Mustard (condiment) glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities. Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color. Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes. Because of its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation.
Cooking (chef), Robert Wolke (chemist, author) and Pierre Gagnaire (chef). Chemical processes central to cooking include the Maillard reaction – a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat. Home cooking has traditionally been a process carried out informally in a home or around a communal fire, and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility. Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in