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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.
Spending hours to roast a chicken just for it to turn out bland? One-note steamed veggies? Expensive steak that's only good, not great?
There is a simple solution, one that many home cooks around the world already use every day: umami. That deep, savory flavor that leaves you coming back for more, umami is typically the JOLT you need to transform a dish from mediocre into magnificent.
On our travels, we have found that many cultures use a simple flavor-enhancer (MSG, Maggi Seasoning, kombu, shio koji, etc.) everyday to bring out the full flavor of other ingredients. Over the past year, Milk Street has tested and refined those options to come up with Milk Street Flavor Jolt , a combination of umami-rich spices, flavorings and concentrated seasonings—sourced from Europe to India and Japan—combined into a convenient one-stop flavor enhancer that will coax the best out of every meal.
The secret formula turned out to be more complex than we thought: Dried vegetables (tomato and carrots), umami-packed mushroom powder and alliums like garlic and onion make up the base of this mix, contributing a delicate sweetness that underpins the blend. Red miso powder brings a bit of assertive saltiness while earthy turmeric, mustard and paprika warm up the mix. Not to be forgotten, our secret weapons for extra depth: shio koji powder and asafetida. Both known for imparting rich, pleasant funkiness, the two flavorings round out the mixture. We tweaked flavors and salt ratios until we finally developed a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on. Beef is richer, carrots sweeter and brighter.
Dust it over finished dishes for a flavor boost or blend with salt to season vegetables and rub steaks, chops, roasts and whole birds. It's terrific when used on its own and adds extra dimension to curry blends and chili powders.
Spending hours to roast a chicken just for it to turn out bland? One-note steamed veggies? Expensive steak that's only good, not great?
There is a simple solution, one that many home cooks around the world already use every day: umami. That deep, savory flavor that leaves you coming back for more, umami is typically the JOLT you need to transform a dish from mediocre into magnificent.
On our travels, we have found that many cultures use a simple flavor-enhancer (MSG, Maggi Seasoning, kombu, shio koji, etc.) everyday to bring out the full flavor of other ingredients. Over the past year, Milk Street has tested and refined those options to come up with Milk Street Flavor Jolt , a combination of umami-rich spices, flavorings and concentrated seasonings—sourced from Europe to India and Japan—combined into a convenient one-stop flavor enhancer that will coax the best out of every meal.
The secret formula turned out to be more complex than we thought: Dried vegetables (tomato and carrots), umami-packed mushroom powder and alliums like garlic and onion make up the base of this mix, contributing a delicate sweetness that underpins the blend. Red miso powder brings a bit of assertive saltiness while earthy turmeric, mustard and paprika warm up the mix. Not to be forgotten, our secret weapons for extra depth: shio koji powder and asafetida. Both known for imparting rich, pleasant funkiness, the two flavorings round out the mixture. We tweaked flavors and salt ratios until we finally developed a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on. Beef is richer, carrots sweeter and brighter.
Dust it over finished dishes for a flavor boost or blend with salt to season vegetables and rub steaks, chops, roasts and whole birds. It's terrific when used on its own and adds extra dimension to curry blends and chili powders.
Ingredients: Tomatoes, Garlic, Onion Powder, Dehydrated Carrot, Sea Salt, Red Miso Powder, Corn Starch, Sugar, Shiitake Powder, Shio Koji (rice koji, salt), Coriander Seed, Paprika, Yellow Mustard Flour, Black Pepper, Ground Turmeric, Citric Acid, Asafetida, Silicon Dioxide (to prevent caking)
Allergens: Soy
Net Weight: 4 ounces
Origin: USA
Please allow 3-5 business days for this item to ship
Our very own Matthew Card (our creative director of recipes and products) loves this stylish and functional mini spatula: “This the best tool I've ever used for getting the last little bits out of a jar. It's really perfectly designed to get into every nook and cranny. With its wood core, it's solid enough to use some force, too; many other brands bend, so they aren't really that useful.” It helps cut down on food waste by squeezing into the corners of jars and packages, and its slender shape is great for swiping the sides of blenders and food processors.
