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The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
Net Weight:
Wok: 3 lbs 8 oz
Lid: 2 lbs
Rack: 13 oz
Total Weight: 6 lbs 5 oz
Dimensions:
Diameter: 13 inches
Height: 3.74 inches,
Thickness: 1.6 mm
Materials:
Hammered Anti-Rust Matte Finish Carbon Steel Wok
Stainless Steel Customized Long Handle with Satin Finish
Matching Glass Lid with Satin Finish, Loop Handle, and Air Hole
Use: Use on gas, electric, and induction stovetops.
Care:
Not dishwasher-safe.
Use care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.
To Season:
Carbon-steel woks must be seasoned before use. Scrub them aggressively with hot soapy water and a scrub brush.
-Set the pan over medium-high heat. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.
-Leave the pan over the heat until it smokes. Hold it at this stage for 1 minute, then use a paper towel held with tongs to carefully wipe the pan clean of oil.
-Repeat the second and third steps until the pan develops a golden brown patina, 3 to 5 repetitions.
Most home cooks can relate to the annoyance of scrambling to find some counter space to put down a pot lid, all while dripping liquid all over your floors and counters. But with a bit of German engineering, this problem is solved. Topfi’s Lid Holder, made of pure stainless steel, attaches to virtually any pot to provide a convenient and sturdy spot to store your lid when not in use. Small but mighty, it was a hit during testing with everyone in our kitchen. It’ll keep your surfaces clean, is dishwasher safe and, once you put the lid back on, it doubles as an easy way to allow some steam to escape from your pot. Plus, it has attached silicone tips to protect your pot from damage. It may just become the most used tool in your kitchen!
Most home cooks can relate to the annoyance of scrambling to find some counter space to put down a pot lid, all while dripping liquid all over your floors and counters. But with a bit of German engineering, this problem is solved. Topfi’s Lid Holder, made of pure stainless steel, attaches to virtually any pot to provide a convenient and sturdy spot to store your lid when not in use. Small but mighty, it was a hit during testing with everyone in our kitchen. It’ll keep your surfaces clean, is dishwasher safe and, once you put the lid back on, it doubles as an easy way to allow some steam to escape from your pot. Plus, it has attached silicone tips to protect your pot from damage. It may just become the most used tool in your kitchen!
Net Weight:
3.24 ounces
Dimensions: 4 inches x 3 inches
Materials: Stainless Steel
Care: Dishwasher– and food–safe. Take care while in use as lids may become hot.
The one kind of knife missing from most Western kitchens is one of the most used in Japan—a midsized, multipurpose utility knife bigger and stronger than a paring knife but smaller and more manageable than a chef’s knife. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.
The one kind of knife missing from most Western kitchens is one of the most used in Japan—a midsized, multipurpose utility knife bigger and stronger than a paring knife but smaller and more manageable than a chef’s knife. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.
Dimensions: 3.5 inch blade
Materials: 1.4116 German Steel, Polymer
UPC: 855646008916
Care:
The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher.
To maintain the blade's edge, sharpen the Kitchin-kiji at a 17 degree angle.
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
Ingredients: Calamansi juice, spirit vinegar, cane sugar
Certifications: Kosher
Net Volume: 8.5 or 16.9 ounces
Place of Origin: France
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!
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!
Materials: 304 Stainless Steel, 420 Hardened-steel, Plastic
UPC: 855646008886
Use: Use to peel anything from squash to chocolate.
Care: Hand wash.
Cook with confidence every day! Dig into 365 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball’s Milk Street.This is Milk Street’s new and comprehensive guide to today’s recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day.
Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include:
Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.
You’ll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter).
Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen.
It’s a 360-degree approach for all 365 days of the year.
Page Count: 640 pages
Cook with confidence every day! Dig into 365 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball’s Milk Street.This is Milk Street’s new and comprehensive guide to today’s recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day.
Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include:
Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.
You’ll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter).
Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen.
It’s a 360-degree approach for all 365 days of the year.
Page Count: 640 pages
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection—reminiscent of charming French country kitchens are these scalloped-edged dishes ideal for crème brulée or other individual desserts. (They also make a handy catch-all dish for candy, rings and jewelry and other small items. This is a set of 2 molds.
