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METHODOLOGY
Twenty-one Cook’s Illustrated staff members sampled 10 supermarket Dijon mustards plain and on boiled hot dogs, rating them on spiciness, texture, and overall appeal. Products were selected using data on top-selling national brands of mustard compiled by Chicago-based marketing research firm IRi.
Read the Label
The three best indicators of a strong, spicy Dijon are right on the label.
1. FAT CONTENT: Even a small amount indicates more mustard seeds—and stronger flavor.
2. SELL-BY DATE: Fresher mustards are spicier, so buy jars as far from their dates as possible.
3. PRESERVATIVE: Sulfur dioxide is more effective than tartaric acid at staving off oxidation and, thus, preserving heat.
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