13 Foods You Should Avoid Adding Ketchup To At All Costs

Sausages and other link-based foods

As we discussed, ketchup has sparked quite a debate about which foods it’s acceptable to pair it with and which are deemed culinary sins deserving of eternal damnation. Personally, I believe hot dogs are perfectly acceptable for ketchup, despite the outrage—often from Chicagoans—who consider it a grave offense. Sorry, purists! Ketchup on hot dogs is delightful, especially after I sampled the Icelandic version, which definitely includes that sweet red sauce.

However, when it comes to sausage, that’s a different story. I can’t think of a single sausage, whether for breakfast or dinner, that benefits from ketchup. I suggest steering clear of it entirely if possible. Yet, some people insist on their condiments, so here’s my take: if you’re going to add anything other than ketchup to a hot dog, it should be French’s yellow mustard (though I’m also a fan of sauerkraut and highly recommend it). Call me a barbarian if you must, but if you’re going to add anything to any other type of sausage, it should be Grey Poupon Dijon mustard. When I say "add," I obviously mean "apply with finesse," because we’re not savages. We’re trying to maintain a civilized society here. So grab that butter knife and do it properly.

Mac and cheese

For those unfamiliar with the idea of putting ketchup on mac and cheese, the typical reaction is, "Dear god, why?" Meanwhile, for those of us who grew up with friends who did this regularly (like myself), it elicits more of a shrug... but it’s still a mistake. The tanginess of ketchup completely clashes with the creaminess of the cheese, and not in a delightful burger way. Instead, it detracts from the rich umami flavor you expect from classic mac and cheese, which really doesn’t need any enhancements.

I can’t quite understand why some people feel the need to add a sweet and tangy sauce to mac and cheese, even though I witnessed kids doing it throughout my childhood. I can only guess that the fundamental flavor of mac and cheese isn’t sufficient for their taste buds, which I can appreciate. We all have different preferences.

If that resonates with you, I recommend adding some extra cheese, like sharp cheddar or Gruyere—something that will truly provide the extra punch you’re after. However, in my view, everyone should just stick to the classic Kraft macaroni and cheese, and then there wouldn’t be an issue. Its flavor is fantastic all on its own.

Grilled cheese

Grilled cheese is truly a timeless favorite. When prepared correctly—with soft bread, just the right amount of cheese, and butter on the outside—you won’t need any additional flavors. The only exception might be a panini, where a combination like pear and brie could work, but ketchup is still unnecessary. If your grilled cheese isn’t turning out as you’d like, there are several common pitfalls to address: using the wrong type of cheese, cutting slices too thick to melt properly, or simply lacking patience. Instead of adding extra grease, focus on refining your technique. I’m on this journey with you—no need to feel embarrassed.

Ultimately, if you want to elevate your grilled cheese, there are far more creative options. You could add a hot dog for an extra protein kick and a hint of meaty flavor. Consider making a buffalo chicken version, broiling it for a crispy finish, or even spreading Nutella to satisfy your cravings for sweetness and richness all at once. (Hold on, I need to take care of something in the kitchen...)

Breakfast sandwiches

I really enjoy a delicious breakfast sandwich. Admittedly, I don't have quite the same passion for them as my husband, because no one can match his enthusiasm. Nevertheless, the pairing of an English muffin or croissant with eggs, cheese, and optional meat is delightful, especially after a long morning walk or when you're trying to procrastinate with an elaborate cooking session. (I know you do it too.)

The interesting thing about breakfast sandwiches is that they seem like they would pair well with ketchup. While I’m all for ketchup on scrambled eggs and other varieties (feel free to judge), I believe it can overshadow the flavors of sausage or bacon. With cheese already adding flavor and creaminess, I don’t think ketchup is needed. A breakfast sandwich, like the aforementioned dishes, should be a savory, umami experience. Let’s keep it that way.

Mozzarella sticks

I apologize for sounding repetitive, but why would anyone want to detract from the deliciousness of mozzarella sticks or any type of fried cheese? It’s simply unnecessary—fried mozzarella alone offers a complete flavor experience that doesn’t require any enhancements. You already have the perfect combination of fat, salt, carbs, crunch, and a hint of delicate Italian seasoning (though not always). I truly don’t see the point in altering something that’s already so good.

