The Milk Street Coffee Sugar Sampler 6-Pack includes all six of our flavors in regular, full-size pouches.
Milk Street's coffee and tea sugars are inspired by global coffee traditions and will transform your morning cup. This sampler pack includes 6 full-size pouches of our Milk Street Coffee Sugars. Flavorings range from the earthy, chili-spiked Mexican Mocha that we tasted in the markets of Oaxaca to a tropical Coconut Ginger Cream, Vietnamese-style Caramel Brûlée reminiscent of their sweet, malted coffee and, closer to home, an homage to New Orlean’s most famous cup of coffee, orange-cinnamon scented café Brulot. Our Original Cardamom Coffee Sugar, mates our favorite spice with vanilla and a touch of cocoa for a classic paring common in both the Middle East and Scandinavia, and our lighter, brighter Honey-Spice Tea Sugar blend, designed to enhance black tea, blends warm spices with granulated honey and a refreshing mint-lavender finish.

I designed this Japanese-style vegetable knife, or nakiri, with Henckels International. Its cutting edge measures 6.5 inches and is 2 inches high, half the height of a Chinese cleaver; the deeper blade makes it easier to rest the flat side of the blade against the knuckles while slicing, for comfort and safety. The high-carbon stainless steel blade is well balanced; its edges are expertly honed and require little maintenance other than the occasional sharpening; and the smooth polymer handle is triple-riveted. This knife will make cooking fun again, since the food prep will be quicker, safer and easier. I could not recommend a knife more highly, especially at this amazing price. The knife is constructed out of German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball

Marinara Magic is an upgraded Italian seasoning blend that features fennel seed, oregano, chili flakes and Parmesan. It adds instant depth and flavor to not only pasta sauce but also soups, stews, pot roasts or beans. Likewise, use Rice Spice for any manner of grains; the savory, warming blend includes earthy turmeric, coriander seed, fennel and dill, with a touch of red miso for umami. Veggie Lift, a light and savory mix with caraway, coriander, fenugreek and garlic, adds a delicate complexity and aromatic boost to any vegetable. And our bright, zesty Poultry Power is reminiscent of Madras-style yellow curry and features abundant warm spices, chilies and piquant flavors like tart mango (amchoor) and citrus.

Winner, 2019 James Beard Cookbook Award for Best General Cookbook Tuesdays are the new Saturdays! Now simple midweek suppers will taste like Saturday night. Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here, we present more than 200 solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients. Milk Street Tuesday Nights is organized by the way you cook. Some chapters focus on time—with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less) and Fastest (25 minutes or less)—while others highlight easy methods or themes, like Supper Salads, Roast and Simmer, and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders and ultra-fast 20-minute miracles. Great food made quickly, every night of the week.

A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife.The knife's overall design borrows elements from our two favorite knives: the Japanese vegetable knife (nakiri) and the Chinese cleaver (cai dao). The 7-inch-long blade is nearly as tall as a cleaver—almost 2.5 inches at the butt—and 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. The Kitchin-to™ can mince, chop, slice and push-cut, and it's broad enough to use as a bench scraper for transferring chopped foods from the cutting board. And similar to a Japanese santoku, the gently arced blade design can be used for both Western- and Japanese-style cutting methods. Its blunt tip keeps fingers safe, and the butt of the bolsterless blade is curved inward to make it easy to grip for fine control. A filework pattern machined into the blade near the handle acts as a grippy, tactile point for the thumb and index finger to grasp securely.
The knife’s ergonomic handle is made from micarta, a nearly indestructible composite created from layers of linen tightly compacted in phenolic resin. The material feels smooth and secure in the hand and becomes subtly grippier when wet. The handle is flattened on top to securely fill the palm, then tapers downward toward the butt of the knife to accommodate a secure grip.

The New Home Cooking comes to the Instant Pot! Milk Street Fast and Slow shows you how to make the most of your multicooker, with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot.

Make great pasta in an Instant Pot, including Two-Cheese Pasta with Cauliflower and Pasta all’Amatriciana. We also have vegetables and side dishes, like Whole Steamed Cauliflower and Mashed Yukon Gold Potatoes. Classic meat dishes with a long simmer or braise become quick and easy, from Chili Con Carne to Korean Braised Short Ribs; similarly, upgrade chicken dishes like Chicken Paprikash and Georgian Chicken Stew. Or make beans from scratch, such as homemade Hummus or Black Beans with Bacon and Tequila. We also teach you how to quick-cook rice, bulgur, lentils, oatmeal, polenta, and risotto in the Instant Pot.