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection—reminiscent of charming French country kitchens are these scalloped-edged dishes ideal for crème brulée or other individual desserts. (They also make a handy catch-all dish for candy, rings and jewelry and other small items. This is a set of 2 molds.
Capacity:
0.25 liter
Dimensions: 6 x 1 inches
Materials: Salt-Glazed Ceramics
Place of Origin: France
Care: Hand-wash recommended.
Restaurant-quality miso soup at home just got easier—no need to spend days making your own dashi or using an instant version with little flavor. Enter Fundodai’s Liquid Miso Dashi, made from a duo of powerhouse Japanese ingredients. It’s crafted in Japan from a miso made of rice and barley paste, incorporated with a rich dashi containing bonito, scallops, sardines and kombu. The dashi’s unique blend of seafood gives it far more flavor and complexity than a typical dashi, while the combination of rice and barley makes for an equally flavorful miso. With a well-balanced salt level, the toasty, nutty miso pairs well with the umami notes from the dashi, dissolving easily into broths, sauces, marinades and more. Use it to add slow-cooked depth to soups and stews in minutes, as a marinade on its own, mixed into sauces, tossed into noodles, as the base for a stir-fry and so much more.
Restaurant-quality miso soup at home just got easier—no need to spend days making your own dashi or using an instant version with little flavor. Enter Fundodai’s Liquid Miso Dashi, made from a duo of powerhouse Japanese ingredients. It’s crafted in Japan from a miso made of rice and barley paste, incorporated with a rich dashi containing bonito, scallops, sardines and kombu. The dashi’s unique blend of seafood gives it far more flavor and complexity than a typical dashi, while the combination of rice and barley makes for an equally flavorful miso. With a well-balanced salt level, the toasty, nutty miso pairs well with the umami notes from the dashi, dissolving easily into broths, sauces, marinades and more. Use it to add slow-cooked depth to soups and stews in minutes, as a marinade on its own, mixed into sauces, tossed into noodles, as the base for a stir-fry and so much more.
Ingredients: Mixed Miso (Domestic Production), Salt, Yeast Extract, Bonito Extract, Bonito Extract, Kelp Extract, Bonito Flakes Powder, Scallop Extract, Dried Sardines Powder/Alcohol, Seasonings (Amino Acids, etc.), Spice Extraction Products, Sweeteners (Licorice)
Allergens: Soy
Net Weight: 320 milliliters
Place of Origin: Japan
Factory seconds are products that are still in complete working order, they’ve simply been set aside because of minor cosmetic imperfections—say, a scuff or scratch or a speckle in the coating. The beauty of factory seconds is that since they’re still completely functional, we can sell them to you at a great rate (usually a fraction of full price), as long as you know they might have a superficial flaw. Our full-sized Hammered Carbon Steel Wok is the first Milk Street product we’re offering as factory seconds; they’re a steal, so they'll go quick.
The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
Factory seconds are products that are still in complete working order, they’ve simply been set aside because of minor cosmetic imperfections—say, a scuff or scratch or a speckle in the coating. The beauty of factory seconds is that since they’re still completely functional, we can sell them to you at a great rate (usually a fraction of full price), as long as you know they might have a superficial flaw. Our full-sized Hammered Carbon Steel Wok is the first Milk Street product we’re offering as factory seconds; they’re a steal, so they'll go quick.
The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
Net Weight:
Wok: 3 lbs 8 oz
Lid: 2 lbs
Rack: 13 oz
Total Weight: 6 lbs 5 oz
Dimensions:
Diameter: 13 inches
Height: 3.74 inches,
Thickness: 1.6 mm
Materials:
Hammered Anti-Rust Matte Finish Carbon Steel Wok
Stainless Steel Customized Long Handle with Satin Finish
Matching Glass Lid with Satin Finish, Loop Handle, and Air Hole
Use: Use on gas, electric, and induction stovetops.
Care:
Not dishwasher-safe.
Use care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.
To Season:
Carbon-steel woks must be seasoned before use. Scrub them aggressively with hot soapy water and a scrub brush.
-Set the pan over medium-high heat. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.
-Leave the pan over the heat until it smokes. Hold it at this stage for 1 minute, then use a paper towel held with tongs to carefully wipe the pan clean of oil.
