Well-Made Condiments by Sir Kensington’s

As food awareness moves forward, the brand is helping to keep sauces on par

Why read a story about condiments? Or, for that matter: why write one? After doing a full product range tasting with Sir Kensington‘s co-founder and CEO Mark Ramadan it became evident that there’s a conversation here worth having. Over the last few years, food awareness has increased dramatically—words and phrases like organic, non-GMO, cage-free and free-range now grace our vocabularies and ingredients labels have become …

Miss Lily’s Jerk Marinades

The chef behind NYC's beloved Jamaican restaurant shares her cooking stories and secret ingredients

The beloved Caribbean oasis in New York City’s NoHo, Miss Lily’s, recently released a trio of their treasured Jamaican barbecue sauces and marinades—each made with all-natural ingredients including habanero chilies, brown sugar, scallions, cumin, ginger and more. These new sauces are meant to be used from the beginning of a dish to the very end—they serve as excellent marinades and rubs for all kind of …

Hawt Sauce by Holloway Kitchen

London-based Telegramme spice it up with sumptuous packaging for the newly-released, small-batch condiment

Made from just 10 ingredients, Hawt Sauce is the result of a year’s experimentation and is the very first product to emerge from Adam Brooks’ start-up culinary enterprise, Holloway Kitchen. “It’s unusual in that it’s very thick, almost like a salsa,” he says. “The idea is that it’s more versatile than your average hot sauce—it’s just as at home topping burgers as it is stirred …