The Milk Street Tri-Edge Knife is engineered to cut through all types of bread and baked goods with ease. For starters, its designed with a pronounced sabre-like sweep that feels natural in the hand and gracefully cuts through the toughest crust. Unlike most bread knives, it’s tall enough to not bang your knuckles on the cutting board during use. Stiff at the spine and broad bladed, the knife won’t twist and turn during use.

The uniquely cut blade, fashioned from high-carbon 1.4116 German steel, features 3 treatments: broad, grippy teeth at the front to gain purchase on tough crusts, finer teeth for cutting through the tender or chewy interior crumb and a short, plain razor-sharp section at the butt to cleanly finish the cut without tearing or ripping.

A full-length file pattern, inspired by traditional Japanese kurouchi knife finishing, is embossed alongside each side of the blade to limit surface tension while slicing. The sculpted and ergonomic lock-in handle, consistent across our knife line, provides a secure grip to saw through the toughest loaf. The matte-finished vintage black polymer handle is durable, lightweight and comfortable.

Save time and make quick work of dinner prep by reaching for our Milk Street Premium Essentials Ginger Confit whenever you need fresh ginger. Inspired by our Sofrito and Garlic Confit, we developed a ready-to-use ginger product that shows off fresh ginger flavor and avoids the problems of supermarket ginger pastes, which can be overly hot, packed with additives and haunted by a woody, stringy texture. Technically, this versatile product is a puree, not a confit: We learned, in over a year of testing, that ginger’s sunny flavor gets lost in the fat that creates a confit, but it shines in acid. So we made our version with lemon juice and rice vinegar instead, for a balanced acidity that doesn’t interfere with ginger’s brightness. The confit’s texture is sublime—we carefully balance pureed pulp with ginger-rich liquids—and it’s the closest thing to fresh ginger we’ve ever tasted out of a jar, with enough acid and sweetness to balance the heat of ginger. Its flavor is neutral enough that you can use it in everything from ginger cookies to stir-fries to vinaigrettes; a hint of coriander adds depth without skewing the confit to any single cuisine.

Like flaky salt or a squeeze of lemon, pickled red onions are one of those essential hip-pocket ingredients that will make a dish pop. They’ve got the right combination of piquancy and sweetness to elevate and sharpen flavors and an addictive crunch to keep a dish engaging start to finish. But after being dissatisfied with the versions we found on the market, we decided to make our own. Milk Street’s Pickled Red Onions are the perfect balance of tart, sweet, spicy, with rich onion flavor. The addition of coriander, allspice and árbol chili adds a great depth to the mixture, while the fresh crunch adds bright texture—other versions we tried were mostly mush. Use as an all-purpose accent for almost any dish, from tacos to curries to salads.

Sarap is the Tagalog word for “delicious” or “tasty,” and Super Sarap Sauce, small-batch Filipino condiment made in San Francisco, certainly lives up to the name. Savory, tangy, sweet, citrusy and a little peppery, this powerhouse sauce is unlike anything we’ve ever tasted. The pairing of calamansi, a tart citrus that combines lemon, lime and orange flavors, with mushroom, tamari and sugar adds salt, acid, umami and brightness to any dish. If we were to liken it to anything else on the market, it’s closest to a mixture of ponzu and Worcestershire sauces—but the comparison doesn’t do it justice. And with a relatively thin consistency, it’s easy to mix into sauces, dressings, use as a marinade, coat noodles, tacos, eggs or french fries.

After years of searching for the right one, we finally found a version of this Indonesian staple condiment we are proud to sell. Kecap manis, or “sweet dark soy sauce,” is an Indonesian secret for depth, umami and complexity. Megachef’s version—the best one we’ve tried—is virtually impossible to find in the United States. Of the handful of brands sold here, most are packed with thickeners, additives and flavorings; apart from a nominal amount of starch for consistency, Megachef adds no preservatives, artificial coloring or MSG, and its flavor is significantly bolder and richer than the other versions we’ve tried. Soy sauce from non-GMO soybeans and high-quality palm sugar are simmered until the sauce becomes thick and glossy, with a deep dark color and consistency similar to hoisin. The resulting sauce isn’t as salty as soy or as sweet as hoisin, the two most comparable condiments—but it has a funky malty, umami soy flavor, almost akin to molasses. Use it for Indonesian or Asian cooking or anywhere you might like a funky, barbecue sauce-like glaze.

