The versatile vegetable is still spreading on U.S. menus

The spicy Indonesian condiment is on the rise

The fruit- and mustard-based condiment is a specialty of northern Italy

Bartenders are using the sugar more frequently

The clarified butter hails from India

Chefs are menuing the familiar ingredient in creative ways

The spice brings color and kick to entrées and sides

All the parts of the root vegetable are used in cooking

The purple yam is commonly used in Filipino cuisine

Mild cousin of salmon shines as the main course