Sauces & Condiments

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any ...

Valerie Gordon created this caramel sauce with gray sea salt to pour on top of a luscious vanilla bean cake, but it's...

"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was lik...

This versatile seasoning paste is fruity, smoky and spicy. Use ancho chiles for more heat, guajillo for less.

Serve this creamy gravy on top of meat loaf. It is also excellent on sandwiches.

This easy-to-make sweet-tart onion jam is great with roasted meats and poultry, grilled salmon and even fresh goat ch...

Use this infused honey to prepare Marcia Kiesel's Stuffed Baby Peppers with Yogurt and Floral Honey.

Use this infused oil to prepare Marcia Kiesel's Duck Breasts and Orzo Salad with Herb-Infused Olive Oil.

Alice Waters likes eating savory peach relishes with fish. Make sure to use peaches that are firm enough to hold thei...

Balsamic vinegar might seem like an unusual ingredient in Mexican food, but it is common in Baja. This recipe makes m...

Sean Paxton, founder of homebrewchef.com, cooks multicourse dinners with beer. This vinaigrette, which he makes with ...

Plus: Ultimate Grilling Guide

When this creamy sauce, inspired by Georgian bazhe, is first made, the onion flavor is intense, but it mellows overni...

Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sau...