Cutting The Mustard

For some Americans a trip to the ballpark isn t complete without the bright yellow squiggle of French s atop a hotdog For the French the slow burn of Dijon is a must-have complement to charcuterie In the U K Sunday s roast beef is nothing without the punch of Colman s Yet few realize that this condiment has been More The post Cutting the Mustard appeared first on Gastropod Click here to visit this podcast episode