Please allow 5 business days for this product to ship

Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!

Though upon first glance Aux Co. Ltd’s Gassiri Tongs seem just like any other pair, our kitchen team was blown away after testing them. The rounded shape makes it easy to pick up spherical items like meatballs, eggs or potatoes that may run away using a normal pair of tongs. But the sides of these tongs are what really set them apart—one is designed with slits and the other with a scoop that can hold about a tablespoon of liquid. Use the slotted side to strain out unwanted liquid, like when rendering bacon, or use the scoop side to add pasta water to your sauce. Sturdy stainless steel construction—complete with a sufficient handle length—also makes these tongs strong and safe so you can pick up heavy, hot ingredients without any problems. However, they can still be used delicately—they work just as well picking up a strand of spaghetti or a soft boiled egg.

It’s not cooking. It’s Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” And when we say big flavor, we mean it. Charred Ginger-Lime Chicken, Turmeric Potatoes with Red Onion and Chutney, Coconut-Cilantro Rice, Pasta with Parmesan Cream, Salmon in Chipotle-Tomato Sauce, Spice-Crusted Pork Tenderloin Bites, and Swedish “Sticky” Coffee Cake to name just a few. You also get dozens of “Cookish Basics”, basic recipes that you can make over and over, using our suggested flavor variations. This is the cookbook you have been looking for.Recipes that deliver big flavors fast, not with tricks or gimmicks, but with solid cooking techniques and flavor combinations from around the world. Big flavor in minutes not hours. That’s the promise of Cookish.

The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.

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!

​

Traditionally used in Japan to make Tamago Kake Gohan, a meal of hot rice and eggs, this clever tool first beats eggs until smooth and then combines the mixture without picking up clumps of rice the way a normal whisk would. But we also found that this specialized egg beater saves a bit of effort—it does a better job of emulsifying egg whites and yolks with a gentle whisking motion, rather than endless beating. And the loop-shaped end has a serrated edge, which easily picks up unwanted stringy bits of unblended white.

The most flavorful coffee relies on freshly ground beans—as soon as coffee beans are ground, exposure to air and water begins to dull the flavor—but most grinders are electric, clunky and expensive. We like Hario’s Skerton Pro Ceramic Coffee Mill, a compact, hand-crank burr grinder perfect for both travel and home use. It adjusts to any grind size and its crank rotates smoothly, unlike those of most hand grinders. The ceramic burrs in this grinder transfer less heat, so the tool stays cool while shaving the beans rather than cracking them like some grinders do. Plus, your beans will stay contained in the chamber without bouncing out, while the screw on lid allows you to bring your ground coffee on the go.

Crafted in Turkey, these classic kebab skewers are made from stainless steel and finished with brass handles shaped like adorable farm animals. Used traditionally for kebabs, these skewers work for any chopped meat or vegetable. The stainless steel construction makes them safe for grilling (they’ll tolerate high heat), and their flat design keeps food from spinning around every time you flip a skewer on the grill. Each set comes with 6 skewers in the following shapes: cow, sheep, duck, pig, fish and rooster.

We reach for this sturdy, ingenious spoon from EatCo almost every time we cook: Long-handled with a slim profile, it’s perfect for comfortably scooping from narrow jars without getting caught on its way out. The 0.85-inch thin, deep bowl of the spoon holds plenty of seasoning, spices or sauce (it makes a great tasting spoon, too.)

​

The bold flavor of fresh-ground spices is one of the simplest ways to change the way you cook, you just need a tool that can handle the job. This Danish-designed spice grinder is up to the task. One of the best manual grinders we’ve tried for performance, ease of use and durability, it works double duty, both as a day-to-day pepper grinder and as a whole spice grinder for your favorite spice blends and custom curry powders. The precision ceramic grinding mechanism is smooth, effective and micro-adjusts for an even grind, from chunky-coarse to a fine, powdery dust. And it produces a remarkable amount with each easy turn of the extra-long, leveraged handle—even for the densest spices. The easy-open hopper door also makes filling easy while its stainless steel surface is a breeze to clean; grease and fingerprints wipe right off.

Rarely have we seen a mango puree in supermarkets and, if we do, it’s often full of sweeteners and additives. Made from Alphonso mangoes, which are renowned in India for their natural sweetness and buttery-smooth texture, this puree contains no added sugar or preservatives—it’s just pure, juicy mango. About five fresh mangos are packed into every jar of this luscious puree and its silky texture is pourable, yet decadent like yogurt, and has a rich, bright flavor that balances sweet and tart, akin to snacking on refreshing mangoes at their peak season.

​

Too many supermarket hoisin sauces come across as cloying—usually candy-sweet with an occasional aftertaste of unpleasant chemical bitterness. Tan Tan’s version of the classic Chinese fermented soybean condiment, however, yields the perfect balance of sweet, earthy and savory notes with an addictive umami core that adds even more depth. An elegant hint of anise floats in and adds aromatic, nuanced complexity, while garlic grounds the sauce without overwhelming its other flavors. It’s texture is satisfyingly syrupy, not too molasses-thick like some brands, and it’s made with no preservatives from a family recipe—the epitome of an elevated pantry essential.

This chili sauce is enhanced with preserved black beans, mushroom powder, sesame oil and garlic for a complete flavor profile. The crispy bits of chili, the namesake ingredient of this dish, provide bursts of contrasting texture, making it an ideal tableside topping for stir fries, soups, braises and more.

Pure Indian Foods’ organic tamarind paste has a pure, clean flavor with a bracing tartness. This thick, smooth paste is our favorite form for using tamarind as a souring agent. While fresh pods are available in some markets, it’s more commonly sold as a concentrate or as dense blocks of pulp that need labor-intensive soaking and straining; both forms sacrifice nuanced flavor in favor of convenience, whereas this tamarind paste is both easy to use and intensely flavorful. Pure Indian Foods, which traces its roots to 1889 in northern India, still uses traditional methods to make its products. The company’s pantry staples have a complexity and authenticity that just can’t be imitated.

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.

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.