-Repeat the second and third steps until the pan develops a golden brown patina, 3 to 5 repetitions.
Adding a punch of flavor and texture, these toasted Japanese sesame seeds are the definition of “good things come in small packages.” Available in a set of two, this Kimchi-flavored crunchy topping far surpasses your standard sesame seed. Tangy, garlicky and sweet, it pairs well with the warm, gentle nuttiness of sesame. Add them just about anywhere, from sauces and oils to stir-fries, salads, noodles, veggies and meat. You may even find yourself popping a handful on their own—we certainly have.
Adding a punch of flavor and texture, these toasted Japanese sesame seeds are the definition of “good things come in small packages.” Available in a set of two, this Kimchi-flavored crunchy topping far surpasses your standard sesame seed. Tangy, garlicky and sweet, it pairs well with the warm, gentle nuttiness of sesame. Add them just about anywhere, from sauces and oils to stir-fries, salads, noodles, veggies and meat. You may even find yourself popping a handful on their own—we certainly have.
Ingredients: Roasted Sesame (76.24%), Sugar (6.1%), Garlic (4.42%), Salt (3.59%), Soy Sauce (Soybeans, Wheat, Salt) (3.05%), Protein Hydrolysate (Soybeans) (1.53%), Kombu Dashi (Japanese Soup Stock) (1.49%), Yeast Extract (1.47%), Red Hot Pepper Powder (1.24%), Colouring Agent (E160c) (0.48%), Flavour Enhancer (E635) (0.17%), Fish Sauce (Japanese Anchovy (Fish) (0.12%), Acidulant (E330) (0.09%), Sweetener (E960) (0.02%)
Allergens: Mustard, Soybeans, Sesame, Wheat, Fish
Net Weight: 80 grams each, 160 grams total
Place of Origin: Japan
LIMITED INVENTORY
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.
LIMITED INVENTORY
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.
Net Weight: 6.9 ounces
Dimensions:
-Blade Length: 6.5 inches
-Handle Length: 5 inches
Material: Forged German stainless steel
Care: Hand-wash only. Rinse and dry immediately.
Casablanca Market's preserved lemons have a bright, balanced flavor and they aren't overly salty or bitter like some brands. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.
Ingredients:Beldi lemons, water, sea salt
Net Weight: 7 ounces
Place of Origin: Morocco
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.
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.
Ingredients: Sugar, water, soybean, salt, modified corn starch, white distilled vinegar, molasses, sesame seeds, garlic, spices, citric acid, caramel color, licorice root, ginger
Net Weight: 12.75 ounces
Place of Origin: Oregon, U.S.
Produced from hand-picked apples, not the low-grade and windfall apples most companies use, and aged in oak barrels for two years before bottling, Little Apple Treats cider is bright and sharp, with a bold apple flavor and subtle caramel tones contributed by the barrel aging. This is the best American apple cider vinegar we’ve tasted, every bit on par with the fancy, expensive French stuff from Normandy.
Produced from hand-picked apples, not the low-grade and windfall apples most companies use, and aged in oak barrels for two years before bottling, Little Apple Treats cider is bright and sharp, with a bold apple flavor and subtle caramel tones contributed by the barrel aging. This is the best American apple cider vinegar we’ve tasted, every bit on par with the fancy, expensive French stuff from Normandy.
Ingredients: Organic apples
Net volume: 375 milliliters
This sweet paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
This sweet paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
Ingredients: 99% dried smoked pepper, sunflower oil Allergens: Gluten-free
Net weight: 70 grams Place of origin: Spain
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How can a simple tool—a spatula—be a big step up from what you use now? The answer is the knife-grade steel core, which can handle sticky dough, plus a highly flexible edge that can swipe and scoop with the best of them.
Shop NowInspired by flavor enhancers from around the world, Flavor Jolt is the umami-packed all-purpose seasoning that brings out the best flavor in any savory dish. Great on its own or combined with other seasoning blends, add it to vegetables, steaks, chicken, noodles, vinaigrettes, eggs and so much more.
Shop NowThe Milk Street Wok is here in a smaller size. It’s the hammered carbon steel wok you know and love, now built for cooking for one or two.
