Think all barbecue sauces are the same – a little ketchup, some refined white sugar, a splash of vinegar and way too much salt? To find the sauciest out there, the NOW Test Kitchen donned its tasting toque and novelty apron to check out the top of the crop.

Love firing up the grill but concerned about the eco consequences? Here’s where to shop for barbecue fixin’s with a conscience.

Most nights you’ll find Martha Wright in the kitchen at Frank (317 Dundas West, at McCaul, 416-979-6688, ago.net/frank) in the AGO, where she’s chef du cuisine under executive chef Anne Yarymowich. But on Wright’s days off it’s another story.