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 ...

In 14th century France, Pope John XXII created a new, official Vatican position: grand moutardier du pape, the official mustard-maker for then pope. It was a decision guided by both the pope’s ...

Not all mustard is created equally, but two things are certain: it's easy to make at home, and it will taste much better than a store-bought version. Homemade mustard starts as a robust seed that's ...

Lately, I’ve been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff in a squeeze bottle. Or maybe you prefer something a little less mild, as ...

Soak seeds in the fluid of your choice (water, vinegar, even a double-bock beer) until they're all softened and happy, flavor the mix as desired, then grind the seeds and, voilà, homemade mustard.

Lately, I’ve been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff in a squeeze bottle. Or maybe you prefer something a little less mild, as ...