I’m not sure about you, but I’ve spent a fortune on small-batch hot sauces, fancy jams, artisanal pickles, and the like, and devoted hours to coming up with my own DIY versions. What I’ve found is that the best do more than just add a little bit of heat, tang, or sweetness to an otherwise basic dish: They elevate the experience to a whole other level. A sprinkle of my Pistachio-Almond Dukka, with its mix of Middle Eastern seeds and spices, transforms ricotta gnudi. And while my strawberry jam is very nice on toast, it does something truly exciting to ice cream. I hope you’ll be inspired by all the ways I use condiments and sauces throughout the book and come up with a few ideas of your own along the way.