Now I really want to go and make my own (small!) batch of seeded mustard. I have all the ingredients in my cupboard, too.YouTube
Mustard has been around for ages, but today's chefs and artisanal food producers are still finding ways to tweak this unique taste. Zagat visited two mustard makers - Brooklyn's Anarchy in a Jar and Virginia's restaurant in Manhattan's East Village - to find out what makes this ancient seed a modern menu staple.