Mexico’s fiery condiment for empanadas and tostadas is right at home in sandwiches, soups, and definitely pizza.

Neonata combines the umami of anchovy with the sweet, musty spice of Calabrian chiles, and it will make your pizza, roasted fish, and bruschetta way better.

The smoky, savory Taiwanese sauce is a cyclone of flavors fit for stir fries, soups, grilled meats, and more.

Fold it into peanut pesto, swirl it into lemon and butter, or spoon it onto butternut squash puree.

Smooth, salty lemon paste cranks up the volume on pastas, salad dressings, and Bloody Marys.

When miso meets butter, everyday cooking becomes less ordinary.

Spicy and warm or light and bright, homemade tomato jam is the way to make summer’s bounty last through winter.

The simple combo of jalapeño, lime, cilantro, and store-bought mayo can enliven everything from rotisserie chicken to your sad desk lunch.

It’s messy, it’s fishy, and it will give you disastrously bad breath, but it’s all worth it for this Italian anchovy snack.

The versatile Japanese condiment made from green chiles and yuzu peel works with soba noodles, but it’s also perfect for grilled corn and Mexican food.

When seafood is slowly fermented with salt, the result is a briny, savory blast of umami that can transform dishes and inspire lifelong love affairs.

Chile crisp is the garlicky, spicy, crunchy condiment that somehow works in everything from noodles to ice cream to peanut brittle.

If your baking experiments tend to result in disaster, a little jar from the grocery store might be the solution.