Please allow 3-5 business days for this item to ship
Our very own Matthew Card (our creative director of recipes and products) loves this stylish and functional mini spatula: “This the best tool I've ever used for getting the last little bits out of a jar. It's really perfectly designed to get into every nook and cranny. With its wood core, it's solid enough to use some force, too; many other brands bend, so they aren't really that useful.” It helps cut down on food waste by squeezing into the corners of jars and packages, and its slender shape is great for swiping the sides of blenders and food processors.
Dimensions: 1 x 10 x .4 inches
Materials: Silicone, wood
Care: Dishwasher-safe.
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.
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And these dried red pepper flakes are in a league of their own—full of flavor and potency that most grocery store versions lack. Fruity and packed with heat (beware to those wary of some spice), each high quality chili pepper used is sourced from Calabria. All peppers are washed and dried in the sun, then blended gently into rustic pieces. Use these flavorful flakes anywhere you want to add a hit of elevated heat, from scrambled eggs, pizza and noodles to vinaigrettes, beans and marinades.
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And these dried red pepper flakes are in a league of their own—full of flavor and potency that most grocery store versions lack. Fruity and packed with heat (beware to those wary of some spice), each high quality chili pepper used is sourced from Calabria. All peppers are washed and dried in the sun, then blended gently into rustic pieces. Use these flavorful flakes anywhere you want to add a hit of elevated heat, from scrambled eggs, pizza and noodles to vinaigrettes, beans and marinades.
Ingredients: Dried Chili Pepper Flakes
Net Weight: 1.76 ounces
Place of Origin: Italy
Most citrus-infused olive oils taste fake, because they are—manufacturers pack olive oil with aromatic chemicals and call it a day. Not so with Like Family’s California Meyer Lemon Olive Oil. The family-owned company starts with young, fruit-forward arbequina olives harvested in California and presses them with whole Meyer lemons from their own orchard. This “co-milling” creates a beautifully lemony finish: The bright, sweet notes of Meyer lemon, so much more floral than the standard lemon, play perfectly off of earthy, fruity arbequina olives. And the finished product has the telltale velvety mouthful of a great Californian extra virgin olive oil.
Our current stock is from the limited December 2023 harvest. We drizzle this on roasted veggies and grilled fish, as well as Parmesan-rich or seafood-based pastas. Emulsify it into vinaigrettes, add to hummus or marinades for feta and other cheeses, finish salads or even add it to your baking.
Most citrus-infused olive oils taste fake, because they are—manufacturers pack olive oil with aromatic chemicals and call it a day. Not so with Like Family’s California Meyer Lemon Olive Oil. The family-owned company starts with young, fruit-forward arbequina olives harvested in California and presses them with whole Meyer lemons from their own orchard. This “co-milling” creates a beautifully lemony finish: The bright, sweet notes of Meyer lemon, so much more floral than the standard lemon, play perfectly off of earthy, fruity arbequina olives. And the finished product has the telltale velvety mouthful of a great Californian extra virgin olive oil.
Our current stock is from the limited December 2023 harvest. We drizzle this on roasted veggies and grilled fish, as well as Parmesan-rich or seafood-based pastas. Emulsify it into vinaigrettes, add to hummus or marinades for feta and other cheeses, finish salads or even add it to your baking.
Ingredients: Meyer Lemons and Arbequina Olive Oil
Volume: 250 milliliters
Place of Origin: California, USA
Lightweight and incredibly durable, Genicook’s Measuring Cup Set is our key to accurately portioning out both dry goods and liquids. Made from borosilicate glass, the same material as science beakers, these high temperature-resistant cups are less likely to crack, chip or scratch. And they’re naturally odor– and stain–resistant. Tall and equipped with sturdy handles, each cup stores away easily (unlike some wide-mouthed options on the market), while high walls keep ingredients contained—even when whisking or stirring. The V-shaped spouts on all three sides make for smoother, more comfortable pouring without any splatter, and the featherlight weight makes for easy pouring without any hand fatigue from heft. Use these cups for anything that needs to be measured—it works for dry goods and liquids! Unlike other liquid measuring cups that fan out, yielding inaccurate dry good measurements, we tested these cups with multiple flours and grains to verify that they produce the exact same results as a measuring cup made for dry goods. The set features 1-cup, 2-cup and 4-cup capacities or get the 4-cup (Large) by itself.
