Making mustard is easy, open to considerable creativity, and goes great with everything from crackers and cheese to roasted meats. With just a few simple tricks, you can begin exploring the world of homemade mustard. So, come ready to make your own two sample batches of mustard. We'll have both yellow and black mustard seeds to experiment with as well as rice wine and red wine vinegars for flavoring and controlling the heat in your mustard. As always, food historian and cookbook author Jean Johnson, will offer samples for tasting--and you'll leave with recipe ideas geared toward helping you put a unique stamp on your own batches.