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.
Food History
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.]
Origins of Red Velvet Cake
A frustrating search for the origins of Red Velvet Cake leads a stymied reader to our food history editor, Gary Allen.
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.
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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.
A Woolf at the Table
Food history editor Gary Allen delves into the culinary world of Virginia Woolf, the Bloomsbury set, and foods of the Edwardian era.