Desert Island Dips

The much awaited Salad Cream episode. Is Salad Cream going to disappear? A controversial name change is pitched for the sauce but will it stick? What else? Oh, Salad Cream, according to Tom, is condiment that even Nazis don’t like. Emily gets a deeper understanding of why her Nanna loves it. Tom stumbles across the 'Salad Cream Challenge' as he fell down a YouTube hole. Emily says 'no' in disgust A LOT. 

A mystery sauce is delivered to Emily's Russian hotel room and turns out it's a game changer. It's all about Ajika on this episode. And while you probably don't know what it is, buckle up. we've got a story to tell about sheep farmers/shepherds, Doncaster and sanctions! Plus, the World Cup makes a cameo. Kinda.  

Plumber Steve Henson retired at 35 and then invented a condiment that would turn into a multi-million dollar industry: Ranch dressing. It's a beloved condiment of the U-S-A, U-S-A. But why? Should it be eaten on cereal and with Oreos? Some say yes. Also, Chrissy Teigen has firm stances on the rules surrounding Ranch and is now a dream guest. And then we fall down the rabbit hole of condiments with pizza and a Dallas pizza place that put a $1,000 price tag on a side of Ranch. Tom learns in America the humane society is there to help animals and it blows his mind. 

Branston Pickle is an outstandingly British condiment that Tom loves. Tom goes into the history of the brown stuff and Crosse & Blackwell while Emily asks him to convert historical currency into today's money off the top of his head. What's the difference between pickle and a  chutney? Oh, we discuss that. And there is a thing called a 'Briem Egg' which sounds tasty. Tom plays with his copper pipe. How's that for a tease!

Is Tartare Sauce named after the Tartars? Emily goes to the British Library and maxes out her library card to look at the history of tartare sauce with limited success. We look at the first fish and chips shop and meet the Cincinnati heroes who finally got 'National Tartare Sauce Day' on the calendar. Then, there is the story of Misty, the woman who is addicted to tartare sauce and the lengths a reality TV show goes to cure her of her addiction. Hint: It involves a 40 gallon drum and a kiddie pool. 

Tom Wiggins has lots of facts about tabasco sauce and Avery Island from where it came from. He also has limited facts about the museum associated with it. We also learn about the medical uses of tabasco and risk a lawsuit from 'Big Tabasco'. And Emily can't stop talking about Beyonce. Come on our show Beyonce. 

Tom makes the case for Worcester Sauce. We learn four alternative histories to Lee & Perrins and meet "the fattest young man in the British Army." Tom explores the special relationship with worcester sauce and cruise ships. With special guest: Maple Syrup. 

SRIRACHA! All Caps. We talk about David Tran, the brain behind the Huy Fong Foods brand. The condiments that made it to the International Space Station. Emily tells a weird story about getting milked poured all over her. (You're welcome Mum & Dad.) And, there is a giving of gifts!

Was burger sauce invented a mormon burger chain or a Nobel prize winner? Tom tells the debated history of the flesh coloured condiment. Big Mac sauce makes an appearance. And, you get a chance to enter an anti-climactic contest. 

The southern staple BBQ sauce visits the island but will it stay? We learn the sauce's roots in slavery and meet the father of Kansas City BBQ. Emily sends a lot of emails. Tom laughs at her. Plus, there is 'Nugzilla'- a 1.5 kg nugget. But which BBQ sauce pair with it? 

Tom introduces another Good Guy in the condiment world to the podcast. Emily gets too excited about regional geography of old vinegar distilleries. And! we discuss dying at work. Plus, we talk about vinegar. A lot. 

Tom and Emily debate the status of guacamole as a condiment. We learn about the family that lost out on an avocado fortune. Emily has beef with 'Saved by the Bell' star Tiffani Thiessen. And! There is a woman named Pamela Wang who found the world's largest avocado. Tom can't handle it. 

Tom and Emily tackle the most feminist condiment: English Mustard. Tom asks whether you should eat english mustard with a pop tart and Emily prepares to sew mustard seeds into her wedding dress. 

Tom & Emily explore the history of the festive condiment. Cranberry Sauce comes in a can and a jar, but which is best? Plus: Emily sends a lot of emails to get the true history of the Christmas sandwich. And Tom points out things that happened in 2005.

It's brown. It's sauce. It's brown sauce. Tom introduces Emily to his favourite condiment and a taste test ensues that leaves some apologetic results. 

Tom and Emily debate ketchup's white cousin: mayonnaise. Why do so many people find mayo gross? What is the dip's connection to the Titanic? And! We myth bust whether or not it is OK to make mayo while on your period.

Ketchup is the OG condiment but how did it get on our shelves?  Do you keep your red sauce in the cupboard or in the fridge? And Emily and Tom refuse to see eye-to-eye over the great glass vs. plastic bottle debate.