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.
Homemade Sriracha Sauce3/20
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 Seasoning4/20
An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.
Adobo Sauce5/20
Perhaps best known as the earthy sauce bathing canned chipotle peppers, this Mexican staple is actually ridiculously versatile. And easy to make at home. Here's how.
Blue Cheese Dip6/20
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 Pickles7/20
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 Genovese8/20
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
Homemade Mayonnaise9/20
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 Jam10/20
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Cheddar Cheese Sauce11/20
This stupendously cheesy spread is so satiatingly super you'll want to ladle it on everything. And we do mean everything.
Chili Honey Butter12/20
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 Sauce13/20
This sweetly spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.
Herb Salt14/20
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 Chutney15/20
We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.
Pepper Sherry16/20
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 dribbling it over everything? Exactly.
Arugula Pesto17/20
A peppery riff on the classic Italian condiment that may even have improved upon tradition.
Amped-Up Portuguese Red Pepper Paste18/20
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 Mayonnaise19/20
Known as maionese de leite in Portuguese, milk mayonnaise--you heard us--is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.