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Proof

NON-NEWTONIAN FLUIDS

Proof

America's Test Kitchen

Society & Culture, Food, Arts

4.41.8K Ratings

🗓️ 7 February 2019

⏱️ 8 minutes

🧾️ Download transcript

Summary

Ketchup isn't just a popular condiment, it's also scientifically fascinating. Bridget sits down with Jack Bishop to talk about the physics of ketchup. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

Click on a timestamp to play from that location

0:00.0

Oxo's iconic vegetable peeler changed the game for vegetable peelers.

0:06.0

Founder Sam Farber created it for his wife Betsy, who had arthritis and struggled with her old metal peeler.

0:12.0

Karen Schnauwar heads up branding for Oxo,

0:15.0

and she loves the story.

0:17.0

We say the first Oxo peeler was created

0:20.0

for a pair of hands that someone loved more than their own. So we like talking about ourselves as a love story. A hidden benefit is that there's lots of exes and owes embedded within our logo.

0:29.0

Is your love language well designed kitchen tools? Well then learn more at

0:33.2

oxo.com. That's o'exo.com.

0:38.6

Hello proof listeners, it's Bridget. Now we hope you've enjoyed that very first season of proof and we're

0:47.8

busy with the second season. We're working on it right now and assume we're going to have a whole new

0:52.4

bunch of questions that we're going to have a whole new bunch of questions that

0:53.4

we're going to answer and tell you lots of great backstories and take some

0:56.8

deep dives into some interesting topics. Now new episodes are going to come

1:01.3

out every Thursday starting in the spring.

1:04.5

And in the meantime, we've got some bonus content for you.

1:07.2

We're going to be dropping new content every two weeks.

1:09.6

So you want to be sure to subscribe wherever you listen,

1:12.0

so you don't miss out on a single bonus episode.

1:15.6

But earlier in the season we worked on a story about a rebellious hamburger joint in New Haven, Connecticut,

1:21.5

and the proprietors there, they refuse to serve

1:23.8

ketchup on their burgers at all. I mean zero ketchup. And if you haven't

1:27.8

listened to that episode, go back, give it a listen. It's called

...

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