It’s no secret that Canadians love ketchup: according to Kraft Heinz Canada, 87 per cent of us have a bottle in the fridge, and we consume more ketchup per capita than our American neighbors. We’re also one of the only countries in the world that produces...

Correspondent Luke Burbank seeks to spread a little light on the origins of a classic trio of condiments — mayonnaise, ketchup and mustard.

This cocktail sauce recipe is a mix of ketchup, chili sauce, and horseradish, perfect with shrimp or prawns. Learn how to make cocktail sauce at home.

During the 1920s -- the decade of Prohibition, “cocktail" appetizers, such as fruit cocktail and shrimp cocktail, came into vogue. A zingy sauce made with ketchup, horseradish, lemon juice, and a little hot sauce became the perfect pairing for shrimp or o...

This Spicy BBQ Sauce with Fireball Whisky is easy to make, tasty, tangy, and has a whole lot of zing. A perfect condiment or for when you grill chicken, brisket, or it would also be great on wings!

Slow-cooked to perfection with a blend of savory spices, bacon, and tangy barbecue sauce, these baked beans are the perfect complement to any grilled meat or barbecue dish.

Tropical flavors, affordable and so delicious. These juicy, sweet and savory chicken thighs are so easy without compromising taste.

These crowd-pleasing Sloppy Joe sandwiches will take you back to your childhood! The classic ground beef recipe comes together in one pan with bell pepper, onion, and a salty-sweet “sloppy” sauce that’s way better than the canned stuff. It’s a cheap way t...

Get your favorite finger foods ready and let’s get dipping! Dipping sauces are a quick n’ easy way to jazz up the same old dinners and make an exciting addition to an appetizer tray. Why serve plain ketchup, when you could be dipping those crispy fries in...

You might be surprised to learn ketchup's true origins and the fact that the first ketchup had no tomatoes in it at all.

It turns out ketchup's origins are anything but American. Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China.