Sauce Spoken

Hello and welcome! Today on the show we take a Jamaican beach vacation to try out an often overlooked sauce with surprising versatility.

Hello and welcome! Today on the show we bring another guest on to try a mass produced version of a restaurant specialty.

Hello and welcome! Today on the show we do drinks and dessert on this year's Valentine's Day Episode.

Hello and welcome! Today on the show we revisit a real cool hand brand after our initial failure to communicate with its BBQ sauce from Episode 2.

Hello and welcome! Today on the show embark on a pilgrimage to the Orient, we have to endure some sandy deserts along the way.

Hello and welcome! Today on the show we dip our fingers (as well as some chips) into a more viscous offering from our (and Mister Roger's) very own neighborhood.

Hello and welcome! Today on the show we introduce a new cryptocurrency project based on the Sauce Spoken podcast.

Hello and welcome! Today on the show we decide if this sauce is worthy of the elephant tusk that was ground up for its creation, or if the high price was just another marketing ploy.

Hello and welcome! Today on the show we taste a homerun of a sauce with some less than savory sports associations.

Hello and welcome! Today on the show we char off our remaining taste buds with the more potent three sauces in this spicy sampler special.

Hello and welcome! Today on the show we start the sizzle with the milder two of five in a unique sampler package.

Hello and welcome! Today on the show we bring you a very special Christmas bonus episode. Make sure you stick around for the outro for another little treat from one of Santa's podcast elves.

Hello and welcome! Today on the show we bring on our very first guest to review a problematic sauce with an even more problematic flavor.

Hello and welcome! Today on the show we decide if this sauce belongs on pizza, a salad, or the trash pile.

Hello and welcome! Today on the show we make a return to Ray's. This time with one of the more controversial barbecue sauces in their lineup.

Hello and welcome! Today on the show we determine whether this sauce merits being used on steak, or should be reserved for lesser meats.

Hello and welcome! Today on the show we really start to feel the burn, is that smoke smell from the sauce or our hair catching fire?

Hello and welcome! Today on the show we turn up the heat with two spicier variants of one of the most iconic sauces.

Hello and welcome! Today on the show share our thoughts on two potent mustards.