Condiments, Sauces & Pastes

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Tangy tamarind is a key ingredient in pad thai but works in lots of other applications

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

Do you like peanut butter cups? Of course you do! Now it's time to super-size that love—into a PBC cake the size of a small pizza

Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version

This cake is perfect for beginners—it’s moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Peanut butter has a place on the dinner table. This peanut sauce recipe makes enough for two or three different meals.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.

Grill the tomatoes just before you place the eggplants in the coals.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

Tarte Tatin meets ginger-bread cake in this pretty upside-down dessert.

This recipe can be easily halved; the dressing can be a little difficult to revive once it separates due to the density of the tahini.