(单词翻译:单击)
Arguably the biggest change he made was packaging his products in clear, glass bottles.
可以说，亨氏做出的最大改变是将产品装在透明的玻璃瓶中。
Before that, ketchup had been sold in brown bottles to hide its poor quality.
在此之前，番茄酱一直装在棕色瓶子里出售，以掩盖其品质不好的事实。
With Heinz, customers knew exactly what they were getting.
亨氏让顾客们能够清楚地知道他们买的东西品质如何。
The Heinz ketchup bottle is one of the most iconic pieces of food packaging ever created, and it's likely shaped your perception of the product.
亨氏番茄酱的瓶子是有史以来最具标志性的食品包装之一，它很可能塑造了你对产品的看法。
This extends even to the spelling of the word.
这甚至延伸到了单词的拼写上。
If you write C-A-T-S-U-P you may get funny looks, but it's a perfectly valid old spelling for the word, and for years was actually the preferred spelling in America.
如果你写C-A-T-S-U-P，别人可能会一脸滑稽地看你，但这在过去是非常正常的拼写，实际上是多年来美国人喜欢的拼写方式。
Heinz labeled his condiment ketchup with a K as another way to differentiate it from its catsup with a C counterparts.
亨氏的番茄酱以K开头，为的是将自己的产品与C开头的番茄酱区分开来。
Today Heinz's version is widely regarded as the correct spelling.
今天，亨氏拼写番茄酱的方式被大多数人认为是正确的拼写。
Mustard also arrived in America shortly after the first European settlers did, but All-American yellow mustard didn't appear until much later.
芥末也是在第一批欧洲殖民者到达美国后不久进入的美国，但全美使用的黄色芥末直到很久以后才出现。
At the World's Fair in Chicago in 1904, the R. T. French Company debuted its new "cream salad mustard" - which is an unfortunate name, but still much better than hot must.
1904年，在芝加哥举行的世界博览会上，R. T. 法国公司首次推出了新的“奶油沙拉芥末”——这不是个好名字，但肯定比“必须热”要好得多。
Hot.
热。
Must.
必须。
Distracted fairgoers may have overlooked the product if it wasn't for a special new ingredient.
参观展会的人对这款产品加以关注是因为产品中一种特殊的新成分。
Mustard is naturally brown or beige, but Brothers George and Francis French added turmeric to their mustard to give it a neon yellow look.
芥末本身的颜色是棕色或米色，但乔治和弗朗西斯·弗伦奇兄弟在芥末中加入了姜黄，使其看起来是霓虹灯般的黄色。
For a canvas to showcase their condiment, the Frenches chose the hotdog - a dish that was fairly new to Americans at the time.
为了给他们的调味品找一个展示的工具，这些法国人选择了热狗——芥末配热狗在当时对美国人来说是一道相当新颖的菜肴。
The R. T. French Company's cream salad mustard, or French's yellow mustard, is still a classic hot dog topping more than century later.
R. T. 法国公司的奶油沙拉芥末，或者说法国的黄色芥末，在一个多世纪后仍然是热狗的经典调味品。
Although, to be honest, I'd just as soon take my hot dog with no mustard or ketchup at all.
不过，老实说，我吃热狗，宁愿不加芥末或番茄酱。
Is that bad?
这不好吗？
What do you think is the right way to top a hot dog?
你认为吃热狗最好的调味料是什么？
Please tell us in the comments.
请在评论中告诉我们。
And as long as we're starting unnecessary comment fights that will invariably devolve into hysterical ad-hominem attacks, what's the best way to top a burger?
只要我们触发了不必要的评论区大战，就会不可避免地出现疯狂的网络人身攻击，什么是汉堡最好的调味料？
Ketchup?
番茄酱?
Mustard?
芥末?
Mayonnaise?
蛋黄酱?
Whatever your personal feelings may be - and put me down for some honey mustard and a bit of garlic aioli - ketchup and mustard have no-doubt secured their positions as culinary heavyweights.
无论你个人喜欢什么——我喜欢蜂蜜芥末和一点蒜泥蛋黄酱——番茄酱和芥末在烹饪界绝对处在重量级调味料的地位。
Surprisingly, though, neither product is the top-selling condiment in the U.S..
但令人惊讶的是，这两种产品都不是美国最畅销的调味品。
That distinction belongs to ranch dressing, which is a $1 billion industry as of last year, and really just speaks to the decline of the American empire.
这一殊荣属于牧场酱，去年，牧场酱销售额达到10亿美元，这实际上只是证明了美利坚帝国的衰落。
Did King Louis XI carry around a pot of it?
路易十一国王随身携带一壶牧场酱吗？
Did Jane Austen have a favorite ranch recipe?
简·奥斯汀有没有最喜欢的牧场食谱？
Not likely.
不太可能。
Last episode we promised to answer a food-or-drink-related question from the comments, and Vincent Chavez Jr asked, "Does dark roast coffee have more caffeine or?"
上一集，我们承诺回答评论中一个与食物或饮品相关的问题，Vincent Chavez Jr问道：“焦炒咖啡含有更多咖啡因还是？”
at which point I assume he fell asleep at his keyboard.
我想他打到这应该是在键盘前睡着了。
I'm sorry, Vincent.
对不起，文森特。
It turns out, this question is a bit harder to answer than you might expect.
事实证明，这个问题比你想象的要难回答一些。
You'll find sources online swearing that dark roast has more caffeine because it tastes stronger, that light roast has more caffeine because less caffeine is burned off in the roast, and that there are no meaningful differences.
你会在网上找到一些回答，有人坚称焦炒咖啡含有更多的咖啡因，因为它味道更浓，也有人说极浅烘焙咖啡含有更多的咖啡因，因为烘焙过程中燃烧掉的咖啡因更少，还有人说这两者没有明显区别。
Here's what's really going on: Caffeine is not appreciably affected by the roasting process - it's actually quite stable at the temperatures used in coffee roasting.
事实是这样的：咖啡因受烘焙过程影响不大——烘焙咖啡时使用的温度下，咖啡因实际上相当稳定。
But the beans themselves are affected; the more a coffee bean gets roasted, the more water evaporates out, and - somewhat confusingly - the larger the bean gets.
但咖啡豆本身也会受到影响；咖啡豆烘焙时间越长，蒸发出的水分就越多，而且——有点令人困惑的是——咖啡豆变得越大。
So the dark-roasted beans are less dense.
因此，焦炒咖啡的豆子密度较低。
The individual beans don't change in caffeine content, but more of them are needed to create an equivalent mass of ground coffee beans.
单独的咖啡豆的咖啡因含量不会改变，但焦炒咖啡需要更多的咖啡豆来研磨同等质量的咖啡粉。
That means that a cup of dark-roast coffee - if made using the same mass of coffee grinds and brewed in exactly the same way as a cup of light-roast coffee - might have a bit more caffeine.
这意味着，一杯焦炒咖啡——如果用与极浅烘焙咖啡相同质量的咖啡粉制作，并以完全相同的方式冲泡——可能会含有更多的咖啡因。
In practice, there are a number of other variables in play, from the species of coffee to the amount of water used in the brew, so your best bet is probably just ordering coffee based on your preferred taste.
实际上，还有许多其它的变量在起作用，从咖啡的种类到冲泡过程中的用水量，所以你最好的选择可能就是根据你喜欢的口味来点咖啡。
Hold the mustard.
不过别放芥末。
