I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it,
I'd like to make mustard soon. What's the basic process to start with?
I saw a jar of this condiment called 'liutenzia' on sale at the supermarket here in Los Angeles. The ingredients say that it has tomato paste, pepper paste, car
isn't ketchup (catsup) technically a smoothie?
Many salmon recipes use Dill (Anethum graveolens) as the usual ingredient as condimentary herb. In my place, I have fennel (Foeniculum vulgare) available outdo
How can I tone down the intensity of raw onion? Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in sa
At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crus
Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thin
I'm planning on making a homemade pepper sauce that I saw on Serious Eats. The recipe is straight forward, but am concerned about the best way to 'serve' this
I tried making alioli at home, but in the first step (turning the garlic into a fine paste), I didn't make much progress. I chopped the garlic fairly finely fir
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding
Most ketchup recipes - even homemade ones - include several tablespoons of sugar. Commercial ketchup often has lots of high-fructose corn syrup. What purpose
I have a raw fruit relish that I'd like to like to thicken into more of a jam consistency. I'm thinking about heating in a saucepan with some cornstarch or syr
I've heard that "honey never spoils", but I'm incredulous. Is this true, and if so, how? Isn't there some indicator that I should throw the honey in my cupboa
I have been experimenting with making my own condiments over the paste few weeks and there is one thing I cannot get correct. The tomato paste has a thicker g
I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this beca
I love crayfish flavor, and love to add ground crayfish to most sauces and stews. However I now live in an area where this condiment is scarce to unavailable.
When making a cold deli meat sandwich or a burger, does layering the solid ingredients and condiments in a different order change the taste or mouth-feel? If so
Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I ofte
I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. N