How To Make Your Own Vinegar
Do you see it? That slimy red substance at the top of this ceramic jar is called a mother of vinegar, or vinegar mother. It's basically a combination of cellulose and acetic acid bacteria that forms...
Posts tagged “Condiments & Dressings”
Homemade Take-Out: How to Make a Thick Stir Fry Sauce
We have a terrible weakness for those Chinese take-out stir fries that come coated with glossy, unctuous sauces. We could never quite duplicate it in our kitchen, and then we stumbled upon the secret ...
Word of Mouth: Gianduja
Gianduja (jhe-yan doo yah), noun - A smooth spread made of chocolate and ground hazelnuts, from the Piedmont region in Italy. (Variation: Gianduia) Before Nutella, there was gianduja! Do you love thi...
Product Review: Everyday California Fresh EVOO
Olive oil is one of our favorite splurges, but due to living on a tighter budget lately, we have been on the lookout for more affordable yet good quality brands. So we were intrigued when we were give...
What is Ponzu?
If you like cooking Asian food at home, then you should have a bottle of ponzu in your cupboard. It is an essential condiment and marinade with a wonderful, zingy flavor that pairs well with vegetabl...
What Is Your Favorite Finishing Olive Oil?
Olive oil is like coffee, tea, and chocolate in that it is one of the principal yet everyday luxuries of the kitchen. And there is olive oil, and then there is olive oil. We buy enormous cans of econo...
Ingredient Spotlight: Lyle's Golden Syrup
I first heard of Lyle's Golden Syrup, a British pantry staple, back in the 80's. I was reading John Thorne as well as Laurie Colwin, so I'm not sure which one introduced me but I've enjoyed keeping a...
Best Sandwich Spread: Watkins Honey Mustard
We're not what you might call condimaniacs at our house, and we're usually happy with whatever jar or squeeze bottle comes to hand first. But on a recent summer trip to visit family, we became absolut...
Ingredient Spotlight: What Can You Do With Peanut Butter?
We are definitely not above having a big spoonful of peanut butter for a quick afternoon snack! Especially if there's a little honey or a few chocolate chips involved. As a raw ingredient, peanut butt...
More Ways to Use BBQ Sauce Every Day
Did anyone have the chance to make some homemade barbecue sauce over the weekend? If you did, you're probably eager for more excuses to slather on the sauce even when ribs aren't on the menu! Here are...
Ingredient Spotlight: Maggi Seasoning Sauce
In last week's post about MSG, we mentioned one of our favorite monosodium glutamate-containing products: Maggi seasoning sauce. We don't usually discuss specific brands of condiments on The Kitchn, b...
Word of Mouth: Gremolata
Gremolata is a simple Italian condiment made of parsley, garlic, and lemon zest. It's a traditional accompaniment to osso bucco, but it also pairs well with other dishes....
Word of Mouth: Chutney
Chutney, noun: A type of condiment similar to salsa found in Indian cuisine. Every culture has their own version of an all-purpose sauce that can be used interchangeably as dip, relish, or condiment....
Top Ten Fancy Foods
Summer Fancy Food Show 2009
No, I don't mean caviar and chocolate covered strawberries, at least not necessarily. The Fancy Food show is a bi-annual event sponsored by the National Association for the Specialty Food Trade and it...
What Can I Do With Leftover Pickle Juice?
Good Question
Here's a great question from Lauren, who asks: NYC has a love of good, fresh pickles and I got some recently. The pickles are flavored with fresh garlic and there are some nice little pieces of fresh ...
How Should I Use This Pink Japanese Rock Salt?
Earlier this week I reported on my visit to a depachika (or basement gourmet food hall) in a Tokyo department store. While I was there, I impulsively picked up a small, edible souvenir: a lump of pink...
What Can You Do With Unusual Preserves?
Sometimes when I am traveling, I find a local market or farm stand. I like to seek out regional delicacies that I can take home. Sometimes I come across a jar of something really interesting, but it...
Ketchup With a Kick: Add Curry Powder!
We recently experienced our first, glorious encounter with curry ketchup. Served with fries at a restaurant, it initially seemed like a gimmick, but with each subsequent bite, we became increasingly a...
How to Use Up a Little Pesto
Have you been making pesto this spring? If not with basil, maybe some kale or spinach? Or other fresh herbs? Pesto is a beautiful, early summer food—that is occasionally hard to use all in one sitti...
Food Science: Why Vinaigrettes Separate
As we passed a jar of vinaigrette around the table at a recent dinner party, one of the other guests asked if we knew why homemade vinaigrettes separated while most store-bought vinaigrettes didn't. T...
What's So Special About Tupelo Honey?
Other the fact that it's a great Van Morrison song... a lot. We recently read an article about Tupelo honey that opened our eyes to what a rare, seasonal, and utterly unique thing it is. For examp...
Try This: Fresh Wasabi Root
While on a trip in Japan and browsing the local markets, I came across this green, watery root many times. It's fresh wasabi root - yes, the same nasal-clearing green paste we mix with soy sauce and ...
Paired! Humboldt Fog Cheese with Ficoco Spread
Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It's lightly sweet, but full of flavor, and it is superb when p...
Trader Joe's Pantry: Maple Agave Syrup Blend
On our last trip to Trader Joe's, we were reaching for a bottle of maple syrup when we noticed a new maple-agave syrup blend. We were a bit skeptical, but at nearly half the cost of the pure stuff, we...
What's the Difference? White, Yellow, and Red Miso
More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking - and not just for soup! Happily, many major stores have caught on and are starting ...
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