Buy one of our recommended mustards: https://amzn.to/2MtKQjaClick here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdvCheck out our Kitchen Smarts series: https://www.youtube.com/playlist?list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXndMETHODOLOGYTwenty-one Cook’s Illustrated staff members sampled 10 supermarket Dijon mustards plain and on boiled hot dogs, rating them on spiciness, texture, and overall appeal. Products were selected using data on top-selling national brands of mustard compiled by Chicago-based marketing research firm IRi.Read the LabelThe three best indicators of a strong, spicy Dijon are right on the label.1. FAT CONTENT: Even a small amount indicates more mustard seeds—and stronger flavor.2. SELL-BY DATE: Fresher mustards are spicier, so buy jars as far from their dates as possible.3. PRESERVATIVE: Sulfur dioxide is more effective than tartaric acid at staving off oxidation and, thus, preserving heat.ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.If you like us, follow us:http://americastestkitchen.comhttp://facebook.com/americastestkitchenhttp://twitter.com/testkitchenhttp://instagram.com/testkitchenhttp://pinterest.com/testkitchen
