Today, we’re talking condiments. Plus:
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| Marki Williams/NYT Wirecutter |
Ballpark franks, lunchtime sandwiches, and street-vendor pretzels simply feel naked without a squirt of mustard. Or, at least, that’s what we think. On our hunt to find the best classic yellow mustard, we tasted 20 versions. And we crowned the winner for its smooth texture, fresh aroma, and zippy flavor. Plus, it’s a delightfully bright, classic yellow: Multiple testers said they’d reach for it to garnish a hot dog.
“It’s delicious enough to eat plain”→
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And the best ketchup (duh) |
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| Michael Murtaugh/NYT Wirecutter. Food Stylist: Maggie Ruggiero |
Over the years, we’ve tasted 26 nationally available ketchups, and, frankly, most of them have been just fine — nothing we’d turn up our noses at if served alongside French fries or chicken nuggets. However, we found six that truly stand out from the rest and hit the perfect balance of sweet, savory, and tangy.
Our favorite ketchup is the one you think it is→
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| Michael Murtaugh/NYT Wirecutter; food styling by Lesley Stockton, prop styling by Michael Sullivan |
We’d never forget you, mayo. It might just be the most polarizing condiment, but if you love it, then you know that the best ones are a culinary marvel. After tasting 25 jars (yes, really), our absolute favorite is balanced and bright — or, as our experts put it: “satisfyingly rich and nowhere near bland.”
Plus, a flavorful option with lots of umami→
Gift of the week: A precise knife for summer’s bounty |
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| Michael Hession/NYT Wirecutter |
This lightweight Japanese knife would be a useful gift for the foodie in your life. The thin, tapered blade is specifically designed to easily slice through produce, like onions, carrots, and cabbage. Plus, its handle is a pleasure to hold.
For slicing and dicing→
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All that condiment talk made us hungry. If you’re in the same boat, might we suggest this (very simple) recipe for grilled hot dogs? Or perhaps a classic backyard burger is more your style?
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