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Can you change the way you cook in just 75 minutes? Yes, when you spend those minutes learning how to choose and use spices.
Join Grace Park to teach you her two favorite proteins for Korean barbecue: galbi (beef short ribs) and spicy pork belly!
The perfect balance between a chef’s knife and a paring knife, the Kitchin-tan™ is the smaller, all-purpose relative of our signature Kitchin-to™ knife, which is a unique cross between a Japanese vegetable knife and a Chinese cleaver.
Made from rare Alphonso mangos, this puree tastes just like biting into one of the juicy fruits during peak season.
Three blade indentations—varying from fine teeth to broad scallops—make this knife a cut above the rest (and a personal favorite of Matthew Card, Milk Street’s creative director of recipes and products).
This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit.
Peeled, sliced and simmered in small batches, our garlic confit means that you never have to prep garlic ever again!