condiments

Guy Fieri’s seasoned combo of mayo + ketchup turns out a special sauce that's just right for dressing up burgers & sandwiches, or as a dip.

To make this simple homemade BBQ sauce, all you have to do is whisk 6 pantry ingredients plus salt together in a bowl.

Rach's skillet meatloaf is glazed with a spicy layer of Korean ketchup and served with a hearty helping of rainbow chard.

This tamarind, fig, and cumin chutney from cookbook author Priya Krishna's new book "Indian-ish" is the Indian equivalent of sweet-and-sour sauce.

Raita is a creamy yogurt-based condiment from Priya Krishna's new book "Indian-ish" that can be eaten by itself or for drizzling over grilled chicken or fish.

This simple beet and avocado kachumber salad from Priya Krishna's new book "Indian-ish" is crisp, spicy and refreshing.

A hot vinegar mixture combined with thinly sliced onions turns out this simple quick-pickle from actor and chef David Burtka's cookbook "Life Is A Party."

An expert combination of allspice and cloves spices up this green tomato ketchup from Chef Greg Baxtrom of Brooklyn’s Olmsted.

Bulgarian feta is creamier than its traditional Greek counterparts, making for a rich cheese dip that’s great with everything from veggie platters to grilled chicken.

Minced apples and herbs add a sweet crunch to this rich and creamy yogurt cheese from "Israeli Soul" cookbook author and chef Michael Solomonov.

Slow-cooking apples in spices turns out this tangy condiment that’s great paired with savory foods.