Q: While clearing out my refrigerator, I discovered a whole tub of gojuchang which I had picked up earlier for bibimbap. I love the hot-peppery taste but don't know what else to make with it. Any suggestions?

Sent by Amit More

Late-summer BLTs just wouldn't be the same without this creamiest of creamy spreads. Nor would deviled eggs...or tuna salad...or the host of delectable foods for which mayonnaise is an essential ingredient. What's the go-to brand of mayo in your house? More

Homemade condiments like from-scratch mayonnaise or mustard make sandwiches extra-special, but I have to admit I'd never thought of making my own tahini sauce — until I saw how easy it is to dress up your falafel with a quick batch of DIY tahini, via the folks at Food52. More

Q: I had a great Alabama white sauce at Dixie Bones BBQ in Woodbridge, VA. Do any of your readers have a good recipe?

Sent by Jenna More

File this under Weird Food News of the Day: There's been a major heist at the warehouse in Quebec that holds 80% (!!!) of the world's maple syrup! More

There is a particular bottled salsa on every table in Costa Rica. It's called Lizano and the first time you taste it you have to stop and think a minute. Do I like it or not? Sure, it tastes like a mass-produced bottled sauce but somehow it's also really pleasant in a sweet, smoky, tangy way — like A1 meets tamarind paste — and then you're addicted and you look at the label, and if you understand Spanish, as I do, you find that it's loaded with fun stuff like like sodium benzoate and MSG.

You're already hooked, so you continue eating it on your vacation knowing that soon you'll be home and can swear off the stuff, conveniently no longer within arms' reach of a bottle. You eat it because it's perpetually in front of you and is a perfect match for the day-in-day-out Gallo Pinto, literally "spotted rooster" or rice and beans in Costa Rica.

You hate Lizano and love it all at once, and when you get back home you can think of little else. More

A condiment, a sauce, a basis for beans, rice, and stews – sofrito is all this and more. There are as many recipes for sofrito as there are cooks in Latin-Caribbean countries like Puerto Rico, Colombia, and the Dominican Republic, but just about everyone would agree it's an essential building block in the kitchen. More

It can be daunting to start making a new style of food. Most ethnic cuisines involve complex spice mixes, and sometimes it seems that to make something at home you'll need a shopping list a mile long. So instead start small by making some condiments! More

Who: Andrew H. Garrett
What: Executive Chef/Hot Sauce developer at NW Elixirs
Where: Portland, Oregon

Andrew H. Garrett is the executive chef/owner of NW Elixir's Hot Sauce line, creators of hot sauces with tang, pluck, flavor and heat unlike any I've tasted before. After years in the restaurant business, Andrew's recent turn to all things spicy has set Portland on fire! More

Folks, I have a problem. It's called Withdrawal from Kansas City. Six month ago I moved away from my central Midwestern home, and I didn't plan on missing the condiment aisle at my local grocery store. I now call Chicago home, and while I'm hard pressed to find a "good" bottle of barbeque sauce, I'm learning to like new things instead (albeit begrudgingly). More