Lightweight and incredibly durable, Genicook’s Measuring Cup Set is our key to accurately portioning out both dry goods and liquids. Made from borosilicate glass, the same material as science beakers, these high temperature-resistant cups are less likely to crack, chip or scratch. And they’re naturally odor– and stain–resistant. Tall and equipped with sturdy handles, each cup stores away easily (unlike some wide-mouthed options on the market), while high walls keep ingredients contained—even when whisking or stirring. The V-shaped spouts on all three sides make for smoother, more comfortable pouring without any splatter, and the featherlight weight makes for easy pouring without any hand fatigue from heft. Use these cups for anything that needs to be measured—it works for dry goods and liquids! Unlike other liquid measuring cups that fan out, yielding inaccurate dry good measurements, we tested these cups with multiple flours and grains to verify that they produce the exact same results as a measuring cup made for dry goods. The set features 1-cup, 2-cup and 4-cup capacities or get the 4-cup (Large) by itself.
Volume: Small: 1.1 cups, Medium: 2.1 cups, Large: 4.2 cups
Dimensions: Small: 2.75 inches x 4 inches, Medium: 3.75 inches x 4 inches, Large: 3.75 inches x 7 inches
Materials: Borosilicate Glass
Place of Origin: China
Microwave–, freezer– and dishwasher–safe. Can withstand temperatures between -40 degrees Fahrenheit and 1040 degrees Fahrenheit.
Translating loosely to “grilling on an iron plate,” teppanyaki is a beloved Japanese style of cuisine that is hard to replicate at home. Relying on simple, fresh ingredients—like vegetables, meat, seafood and noodles—with minimal seasonings, cooking is dependent on a large, flat grill that heats to high temperatures. Thankfully, the expert artisans from Japan’s Tsubame-Sanjo, an area renowned for its superior metal craftsmanship, created an extra-thick iron pan to recreate teppanyaki cooking in your own kitchen. Naturally nonstick and able to heat up to very high temperatures, this beautiful plate with easy-to-grip handles comes equipped with a matching lid and a natural wooden trivet. For the most traditional cooking, begin your food on the stove before covering it and transferring the plate to the wooden serving trivet to finish cooking. Metal insets keep the wood from scorching, so you can bring food from the stove to the table with complete ease. The large model is big enough to serve three to four people and comes with two handles for easy carrying. The smaller model will serve one to two people and comes with a single handle.
Translating loosely to “grilling on an iron plate,” teppanyaki is a beloved Japanese style of cuisine that is hard to replicate at home. Relying on simple, fresh ingredients—like vegetables, meat, seafood and noodles—with minimal seasonings, cooking is dependent on a large, flat grill that heats to high temperatures. Thankfully, the expert artisans from Japan’s Tsubame-Sanjo, an area renowned for its superior metal craftsmanship, created an extra-thick iron pan to recreate teppanyaki cooking in your own kitchen. Naturally nonstick and able to heat up to very high temperatures, this beautiful plate with easy-to-grip handles comes equipped with a matching lid and a natural wooden trivet. For the most traditional cooking, begin your food on the stove before covering it and transferring the plate to the wooden serving trivet to finish cooking. Metal insets keep the wood from scorching, so you can bring food from the stove to the table with complete ease. The large model is big enough to serve three to four people and comes with two handles for easy carrying. The smaller model will serve one to two people and comes with a single handle.
Net Weight: 8 pounds
Dimensions: 16.9 x 8.66 inches x 3.3 inches
Materials: Iron, Wood, Stainless Steel, Aluminum
Place of Origin: Japan
Hand-wash gently before heating on medium heat for three to four minutes. Add two tablespoons of neutral cooking oil and spread evenly while pan cools. Wipe excess oil with a towel. Not oven-safe.
Translating loosely to “grilling on an iron plate,” teppanyaki is a beloved Japanese style of cuisine that is hard to replicate at home. Relying on simple, fresh ingredients—like vegetables, meat, seafood and noodles—with minimal seasonings, cooking is dependent on a large, flat grill that heats to high temperatures. Thankfully, the expert artisans from Japan’s Tsubame-Sanjo, an area renowned for its superior metal craftsmanship, created an extra-thick iron pan to recreate teppanyaki cooking in your own kitchen. Naturally nonstick and able to heat up to very high temperatures, this beautiful plate with easy-to-grip handles comes equipped with a matching lid and a natural wooden trivet. For the most traditional cooking, begin your food on the stove before covering it and transferring the plate to the wooden serving trivet to finish cooking. Metal insets keep the wood from scorching, so you can bring food from the stove to the table with complete ease. The large model is big enough to serve three to four people and comes with two handles for easy carrying. The smaller model will serve one to two people and comes with a single handle.
