The history of the jelly doughnut, aka the sufganiyah, goes back to the 15th century. Since then, it’s been dipped, sandwiched, and injected with savory and sweet fillings.
What’s the Difference Between Natural and Dutch Process Cocoa Powder?
Because c’mon, we’ve all wondered whether it really makes a difference what kind of cocoa powder we use. [Spoiler alert: It does. But not always.]
Is That a Leek in Your Pocket?
March 1 is Saint David’s Day, a Welsh holiday in which the devout tip their collective hat to the eponymous saint by wearing leek corsages.
Burrata di Andria Cheese
All hail the queen! Of Italian cheese, that is: Burrata di Andria. A kind of cream-filled mozzarella, it rules a plate like no other cheese. Gary Allen explains.
Putting Food By
Canning and preserving foods have a long esteemed history in America. These tips, inspired by those campy mid-20th century home ec books, are gems.
The History of Chicken Fingers
Chicken fingers—that favorite meal of kids—have an interesting history, filled with thrift and greed. Who knew a kids’ snack could be so profitable?
U.S. Helps in Locating U.K. WWII Celebration Cake
Victory cakes, also known as celebration cakes, were popular after World War II and were centerpieces of U.S. and U.K. parties. Gary Allen reports.
The Green Fairy Flies High
Absinthe, also known as the green fairy due to its hallucinogenic properties, is basking in the glow of a revival of interest among discerning drinkers.
The Naked Truth About Aphrodisiacs
For Valentine’s Day, food history editor Gary Allen takes a look at comestible aphrodisiacs and unravels their magic, myth, and mayhem.
Manchup: Cape Verde’s National Dish is a Savory Mix
Food history editor, Gary Allen, discovers the root of manchup, Cape Verde’s beloved dish. Manchup is a rustic dish filled with meats, beans, and grains.
Origins of the Common Fork
Chad Ward, an expert in all things cutlery, turns his attention to the history of the world’s most taken-for-granted eating implement.
High School Chemistry Pays Off…in Ice Cream
Food history editor Gary Allen, who has a bent for all things food science, delves into the mystery of a batch of ghastly blue-grey blackberry ice cream.
Crazy for Salt Cod
Our food history editor, and sometime science guy, Gary Allen, helps a reader understand how to keep and care for salt cod.
A Hunt for the Classic Icebox Cake Leaves a Cold Trail
Food history editor Gary Allen tracks down the classic icebox cake. The recipe for the original icebox cake is on the Nabisco chocolate wafer box.
Pacific Rim in the Center of the Plate
Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.
Dipping into the History of a Super Bowl Favorite
Chips and dip are a natural match–and a natural accompaniment to the big game. But has that always been so? Food history editor Gary Allen checks it out.
New York Cheesecake Stands Alone
Food history editor Gary Allen takes on the task of defending the superiority of his native New York cheesecake and finds it’s a cheesecake that stands alone.
Caesar’s Last Salad: The Foods of Ancient Rome
The food of ancient Rome–with all its intensity of flavor, spicing, reliance on sauces, and ingredients–are discussed by our food history editor.