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Maille is what all the best Chefs in the world use. Dijon, stone ground, you name it - Maille wins.

After participating in this thread a few days ago, I came across this great website, and have already placed an order for some exotic mustards:

http://www.mustardmuseum.com/

Kosciusko Beer mustard is also wonderful.

1. Sorry, but Grey Poupon is really not very good. 2. Maille is OK, if fresh. 3. Hands down best Dijon mustard for the the price is Wegman's. OK, it's not available everywhere, but if you can get it, then get it. Only mustard that has a freshness warning on the label. 4. Lowensenf is also good, but pricey compared with Wegman's. 5. When Cook's Illustrated tested Dijon mustards several years ago, Roland came out on top. Still not as good as Wegman's but better than Maille.

Growing up the only mustard we had in the house was Red Pelican, which was a Belgian-style spicy brown made in Detroit. Unfortunately it's no longer in production. I've spent countless dollars and hours searching for a replacement, and Zatarain's Creole Mustard is the closest I've ever found. It definitely deserves a place of honor on this list.

I'm suprised that no has mentioned Bauer's mustard. It's made in Maspeth and can be purchased at Karl Ehmer stores.

I'm surprised no one took powdered mustard (in the familiar yellow can), mixed it with enough vinegar (or you can use water) to bring it to the desired consistancy, and then let it marinate for a few minutes. That'll warm your tonsils.

Löwensenf is very good.

Cooks Illustrated (Cook's Country?) recently did a Dijon mustard testing, and picked Grey Poupon first, and Maille second. A year or two back, Consumer Reports did a mustard review: they observed that the heat of Grey Poupon decreased with time. I observed the same thing, but an unopened refrigerated jar was still hot after the first jar (from a two-pack from Sam's) had gone tame.

Spicy brown - Boar's Head with Horseradish (used to love Kosiuscko, but switched). Great on hot dogs.

Dijon - Grey Poupon & Trader Joe's.

One thing I remember from either Cook's Illustrated or another review, the heat in Dijon mustard dissipates rapidly as it sits on the shelf - opened or unopened. Perhaps, because the volumes are so high, the TJ is especially fresh and thus hotter?

Canada grows over 90% of the world's mustard. I'm a fan of Kozliks but I don't know if you can get it outside of Canada. Every time I'm at a market where their samples are out I can't resist. I FINALLY bought my first jar recently, their "Double C". It's a course Dijon. I don't know why I wasn't buying it before even though I knew that I liked it.

I was seriously missing some German mustards. Salpico's fridge
at least got some:
Löwensenf Extra Hot Mustard
Hengstenberg Sweet Mustard

If you haven't tasted Löwensenf Extra Hot - you haven't
had mustard, yet. ;)

Being European - I simply don't get along with the typical American mustard - I do miss the punch and balanced taste of most European brands - may those be Dijons or the german varieties.