Sauces & Condiments

This Georgian plum sauce, called tkemali, is especially tasty with the pork shashlik. It's traditionally made with un...

This wonderful sauce combines simmered sweet garlic and fennel with cream and a little milk to lighten it. To lighten...

This nut butter-jam hybrid offers the best of both worlds. It's rich and nutty from the praline paste, and sweet and ...

Kenny Rochford's mother made a lot of marmalade when he was growing up. "As a kid, it would bore me to tears, because...

Use this infused syrup to make the Almond-Fennel Cooler.

Chef Joshua Skenes of San Francisco's Saison employs a full-time forager to find ingredients like the wild onions Ske...

Alex Hozven worked with an herbalist to create an ayurvedic spice blend, designed to improve digestion and balance wi...

Plus: F&W's Herb Guide

Use this gremolata to top Steven Satterfield's Chunky Tomato Soup.

Use this garlicky mayonnaise to top Steven Satterfield's White Bean Stew.

Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. "Usually, c...

"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, s...

Use these crispy potato croutons to garnish Steven Satterfield's Chunky Tomato Soup.

Serve this flavorful pistou with Steven Satterfield's Classic Split Pea Soup. Plus: F&W's Herb Guide

This condiment, known as jaew bong, is one of many jaews that are fundamental to Lao cuisine. It's a key ingredie...

Jaew mak len is a condiment akin to a speedy and spicy tomato jam that pairs perfectly with eggs, such as the Lao Ome...

Jason Alley uses rice as a thickener in this decadent and rustic soubise (an onion puree), loaded with cheese and smo...