Think of condiments and you probably jump to the classics: ketchup, mustard and mayo. But the world of condiments reaches much further than what you typically put on a hot dog. Consider options like sambal oelek, a tangy, coarse chile sauce; neonata, an Italian spread made from infant fish; ssämjang, a spicy Korean paste; or ajvar, a garlicky Serbian red pepper relish. The culinary world has come up with many ways to instantly add heat, tanginess, sweetness and more to any food. F&W's guide to condiments takes you on a global taste journey with recipes from every corner of the world-and an ever-expanding list of new favorites.
Mezcal Vanilla Extract
When most home cooks get the notion to make their own vanilla extract, they typically use vodka because of its neutral flavor. But extract can be made by infusing vanilla pods in many spirits. Here, Jamila Robinson takes mezcal, which pairs beautifully with sweets like chocolate tamales or chewy caramels, and which is a favorite component of cocktails made with vanilla and honey, to make a smoky vanilla extract. Mezcal is an especially good match for vanilla beans from Mexico and Madagascar, which also have a smoky flavor profile.