Your favorite brand of mayo is a canvas for all kinds of flavors. Mayonnaise can be divisive, but most of us at Food & Wine ...

It's become a popular way to dress up burgers and sandwiches, but you may notice that sometimes, once the coveted aioli hits the table, it really just looks or tastes like mayonnaise. However ...

Without mayo, there would be no deviled eggs, club sandwiches or classic potato salad anymore. But really good mayonnaise can't be bought in a jar at the grocery store; it's made from scratch at home.

But for those who can’t handle mayo in aioli, sandwiches, or salad dressings, the key is not to argue, but to feed them something cooked in mayo. It might sound strange, but once you try it ...

This five-herb grilled chicken recipe is the summer meal you've been waiting for. The juicy meat is marinated with a pesto of basil, chives, rosemary, parsley, and thyme (plus chiles and garlic for ...

Discard any skin. Add ¼ cup of cooled tomato mixture to mayonnaise and stir until well combined. Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates.

That intense sauce is set off by another condiment: aioli, a garlicky mayonnaise called alioli in Spain. Although in Barcelona chefs will often mix the two, Allibhoy prefers them separate ...