Savvy people are done with foo-foo things like cranberry mustard. Yellow mustard is on a roll. What's good enough for hot dogs and pretzels, it seems, is good enough for most anything these days. Fine restaurants across the nation are going yellow. Yellow brands have gained grocery-store market share in recent years while fancy labels have slumped sharply.
Some foodies see the yellow surge as a seminal sign of where the nation's taste buds are headed.
Wis. He offers histories, taste tests and supplies of about 500 mustards. They need their fancy mustards to add flavor. You don't need to add honey, berries or champagne to it. Mustard, made from the plant genus Brassica , is a survivor. It's perhaps the world's oldest condiment.