The type of mustard comes in a yellow squeeze bottle that goes on hot dogs, hamburgers, soft pretzels, and part of the base for deviled eggs and potato salad. If you’ve never attempted to make ...

The vibrant yellow base stays true to classic form while green flecks hint at the spice lurking within. Not overwhelmingly ...

In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. ... Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.

But mustard means more than just the jars in your fridge. It turns out that the condiment, plus all parts of the plant from seeds to greens, have dietary advantages. We spoke to registered ...

To make a dressing, add your mustard, along with all of your other vinaigrette ingredients, to a jar, then shake shake shake. (Don’t bother with specialized “emulsifying bottles.” You don ...

At the National Mustard Museum in Middleton, Wisconsin, there's only love for one condiment. And if you dare say the "K-word," founder and curator Barry Levenson will loudly toot his "honk of ...

At the National Mustard Museum in Middleton, Wisconsin, there's only love for one condiment. And if you dare say the "K-word," founder and curator Barry Levenson will loudly toot his "honk of ...

At the National Mustard Museum in Middleton, Wisconsin, there's only love for one condiment. And if you dare say the "K-word," founder and curator Barry Levenson will loudly toot his "honk of ...

At the National Mustard Museum in Middleton, Wisconsin, there's only love for one condiment. And if you dare say the "K-word," founder and curator Barry Levenson will loudly toot his "honk of ...