Condiment

Fermenting produces some of the best flavor—and it's a cinch to do at home.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

Cutting the cauliflower into florets means the brine will absorb faster.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Vinegar and strawberries become best friends in this flavorful infusion.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

For the most vibrant, striking hue, stick with one type of pepper.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Look in any BA staffer's desk drawer and you're likely to find everything from sea salt to olive oil to real plates and bowls—all in the name of better desk lunches.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt and serve with fruit.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

Grilling the jalapeño adds a bit of smokiness to this spicy bright sauce.

We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Move over, Sriracha: There's a new condiment in town.