Do I Need to Refrigerate Ketchup? An A-to-Z Guide to Storing Condiments
Source: New York Times
Soy sauce? Peanut butter? Maple syrup? Settle some scores with this breakdown.Keep shelf-stable bottles tightly sealed in a cool, dark, dry cabinet — not over the stove — as light and heat will speed up oxidation.Julia Gartland for The New York Times. Food Stylist: Yossy Arefi.Published May 22, 2025Updated May 22, 2025You keep mustard in the fridge, but your partner (or roommate or dad) balks at the idea. Who’s…
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