If you have most or all the ingredients at home, it is cheaper to make your own ketchup. But if you don’t, it will initially ...

A ketchup glaze is a classic meatloaf topping, but there's no reason to stop there. For some variety, consider one of these ...

Andrew Smith's book, "Pure Ketchup," contains 50 different historical ketchup recipes including Eliza Smith's 1727 recipe which was the first one published in English. Some of the listed ...

French fries and ketchup each have a long (and surprising) history, but how did these two items with very different origins come to be a common pairing?

Ketchup is much more than just a condiment – and these delicious recipes from The Ketchup Lover’s Cookbook will help you see the red sauce in the new light. What ketchup lovers might not know ...

and adjust salt, pepper, vinegar, or sugar as you see fit. 5. Continue cooking and tasting until tomato is of ketchup consistency. This may take an additional 3-4 hours. 6. Ladle hot ketchup into ...

It inspired the pistachio-studded recipe here, which combines beautifully seasoned meat with the smoky Spanish paprika, smoked salt and ground bacon. Chef Grant Achatz is one of the most awarded ...

Heinz, like other manufacturers, used chemical preservatives in his ketchup until the late 1800s. His original recipe, based on his mother’s, used salicylic acid derived from tree bark (some say ...

Tomato ketchup made at home. The solution to a bland sandwich, a non-juicy burger or with a plate of pakoras. Pair it up and get the tang in the dish.

Batter up! Get the lemon and sugar ready for Shrove Tuesday ...