Translating loosely to “grilling on an iron plate,” teppanyaki is a beloved Japanese style of cuisine that is hard to replicate at home. Relying on simple, fresh ingredients—like vegetables, meat, seafood and noodles—with minimal seasonings, cooking is dependent on a large, flat grill that heats to high temperatures. Thankfully, the expert artisans from Japan’s Tsubame-Sanjo, an area renowned for its superior metal craftsmanship, created an extra-thick iron pan to recreate teppanyaki cooking in your own kitchen. Naturally nonstick and able to heat up to very high temperatures, this beautiful plate with easy-to-grip handles comes equipped with a matching lid and a natural wooden trivet. For the most traditional cooking, begin your food on the stove before covering it and transferring the plate to the wooden serving trivet to finish cooking. Metal insets keep the wood from scorching, so you can bring food from the stove to the table with complete ease. The large model is big enough to serve three to four people and comes with two handles for easy carrying. The smaller model will serve one to two people and comes with a single handle.
Net Weight: 5.29 pounds
Dimensions: Approximately 16.5 inches x 6.29 inches x 3.7 inches
Materials: Iron, Wood, Stainless Steel, Aluminum
Place of Origin: Japan
Hand-wash gently before heating on medium heat for three to four minutes. Add two tablespoons of neutral cooking oil and spread evenly while pan cools. Wipe excess oil with a towel. Not oven-safe.
See what your food is doing with our brand-new, tempered glass lid made just for the Everything Pan. Speed up boiling time, make a mini-smoker for meat or vegetables or braise without losing too much liquid while you’re at it. Steaming, poaching, braising, smoking, boiling and more has become that much easier.
See what your food is doing with our brand-new, tempered glass lid made just for the Everything Pan. Speed up boiling time, make a mini-smoker for meat or vegetables or braise without losing too much liquid while you’re at it. Steaming, poaching, braising, smoking, boiling and more has become that much easier.
Net Weight: 1 lb 9.4 oz
Dimensions: Approximately 11 inches diameter
Materials: Tempered Glass
Place of Origin: China
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.
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.
Net Weight: 10.4 ounces
Blade Length: 7 inches
Total Length: 10.98 inches
Materials: Stainless steel blade, wood handle
Care: Hand-wash only; dry immediately.
The gritty texture of Skeppshult's hand-held grinder makes it easier to coarsely grind spices and is designed so ingredients stay in a concentrated area for efficient crushing. The softly radiused iron base fits the hand well, and the walnut-wood top provides a better grip and looks beautiful. Weighing just over two pounds, it feels great, looks great and is a pleasure to use.
The gritty texture of Skeppshult's hand-held grinder makes it easier to coarsely grind spices and is designed so ingredients stay in a concentrated area for efficient crushing. The softly radiused iron base fits the hand well, and the walnut-wood top provides a better grip and looks beautiful. Weighing just over two pounds, it feels great, looks great and is a pleasure to use.
Standard Dimensions:
Diameter: 3 inches
Depth: 3.2 inches
Mini Dimensions:
Diameter 2.3 inches
Depth: 2.25 inches Materials: Cast iron seasoned with bean oil, beech walnut lid
Place of Origin: Sweden
Dry spices only. Moist spices and salt can corrode grinding surfaces. Care: Clean with brush and keep grinder dry at all times.
This sauce’s profile is unlike any other we’ve tried. While Worcestershire can typically have a reputation as being tart and tangy, we love how this one leads with sweet and malty notes. It’s brewed in small batches before it’s carefully strained and bottled. And it begins with award-winning Milwaukee amber lager from Lakefront Brewery—mellow, yet rich. Made from a family recipe, it has far more noticeable layers than the typical grocery store variety, but still offers that special flavor boosting quality Worcestershire is known for. Indian tamarind, molasses and Demerara sugar offer a unique sweetness, while madras curry, peppercorn and cinnamon yield a balanced warmth. We especially love the use of tomato paste here, which is relatively uncommon, and the classic umami base that comes from classic anchovy paste and soy.