Winners of Great Taste Awards in 2021, GinChup and GinMayo are not your average diner ketchup and mayo. Developed in the Netherlands at a seafood restaurant, these gin-spiked creations punch up normal ketchup and mayo—convincing all skeptics that maybe more spirits should belong in condiments. Infused with Bobby’s Gin, a distilled alcohol that contains eight botanicals, GinMayo balances smooth, creamy Dutch mayo with a floral hint of sweetness and acid. Similarly, Bobby’s Gin pops in GinChup just as much, reminiscent of cocktail sauce with great zesty tomato and floral juniper flavor. Oh, and did we mention they both contain 2% alcohol? Coming in a set and packaged in squeezable tubes, they are great for precise spreading and fit well in the fridge, ready to use for whatever you’re serving.

Made in small batches out of Atlanta, Georgia, the Chai Box’s Chai Concentrate is a flavorful and convenient way to enjoy chai tea drinks in minutes. Unlike similar chai products that lose flavor when mixed with milk, this concentrate has a clean, spicy chai flavor, with notes of cardamom, cinnamon, fennel, cloves and ginger. Pour over ice and the milk of your choice for a refreshing iced chai or replace your morning coffee and drink it hot. Each bottle yields four cups of spiced chai tea.

In France's Dijon arrondissement, where—you guessed it—Dijon mustard originated, Reine de Dijon has been making its creamy, aromatic mustards the traditional way since 1840. A soft and creamy deep yellow, Moutarde au vin blanc is silky smooth, almost as if it’s whipped. Pungent, tangy and flavorful but never astringent, the earthy zip of mustard seed comes through cleanly. A subtle heat is also present, though not as spicy as some other dijons, as the addition of white wine cuts through the spice and adds a hit of sweetness and acidity. Much creamier and satiny than anything else we’ve tried, we’re confident that one taste will make you never go back to your old brand. Your spice rubs, salad dressings, sandwiches, marinades, braising liquids, or anything else you add it to will thank you.

Handpicked on farms in India, these bite-sized pieces of candied ginger from The Chai Box are fresh, a bit spicy and just sweet enough. While most candied ginger comes in large, fibrous chunks, we found these small pieces to be perfectly sized and textured for baking while still packed full of zingy ginger flavor. Use when baking and add to scones, buckles, cobblers, crumbles, pies or muffins. Mix into granola, yogurt or ice cream for some gingery heat. Or simply snack straight from the bag.

Note: All of Creekside Farms’ wreaths are made to order.  Orders placed will ship priority mail (2–3 business days) the following Monday or Tuesday. $15 flat rate shipping per wreath.

Other Milk Street free standard shipping offers DO NOT apply to these items.

Designed exclusively for Milk Street, this festive Kitchen Herb Wreath from Creekside Farms will brighten up your home (and cooking) for the holidays. Grown on over 20 acres of farmland in Greenland, California, the herbs and flowers used in Creekside Farms’ are harvested by hand before being crafted by artisans into wreaths. The 15-inch wreath features fresh bay leaves and rosemary sprigs, as well as air-dried savory, marjoram, sage and lavender, arranged in artful bunches. Truly a one-of-a-kind culinary gift for the cook in your life, the 6 herbs and flowers featured in this design—grown naturally, without pesticides—can be enjoyed as a fragrant wreath for six months to a year, or used in your favorite fall recipes as they begin to dry. Use any of the dried herbs immediately; allow the bay leaves and rosemary 8–10 days to dry before use. Because every unique piece is made by hand, slight variations are expected and add to each wreath’s beauty.