Shop Now
Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for their “Sizzle” extra virgin olive oil. It’s an EVOO that can stand up to heat, unlike other EVOOs that aren’t meant to be cooked with and only used to finish. The single origin olives in “Sizzle” are harvested by hand in December and January, when they are more mature and juicy. Once pressed, they make an olive oil that is a bit mellower and milder in flavor—though still with a grassy, peppery bite—perfect for everyday cooking. Besides being a flexible oil to use in whatever you’re cooking, we also love that “Sizzle” is packaged in a squeeze bottle, so you can emulate how chefs cook in restaurants. Use “Sizzle” to roast, sear, poach, pan fry, bake, marinate and more.
Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for their “Sizzle” extra virgin olive oil. It’s an EVOO that can stand up to heat, unlike other EVOOs that aren’t meant to be cooked with and only used to finish. The single origin olives in “Sizzle” are harvested by hand in December and January, when they are more mature and juicy. Once pressed, they make an olive oil that is a bit mellower and milder in flavor—though still with a grassy, peppery bite—perfect for everyday cooking. Besides being a flexible oil to use in whatever you’re cooking, we also love that “Sizzle” is packaged in a squeeze bottle, so you can emulate how chefs cook in restaurants. Use “Sizzle” to roast, sear, poach, pan fry, bake, marinate and more.
Ingredients: 100% picual olives
Net Weight: 750 milliliters
Place of Origin: Jaen, Spain
Koy Pantry’s Tomato Paste is well seasoned, deeply rich and comes in a wide-mouthed jar for easy measuring. Made in Hatay, Türkiye, from local tomatoes harvested at the peak of freshness, the only other ingredient in this savory paste is salt, which is used to break down the produce and turn it into a smooth, spreadable paste that doesn’t run. The resulting flavor is outstanding—slightly acidic, sweet and fruity with a punch of a umami and a hint of salt. The robust tomato flavor makes it the perfect candidate for any range of cuisines or dishes, from pastas and stews to beans and marinades. Plus, because it comes in an easy-to-scoop jar, you’ll be able to spoon out every last bit—and won’t get any of the metallic taste you may find from canned or tubed versions.
Koy Pantry’s Tomato Paste is well seasoned, deeply rich and comes in a wide-mouthed jar for easy measuring. Made in Hatay, Türkiye, from local tomatoes harvested at the peak of freshness, the only other ingredient in this savory paste is salt, which is used to break down the produce and turn it into a smooth, spreadable paste that doesn’t run. The resulting flavor is outstanding—slightly acidic, sweet and fruity with a punch of a umami and a hint of salt. The robust tomato flavor makes it the perfect candidate for any range of cuisines or dishes, from pastas and stews to beans and marinades. Plus, because it comes in an easy-to-scoop jar, you’ll be able to spoon out every last bit—and won’t get any of the metallic taste you may find from canned or tubed versions.
Ingredients: Tomato, Salt
Net Weight: 7 ouncecs
Place of Origin: Hatay, Türkiye
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.
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.
Ingredients: Onions, carrots, celery, white wine, tomato puree (vine-ripened tomato puree, citric acid), olive oil, tomato paste (fresh vine-ripened tomatoes), red wine vinegar, kosher salt, shiitake mushroom powder, black pepper, ground Kashmiri chilies, rosemary, thyme
Allergens: processed on the same equipment that processes peanuts, tree nuts, soy, wheat, sesame and milk
-Serving Size: 1 tbsp
-Calories: 20
-Sodium: 210 mg
-Total Sugars: 1g
Net Weight: 6.3 ounces
Place of Origin: USA
Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.
Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.
Tomato vinegar
Net Weight: 16.9 ounces Place of Origin: Italy
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.
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.
Ingredients: Onions, carrots, celery, white wine, tomato puree (vine-ripened tomato puree, citric acid), olive oil, tomato paste (fresh vine-ripened tomatoes), red wine vinegar, kosher salt, shiitake mushroom powder, black pepper, ground Kashmiri chilies, rosemary, thyme
Allergens: processed on the same equipment that processes peanuts, tree nuts, soy, wheat, sesame and milk
-Serving Size: 1 tbsp
-Calories: 20
-Sodium: 210 mg
-Total Sugars: 1g
Net Weight: 6.3 ounces
Place of Origin: USA
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