Mustard: ketchup’s slightly less popular sidekick. When it comes to burgers, we still stick by this condiment duo. But mustard can also stand alone, lending its distinctive pungent flavor to dressings, marinades, and glazes. While some fancy store-bought mustards might seem artfully handcrafted and complex, it’s quite easy—and arguably tastier—to make your own. All it takes is a few ingredients and a little time, and you’ll have your personal house-made blend. So go toss out those crusty yellow squeeze bottles.

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