While most truffle oils just use flavorings and aromas, TartufLanghe’s Black Truffle Oil actually contains real truffles. Produced in the heart of Italy’s truffle region, Alba, Italy, this truffle oil starts with a punchy green extra virgin olive oil base that combines notes of fresh vegetables, almonds, fresh flowers and fruit. The result is a fruity and delicate flavor that pairs beautifully with small slices of freeze-dried black winter truffle—packed full of deep, earthy, musky notes. Use sparingly, as the rich heady taste of truffles, plus hints of allium, make this truffle oil a phenomenal but powerful finisher for pastas, pizza, meats, vegetables, eggs and more.

Coming in a set of 36, these cutting board sheets protect your board from stains, odors and the troubles of cross-contamination. Thick and waxy, the sheets stay in place during prep and eliminating the need to dirty several cutting boards. You can use these sheets to slice raw meat, chop vegetables with staining colors or mince garlic without worrying about lingering odors. Plus, each one is lined with one centimeter markings to help you cut each sheet to size to fit on top of your board.

Start your children cooking on the right foot with high-quality, safe tools scaled down to their size. This set comes complete with a 5-inch stainless steel knife, pair of kitchen scissors and a Y-shaped peeler, developed in conjunction with Hiroko Sakamoto, a renowned children’s cooking instructor in Kobe, Japan. Both the scissors and Y-shaped peeler are easy to use and equipped with blade covers for an extra level of safety. They’re the perfect tools for kids to practice classic cooking skills like cutting herbs and peeling vegetables. And with adult supervision, the starter knife is also great for honing skills, designed with a rounded sheepsfoot-style tip that will be less likely to poke something accidentally and a tall blade that shields fingers from the sharp edge. It requires little pressure while chopping and slicing, so there’s no struggle to push through foods that can lead to dangerous slipping. Plus, the chubby white, polymer handle is proportionally short and rounded to fill a small, child’s size hand for a confident grip.

Indian cooks keep their most frequently used spices close at hand in a convenient container called a masala dabba. The round, stainless container, fitted with a tight lid, securely holds eight individual storage pots. Pop off the dabba’s see-through glass lid and each is readily accessible—no futzing with the screw-on lids and shaker tops of most spice containers. At 7 inches across, this model is small enough to suit any kitchen and sturdy enough to last a lifetime. Feel free to add your favorite spices and spice blends. Christopher Kimball keeps his stocked with basics like cumin, coriander and Aleppo pepper in addition to his go-to seasoning blends za'atar and shichimi. The dabba comes ready to go in a gift box and includes pre-made labels to add to your spice pots.

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.

This utility-size companion to our Kitchin-to, the Kitchin-tan strikes the perfect balance between a paring and chef’s knife, it will be your new go-to. The easy-to-maneuver 5.5-inch blade is 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. Made from German 1.4116 Steel, it'll hold an edge for ages without any maintenance, plus 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 black polymer. 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.

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.

Named Jordan’s “Best Extra Virgin Olive Oil,” Onsuri’s Signature Blend Extra Virgin Olive Oil is rich and buttery with soft grassy notes and a slight finish of pepper at the back of the throat. It’s mild enough to use for everyday cooking but contains sweet buttery notes that also make it ideal as a finishing oil. And at a comparable price point to other EVOO’s in the supermarket, you’ll get award-winning quality and flavor without sacrificing your wallet. Owner Ziad Bilbeisi designed this oil for everyday use. He imported trees of Europe’s most prestigious olive varieties—Greek Koroneiki, and Spanish Arbequina and Arbosana—and planted them alongside local Nabali olive trees. Once ripe, the olives are picked and pressed within hours. The rugged landscape of Bilbeisi’s 300-acre, solar-powered family farm in Jordan makes for fruity, aromatic and intense olives and even better olive oil.

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This ingenious silicone tool won a Good Design Award because it makes basting with pan juices, drizzling oil or brushing egg wash much easier, more efficient and less messy. The flexible brush head of the Brizzle by Dreamfarm includes a cup that bends to scoop up 1 tablespoon of liquid—the equivalent of 15 dips of a regular basting brush—from hard-to-reach corners without having to tilt a heavy baking dish or tray. Four holes hidden among the 100 bristles let the liquid drizzle through, making it easy to spread quickly over the surface. And a weighted curved handle keeps the brush head off the counter so it creates less mess. We especially love using it to baste pastries with melted butter or egg wash or to apply a thin layer of barbecue sauce to grilled meats. It’s also nonstick, won’t trap bacteria, dishwasher safe and heat resistant to 500°F. Choose from red or black to complement your kitchen decor.

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.