Things have a mysterious way of moving around in my kitchen. Soy sauce I thought I'd seen on a shelf somehow winds up in the door of the refrigerator. I leave the good French butter out on the counter for extended periods of time, only to discover a nervous family member has put it back in cold storage. And the ketchup I'd swear I put in the fridge seems to drift into the cupboard. So who's right and who's wrong here — and where should my maple syrup go?
At least I'm not alone in my confusion. Early this year, The UK branch of Heinz drummed up controversy by replying on social media to the age old question of fridge vs cupboard with a unequivocal "FYI: Ketchup. goes. in. the. fridge!!!" But just a few years earlier, American Heinz had offered a much more subdued perspective, tweeting that "Because of its natural acidity, Heinz Ketchup is shelf-stable, but refrigerate after opening to maintain product quality."
