Mustard (condiment) George J. French as "cream salad mustard". American mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers. It is also an ingredient of many potato salads, barbecue sauces, and salad dressings. It is commonly referred to as "hot dog", "ball park", "yellow", "sunshine", or "prepared" mustard for these applications. In Austria, it is called "Amerikanischer Senf" (American mustard), and is regarded as much milder than local varieties. Spicy brown mustard is also commonly used in the United States. The seeds are coarsely ground, giving it a speckled brownish-yellow appearance. In general, it is spicier than American mustard.
Campanino a cooking apple since its flesh remains intact and compact even after cooking. It is also excellent when eaten fresh as it retains all its nutrients even months after being harvested. The Campanino apple can be eaten raw, but because of its thick skin, people prefer it for cooking, preferably in a casserole with a little water, and a simple dusting of sugar, which is then caramelized in the oven. The apple's pulp is used to make jam, (including ), and "savór", or ingredients for apple pie or pancakes. Traditional mostarda, a sweet-and-hot condiment made from Campanina apples or quinces,