Epis is a foundational ingredient used to flavor a wide array of Haitian dishes Gregory Gourdet, a Haitian-American chef, uses it to marinate everything from fish to chicken thighs to beef short ribs He encourages home cooks to make extra to use as a marinade or to flavor stews, soups, vinaigrettes, sautéed vegetables or even meatloaf

This piquant pickled relish is widely believed to be descendent from English piccalilli In Trinidad and Tobago, chow chow is a staple during the holiday season, and is often served with baked ham and hops bread on Christmas morning Typically Trinidadian chow chow is made by soaking a bevy of fruits and vegetables like Chinese long beans and green papaya overnight in a salty-sweet brine

Chow chow, a bright and bracing pickled relish, is essential to the holiday table in Trinidad and Tobago — and the perfect accompaniment to ham.

A basic template with infinite flavor possibilities.

Harissa is a versatile condiment that can be used to add a punch of spice to anything. This version is made with dried chiles and can be used as a spice rub or hydrated with water for a paste that's ready to stir into dressings, sauces, and more. This is a stripped-down, entry-level harissa, that can be jazzed up with other spices or aromatics such as garlic, citrus zest, or even saffron.

Here’s how to make a couple entry-level harissas. Although they’re perfect just the way they are, they can also be the start of your homemade harissa adventure. The pastes can be thick or thin, spicy or mild, studded with mix-ins or heady with spices.

Slightly sweet and tangy, tamarind is a tropical fruit that is full of tart flavor that’s just as good fresh as it is in savory and sweet recipes. This tamarind paste recipe will give you a concentrated tangy flavor for any recipe that calls for this popular fruit. What is tamarind? Tamarind is a fruit that’s actually part of the…Continue Reading→

Cumin-heavy sazón is among the most commonly used spice blends in Puerto Rican cooking, and is also popular throughout Latin America This seasoning is an incredible cheat, and is typically found in the international section of most supermarkets Commercial brands are flavor bombs pumped with monosodium glutamate — MSG — that can make almost anything taste better

This homemade tamarind chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice.

There are very few (savory) dishes which aren't improved by a few ribbons of pickled red onions. Our recipe is incredibly simple.

This tangy-savory Caesar seasoning blend comes together in under 10 minutes, and is great dusted over just about everything. Sprinkle it over popcorn or hard-boiled eggs. Pour it into a bag of kettle chips and give it a shake, or toss with sturdy veggies before roasting.

By working more oil into a classic Caesar salad dressing emulsion, a more thickened mayonnaise texture is achieved. It's a garlicky, lemony, cheesy, briny condiment with endless potential.

Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.

This white spice paste is the cornerstone of many Indonesian meals and is the base of many other essential flavorings within the cuisine. Plus: Having a jar in my fridge means I can whip up my favorite meals at a moment’s notice.

Made with chiles, fermented shrimp paste, and a squeeze of lime, and sambal belacan is the most famous and ubiquitous of Malaysian chile pastes.

Chinese garlic sauce is popular on Chinese food takeout menus but is easy to make at home. It's also healthier than some restaurant versions.

Japanese mayonnaise (and Kewpie brand in particular) is beloved worldwide for its delightful spreadability, savory flavor, and sunny disposition. Why does it rise above the rest? It has a silky-smooth consistency and rich yellow color that come from egg yolks (most American mayos are made with whole eggs), and it takes on a deeply satisfying umaminess thanks to a little MSG. The most difficult thing about making our version at home is ordering the ingredients—and even that is freakin’ easy: just click the shopping cart icons in the ingredient block below and wait patiently for your packages to arrive. After that, it’s a two-step, ten-minute process for a 500-gram reserve of delicious mayo that you can keep in your fridge for weeks. Drizzle it on burgers, dip your fries in it, or smash it into a warm potato salad—the best thing about having a stash of homemade mayonnaise on hand is you can use it in hundreds of innovative ways. And when it’s Japanese mayo, you can count on it lending a deep, savory flavor to just about anything. PSST: There are tons of ways to spice up this recipe. Try one of the variations at the bottom of this page, or get inventive with your own flavor enhancements. Regardless of which variation you choose, we think you’ll find this mayo a cut above the stuff they slather on your sandwich at the local Subway.