The condiments (and sauces) that never change

Today - from a teenage DIY invention, to US national TV, to changing legislation, and now global sales. What started as a way to protect a friend who’d been drugged at a college bar became a product made from an old hair scrunchie and her mum’s stockings. Shirah Benarde tells us ...  Show more

Today, we’re looking at a wooden house revolution that's happening in Europe. Concrete’s carbon footprint is turning architects and construction companies towards trees. In Portugal, a rush of new residents to the sparsely populated rural areas – and a lack of builders – is drivi ...  Show more

Watery eyes, a runny nose, quick, desperate breaths: all signs of you may have shaken out, purposefully or not, a few too many dashes of hot sauce. Despite the pain that may come, people can’t seem to get enough of fiery sauces. This is particularly true in the Bay Area, where sp ...  Show more

Ketchup is the crowd-pleaser of condiments—a ubiquitous accessory on dinner tables throughout the United States, and, increasingly, the world. But this kid-friendly classic actually has its roots in a much funkier food: fermented fish sauce! So how did the salty, pungent, amber-c ...  Show more

Indispensable dans la recette du tartare, que serait le mythique Bloody-Mary sans elle ? On l’adore ou on la déteste, son nom est impossible ou presque à prononcer mais comment est née la sauce Worcestershire ?Au départ, Worcestershire, c’est un lieu ! "Shire", ça veut dire conté ...  Show more

It's tangy. It's salty. It's sweet. It's unctuous... but what exactly is Worcestershire sauce? Join Ben, Noel and Max on their continuing condiment journey as they explore the bizarre origin story of one of the world's most famous (and, arguably, strangest) sauces in today's epis ...  Show more