Consider mustard, and you probably think first of the bright yellow stuff you get in a squeeze bottle. Or maybe you prefer something a little less mild, a favorite brand of Dijon or a spicy whole ...

Mustards, of all styles, colors, and flavors from “apricot” to “Zinfandel,” have become big business. Everybody is getting into the act, in large part, I think, because the prospect of opening pretty ...

Making homemade mustard is easier than you think, and the results are far superior to anything you can buy in a store. With a perfect balance of tanginess, spice, and sweetness, this coarse mustard ...

"What do you mean you can make mustard at home?" It was all I could do to say, "Well no shit, Sherlock! How did you think it was made? By mustard elves under a tree?" Thankfully, I am the age I am; a ...

As far as condiments go, mustard is king, at least at my house. There are always at least four kinds in my refrigerator: whole grain, spicy brown, yellow and Dijon. Tomorrow, when everyone is ...

But have you ever made your own? If your idea for making mustard has thus far consisted of stirring a little bit of water (or wine, or ale, or vinegar) into powdered mustard, then you’re in for a ...