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This fragrant red-orange oil can be used to color and flavor all sorts of Latin American and Caribbean rice dishes, stews, and braises. The oil forms a mild base to build layers of flavor with browned meat, onion, garlic, fresh chile, citrus, cumin, and tomato. More

[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home... More

Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts of sweet, but leaves you with a wallop of heat. More

This unorthodox tapenade is made from artichokes and green olives for a mild, creamy, Mediterranean spread that works on bread, on fish, in sandwiches, and even on steak. Plus, every ingredient can sit in your pantry, waiting for you when you come home. More

Trace Sriracha back to its Thai roots and you'll find a different beast from the Huy Fong "rooster sauce" that dominates our definition of this sauce. More

These tangy onions make a nice acidic condiment for Indian dishes. More

This yogurt based condiment makes a nice, cooling counterpart to spicy Indian dishes. More

It takes just two simple ingredients and 15 minutes to make a mustard full of flavor with intense mouth scorching heat. More

Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic. More