As a Southerner, the answer didn’t surprise me.
Simply Recipes / Photo Illustration by Wanda / Getty Images
Some foods are just more divisive than others.
Im not sure what it is about mayonnaise, but I think its probably the most controversial condiment.
Simply Recipes / Photo Illustration by Wanda / Getty Images
Among those die-hards, determining the best brand is its own heated contest.
Heres what I found.
Having lived most of my life in Virginia, Im well familiar with the winner.
Simply Recipes / Photo Illustration by Wanda / Getty Images
Growing up, it was always in our refrigerator at home, says Ford.
That was over 30 years ago, and I am still a big fan today.
Ford adds that he wouldnt think of making the summertime classic,tomato pie, without Dukesthe key ingredient.
For Chef Mark Bolchoz, the journey looked a little different.
Now, he says, It will always be Dukes.
I use Dukes for a ton of applications, says Executive Chef Travis Kirkley.
One of my favorites is using itas a base for marinades.
Its the little pop of acid (aka twang), that keeps Kirkley coming back for more.
It has the right tartness and twang to complement almost any dish.
I also appreciate that the list of ingredients is short and sweet and to the point.
For him, the mayo is a staple at work and home.