That said, if you feel the need for a dipping sauce to go with your sticks (as my husband does), there are far better options. Ranch dressing pairs much better than ketchup, as it aligns with the creamy and rich flavor profile. I’ve also seen people enjoy mozzarella sticks with barbecue or steak sauce, which makes more sense to me. Just please, steer clear of ketchup!

Steak

I have a fondness for steak. Although I don't indulge as often as I once did (due to budget constraints), it remains a delightful treat every now and then. I particularly savor a juicy rib-eye with plenty of marbling or a tender filet mignon that practically melts in your mouth. Steak, and beef in general, are incredibly juicy and rich in their own umami flavor—especially when prepared correctly to enhance the wonderful Maillard reaction, which transforms the meat's color as amino acids and sugars interact with heat. So, I must ask, why on earth would anyone think to add ketchup?

It's worth noting that while certain sauces that pair well with a quality cut of meat (like barbecue or steak sauce) may include ketchup in some recipes, using it on its own is almost a crime. I might make an exception if you're trying to mask the fact that you're eating a low-quality Denny's steak and eggs, but generally speaking, just... why?

Meatloaf

I’ll start by acknowledging that there are valid reasons to top meatloaf with ketchup. Many people appreciate the sweet and tangy contrast it provides to the savory meat, and ketchup is also quite economical, making it a budget-friendly option for a dish where the primary ingredient—typically beef—can be pricey, depending on your source. That said, in my opinion, the only time ketchup should be paired with beef is on a burger.

If you enjoy ketchup on your meatloaf because it’s how you were raised, I won’t label you as odd. However, I believe meatloaf can stand out on its own, provided it’s made correctly. With the sweet, caramelized onions and the straightforward yet effective seasoning, there’s no need for the red sauce, which can overshadow the complementary flavors of mashed potatoes and vegetables.

Fried chicken

Fried chicken is truly one of the most delightful foods in the world. I vividly recall the moment I finally mastered the art of making it myself after years of being intimidated by the idea of deep frying. One day in my twenties, I mustered the courage to give it a try, and to my surprise, it wasn't as difficult as I had imagined.

Every home cook should strive to perfect the skill of frying chicken, and here's a little tip to elevate your game: cornstarch is the secret to achieving an extra crispy coating. Trust me, once you incorporate it, you won't want to go back. (Just remember to use gluten-free cornstarch if you're serving someone with dietary restrictions.)

Now, before this turns into an ode to fried chicken—something most people already know is delicious—let's address an important point: do not put ketchup on fried chicken. While it's acceptable for chicken tenders (though I personally prefer ranch dressing), fried chicken deserves to shine on its own. It's simply too good to mask with condiments. Enough said.

Ice cream

Ketchup on ice cream is a well-known pregnancy craving, and honestly, who can predict what expectant mothers will think of next? During my own pregnancy, I found myself yearning for a mixing bowl filled with Fruit Loops and whole milk every night, and I often indulged. While there's no judgment for those expecting, let's just say that it's probably not something anyone who isn't pregnant should attempt.

If you're aiming to enhance your home ice cream experience, there are several ways to do so without ruining perfectly good dessert with savory toppings. The first tip, though it may seem a bit ordinary, is to invest in a proper ice cream scoop. When you can create those lovely, round scoops, it feels much more like you're at an ice cream shop rather than chipping away at half-bites with a soup spoon. (Is it just me?) The second suggestion is to purchase sugar cones. They're delicious, charming, and can be stored for a long time in your pantry if kept properly. What’s not to love?

Pasta

This is reminiscent of macaroni and cheese, but with a more sophisticated twist. There are various unusual noodle recipes available online that incorporate ketchup, but the most notable is Japanese ketchup pasta, also known as ketchup spaghetti. Formally referred to as Napolitan, this dish was likely created in Yokohama, Japan, to address the tomato sauce shortages that followed World War II. Its name variations stem from the fact that the head chef at the New Grand Hotel in the city drew inspiration from its ingredients and named it after Naples.

During wartime, substituting ketchup for tomato sauce was a practical solution. However, we no longer need to make such compromises, and we shouldn't. Tomato sauce is incredibly affordable at stores like Grocery Outlet or Walmart. If marinara is out of your budget, you can easily whip up a simple sauce by enhancing some tomato puree or paste. Let's leave ketchup out of the mix, shall we?

