Rubs, Sauces, Marinades

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It's smoked ketchup. (Yup. You heard correctly.) Bacon, too.

This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.

An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don't try this on salads.

This mole recipe is know as mole verde, and is bright with cumin, oregano, onion, tomatillos, garlic, jalapenos, cilantro, and epazote. If there's mole, there's a party.

This traditional and incendiary Thai condiment has incited quite the following. Here's how to save yourself a trip to your local Asian market.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

A classic Thai trick for imparting a lot of oomph without a lot of ingredients or expense.

Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.