Master mustard

Article Abstract:

The number of specialty mustards on the market has steadily increased over the past decade. Cranberry mustard, sun-dried tomato mustard, and raspberry mustard are just some of the varieties now available. The process of mustard-making was first refined in the early 18th century, when a system for making mustard powder was created in England. A summary of notable mustards and where to find them is given.

Collections and collecting, Mustard (Condiment)

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Tagine dream

Article Abstract:

Tagines, which are conical earthenware pots used for cooking, are becoming increasingly popular in the United States. Ancient terra-cotta pots from North Africa, tagines provide advantages of less fuel and water consumption for cooking, even as dishes are tastier, since the clay pot absorbs the flavors of the dish.

Materials, Mounds

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The joy of soy

Article Abstract:

Soy sauce is basically regarded as a mother sauce, since it is used to add flavor to any dish including rice, vegetables, eggs, seafood and meat. Soy sauce in vinaigrettes enhances the taste of salads, especially those with high umami ingredients, such as ripe tomatoes.

Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing, Pickles, sauces, and salad dressings, Soy Sauce, Varieties

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