Mustard

Prepared mustard keeps 1-2 years in the fridge after opening; it may lose potency but remains safe. Mustard powder and whole seeds store indefinitely in a cool, dark pantry when kept dry. Yellow mustard is more stable; Dijon may separate over time (stir before using).

Add mustard to vinaigrettes as an emulsifier to help oil and vinegar stay blended

Mix dry mustard powder with cold water and let sit 10 minutes to develop full pungency before using

Stir a spoonful into mac and cheese, potato salad, or deviled eggs for depth and tang

Toast whole mustard seeds in oil until they pop to release nutty, aromatic flavor for Indian and pickled dishes

Roasted or grilled meats (pork, beef, chicken, sausages)

Cheese (sharp cheddar, Gruyère, Swiss)

Pickles, sauerkraut, and tangy vegetables

Honey, maple syrup, or brown sugar for sweet-savory glazes

Vinegar, lemon juice, and mayonnaise in dressings and sauces

Adding mustard to boiling liquids, which can make it taste bitter—stir in after removing from heat

Using old mustard that has dried out or lost flavor; refresh with a splash of vinegar or wine

Assuming all mustards taste the same—yellow is mild, Dijon is sharp, whole-grain is textured, and Chinese/English mustards are very hot