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Use simple add-ins for better condiments! Ketchup, mayonnaise, and mustard are the three quintessential condiments that nearly everyone has in their fridge door, and for good reason.

Ketchup can lend bright and sweet acidity to heavier fried foods and meats, mayonnaise provides creaminess with a touch of tang, and the countless varieties of mustards can add flavors ranging from piquant heat to zesty sweetness. But while the classics are tasty as is, they can get a little boring.

So, here’s my issue with potlucks & parties. The host usually says, “Bring whatever you want!” Inevitably, the party table is filled with multiple bowls of guacamole, salsa, or hummus—everyone’s easy go-to dips. Don’t get me wrong, I’m all about easy; I just want a little variety. And, selfishly, I want people to eat the guacamole I brought to the party. If you want to change up your dip routine, here are some tips to make your dips stand out from the rest. (Pictured here: Calabrian Hot Pepper Hummus.)

Have you ever wanted to take a peek behind the scene at Savory? You’re in luck, because Denver publication 5280 Magazine recently visited our warehouse and broadcast the experience live on Facebook. 

Enthusiasm for eggs that can turn fun colors without the use of synthetic dyes or chemicals seems to be growing in popularity. Whether you’re dyeing easter eggs for a time honored Easter tradition or you’re just looking for a unique DIY project to usher in spring, here are our tips for making naturally dyed eggs from items in your spice cabinet.

Time sure flies. Savory turned twelve last September and our little company has grown far beyond our wildest dreams. When you sprout up as quickly as we have, you never seem to have the help you need for the next thing you need to get done—so it feels like you are constantly moving from one plate to another, then another, and still another just to keep them all spinning. All so you can grow a little more and have more plates to spin!

Who says going salt-free can’t be delicious? Whether you are avoiding it for health or preference, putting down the salt shaker doesn’t mean you have to sacrifice great food. Enhancing taste can be as simple as heightening our basic flavors like sour, sweet, and savory.

Our Test Kitchen Assistant Ashlee Redger is a culinary student at Johnson & Wales who is enrolled in a program that focuses on nutrition. Check out her expert tips for eating well on a low-sodium diet.

The second-to-last leg of founder Mike Johnston’s Chasing BBQ journey had him stopping at BBQ joints throughout Kentucky, Illinois, and St. Louis. It turned out to be a tour of Midwest barbecue with a little bit of the South thrown in. We spent time in the Savory Spice test kitchen recreating some of Mike’s favorite proteins and sides from these regions. We made a few things we’ve never tried before, including Kentucky mutton and burgoo stew. We got messy making sticky-sweet St. Louis style ribs. And we stumbled upon some Midwest-inspired sides like hash brown casserole and cinnamon apple baked beans. A lot of the dishes, though new to us, felt familiar and nostalgic…like visiting grandma’s house.

On the second-to-last leg of his Chasing BBQ journey, Savory founder Mike Johnston visited three different barbecue regions, each with its own special take on barbecue. Mike sampled barbecue from Kentucky, Illinois, and St. Louis, Missouri, each region showcasing its own signature style of ‘cue, but also dabbling in their versions of classics from around the country.

Barbecue in Kentucky highlights a meat that often gets overlooked—mutton. Mike tasted a barbecue sauce so unique to Kentucky that we absolutely had to feature it in our new line of barbecue sauces!