef’s knife, so American home cooks will find it easier to use. Plus, the barrel-shaped handle can you more control than a standard shape.
Morita Brand Mentsuyu (All-Purpose Noodle Soup Base)
This amber-hued liquid is the epitome of full-flavored versatility. Used widely across Japan as a stand-along sauce, soup base and a quick and bold way to dress cold noodles, we love the umami-packed zing mentsuyu brings to the table, as its main ingredient is soy, but it also yields sweet, earthy, salty and smoky flavors. That unique balance is what makes its taste so distinctive and layered. We love this one, made from premium ingredients and no artificial additives. Savory awase dashi broth, briny kombu (seaweed) and rich katsuo dashi (made from bonito) come together to form a flavorful stock, while a special mixture called “hongaeshi” is added to draw out even more complexity. It entails slowly melting sugar into a mixture of soy and mirin over a low temperature. In our store, we have dashi bases, mushroom broths, soys and all sorts of flavoring agents from Japan, but this one is unique in that it is equal parts ingredient and finisher—it won’t overwhelm your dish while also being complete as is.
SAVA Trading Co. LIMITED Barrel-Aged Madagascar Vanilla Extract
SAVA combines the woody, earthy complexity of their Madagascar Vanilla Extract with smooth, slightly sweet J. Rieger & Co. Kansas City Whiskey (a blend of straight bourbon, light corn whiskey and straight rye with a dash of 15-year-old sherry) in this limited-edition vanilla extract. About 40 pounds of vanilla beans are placed into a fully infused whiskey barrel filled with grain alcohol and water before being aged for eight weeks to let the flavors bloom. The oaky, bourbon flavor from the barrel gives way to a delicate sweetness that gives this vanilla a unique sense of depth.
Beit Sitti Mixed Spice (Baharat)
Turn ground beef into kefta meatballs in an instant with just a spoonful of Beit Sitti’s Mixed Spice (Baharat). "Baharat," which means "spice" in Arabic, is an all-purpose seasoning blend from the Middle East, comparable to Moroccan ras al hanout. Different shops, regions and brands have their own proprietary blends; this version from Beit Sitti—a small, woman-run cooking school in Jordan selling authentic pantry staples—blew us away with its powerful aroma and intensity of flavor. Warming spices—like cardamom, cloves, allspice and nutmeg—dominate the mix’s flavor, but the baharat is underpinned with black pepper and a roundness from turmeric. Mastic (a ground powder made from gum mastic) adds a woody, earthy note that prevents this blend from tasting too sweet.
Ingredients: Black Pepper, Cardamom, Saffron, Turmeric, Cloves, Mastic, Allspice, NutmegAllergens: None[/accordion] Specifications [/title] Net Weight: 100 grams
Place of Origin: Amman, Jordan[/accordions-break] Sprinkle over meats and vegetable dishes to add distinctive Middle Eastern flavor—add 1 to 2 teaspoons to kefta, kibbe, stews, soups and with fish, red meat and chicken. Try it in Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses and replace the spices in our Beef Kibbeh with 2 to 3 teaspoons of this spice mix. [/how-to-use-break]
Christopher Kimball for Henckels International 7-Inch Chef's Knife
Our chef's knife blade is 7 inches, not 8. It weighs a bit over 6 ounces, not 10. It has a deeper blade, a huge advantage that makes it easier to rest the flat side of the blade against the knuckles while slicing, which substantially improves comfort and safety. The heel of the blade is scalloped, which means there is room to bring up your fingers for a good grip on the blade for close-up work. It also feels like a knife that you can handle, which won't get away from you like a 20-inch chainsaw or a 12-cylinder sports car. It has enough power to do the job, but it's not overwhelming. The knife also features comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. (To preserve the blade’s edge, we strongly recommend hand washing and drying.) It is constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball
China Live House XO Sauce with Cognac
We found it: the best XO sauce on the market. An intensely savory condiment of chilies, dried seafood and cured ham that originated in Hong Kong, XO sauce is a rich umami bomb. This game-changing sauce from Chef George Chen adds flavor, umami, texture and heat when used as an ingredient in a dish or as a condiment. Every spoonful of China Live’s XO sauce contains a surprising mix of textures and flavors; jammy or crispy-chewy bits of dried seafood, meat or alliums are suspended in a silky sauce that never feels oily, unlike mass-produced versions. XO sauce gets its name from “extra old” cognac, a drink that was fashionable in 1980s Hong Kong when the sauce was first made—even though it’s not typically an ingredient. But Chen and his mixologist added cognac for a final touch of silkiness and flavor, like using a brandy glaze to finish a steak. This XO sauce is more complex than spicy, with moderate heat from “facing heaven” chili peppers. And the sauce has a subtle, earthy sweetness and a light brininess.
Maalouf Pomegranate Molasses
Pomegranate molasses, an indispensable ingredient in many cuisines from the Eastern Mediterranean to Central Asia, is the result of boiling pomegranate juice until it condenses to a concentrated sweet-tart powerhouse. Each bottle of producer Chafic Maalouf’s small-batch version, exclusively sold at Milk Street, is made from the juice of 5 kilos of Lebanese pomegranates using methods that have been practiced for generations. Unlike more common thicker versions, this molasses has a thinner viscosity that spreads rather than sticks when poured, combined with the perfect balance of sugars and acidity. It carries multiple layers of complex aromas and flavors ranging from smoke, tobacco, balsamic, citrus and berries, all engulfed in a subtle, well-rounded sweetness.
Christopher Kimball by Regal Ware 8-inch Premium Stainless Steel Skillet
Our five-ply cookware has three layers of aluminum sandwiched between two layers of nonreactive stainless steel. The aluminum core heats evenly and retains that heat well, eliminating hot spots, while the magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. The skillet's heavy-duty construction also ensures that it won't warp over time, unlike thin metal pans that become raised in the center. And the rounded, oven-safe handle feels comfortable and well-balanced in the hand, even when handling a full pan of food; plus, the handle's hollow core is lightweight and stays cool during stovetop cooking. We use an 8-inch skillet for a wide range of kitchen tasks from toasting nuts and spices, to breakfast duty, to omelets, to smaller jobs such as steak for one.