Food History

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.

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.]

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.

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.

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.

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?

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.

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.

For Valentine’s Day, food history editor Gary Allen takes a look at comestible aphrodisiacs and unravels their magic, myth, and mayhem.

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.

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world’s most taken-for-granted eating implement.

Although food-crazed bloggers and over-ambitious chefs have turned out every conceivable variation of turkey, on Thanksgiving the familiar is what we want. Food history editor Gary Allen explains.

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.

Our food history editor, and sometime science guy, Gary Allen, helps a reader understand how to keep and care for salt cod.

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.

Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.

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.

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.

The food of ancient Rome–with all its intensity of flavor, spicing, reliance on sauces, and ingredients–are discussed by our food history editor.