The many varieties of mustards found on grocery store shelves today have a rich history. They have been used as a condiment ...

"I'm a mustard fiend," says chef Bryan Voltaggio. At his DC-area restaurant Voltaggio Brothers Steak House, Bryan and his brother, Michael, serve every steak with a tray of sauces for dipping.

As a devoted mustard enthusiast, I’m always on the lookout for new and exciting flavors. Recently, I had the pleasure of ...

To help you find the best yellow mustard when you're standing in the condiment aisle, I did a blind taste test of nine ...

Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sausages. In a medium bowl, combine the black and yellow mustard seeds with the ...