This sauce’s profile is unlike any other we’ve tried. While Worcestershire can typically have a reputation as being tart and tangy, we love how this one leads with sweet and malty notes. It’s brewed in small batches before it’s carefully strained and bottled. And it begins with award-winning Milwaukee amber lager from Lakefront Brewery—mellow, yet rich. Made from a family recipe, it has far more noticeable layers than the typical grocery store variety, but still offers that special flavor boosting quality Worcestershire is known for. Indian tamarind, molasses and Demerara sugar offer a unique sweetness, while madras curry, peppercorn and cinnamon yield a balanced warmth. We especially love the use of tomato paste here, which is relatively uncommon, and the classic umami base that comes from classic anchovy paste and soy.
Ingredients: Beer (Malt Amber Lager), Apple Cider Vinegar, Vinegar, Demerara Sugar (Natural Cane Sugar), Molasses, Soy Sauce (Water, Wheat, Soybeans, Salt), Tomato Paste, Sea Salt, Tamarind, Spices, Garlic, Onion, Tabasco Sauce (Vinegar, Red Pepper, Salt), Anchovy Paste
Net Weight: 8 ounces
Place of Origin: Milwaukee, Wisconsin
A mandoline vegetable slicer by Japanese company Benriner is standard equipment in most Japanese homes and restaurant kitchens around the world. We prefer this tool’s simplicity, durability and efficacy over other more complicated models. It comes with three interchangeable blades: The fixed straight blade—which is also removable and replaceable, ensuring long-term durability—creates slices ranging from .5 mm to 5 mm. Use the dial on the underside of the mandoline to fine-tune and adjust the thickness of your slices. You can also screw in one of other two blades, which allow you to julienne or finely shred your vegetables. We especially love that the finger guard, which extends across the width of the entire blade, is easy to handle and keeps a firm grip on ingredients while slicing. Additionally, a non-skid base, safety handle and notches in the mandoline will keep the device steady whether you lay it across a bowl or prop it against a countertop.
A mandoline vegetable slicer by Japanese company Benriner is standard equipment in most Japanese homes and restaurant kitchens around the world. We prefer this tool’s simplicity, durability and efficacy over other more complicated models. It comes with three interchangeable blades: The fixed straight blade—which is also removable and replaceable, ensuring long-term durability—creates slices ranging from .5 mm to 5 mm. Use the dial on the underside of the mandoline to fine-tune and adjust the thickness of your slices. You can also screw in one of other two blades, which allow you to julienne or finely shred your vegetables. We especially love that the finger guard, which extends across the width of the entire blade, is easy to handle and keeps a firm grip on ingredients while slicing. Additionally, a non-skid base, safety handle and notches in the mandoline will keep the device steady whether you lay it across a bowl or prop it against a countertop.
Net Weight: 15.2 ounces
Dimensions:
-Length: 12 ¾ inches
-Width: 3 ¾ inches
Material:
-Blades: Stainless steel
-Platform: BPA-free plastic
-Base: Non-skid rubber
Includes: Fixed straight blade, coarse blade, medium blade, fine-toothed blade
Use: Blades are sharp and should be handled with care
Care: Handwash
Buying the right pie pan is hard—between decorative options that look nice on the table but underperform and utilitarian steel or glass pans that are flimsy and don’t last, options for a solid, beautiful pie pan that will deliver every time are limited. To take the guesswork out of buying the right one, we designed our own. Made of high-quality enameled steel sourced from Türkiye, the home of the world’s best enamelware, it far surpasses glass and stoneware options, which may not conduct heat properly, leading to soggy-bottomed pies. The steel core conducts heat efficiently and evenly, for a browned, perfectly cooked crust every time (so you can finally cook your pies without blind baking them first). Enamelware is one of the original nonstick cookware options, so your pies will slice neatly; no risk of sticking to the pan, and it’s easy to clean. It’s extremely durable—sturdier than many cheap, light options on the market—and it’s resistant to high temperatures up to 450°F.
