There’s no one taste or flavor to define a neighborhood, especially one like the Lower East Side. Follow us on a culinary journey of food traditions born out of tenement life. Using historic and archival recipes, oral histories, scholarly interviews, and special guests Padma Lakshmi and Michael W. Twitty, we create a full-course meal of the American experience through the lens of food.

Ketchup and mayonnaise have experienced a global success. We love them, but we know almost nothing about them. How have they crossed the centuries and continents since their creation? From industrial tomatoes, specially shaped for the industrial process, to dried egg yolk powder dedicated to the food industry, industrial version sauces are surprising. However, it is possible today to eat gourmet versions of ketchups and mayonnaise. And it is not of little consequence to choose quality ones, because scientifically, they are indeed addictive.