For Valentine’s Day, food history editor Gary Allen takes a look at comestible aphrodisiacs and unravels their magic, myth, and mayhem.
A Jolly Olde Christmas Redux
Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.
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.
No Country for New Turkeys
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.
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.
The Search for Silky Sorbet Doesn’t Go Smoothly
Grainy chocolate sorbet was one readers problem, so Gary Allen put on his food science hat and found out the the solution: chocolate syrup.
Conundrum Over Raw Cream
Gary Allen, Leite’s Culinaria’s food history editor (and all-around answer guy), takes on questions about butter and raw cream.