Barry Levenson, curator of the Mount Horeb Mustard Museum, in Wisconsin, suggests the following combinations.

Yellow mustard

belongs on a hot dog. “It creates the true American food image—it’s visual poetry,” Levenson says. It can also be used on mild deli meats.

Honey mustard

goes with salty snack foods, like pretzels. “Salt, sweet, and heat is a magical combination of contrasts,” says Levenson. Honey mustard is also great with smoked products. The sweetness and tang complement the smoke and the salt.

Dijon mustard

is just right in vinaigrettes and sauces. It adds bite but does not overpower. Varieties with a big kick pair well with red meats.

Deli-style mustard

is the best match for corned beef and pastrami as well as other cold cuts, cheeses, pâtés, and spicy sausages. The heat cuts the fat, and the slight graininess provides textural contrast.