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Natural or artificial substances used in cooking to bring out the flavor in a dish or to complement it.
Can be incorporated into shortening, used as a seasoning or mixed with water to make a paste that resembles prepared mustard.
Thick spicy sauce made from soybeans and dried chiles; it enhances braised foods, is served with Peking duck and is used as a marinade.
This strong mustard comes from Dijon, France; it is served with meat and is used in making sauces, salad dressings and various kinds of mayonnaise.
Native to Meaux, France, this mild spicy mustard is made from partly crushed seeds, giving it a grainy texture.
Very strong mustard, sold either prepared or powdered, traditionally served with roast beef and ham.
Very mild, the traditional North American accompaniment to hot dogs and hamburgers; its bright yellow color comes from turmeric.
Medium strong and slightly sweet mustard that goes well with sausages and deli meats.
A key condiment in Asian cooking, this extremely salty sauce is made from soybeans and is used as a flavoring ingredient, dip or marinade.