Ketchup never seems to want to come out of its bottle. It's an age-old problem that many people claim to have solved. ("Hit the '57' on the bottle three times with the heel of your hand!" "Stick a knife up in there!" "Use a squeeze bottle!") But now a smarty-pants at MIT seems to have fixed the problem once and for all. Dave Smith, a PhD candidate at MIT, has developed a "slippery non-toxic coating" called LiquiGlide. (Umm, eww?) It's designed to coat the inside of condiment bottles and allow things like ketchup, mayo, and mustard to flow smoothly out onto your plate. Glorious. It actually works creepily well. Only it promises to bring on a whole new mealtime problem: the thing where you forget you don't have to slam the bottle, do it anyway, and end up with ketchup all over your lap.
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