Sauce
Zhoug (Spicy Herb Sauce)
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.
Horseradish-Yogurt Sauce
This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.
How to Melt Cheese the Right Way
This fondue party definitely ended in tears. And it didn't have to.
How to Make Dulce de Leche In a Slow Cooker
All you need is a slow cooker, a can, and a dream for a caramel-covered world.
How to Buy Fish Sauce Like a Pro
Here's what you need to know when buying the umami-boosting condiment.
Chermoula With Red Chile
This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
What's the Difference Between Clarified Butter and Ghee?
And where does brown butter fit in?
Do You Really Have to Peel Tomatoes Before Cooking Them?
Peeling tomatoes can be a real pain. Is it even necessary?
How Cooking Pasta in Less Water Can Save the Planet
Or at least save you a few bucks on your energy bill.
Three Essential Cooking Pots and How to Use Them
Don't send a Dutch oven to do a saucepan's job—here's how to choose the best pot for your cooking project.
3-Ingredient Thanksgiving Gravy
This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.
Salted Butterscotch
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
Tartar Sauce
To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
White Barbecue Sauce
There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it.
How to Take Worcestershire Sauce Beyond the Bloody Mary
This age-old British condiment is an umami bomb. Why aren't we using it more?
This Garlic Sauce Is the Secret to Great Lebanese Food
Containing little more than garlic and oil, the Lebanese sauce toum whips up into a bright-white, intensely flavored sauce that begs to be slathered on grilled meat.
Toum (Garlic Sauce)
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains—or use it as a dipping sauce for good bread.
Barbecue’s Most Controversial Condiment
It’s time to stop being a snob about liquid smoke. Here's why it's made, why it's safe to use, and our favorite way to utilize a few drops.
Sriracha Mayonnaise
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Grated Tomato Sauce
When late-season and bruised tomatoes show up at the market, stock up.