Essential to slather on burgers and hot dogs, ketchup and mustard are surprisingly simple to make. Both require very little time in the kitchen, but the mustard seeds need two days to soak in vinegar and water. The exceptional and robust flavor of homemade condiments is incomparable to those bought at the store. I made two different mustards — one made from yellow mustard seeds and the other from black mustard seeds. The yellow mustard is mild, whereas the black is spicy with a wasabi-like taste. The ketchup has a smoky depth thanks to a combination of chili powder, paprika, cinnamon, and allspice. Although I followed the recipes exactly, you could alter the amount of spices to suit your taste buds.