Sir Kensington's Scooping Ketchup is a thick hand-crafted ketchup that I've become quite smitten with these days. At first look, I thought: what a gimmick! I've gotten a little tired of people renaming common household products to make them sound a bit more sophisticated than they really are. What would make Sir Kensington's Scooping Ketchup so terribly different than a typical ketchup, after all? It turns out quite a bit. More

Ever have one of those dinners that you were sure was going to be a real winner in the taste department, but instead turned out boring and bland? Let me introduce you to my new favorite helper in the kitchen. It's called Garlic Gold, and it absolutely deserves that name.

Chocolate, coconut and almond are three ingredients that were really, truly, meant to marry. The problem is that in store-bought candy bars you almost lose their distinct flavor profiles in a sea of processed sugars, fillers and fluff. Lucky for all of us, there's a solution: Almond Joy Butter. More

I recently took a marmalade class here in Seattle and was surprised with some of the questions that came up from fellow attendees. While I had questions about the size of the citrus chunks or how exactly I could tell when the marmalade was done cooking, other students really wanted to know what to do with their marmalade. Beyond toast, how should they use it? More

When you're not ready for it, the robust garlic-spiked flavor of a dish with black bean garlic sauce can feel like a punch to the mouth. The first time I cooked with it, a dish of stir-fried eggplant, I kept sneaking spoonfuls from the pan and feeling my eyes pop with every umami-packed bite. If you need something that will wake up your tastebuds in these dog days of winter, just find yourself a jar of this sauce and let it work its magic. More

Toast goes upscale when you start with something more intriguing than plain bread. This is a tasty way to use up some of the baked goods that have made their way into the kitchen over the holidays and turned a tad stale. More

Chestnuts roasting on an open fire. Ah, love that song. It's always there to remind me that it's chestnut season, in case I've forgotten. While I love just eating them plain as soon as they come out of the oven, I'm intrigued by the idea of chestnut butter. More

Pine nuts aren't cheap, but for a special holiday gift, or personal indulgence, we love the idea of a little jar of roasted pine nut butter. More

Whether you're making them as gifts or for yourself, homemade condiments are tastier and less processed than their store-bought counterparts, but their shelf life is often alarmingly short. Eating Rules has an intriguing culturing method that extends the shelf life of homemade condiments by weeks or even months, while also making them more nutritious — all you need is a little yogurt. More

We've been featuring great homemade food gifts here on The Kitchn this week, and with holiday leftovers abound one can always appreciate a savory condiment to freshen things up and add new flavors. Today we're going to show you how to make a Cranberry Mostarda, with the help of Chef Mat Clouser of Swift's Attic. Then we're going to wrap things up and gift some to our friends for the holidays. More