It will last pretty much forever, as long as you keep the cap on.

You are clearly not using it often enough or in large enough quantities.

I suggest trying a bloody marry with fish sauce, it uses a good amount

I usually put it on my bitter melon, but that kind of stuff is seasonal around here. Once in a while I'll add it to a dressing or a soup.

I've used it pretty much anywhere you'd use ketchup or hot sauce.

It's great mixed in to scrambled eggs before cooking.

Is it actually, or are you confusing the station identifier? This is from the Science Channel.