To fridge, or not to fridge, that is the question.

Since the dawn of time — or at least the invention of the refrigerator — there have been heated debates about whether certain sauces, condiments and spreads should be kept in the fridge or pantry .

Ketchup belongs in the fridge, right? And peanut butter in the pantry? Well, it depends who you ask.

Is “refrigerate after opening” a rule we really must abide by? Or is it more of a gentle suggestion?

Well, luckily, NYT Cooking recently published an A-to-Z guide to storing condiments — and food columnist Eric Kim is here to walk us through the highlights.

Overall Rules of Thumb

Think about how often you use something. If you don’t use an item often, the fridge is your best bet.

When in doubt, put it in the fridge.

On Shelf-S

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