mayonnaise

Mayonnaise giant Hellmann's new ketchup venture tweaks the classic American condiment formula just a bit (or a lot, you decide).

Revitalize your repertoire in style. This one-pan roasted chicken with fennel is a simple, comforting way to feed everyone in no time.

French chef Michel Roux's new potato salad with anchovy benefits from smoky grilled Scamorza, an Italian cheese you're bound to love.

Take a peek into the wild kitchens and labs of renowned chef and molecular gastronomy master Wylie Dufresne, with wd-50: The Cookbook. While you won't find any quick and easy dinners in this formidable tome, make sure to pick it up if you're looking to break into the science of his stunning dishes (or simply wish…

Looking for a trusty cache of go-to vegetable dishes, this is a must-buy. Ever fried up spaghetti squash patties? No time like the present!

Loreal Gavin's cookbook is a pleasure to read and cook your way through. Fans of the BLT, unite for this crispy chicken skin, lettuce and tomato sandwich.

Celebrated Pittsburgh chef Derek Stevens of Union Standard spreads a mayonnaise on burger buns that'll have you drooling til the cows come home. It's not just any mayonnaise, you see: it's marrownaise, a silky, fatty, meaty substance that transforms regular beef into a rich umami experience. We spoke with him to learn more about this wonderfully savory…

These Patagonia hot dogs get a creamy dollop of green avocado mayo for a flavor boost that tastes as good as it looks. Get grilling!

News for fans of the delightfully packaged, artisanal Sir Kensington's condiments: it's time to switch that artisanal to "artisanal-style."

We're as tired of eating dried-out, overcooked, flavorless burgers as you are. Thankfully, renowned chef and grillmaster Tim Love stopped by FR Headquarters with patties, fixin's and no shortage of advice for ensuring this most avoidable of grilling problems never happens to you. While he made no secret of his disdain for ketchup (what?), he…

It's a rich, tangy, creamy egg- and oil-based emulsion used as a binder, dipping sauce and salad dressing. You can call it "fancy mayo" if you like, but its French name is remoulade — and you might as well use it!Remoulade is made by blending eggs and oil to make a mayonnaise that is enhanced with other…

The food world is seeing some ups and downs, some breakups and some changes. Small businesses in England want Britain and the EU to stay together for the kids while a Chinese farmer's son is trying to find love with a magic mushroom. Naked babies are a little too scandalous for America.

What is practiculture? It’s what happens when you leave big-city life to tend your garden, hunt in your backyard and prepare meals according to what’s in season instead of what’s on the supermarket shelves. Modern-day Australian “food warrior” Rohan Anderson’s new collection of recipes follows the practical nature of cooking from the homestead, something everyone should…

You're already talking about Thanksgiving sandwiches. How do we know? We're also already talking about Thanksgiving sandwiches. Several times recently at FR Headquarters, we've devolved from orderly editorial team into a room of disjointed people, who all believe they're right, yelling about sandwiches.Enter: Brooklyn condiment haven Empire Mayo, purveyors of small-batch mayonnaise made with all-natural cage-free…

You’ve seen people emulsify things on cooking shows, and maybe seen "emulsion" on a fancy menu, but you might still be thinking, “What is that, exactly?” Time to strap on your learning boots — we’re going the educational route. What is emulsification?Emulsification is a scientific process in which two immiscible (unmixable) liquids are mixed together in a way…

In America, we’re dead serious about how our food is labeled. If that skim milk doesn’t have vitamins in it, it ain’t real. No eggs in that mayonnaise? The Food and Drug Administration will send you a warning letter for calling it mayo.That’s exactly what happened to San Francisco–based vegan food startup Hampton Creek, according…

Welcome to the afternoon roundup! If it happened in food today, it’s news to us. Here are a few stories that have caught our attention. Beer: Renowned ice cream smiths Ben & Jerry’s teamed up with New Belgium to develop their first craft beer, set to be released this fall. Will you be picking chunks…

[caption id="attachment_76324" align="alignnone" width="700" ] Duke’s mayonnaise has an especially fervent following in the South.[/caption] Welcome to the afternoon roundup! If it happened in food today, it’s news to us. Here are a few stories that have caught our attention. Condiments: Love it or hate it, mayonnaise is undoubtedly a polarizing condiment in the U.S.…

At the recent Music To Your Mouth festival at Palmetto Bluff, we sat in on a cooking lesson led by Nashville chef Tyler Brown of The Capitol Grille and moderated by the great John T. Edge, director of the Southern Foodways Alliance. Country ham and biscuits were destined to make an appearance, but Brown's dish, inspired…

Sometimes mayonnaise can come in handy at unexpected times: mixing up great burger meat that stays moist and flavorful, for instance. Or, perhaps lesser-known, using it as a macaroni and cheese-enhancing ingredient. And by lesser-known, we mean we have never heard of a macaroni and cheese recipe calling for mayo. Enter Miracle Whip, the sandwich…

More than any other sport, baseball is a game of superstitions. We’ve heard it all before: Don’t step on this line, take exactly this many steps to the dugout, don’t even think of talking to this player right now. Major leaguers are also known to have quite the set of beliefs regarding diet routines. Wade…

Few refrigerator staples inspire as much devotion and distaste as mayonnaise. Beloved by some, called "the devil's condiment" by others, mayo is nonetheless number one: market research firm Euromonitor reports that Americans spend $2 billion on mayonnaise annually, seconded by ketchup’s mere $800 million. Related: FR Taste Test: Mayonnaise For French Fries Clearly, there is…

Welcome to Illustrated Kitchen Hacks. Just in time for the big weekend, here's how to make tomatonaise, our favorite condiment of the summer, presented in this easy-to-use visual format. Here are a few other hacks that may prove useful. Now you have absolutely no reason, including a short attention span, not to blend up a batch of this…

Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook,Taming the Feast, is the ultimate guide to hardcore al fresco entertaining.Need an easy, flavorful and light appetizer to keep the crowd in check while the whole…

We're still using Tim Love's genius trick to keeping grilled burgers moist and juicy. We might use it all summer. But every great grill-out needs an arsenal of side dishes, and Love's Texas-style potato salad is just that. Remember, food folks: mayonnaise is your friend. As are spicy chopped pickled jalapeños, plenty of tangy whole-grain…

We're as tired of eating dried out, overcooked, flavorless burgers as you are. Thankfully renowned chef and grillmaster Tim Love stopped by FR Headquarters last week with patties, fixins and no shortage of advice for ensuring this most avoidable of grilling problems never happens to you. While he made no secret of his disdain for…

One day, about two years ago, we briefly discussed the potential of creating a themed week where each editor would select one country's food culture to focus one. Each day of that week, we would feature recipes, stories and interviews from our country. I contemplated for a full 10 seconds, and then blurted out "Russia!" That was…