LIMITED INVENTORY

In Japan, were there’s a knife shape designed for every cutting task. Our favorite design is the nakiri, a vegetable knife with an ultrathin blade and a shape reminiscent of a cleaver. More lightweight than a clumsy chef’s knife, the blade is thin and sharp, gliding through vegetables like butter. It makes food prep a pleasure while also being safe and efficient. Since 90% of cooking is preparation, you will find that the Milk Street nakiri saves you time in the kitchen because it is designed specifically for slicing, cutting and chopping vegetables.

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.

When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.

THE MILK STREET KITCHIN-TAN WILL SHIP in 2-3 Business Days

When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.

In Vegetables we treat vegetables with respect. We traveled the world to find the best ways to treat vegetables, grains and beans with respect and with a fresh, lively approach, one that transforms the ordinary into the extraordinary. In Athens, we learned how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. ​

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 Japanese producer Toryumon 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. Roughly 7 inches long and 3.5 inches tall, the blade is smaller and more approachable than other models and ideal for those with smaller hands.

When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.

The worst recipe ingredient is, “4 cloves garlic, minced.” You know that it is going to be hard to do, it will make a mess, and you will end up with garlic all over your cutting board and knife. Jarred supermarket garlics are, well, awful! They often taste bitter and harsh or lack flavor altogether. Our solution to this problem is to create a garlic confit—mellow but full-flavored and enhanced with a few nice touches, including bay leaves, Aleppo pepper, ghee, olive oil and a hint of lemon. You will never have to mince garlic again with Milk Street Premium Essentials Garlic Confit!

This unique serving spoon-knife combo tool is a must-have for serving. Right at the table (or the picnic blanket or the potluck), you can use the serrated edge to cut out your perfect portion of food and then use the dipped bowl of the spoon to easily scoop it into your plate. The concave shape and wider width actually lifts up the food and holds it there—it won’t go tumbling back onto the platter like it would with a classic narrow, triangular server. The blade is sharp enough to cut through pizza crust and it’s ideal for slicing through gooey lasagna without lopping off that top layer of chewy cheese trying to slice and serve. Plus, it’s made from durable, dishwasher safe stainless steel with a satin finish, which is great for camouflaging scratches after frequent use. (And we promise you’ll be using this tool quite a bit.)

This box grater features four cutting sides—coarse grate, medium grate, fine grate and slice—all made from etched metal, which increases each blade’s sharpness and durability, and they won’t buckle under pressure. And unlike other brands, which often have a thick frame of metal or plastic between each cutting surface, Cuisipro extends each of their grater's cutting surfaces to the edge: more area means easier slicing, quicker grating and less work, so you can tackle soft foods like certain cheeses and sturdy veggies like carrots with ease. Plus, there aren’t any extra nooks and crannies for bits of food to get stuck in, making for easier cleanup. Its ergonomic top handle is coated in comfortable, nonslip rubber, and the grater has a rubberized detachable base that holds it steady, measures volume and collects the gratings. You can simply grate, measure, remove and dump directly into your pan without extra fuss.

This unique serving spoon-knife combo tool is a must-have for serving. Right at the table (or the picnic blanket or the potluck), you can use the serrated edge to cut out your perfect portion of food and then use the dipped bowl of the spoon to easily scoop it into your plate. The concave shape and wider width actually lifts up the food and holds it there—it won’t go tumbling back onto the platter like it would with a classic narrow, triangular server. The blade is sharp enough to cut through pizza crust and it’s ideal for slicing through gooey lasagna without lopping off that top layer of chewy cheese trying to slice and serve. Plus, it’s made from durable, dishwasher safe stainless steel with a satin finish, which is great for camouflaging scratches after frequent use. (And we promise you’ll be using this tool quite a bit.)

We created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.

Most pepper mills (this model also grinds spices) take forever to grind just one tablespoon. This new design—which we developed with Kuhn Rikon—is easy to use and produces all the spice you need quickly. Its innovative back-and-forth ratchet action is simpler than a twist-style mill, especially for those with hand issues. The precision ceramic grinder is effective and durable, and the front-loading hopper is far better than top-loading grinders, where half the spices inevitably spill during filling. Perhaps our favorite feature is the removable bottom container, which makes it easy to measure and transport spices to a stovetop pot or mixing bowl.

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.

In Japan, cooks have a clever tool for ensuring that simmering foods stay below the liquid instead of bobbing along the surface. They use an otoshibuta, or drop lid. Though drop lids are traditionally made of wood, we like this new and adjustable stainless steel version, designed to fit a variety of pot sizes. It also doesn’t absorb flavors the way wood can. To use, simply set the otoshibuta over food in simmering liquid, which weighs those items down just enough to keep them below the surface. The drop lid also forces liquid to circulate (so food is evenly covered with no stirring required), holds ingredients in place to prevent breakage and promotes faster cooking. We like to use them when blanching kale or chard, which can puff above boiling water, or when simmering black-eyed peas, lentils and other legumes to keep them fully submerged.

This box grater features four cutting sides—coarse grate, medium grate, fine grate and slice—all made from etched metal, which increases each blade’s sharpness and durability, and they won’t buckle under pressure. And unlike other brands, which often have a thick frame of metal or plastic between each cutting surface, Cuisipro extends each of their grater's cutting surfaces to the edge: more area means easier slicing, quicker grating and less work, so you can tackle soft foods like certain cheeses and sturdy veggies like carrots with ease. Plus, there aren’t any extra nooks and crannies for bits of food to get stuck in, making for easier cleanup. Its ergonomic top handle is coated in comfortable, nonslip rubber, and the grater has a rubberized detachable base that holds it steady, measures volume and collects the gratings. You can simply grate, measure, remove and dump directly into your pan without extra fuss.

The worst recipe ingredient is, “4 cloves garlic, minced.” You know that it is going to be hard to do, it will make a mess, and you will end up with garlic all over your cutting board and knife. Jarred supermarket garlics are, well, awful! They often taste bitter and harsh or lack flavor altogether. Our solution to this problem is to create a garlic confit—mellow but full-flavored and enhanced with a few nice touches, including bay leaves, Aleppo pepper, ghee, olive oil and a hint of lemon. You will never have to mince garlic again!

THE MILK STREET KITCHIN-TAN WILL SHIP in 2-3 Business Days.

When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.