Homemade mayo, tangy salsa, velvety caramel, and a myriad of other sauces and condiments to complete dinner or dessert.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Hearty, fragrant, with a subtle dairy sweetness.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
It'll be hard not to put this sauce in and on everything.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
100% foolproof and extremely quick homemade aioli.
You'll want to pour this over everything.
The essential dipping sauce of Korean barbecue.
Use the liquid from canned chickpeas to make an incredibly light, creamy vegan mayo.
Fast, easy, and delicious.
Divide the pepper, then conquer this recipe.
How to make clarified butter at home.
The best pesto is still made the old-fashioned way.
Grilling red peppers and eggplant gives this tangy Serbian sauce a pleasing smokiness.
Keep your gravy nice and hot with immersion circulators, slow cookers, and more
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.
This Italian fish sauce packs a serious savory punch.
For easy entertaining, bring the raw bar home.
It takes just a couple tricks and techniques to make sure no fond gets left behind.
Make the fiery, textured chili condiment your own.
A step-by-step guide to making the classic white sauce.
Step-by-step video instructions on making smooth, rich, creamy mayo in just two minutes.
6 great condiments to make your cheese plate shine
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.
Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
You can take our chili crisp when you pry it from our cold, dead hands.