#dill-pickles

#dill-pickles

In 2023, Heinz addressed the scourge of the restaurant table known as 'ketchup fraud', in which restaurants replace the ketchup in spent Heinz squeezy bottles with cheaper brands.

Trader Joe's Garlic Spread Dip is sold as a savory refrigerated spread/dip, but the simple ingredient list hints to all kinds of culinary shenanigans.

His innovative abstractions evoked both the art historical canon and the haunting afterlives of Atlantic slavery.

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

New American Light Lager (think: Budweiser) just doesn't stand up to the chilies in chili. As its name implies, a light lager is a type of beer with the mildest, most delicate flavor. While they're refreshing on a hot day, they certainly don't have a robust profile, nor the depth that's necessary to bring any nuanced tasting notes to chili, even after reducing with a simmer.

The Pickled City takes readers on a tangy journey through four centuries of New York's pickle history, from the kitchens of early Dutch settlers to the salt-soaked barrels of the Lower East Side to the artisan jars gleaming on today's Brooklyn shelves, showing how pickles connected immigrants to their roots, brought communities together, and became one of the city's most beloved foods.

The word ketchup was first documented centuries ago, but it was advertised as more of an ingredient than a condiment, and the primary components were anything but tomatoes.

It was joined by South African fish paste brand Redro, which emerged in the 1930s. Peck's anchovy-based paste originally became famous for its shelf stability and the fact that it would elevate a simple piece of buttered toast with its salty flavor. It has the consistency of a pâté and is packed with umami flavor. Folks still missing this condiment can purchase Peck's Anchovette on Amazon or try their hand at a copycat recipe.

Gochujang is a staple condiment in Korean cuisine that you can easily find in Asian supermarkets and Trader Joe's for under $2. It usually comes in a plastic red tub. Made with fermented Korean chilis and other ingredients like glutinous rice, soybeans, and salt, just one tablespoon of this condiment will add sweetness, heat, and umami to your burger patties.

"Beer steaming is literally replacing water with beer," Becker told Tasting Table.

Inspired by Auguste Escoffier's exceptionally simple tartare, I've given his recipe a zero-waste twist by using whole boiled eggs and swapping in pickle brine from a jar of gherkins or capers to replace the vinegar. Everything else is optional: tarragon, mustard, cayenne add what you like or have in store. Traditionally, tartare sauce is delicious with fish and chips, calamari or in a chicken sandwich, but I also like it tossed through potato salad with tinned sardines and radicchio.