Despite the fact that mayonnaise is the most popular condiment in the U.S., it’s long been a subject of culinary controversy, ...

the company spent about a year testing prototypes before coming up with "Tofu no Mayo" (mayonnaise of tofu). According to Yamaki, the condiment contains about half the calories and fat compared to ...

Mayonnaise isn’t indigenous to the local cuisine, but the condiment has been embraced with open arms/mouths in Japan. In ...

Japan launched a mayo-style drink, Nomu Mayo, sparking social media buzz as users debated its taste, with many branding it ...

For Kate Ng, mayonnaise is like the nectar of the gods – ripe with flavourful possibility, and a delicious treat for the side ...

Homemade mashed spuds don't refrigerate well. They get thicker and stiffer, and they're never as good reheated. This ...