Products awash in vinegar didn’t cut the mustard with our tasters.
What We Learned
When it comes to mustard, yellow tends to hog all the glory, zigzagging up ballpark franks and cornering the market on pretzel-stand squeeze bottles. But here at the test kitchen we like brown mustard, too, for its spicy, robust flavor. Unlike the yellow stuff, which gets its bright, mild character from white mustard seeds, brown mustard is made from the smaller, hotter brown seeds ...