Dive into the fascinating world of condiments with our collection of articles exploring flavor science, food history, cultural traditions, and the art of pairing sauces with food. From ancient Rome to modern kitchens, discover why these three simple condiments have conquered the world—and your taste buds.
Why do these three condiments work so well? The answer lies in chemistry, biology, and the way your tongue perceives taste.
Exploring the fifth taste and how mayo, ketchup, and mustard leverage fat, acid, and umami to make food taste better.
Condiments have shaped civilizations, sparked trade wars, and evolved over millennia. Here's their surprising journey.
Why do Americans love ketchup while Europeans favor mayo? Regional traditions reveal deep cultural divides.
It's not just taste—it's molecular compatibility. The science behind what makes a great condiment match.
From British "salad cream" to Japanese mayo, discover how different cultures reinvented these three classics.
Rich foods need acid. Bland foods need fat. Learn the rules (and when to break them) for perfect pairing.
Ketchup started as fermented fish paste in Southeast Asia. How did it become America's favorite condiment?
The acidity and sharpness of mustard is no accident—it's culinary chemistry designed to balance heavy dishes.
Your condiment preference says more about you than you think. Personality, culture, and memory all play a role.