Buying the right pie pan is hard—between decorative options that look nice on the table but underperform and utilitarian steel or glass pans that are flimsy and don’t last, options for a solid, beautiful pie pan that will deliver every time are limited. To take the guesswork out of buying the right one, we designed our own. Made of high-quality enameled steel sourced from Türkiye, the home of the world’s best enamelware, it far surpasses glass and stoneware options, which may not conduct heat properly, leading to soggy-bottomed pies. The steel core conducts heat efficiently and evenly, for a browned, perfectly cooked crust every time (so you can finally cook your pies without blind baking them first). Enamelware is one of the original nonstick cookware options, so your pies will slice neatly; no risk of sticking to the pan, and it’s easy to clean. It’s extremely durable—sturdier than many cheap, light options on the market—and it’s resistant to high temperatures up to 450°F.
Dimensions: Diameter: 8.6 inches Depth: 1.5 inches
Materials: Enamelware, Enameled Steel
Place of Origin: Türkiye
Use: Try Christopher Kimball’s Double-Crust Apple Pie in this pan.
Care: Dishwasher-safe. Do not microwave. Avoid dropping or using abrasive cleaners to prevent chipping the enamel.
Designed with razor-sharp, replaceable blades—plus a power handle built for multiple comfortable grips—it’ll change the way you cook.
Shop NowMuch of what is sold as saffron are the dyed threads of corn silk, but this pure, early harvest saffron from the Atlas Mountains has the right potency, aroma, flavor and texture.
Shop NowMost American kitchens are missing a compact utility knife that can pinch-hit for jobs too big for a paring knife and too small for a chef’s knife.
Shop Now
Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.
Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.
Ingredients Souri olives
Net Volume: 500 milliliters
Place of Origin: Koura, Lebanon
If you are tired of tasteless white rice, let me introduce you to Genmai Rice. When I first tasted genmai two years ago, my first thought was that this rice was a miracle—it cooks quickly, just like white rice, but has the rich, earthy flavor and satisfying chewiness of great brown rice. Once you taste Sukoyaka Genmai, you will never go back. How is this possible? It is an American-grown short-grain brown rice that has had a portion of the outer bran layer is scrubbed away, allowing the grains to hydrate faster while retaining most of their nutritional properties. The nutty, earthy-tasting grains are distinct and just a touch sticky, making the rice perfect for accompanying stir-fries, curries, soups and stews, although I make it two or three times a week as a starter, for any sort of topping from steamed vegetables to quickly grilled chicken or steak. Matt, Card, our food editor, also swears by it for fried rice. He keeps a batch frozen in the freezer for a quick batch: Just defrost on the countertop, and it's ready to go for a virtually instant meal. Buy as much as you can afford, since genmai will become your go-to rice after the first bite.
If you are tired of tasteless white rice, let me introduce you to Genmai Rice. When I first tasted genmai two years ago, my first thought was that this rice was a miracle—it cooks quickly, just like white rice, but has the rich, earthy flavor and satisfying chewiness of great brown rice. Once you taste Sukoyaka Genmai, you will never go back. How is this possible? It is an American-grown short-grain brown rice that has had a portion of the outer bran layer is scrubbed away, allowing the grains to hydrate faster while retaining most of their nutritional properties. The nutty, earthy-tasting grains are distinct and just a touch sticky, making the rice perfect for accompanying stir-fries, curries, soups and stews, although I make it two or three times a week as a starter, for any sort of topping from steamed vegetables to quickly grilled chicken or steak. Matt, Card, our food editor, also swears by it for fried rice. He keeps a batch frozen in the freezer for a quick batch: Just defrost on the countertop, and it's ready to go for a virtually instant meal. Buy as much as you can afford, since genmai will become your go-to rice after the first bite.
Net Weight: 4.4 pounds
Ingredients: 100% Brown Short Grain Rice
This decadent mole takes 5 days and 30 different ingredients to make. And the effort is well worth it. Most pre-made mole pastes and powders we’ve tried in the States have been awful—at best, they are bland and at worst, they are chalky and bitter. Xilli’s Mole Poblano, prepared by hand in small batches using traditional methods, is the polar opposite: It’s smooth and decadent with a pleasant moderate heat. Once it hits the palate, it truly opens up into an extraordinary melody of tastes. The first flavor to pop out is earthy dark-sweet dried chili and chocolate. This gives way to a nuttiness that is almondy and smooth. There is a warming, woodsy spice to it, but it’s not sticking out in a prominent way—just enough to round out the cacao flavor. The sweetness is caramel-like, as though many of the ingredients were carefully roasted, but a subtle brightness keeps it from becoming cloying. Though it takes days to make, this mole is the perfect kitchen shortcut, offering decadent, long-cooked flavor in little time.