On a final note, I must admit that I've only tried ketchup on pasta a handful of times. I'm not the best person to comment on a regional dish or one that someone may have fond memories of, as nostalgia can certainly explain many peculiar tastes. Two of my childhood favorites were steamed zucchini with cheddar cheese and fried grits drizzled with syrup, and I've been told quite bluntly that both are odd or unappetizing. Ultimately, enjoy what you love!

Fried seafood

I must ask, why are you dipping your battered and deep-fried calamari, shrimp, oysters, and clam strips in ketchup? Tartar sauce was specifically created for this purpose! Honestly, I can't comprehend why anyone would choose ketchup over tartar sauce with their fried seafood. Tartar sauce, a delightful blend of mayo, dill pickles, lemon, sugar, onion, black pepper, and fresh herbs, is like my personal ambrosia — I genuinely believe the gods would savor it if they had the chance.

Sure, making tartar sauce can be a bit time-consuming, which is why many home cooks skip it. But instead of avoiding it altogether, you can easily purchase it online or at your local grocery store.

Ketchup has a very strong flavor, and while I’ll admit it can be enjoyable at times, the true pleasure of fried seafood lies in the delicate briny essence of the shellfish, the satisfying crunch of the breading, and the creamy richness of the frying fat. These subtle flavors can easily be overwhelmed by a sweet and tangy sauce. So, please, resist the urge!

Roasted vegetables

As I raise a family that enjoys generously dousing roasted potatoes (somewhat understandable), zucchini (not so much), and broccoli or cauliflower with ketchup, I’ve developed strong feelings about this. Preparing roasted vegetables requires a significant investment of time with all the washing, peeling, chopping, oiling, seasoning, and flipping involved. It’s truly a labor of love, and slathering on a bunch of sweet tomato sauce feels rather disrespectful.

Moreover, roasted vegetables are meant to be healthy—that’s the whole idea—so why are we piling on sugar and sodium? Save your "guilty pleasures" for something truly deserving that won’t overshadow the subtle flavors achieved through slow roasting. This applies to both summer and winter vegetables. It’s just unappetizing, and it detracts from the experience, but if it encourages kids to eat their veggies... well, that’s your decision.

Goldfish crackers

Indeed, this is a real phenomenon: slathering a generous amount of ketchup, and occasionally Parmesan cheese, over a heap of Goldfish crackers. However, you definitely shouldn't try to replicate it. It's reminiscent of the bizarre culinary creations from the '50s and '60s (like anything featuring a pineapple ring) that are best left in the past.

Goldfish crackers are already quite tasty on their own. And guess what? They're also packed with sodium, so there's really no need to add more. A tablespoon of ketchup has around 170 mg of sodium, while the recommended daily intake is about 2,300 mg. That means just one tablespoon accounts for roughly one-thirteenth of your daily limit, which feels excessive when you're already munching on crackers. (Besides, when was the last time you actually used just one tablespoon of ketchup? I might have done that during a crash diet a decade ago, but that's just me.)

It's likely that this snack was conceived by someone in a less-than-sober state, and I genuinely appreciate the creativity behind such concoctions. However, Goldfish are a beloved American classic, and I truly believe we should let them be.

Sandwiches

Here’s my advice: please avoid making a ketchup sandwich. While you can find recipes online that suggest using just bread and ketchup, that doesn’t mean it’s a wise choice. Not only is it unappetizing, but it’s also quite unhealthy. If you’re just slathering ketchup between slices of white bread (and honestly, pairing it with nutritious whole-grain bread sounds even worse), it becomes even less beneficial.

The only sandwich where ketchup is somewhat acceptable is on a burger, though I would argue that even that stretches the definition of a sandwich. If you do choose to include it, I strongly suggest skipping the ketchup if you’re adding anything more exciting than a burger patty, cheese, and pickles. Once you start elevating your burger with gourmet ingredients like Swiss cheese and sautéed mushrooms, ketchup can spoil the whole experience. If you’re looking to add some flavor to your sandwiches, consider exploring your grocery store’s unique condiments and start experimenting!