Hellmann's mayonnaise is celebrating 100 years of its top-secret vinegar, egg, and oil recipe, and the company has launched its biggest ever campaign, beginning today, which will feature everything from the world's largest picnic table to recipes developed by Mario Batali.
We're happy to join in on the occasion, as some of our favorite foods just wouldn't be the same without a jar of mayo. Click through our slideshow, and be ready for your mouth to water. From classic applications like deviled eggs to out-of-the-ordinary ones like artichoke dip-stuffed mushrooms, these recipes will remind even the most mayo-adverse that we could all use a little more of the creamy condiment in our lives.
We're seeing a new food trend heat up the condiment aisle: spicy ketchups. In less than a month, three ketchup companies have sent over their spiced varieties: 
Everyone's enjoyed a pesto made with basil, but there's no reason to limit your knowledge of the condiment: you actually can make it with a variety of greens like spinach, arugula, and mint or other herbs such as cilantro or parsley. One of my favorites is spinach pesto; it works great on pasta, pizza, and as a spread for sandwiches. 
The ingredients are simple: spinach, roasted pine nuts (although other nuts will work), and a little bit of grated Parmesan. The key here, though, is a really great olive oil; I use 
Keep your pesto in the fridge and use it over the next couple weeks in a wide range of 
