When I was a young cook, I was taught to finish sauces with lemon juice. It gets rid of that lingering fattiness that coats your mouth. That's how I've come to use Kozlik's Triple Crunch Mustard. It's basically vinegar, whole mustard seeds (white, brown, and black), honey, and salt; the preparation is as much a pickle as it is a mustard. It lightens dishes and adds crispness and mild acidity. With raw oysters, I blend some of the mustard with the shellfish liquor and put the mixture back on top of the oyster, just like that. I rub it on pork as it roasts. I also like to cook down rhubarb with pomegranate syrup, then add a spoonful of Kozlik's for a sweet and sour preparation that I serve with foie gras or ham hock—just as you would an Italian fruit mostarda. —Jonathan Gushue, Langdon Hall, Cambridge, Ontario