Many supermarket tahinis are over-roasted, which gives them an unpleasant, bitter flavor. They are also too thick and hard to stir into a creamy blend. Soom's tahini has a full, nutty flavor as well as a pourable and well-balanced texture, made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio.

The Milk Street Kitchin-to™ Knife is available for Pre-Order*

The Milk Street Kitchin-to™ Knife is available for pre-order. When purchasing this pre-order you will purchase and pay today, reserving your spot. Knives will ship by June 30th.

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.

Milk Street Extra Virgin Oil is cold-extracted from Spanish olives with a mild, delicate flavor and smooth, buttery quality that isn't overly rich or cloying. Rather than a sharp hit of pepper like with other brands, the golden-green oil leaves only a light, pleasant tingle at the back of the throat. We partnered with artisanal producer Olio Roi to source our olive oil; the fourth-generation company has been producing olive oil since 1900 and sources only the highest-quality olive oil that is selected by professional tasters. We chose our olive oil based on its light, wonderfully soft flavor, which has a remarkable capacity to heighten a dish without distracting. Whether you use it raw or for cooking at low or medium temperatures, this versatile oil will be the one you reach for every time.

This two-in-one manual juicer is the top choice of our kitchen team. Its lever-style design is much easier on the hands than a typical reamer style, which requires difficult pressing and twisting, and it’s more efficient than other similar juicers, which require you to buy and store multiple to get every size you need. Made from durable, industrial-grade aluminum, the Zulay’s unique dual-cup design can easily accommodate both lemons and limes. It also inverts the citrus as it juices, accessing spots inside the fruit that other juicers can’t quite reach and catching large pulp pieces and stray seeds along the way. Plus, it directs the juice stream downward, so no more splatter on countertops and clothing.

I partnered with Vermont company J.K. Adams to design this Milk Street Exclusive eBoard, with two key features designed for home cooks. One, a magnetic spot to hold a chef’s knife. With young kids, I don’t like knives just lying around. A knife-shaped groove in the board keeps blades lying flat, held in place with magnets, and you can turn the sharp edge safely inward, out of harm's way. Second, I wanted a spot to put my phone so I could see it while cooking — I often use the step-by-step photos and videos at the Milk Street website, and this would be the perfect spot, right on the cutting board itself. I could also take phone calls over speakerphone in a pinch. (The slot is also long enough to hold a tablet.) For the material, we decided on a dark walnut wood with a gorgeous grain, durable enough to withstand denting without blunting or dulling your blades. The color will deepen beautifully with use. — Christopher Kimball

Historic French company's Choc Intense line of nonstick pans use the latest generation of nonstick coating—designed to have a 50% longer lifetime than other models—so they release food easily and are a breeze to clean with a soft sponge. This deeper-bowled Rounded Sauté Pan also features robust forged aluminum walls and an induction-friendly stainless steel bottom for even heat distribution. It's especially useful for recipes that require gentle, steady heat to avoid scorching and benefit from the easy cleanup of nonstick, like making a custard or slowly cooking a sugary syrup. We also love it for cooking soft-scrambled eggs over low heat, as the high sides and smaller base keeps eggs together so they cook slower and more steadily. The attractive matte black pans are weighty but not cumbersome, with sturdy triple-riveted stainless steel handles. De Buyer even includes a cloth bag with each pan to protect the nonstick surfaces during storage, so you can stack Choc Intense cookware without worrying about scratching the material.

• Dimensions: Medium: 9.5 inches with 2.75-inch wall, Large: 11 inches with 3-inch wall
• Materials: Nonstick: Ultra-resistant and reinforced inner and outer black coating, guaranteed PFOA- and particles-free | Walls: 4-millimeter forged aluminum | Bottom: Induction-friendly AISI 430 ferritic stainless steel | Handle: Stainless steel
• Use: Suitable for all heat sources including induction. Oven-safe for 10 minutes at 445°F maximum. Do not use metal objects on cookware. Do not heat when empty or overheat. Avoid temperature shocks.
• Care: Hand-wash only, with a non-abrasive sponge.
• Place of Origin: France