The confusion fusion that is Sweet & Sour sauce! We learn how it became a Chinatown staple and racist immigration policies of the US from the 19th century. It's crazy. We meet Robert C. Baker the hero...
#39: Henderson's Relish (00:36:17)
Henderson's Relish. The pride of Yorkshire! Hendos has a loyal fanbase for a reason: it is a lovely condiment. An institution in Sheffield, we meet Henry Henderson the inventor and namesake of the rel...
#38: Mojo (00:36:50)
Mojo! A staple condiment of the Canary Island's tries to land a spot on the island. You've probably had this on holiday and didn't even know it. Get ready for a history lesson in the Canary Islands fo...
#37: Aioli (00:33:06)
Aioli! The tastier cousin to mayonnaise finally gets it's very own episode! Tom introduces us to it's Roman roots and Pliny the Elder. We're working on our Pliny the Elder merch. Tom also informs Emil...
#36: Marinara (00:37:09)
Marinara. The Italian sauce with humble beginnings as a sailors dinner to pizza crust sidekick. Emily talks about the inception of the sauce and offers many Pizza Hut based confessions of her misspent...
#35: Frank's RedHot (00:35:57)
There are a lot of Franks is the story of Frank's RedHot and one elephant named Jumbo. Tom introduces us to all the Franks and discovers how one traveling salesman from Cincinnati changed the way we e...
#34: Curry Sauce (00:40:42)
Curry Sauce. There are so many layers to this episode. From the OG Nigella from the 18th century named Hannah Glasse where curry powder made its way into our diets, to the fish and chip shops in Salfo...
#33: Piccalilli (00:37:19)
Tricky to spell, easy to eat: it's piccalilli's turn to fight for a spot on the island. Tom talks about the indian origins of this pickled wonder and it's american cousin chow-chow. Meanwhile Emily ge...
#32: Salsa (00:38:46)
Will Salsa dance it's way on to the Island? I assume that's how Salsa moves. It salsas. That looks weird. Oh right, episode description. Emily talks about a "Salsa Dynasty" that has all kinds of DRAMA...
#31: Condiments: A Year In Review (00:38:49)
Emily goes deep into her Google search history to bring some weird condiment based news that didn't make it into the past 30 episodes of Desert Island Dips. Things like: a Long Island school district ...
#30: Bread Sauce (00:29:58)
Bread Sauce! Dogs! Porpoises! This episode has it all. What is Bread Sauce? And more importantly - who eats it with their roast dinner? Emily and Tom start a campaign to save the environment by using ...
#29: Christmas Sandwich Special (00:33:50)
Emily and Tom talk with their mouths full for 30 odd minutes. Six Christmas sandwiches purchased in one afternoon are ready to be reviewed. Who will become the Desert Island Dips Christmas Dinner and ...
#28: French Mustard (00:32:22)
Tom completes the holy mustard trilogy with French Mustard. We learn about how even a Pope has to find a job for his lazy nephew. Emily ponders a historical career as a condiment hawker while Tom has ...
#27: Oyster Sauce (00:34:23)
Oyster Sauce! Or the story of how one accident spawned global family empire with a 1,000 year business plan - THAT YOU'VE NEVER HEARD OF! Emily talks about the history of this great Chinese food stapl...
#26: Peri-Peri (00:34:10)
Peri-Peri might as well be called "Nando's sauce" but this podcast refuses to let that happen. We learn all about its Latin America via Africa via Portugal roots. Tom tells us what number of dates it ...
#25: Houmous (00:38:19)
Houmous or Hummus? Who knows. But, we do know it is a magical thing. Tom and Emily talk about the great Houmous Wars. The fact houmous is an aphrodisiac and the time Emily called a guy a "Chubby Paul ...
#24: Mint Sauce (00:31:34)
Emily comes back from the honeymoon bearing gifts and her 85 year-old Granny makes her podcasting debut. Tom takes us on a journey of mint sauce wonders with a Minthe the Nymph, a Roman Heston Blument...
#23: Maple Syrup (00:35:33)
A true battle as Tom Wiggins is a big meanie who does believe that sweet condiments are a thing. Sorry Tom. You are wrong. And this is why you shouldn't trust me (Emily) to write the episode descripti...
#22: Sh** the Bed with Renae Bunster (00:26:48)
Sh** the Bed is a hot sauce. Yep. That's the name. Creator Renae Bunster joins us to talk about it from Perth. Renae tell us the inspirational story of walking away from journalism to pursue her dream...
#21: Horseradish (00:32:50)
Horse + radish = condiment. Tom tells us what noise a radish makes. We learn all about the healing properties of horseradish. (Ladies, time to fight UTI's with the power of horseradish!) Emily readies...
#20: Salad Cream (00:32:52)
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 condim...
#19: Ajika (00:27:54)
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...
#18: Ranch (00:32:12)
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 ...
#17: Branston Pickle (00:36:27)
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...
#16: Soy Sauce (00:37:43)
Soy Sauce! Did you know an ancient goddess is responsible for handing over this recipe to an emperor? It's way more complicated than that but for the sake of this intro blerb, you should listen to fin...
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