Little-known fact: Ketchup, possibly the most all-American of condiments, evolved from fermented fish sauce people in Southeast Asia have been making for more than a thousand years. Learn more in this classic episode.
# Stuff You Should Know: Ketchup
Josh and Chuck dive deep into the surprisingly fascinating history of ketchup, tracing it all the way back to ancient Asian fermented fish pastes and following its wild evolutionary journey to become America's favorite condiment. Along the way, they explore the science behind why ketchup won't flow out of bottles, how Heinz revolutionized the condiment with pure tomatoes and smart marketing, and uncover some truly bizarre ketchup variations from around the world—from banana ketchup in the Philippines to ketchup ice cream that died in the lab. Whether you love it, hate it, or put it on pizza, this episode serves up everything you need to know about one of history's most unexpected condiments.
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