Homemade mayo, tangy salsa, velvety caramel, and a myriad of other sauces and condiments to complete dinner or dessert.
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seasonal and holiday
Tart, sweet, and brilliantly red.
Cocoa, sweet ancho, smoky chipotle, and toasty fried almonds combine for a thick puréed salsa with an earthy-sweet flavor.
A spicy, smoky, and fruity sauce that's great with grilled meat.
Red wine and a medley of spices bring holiday warmth to this mulled wine-inspired sauce.
A ketchup base is spiked with strong coffee, freshly grated ginger, a little dark chocolate, and molasses.
Our favorite dips to help you keep your New Year's resolutions.
Make fresh, homemade jam your jam.
Reach for these condiments to add depth and flavor to your summer dishes.
Five ways to make the very most of your fruit, from pit to peel.
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
Our favorite salsas to scoop up with chips or spoon into tacos on Cinco de Mayo.
Can't have Thanksgiving without floods and floods of gravy.
These vegan condiments are always great to have on hand.
21 sauces for all your grilling needs.
A step-by-step roadmap to making hot sauce however you like it.
You probably have the ingredients for a sauce like this in your fridge right now.
Keep your gravy nice and hot with immersion circulators, slow cookers, and more
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.
Never scrub a dirty pot of caramel or fudge again!
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.
A whole new sort of caramel...
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.
Kenji's favorite fiery condiments on the market.
Bitterness, be gone.
You can take our chili crisp when you pry it from our cold, dead hands.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.