this lesser-known seasoning is made from ground mustard seed, the same way the wet version is. What sets the two apart is ...

Reviewed by Barbara Gillette The name mustard plant commonly refers to three species of a hardy annual vegetable: brown ...

Yellow mustard seeds are particularly lovely in vinegary slaws and pickles, like this mustard seed chowchow. They're also delicious toasted, ground ... dark, dry place light a drawer or pantry ...

English mustard powder and prepared English mustard is available in cans from most UK supermarkets. Mix the powder with cold water to the desired consistency before use. Serve with cooked ...

Global healthcare company Grifols has partnered with BARDA, the Biomedical Advanced Research and Development Authority, to ...

Farmers in the San Luis Valley hope to restore shrinking aquifers that make farming possible here. Their tactic: groundwater ...

Pat chicken dry and lay it, skin-side down ... Just before serving, toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate ...

For as much as Americans love sandwiches, this country might as well be called the United States of Bread. Here are three ...

Prepare the vinaigrette by adding the vinegar, salt and sugar and giving a little whisk to dissolve. Add the mustard, olive ...

Burger's are baked right into Burger King's name and they'll forever be the main event. Just like McDonald's, BK slings a ...

Then, the leftover ghee is used to sizzle cumin, fennel, and mustard seeds (plus curry leaves, if you have them!) to create a tadka for spooning over your carved bird. When paired with a simple ...

Any combo of fish and potatoes does it for me and this is a good one. Baking the fish in between the vegetables and the crumbs means that the fish stays moist and even reheats well without drying out.