For me, condiments make the meal. This was especially true when I visited fast-food establishments. Over the years, I’ve developed quite a few strategies for condiment use, each one dependent on where I was dining.

Today, we have a much broader range of condiment choices, with new ones being created by different cuisines from around the world. Shown here is a taco made with a cocoachile sauce and sprinkled with different flavored cheeses nuts, and garnishes.

For example, at White Castle, I would put an onion ring on the burger with barbecue sauce and Dijon mustard in the center. At Arby’s, I would use plenty of horseradish in place of ketchup on my curly fries. At Subway, if I ordered a toasted sandwich, it was imperative that the onions w…

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