This decadent mole takes 5 days and 30 different ingredients to make. And the effort is well worth it. Most pre-made mole pastes and powders we’ve tried in the States have been awful—at best, they are bland and at worst, they are chalky and bitter. Xilli’s Mole Poblano, prepared by hand in small batches using traditional methods, is the polar opposite: It’s smooth and decadent with a pleasant moderate heat. Once it hits the palate, it truly opens up into an extraordinary melody of tastes. The first flavor to pop out is earthy dark-sweet dried chili and chocolate. This gives way to a nuttiness that is almondy and smooth. There is a warming, woodsy spice to it, but it’s not sticking out in a prominent way—just enough to round out the cacao flavor. The sweetness is caramel-like, as though many of the ingredients were carefully roasted, but a subtle brightness keeps it from becoming cloying. Though it takes days to make, this mole is the perfect kitchen shortcut, offering decadent, long-cooked flavor in little time.
Ingredients: Corn and/or canola oil, chile mulato, chile ancho, chile pasilla, tomato, tomatillo, onion, garlic, raisins, plantains, almonds, peanuts, pecans, pecans, pumpkin seeds, sesame seeds, tortillas, spice mix (allspice, black pepper, cinnamon, coriander, cumin, cloves, anise seeds, dry oregano, dry thyme), toasted cacao, brown sugar, salt; Allergens: Peanuts, tree nuts, seeds
Net Weight: 10 fluid ounces
Place of Origin: New York, USA
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 roasted and pressed premium white sesame seeds that have an ideal oil-to-protein ratio.
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 roasted and pressed premium white sesame seeds that have an ideal oil-to-protein ratio.
Ingredients: Sesame seeds
Allergens: Contains sesame seeds. Free of peanuts, dairy and gluten.
Note: Dark specks in tahini are part of sesame hull and are safe to eat.
Certifications: Women-owned, kosher, vegan
Net Weight: 11 ounces
A few threads can go a long way of this incredible organic saffron harvested from the Moroccan city of Taliouine, high in the country’s Atlas Mountains. While most saffron is cultivated in the Middle-East, with much of the world’s production coming from Iran, but there’s something so special about Moroccan saffron. It tastes of hay, honey and hibiscus flower, with a lovely aroma that hits you the second you open the jar. Inferior saffron threads are often dry and brittle and crushed to bits by the time you crack open the jar (a sign of lacking freshness) but these are fully intact and look like delicate threads of rich crimson. It’s even placed judiciously in the tin in such a way that prevents breakage. Plus, it’s pure saffron with no fillers—some less quality versions are bulked up with dyed corn silks. Moroccan saffron is some of the most fragrant available—a sweet aroma of honey with a pleasant bitterness. It’s remarkably potent, rich, heady and unmistakably saffron.
A few threads can go a long way of this incredible organic saffron harvested from the Moroccan city of Taliouine, high in the country’s Atlas Mountains. While most saffron is cultivated in the Middle-East, with much of the world’s production coming from Iran, but there’s something so special about Moroccan saffron. It tastes of hay, honey and hibiscus flower, with a lovely aroma that hits you the second you open the jar. Inferior saffron threads are often dry and brittle and crushed to bits by the time you crack open the jar (a sign of lacking freshness) but these are fully intact and look like delicate threads of rich crimson. It’s even placed judiciously in the tin in such a way that prevents breakage. Plus, it’s pure saffron with no fillers—some less quality versions are bulked up with dyed corn silks. Moroccan saffron is some of the most fragrant available—a sweet aroma of honey with a pleasant bitterness. It’s remarkably potent, rich, heady and unmistakably saffron.
Ingredients: Saffron
Net Weight: 1 and 2 gram
Place of Origin: Taliouine, Morocco
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