Podcast Episode #85: The Odd [and Slightly Gross] Thing Worcestershire Sauce is Made Of and Why Cooked Red Meat Turns Brown
In this episode, you’re going to find out the somewhat stomach turning thing Worcestershire sauce is made of and when and how the sauce came about. You’re also going to learn why red meat turns brown when cooked.
This episode is brought to you by NatureBox, a subscription service for nutritious snacks, with new snacks introduced every month made from wholesome ingredients. NatureBox is currently extending a special discount for all our podcast listeners where if you sign up via this link, you get 50% off your first box. 
My personal favourite so far is the Blueberry Nom Noms. Seriously, they are good. Check them out. 🙂
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I want to cancel my receiving of your “todayIfoundout” articles.
It seems you expect me to subscribe to something else if I want to read the article, and I perfer not.
@Aldean: There are no conditions here. All the content is always free on TodayIFoundOut and you never have to subscribe to anything.
I’ve enjoyed TIFO for quite a while and even have you on my bookmarks bar. This is the first time however, that I have been unable to read an article on a given subject. If you’re going go go to podcasts or commercially sponsored sites to gain info, then I’ll have to get the info another way.
@Peter Robinson: All podcast episodes are just articles put in audio form and the articles are available on the site. We do sometimes modify them a bit as things that work in text don’t always work in audio form. But, sponsorship, whether in ads on the site itself or in the podcast, is what keeps this site going and free. As you might imagine, highly researched articles from well-credentialed authors are not cheap, nor is having a professional voice artist put articles in audio form for people who like to consume content that way. 🙂 If it makes everyone feel any better, nearly every dime the site makes, I put right back into the site, generally in the form of more content for people to enjoy. 🙂
fermented fish sauce is not a british invention at all, it’s being used in roman times, even earlier in Ancient Greece, nothing to do with an imaginery british “inventor”
@rommelpot: As noted, “Worcestershire sauce is likened to a much earlier, Roman sauce known simply as “Garum”, made from the fermented intestines of small fish. Other anchovy-based fermented fish sauces were around in Europe as far back as the 17th century.”