Homemade mayo, tangy salsa, velvety caramel, and a myriad of other sauces and condiments to complete dinner or dessert.
Three different tomato sauces blend to make a perfect, harmonious whole.
Red sauce with weekend flavor on a weeknight schedule.
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.
Red miso paste is the best option for seafood-free homemade kimchi.
The spice blend that has it all!
A simple and easy guacamole for any occasion.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
At last: homemade cookie butter as thick and creamy as the stuff in a jar.
This creamy sauce adds a little tang and a slight sharpness to beef.
Sweet, smoky, and crisp-but-pliant.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
A spicy, tangy, easy favorite barbecue sauce.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
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.