Pickled Jalapeno Peppers1/20
These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.
Chimichurri2/20
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
Sport Pepper Sauce3/20
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.
Homemade Sriracha Sauce4/20
The traditional and incendiary Thai condiment has incited quite the following. Here's how to save yourself a trip to your local Asian market.
Homemade Old Bay Seasoning5/20
An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.
Adobo Sauce6/20
Best known as the earthy sauce bathing canned chipotle peppers, this Mexican staple is ridiculously versatile. And easy to make.
Blue Cheese Dip7/20
Tired of settling for an ordinary blue cheese dip that practically necessitates a search party to locate a stray chunk of cheese swimming in mayo? This one won't disappoint.
Bread and Butter Pickles8/20
We've no idea where the saying "in a pickle" comes from, but we'd love to find ourselves in a jar of these subtly sweet specimens.
Pesto Genovese9/20
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
Homemade Mayonnaise10/20
Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This foolproof recipe may change that.
Bacon Jam11/20
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Cheddar Cheese Sauce12/20
So satiatingly superlative, this cheese sauce is going to whisper seductively to you to ladle it onto everything. And we do mean everything.
Chili Honey Butter13/20
Sweet, spicy, and just a little sassy. That's what we think of this sensational synthesis of everyday ingredients. Slather it at will.
Bobby Flay’s Barbecue Sauce14/20
This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.
Herb Salt15/20
Herb salt is, quite simply, herbs pummeled with salt to create a restaurant worthy condiment. Here's how to make it along with several incredible uses, whether fancy schmancy or simple.
Day After Thanksgiving Cranberry Chutney16/20
We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.
Pepper Sherry17/20
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then drizzling it over everything? Exactly.
Arugula Pesto18/20
A peppery riff on the classic Italian condiment that may even have improved upon tradition.
Amped-Up Portuguese Red Pepper Paste19/20
Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.
Milk Mayonnaise20/20
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.