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COOKING 101: MUSTARDS - The Different Kinds - Dijon: Perfect for basic dressings, putting some pizzaz in meatloaf, meatballs and a great rub for chicken. - Grainy Dijon: Marries well with charcuterie boards, ham, salami, cured meats are a good match for this. - Ball Park or “French’s” mustard: There really can be only one mustard for a hot dog and this American classic is the choice. - Infused Mustards: Dijon blended with herbs, such as dill, tarragon, peppercorns etc.