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If you look in a Southerner's pantry, you're more than likely to find a jar or two of Duke's mayo. The South Carolina-based condiment is known for it's tangier taste (there's no added sugar and more egg yolks than other mayo brands), so it's the ultimate addition to pimento cheese,...

Today I want to tell you guys a story about someone I admire. It’s also a story about mayonnaise. The best mayonnaise on the planet, in fact. A few years ago, Jarrett and I became obsessed with Duke’s Mayonnaise. And because we (apparently?) have nothing better to do, we decided we...

Peek into the walk-in refrigerators of the most lauded restaurants in the country, and you will likely find just one store-bought ingredient: Duke's Mayonnaise. But what most people don't know is that the company was founded by a Southern woman at a time when many women like her didn't run...

About 10 years ago, Mark Sauer was behind one-way glass, watching a focus group assembled at a table topped with the wide universe of mayonnaise brands available to the American consumer. “I saw something that was just amazing to me,” said Sauer, executive vice president of sales for Richmond’s C.F....

A few weeks ago, we at TT set out on a rather innocent mission: pick up some popular mayo brands at the grocery store, conduct a blind taste test consisting of dipping waffle fries in said mayo and determine our favorites as a group. Rather unanimously we agreed: Sir Kensington's was our winner, zesty...

To get an idea of how much people love Duke’s mayonnaise, just take a look in an unlikely spot for debating condiments: College Confidential, a website featuring hundreds of discussions about getting into and affording college. There, you’ll find a thread with 100 comments about the most important debate known to man:...

I have always had a very unhealthy relationship with mayonnaise. I don’t even consider it a condiment — I consider it an ingredient. Mayo pops up on all of our menus, from the lime mayo on our fish taco at Empellón Taqueria to these chorizo-wrapped Scotch eggs (as a dip) for the tasting table...

Several friends recently chipped in and surprised me with a painting of a jar of Duke’s Mayonnaise. I framed it and hung it above my mantel. “Your mantel?” my mother questioned.I’m not the only one with a Duke’s art collection. As Erin Hatcher, brand manager for Duke’s Mayonnaise at the...

For the first time ever, the kickoff for the Wildwood BBQ Bash will take place on Friday night beginning at 5:30 p.m. Unlike in past years, guests who show up on Friday night will be able to purchase food and drink and enjoy live music – and vendors will not...

Every Wednesday at noon, Food section staff members and guests answer your burning culinary questions… Continue Reading on washingtonpost.com

In many of the most popular restaurants below the Mason-Dixon line today, diners can practically trace the sprigs of parsley garnishing their plates to the wholesome hands of local farmers. So it’s surprising when the same chefs who preach about heirloom seeds and heritage animals embrace a factory-made food. But...

CHARLOTTE, NC — The flavors that define the Carolinas are as varied as the terrain of the two states. Carolinas cuisine encompasses farm-fresh traditions, wild game, sweet treats and just about everything in between. It’s distinctly Carolinas, and it’s simply charming. For the second year, home-grown supermarket Harris Teeter (founded in...