Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has ...

Mayo and mustard may be the go-to condiments of today, but if it were the '50s or '60s, you'd more than likely be spreading ...

Yuzu kosho, another Japanese condiment that packs impossible flavor into small servings, is one more option to consider for ...

Nothing says breakfast in Myanmar more than a hot bowl of mohinga, a flavorful fish soup with rice vermicelli. It's the taste of the Irrawaddy Delta in the Burmese heartland, and an iconic national ...

While the juice from one lemon wedge (6 grams) contains 0.06 mg of sodium, one tablespoon (15 grams) of bottled lemon juice contains approximately 3.9 mg of sodium, both of which are relatively ...

Just like rice, fish sauce is a staple of almost every dish in Viet Nam. “For Vietnamese people, a meal without fish sauce is considered incomplete,” culture expert Tran Ngoc Them once wrote.

A perfectly browned salmon steak, served over dill and lemon slices, surrounded by roasted asparagus and sliced tomatoes on a white plate over a wooden table. - Jacek ...

We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to... Fish Sauce: An Ancient Roman Condiment Rises Again ...

Ava Gene's, a Roman-inspired restaurant in Portland, Ore., incorporates colatura, a modern descendant of ancient Roman fish sauce, into several of its dishes. Fish sauce — that funky, flavor-enhancing ...