Condiments & Ingredients

Although many people turn to salads for a healthy meal, one simple thing can ruin good intentions -- the salad dressing. To help cut back on the fat, we have ten easy-to-make dressings that can keep your greens healthy and great-tasting.

By Kim Williamson

Ketchup is arguably the most popular and recognizable condiment on the market. But what you're used to finding in your grocery store or on the table of your local diner may have a different kick to it in other parts of the world.

By Sara Elliott

If you've ever tried to coerce a youngster into eating good-for-you foods, you probably know the wondrous advantages of that child-friendly sauce, ketchup. More than mustard and better than mayo, ketchup is the colorful condiment.

By Sara Elliott

Mushrooms, whether cultivated or harvested wildly, can provide a delicious addition to any meal. Learn more mushroom facts about these fungi.

By the Editors of Publications International, Ltd.

Soy can be found in soy milk, soy cheese products, soy sauce and other foods and can offer many health benefits. It is a good source of protein, it's low in saturated fats and contains no cholesterol. Read this article to learn more about how to add soy to your diet.

By the Editors of Publications International, Ltd.

Soy crumbles serve as a vegetarian alternative to ground beef. It contains a large amount of protein, like meat does, but contains less amounts of fat and cholesterol. Learn more about soy crumbles in this article.

By the Editors of Easy Home Cooking Magazine

Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar. Read this article to learn more about this salty, sweet, and spicy condiment.

By the Editors of Easy Home Cooking Magazine

Lemon zest imparts a bright and citrusy flavor to both savory and sweet foods. Best of all, it's super simple to make using the right tools and the peel of a lemon.

By Alia Hoyt & Sharise Cunningham

Though they have distinct flavors, honey and sugar both contain the same amount of carbohydrates. In healthy cooking, the source of the carbohydrate is not nearly as important as the quantity. Learn more about honey and sugar in a diabetic diet.

By the Editors of Diabetic Cooking Magazine

Did you ever ask yourself what the difference between jams, jellies, marmalade, and preserves is? Read this article to find out all about these sweet concoctions and how to tell the difference.

By the Editors of Easy Home Cooking Magazine

Cream cheese can be used in a variety of foods, from dips to entrees to desserts. Learn tips for easier cooking with cream cheese, substition ideas, easy uses for packaged cream cheese. Find answers and check out these delicious cream cheese recipes.

By the Editors of Easy Home Cooking Magazine

Knowing the difference among the many types of cream can have a big impact on your recipe. There are several categories of cream, and, to make matters more confusing, what's popular in one part of the country may not even be found in another region. Get the facts about cream and try these recipes.

By the Editors of Easy Home Cooking Magazine

Gelatin is an translucent and often unflavored element often used in cooking. Learn what gelatin is, how to measure it for cooking or baking, and how to use it in this article.

Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks and is generally sweeter than mayonnaise.

I've enjoyed Thousand Island salad dressing for years, and I've always wondered how it got its name. For that matter, how did ranch dressing get its name? Is French dressing really from France? And what is in those dressings?

Whenever I buy salt (or even get it in little packets at a restaurant), it says that it is "iodized". What is "iodized", and why?

You love the taste of it on your flapjacks, but just how do they make maple syrup? Read this article on maple syrup to find out how this deliciously sweet condiment is made.

By HowStuffWorks.com Contributors

Where do corn oil and corn syrup come from? When I eat corn on the cob, there's not any oil or syrup in it, so where do they get this stuff?