condiments

Will David Chang’s Momofuku Ssam Sauce Change The Hamburger Game?

A gochujang-like condiment is in the works
Feb 12, 2015 1:15 pm

Yesterday afternoon, David Chang took to Instagram to announce his latest venture — a bottled sauce that has a strong resemblance to gochujang. According to the Chang, a bottle of the stuff will “improve pizza, French fries, rice, ramen, juicy rucy's, chicken & dumplings, spicy fried-chicken sandwiches, chicken fingers, chicken nuggets, chicken rings, hamburgers, kale, quinoa, beet salads and pork buns...it even makes sriracha better.”

Liquid Umami: 10 Ways To Use Fish Sauce To The Fullest Tonight

It's tangy, salty and making dinner more delicious
Feb 3, 2015 2:00 pm
recipes with fish sauce

You have a craving only one ingredient in your entire larder can satisfy: fish sauce, that wonderful fermented liquid that adds a signature punch to your favorite Asian dishes. Break out a bottle (handle carefully as that stuff is STRONG) — lots of seafood, pork, vegetables and noodles soak up the good stuff like they were meant to be together. 

Oh Snap! It's A Bacon Marmalade Recipe

Spread on burgers, steaks, sandwiches, anything
Dec 23, 2014 4:00 pm
bacon bourbon marmalade

While it may be one of the most wonderful food and booze pairings in the natural world, leave bourbon and bacon cookbooks to the highly experienced folks at Southern Living. Author Morgan Murphy says it's not a diet book, and that's an understatement. As long as this wonderful collection is in your kitchen, you may never diet again. 

Pardon Me, But Real Dijon Mustard Comes From Burgundy, Not Canada

Birthplace of Grey Poupon still cuts the mustard
Dec 12, 2014 9:00 am

Dijon mustard is named after its birthplace, of course the beautiful old city of Dijon, the capital of France's famous wine-producing Burgundy region. Hence, the popular condiment commonly comes spiked with a dose of vin blanc. But, just like so many other things in the global marketplace these days, the product has been largely uprooted from its ancestral homeland. Chances are, the stuff you buy at the supermarket today doesn't come from Dijon. Heck, it probably doesn't even come from France. Yet, there remains a small number of regional producers in Dijon who remain true to the area's mustard-making traditions.

DIY

Slow-Cooked Pear Butter Recipe

A foolproof recipe for silky-smooth preserved pears
Oct 6, 2014 3:00 pm

DIY canning, pickling and fermenting is easy with food preservation and foraging expert Leda Meredith's latest book, Preserving Everything. Whether you're looking to store the last of your garden vegetables for the winter or simply craving a hearty stick of pork jerky, Meredith's techniques are time-tested and simple enough for the home cook to master.

DIY

Go Apple Picking, Then Make This Apple Scrap Vinegar

Keep those peels and cores and ferment away!
Oct 3, 2014 11:00 am

DIY canning, pickling and fermenting is easy with food preservation and foraging expert Leda Meredith's latest book, Preserving Everything. Whether you're looking to store the last of your garden vegetables for the winter or simply craving a hearty stick of pork jerky, Meredith's techniques are time-tested and simple enough for the home cook to master. It's apple season! Use leftover scraps to brew your own vinegar — it's one of the most useful ingredients in the kitchen. 

Is Dexter Holland's Gringo Bandito The Best Hot Sauce In America?

Offspring singer's sideline tops Playboy rankings
Sep 24, 2014 10:00 am

That's right, the güero behind the incessant 1998 radio hit "Pretty Fly (for a White Guy)" has been slinging bottles of capsaicin-laden taco topping imprinted with his own lilywhite mug dressed up like Pancho Villa on the label. Is that irony? Perhaps intentionally so. In any case, he seems to be doing pretty well with it. But, is it the best? Enter the fiery condiment debate this way.

10 Things You Didn't Know About Mayonnaise

A look at the ultimate love it or hate it condiment
Aug 13, 2014 8:00 am

Few refrigerator staples inspire as much devotion and distaste as mayonnaise. Beloved by some, called "the devil's condiment" by others, mayo is nonetheless number one: market research firm Euromonitor reports that Americans spend $2 billion on mayonnaise annually, seconded by ketchup’s mere $800 million. Clearly, there is more to mayo than meets the aioli. With summer picnic season in full swing, we delve deep to get the skinny on America’s most controversial condiment.

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