Condiments

The old saying goes "you are what you eat." So what does that say about America? More than you might imagine, as AMERICAN EATS reveals. This irreverent, insightful and unique look at the nation reveals the secret tales behind our favorite indulgences, heads into the test kitchens where science combines with cooking, and visits temples of taste across the country. Though considered an American invention, ketchup can be traced back to European fish sauces used in the 18th century to help brine food and stop the growth of bacteria. Meanwhile, mustard seeds were purportedly first brought to the city of Dijon and its surrounding fields by Caesar. Another favorite was the product of necessity - after a victory over the British in 1756, the French chef of Duc de Richelieu created a victory feast that included a sauce made of cream and eggs. Realizing there was no cream in the kitchen, the chef substituted olive oil, and our obsession with mayonnaise was born. AMERICAN EATS traces the explosion of condiments beyond these basics and visits some of the giants of the industry to see how our favorite flavorings are made.