We like to think there are few dishes za’atar can’t improve. Our rendition of this Middle Eastern herb-and-sesame spice blend is punched up with Aleppo pepper, sumac and garlic for a complete one-stop seasoning. It’s also the perfect savory addition to your morning avocado toast, fried eggs or even a bagel smeared with cream cheese. We like to think there are few dishes za’atar can’t improve. Our rendition of this Middle Eastern herb-and-sesame spice blend is punched up with Aleppo pepper, sumac and garlic for a complete one-stop seasoning. It’s also the perfect savory addition to your morning avocado toast, fried eggs or even a bagel smeared with cream cheese.

Ground from tart berries, tart and fruity sumac is a souring agent used throughout the Middle East. Consider it a “dry” acid to add zip to your basic morning eggs (fried eggs with sumac and za’atar) or our Sumac-Spiced Chicken (Musakhan).

Milk Street’s Sichuan Salt tingles the tongue with prickly Sichuan peppercorns rounded out with warm five-spice powder, musky white pepper and a touch of sugar. Well rounded, it's an all-purpose seasoning that we dust over roast chicken, seared steaks, vegetable stir fries, chewy fried noodles and snacks like popcorn. It blends well with sesame oil to drizzle over sautéed greens or roasted sweet potatoes. Or blend with a little cornstarch and use as a coating for sautéed cutlets or cubed tofu.

Mom's Mala is a vibrantly red and deeply fragrant Sichuan chili oil that is all about bringing out the aromatic side of chili, balancing mouth-tingling (ma) Sichuan peppercorns with spicy (la) chili peppers. This classic mouth-tingling sauce is a classic condiment much harder to find on supermarket shelves than other Asian hot sauces that feature peanut or garlic. Rounded out with a blend of star anise, cinnamon and cloves—the core spices of Chinese five-spice powder—and a touch of sugar and oil, this Sichuan chili oil has floral and lightly smoky notes and is available in both mild and spicy versions.

Produced in Turkey, this glossy, deep burgundy-colored chili flake has an earthy, cocoa-rich flavor with moderate heat level and stone-fruit finish to it.Urfa pepper is best used as a garnish on roasted meats, winter squash, legumes, even pizza. We keep a bowl on the table.

The mouth-tingling power of our Sichuan Peppercorns largely defines the cooking of the Sichuan region of China and shows up in Taiwanese cooking as well.

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

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 can use quickly and easily. Its innovative back-and-forth ratchet action is easier 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 easier 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.

Milk Street's Smoked Paprika packs a potent smokiness and is a valuable ingredient for adding body and depth. Essential to Spanish cooking, smoked paprika is just that: chilies slowly dried over smoldering wood before being ground.

The easiest way to change the way you cook is to use high-quality spices—it will transform food with minimal effort. Fresh and potent, they pack a fresh, lively punch. We’ve sourced our Milk Street spice line from some of the best producers around the world to help you cook in a simpler, bolder way. This sampler pack of spices comes in resealable pouches for maximum freshness. Our Za'atar, a Middle Eastern herb-and-sesame spice blend, is punched up with Aleppo-style pepper, sumac and garlic for a complete one-stop seasoning. We have whole Sichuan Peppercorns with a floral, resinous and citrusy flavor as well as a mouth-numbing quality that's iconic in Sichuan cuisine. The sampler also includes our Sichuan Salt, which is rounded out with warm five-spice powder, musky white pepper and a touch of sugar. Our Smoked Paprika is essential to Spanish cooking and packs a rich, potent smokiness and subtle sweetness. Produced in Turkey, Urfa Pepper is a glossy, deep burgundy-colored chili flake with an earthy, smoky flavor, moderate spice level and notes of cocoa and tobacco. And Sumac is a Middle Eastern spice that we think of as a “dry acid” because it adds a sharp, tart accent to dishes without the need for citrus juice or vinegar. Net Weight: - Za’atar: 2.5 ounces - Sichuan Salt: 3.2 ounces - Urfa Pepper: 1.8 ounces - Sumac: 2.1 ounces - Smoked Paprika: 1.8 ounces - Sichuan Peppercorns: 0.8 ounces Ingredients: - Za’atar: Sesame seeds, sumac, crushed chili peppers, salt, thyme, dehydrated garlic, lemon peel, marjoram, citric acid, oregano, basil - Sichuan Salt: Salt, sugar, Sichuan peppercorns, Chinese five-spice powder, cayenne pepper - Urfa Pepper: Urfa biber peppers, sunflower oil, salt - Sumac: Dried ground red sumac berry - Smoked Paprika: Paprika, silicon dioxide, ethoxyquin - Sichuan Peppercorns: Sichuan peppercorns

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.

You can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Create creaminess without cream. Super-starch your pasta. Use less liquid for more flavor. Cook fish on one side only. Use baking powder in frittatas. Don’t purée your pesto! These simple, transformational principles will change the way you cook whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop flavors.