#food-history

#food-history

Dr. John Cook Bennett changed public perception of tomatoes in the 1830s by promoting them as medicine and selling 'tomato pills' that contained little actual tomato.

A true NYC bagel is rolled and baked properly, featuring a crisp crust with slight crunch, not too airy crumb, and a subtle yeasty flavor.

Egg wine and diseased animals were part of the Victorian diet, often due to necessity, but dishes like treacle tart and cucumber sandwiches remain popular today.

Order a cod double-header at this date-night Portuguese spot, dunking the former (fritters) into saffron mayonnaise before diving into the main course, plated with a crispy potato cake in a flavorful chouriço-studded caldo verde.

The middle of the century was not kind to American cooking, or at least, we haven't been kind looking back on these old-school dishes. The popular dishes of the '50s and '60s now mostly have a bad reputation, usually for embracing modern canned, powdered, and frozen ingredients that forewent freshness and flavor for affordability and convenience.

"A sardine fork is used to neatly remove tinned fish from the can and put it on the plate. No more shredding the fragile fish before it makes it out of the packaging."

The Philly cheesesteak started as a pile of chopped steak, salt, pepper and onions on a roll until Cocky Joe added cheese, starting a distinct sandwich culture.

Croquettes were a way of saving money, as the main ingredient could be stretched with bread crumbs, onion, celery, or other items.

Caribe is more than a recipe book; it is a tribute to family, history, and migration, revealing the connections between Caribbean dishes and their origins.

Elvis Presley's affinity for comfort food, particularly his favorite sandwiches, revealed his deep connection to home and indulgence, highlighting his love for hearty, flavorful dishes.

To determine the list of frozen burgers we'd test, we combed through Reddit threads, YouTube reviews, and other tastings to determine which brands should be on our list.

Salt-cured eggs are experiencing a surge in popularity in the U.S., influenced by social media trends and celebrity endorsements, despite their long-standing history in Asian cuisine.

Argentina's beef is cherished globally for its rich flavor and tenderness, built on centuries of tradition and a free-range, grass-fed approach.

In 1901, New York Journal cartoonist Tad Dorgan heard vendors selling 'red hot' dachshund sausages at a polo match, which may have led to the term 'hot dog'.

Wendy's Frosty, created by Fred Kappus in 1969, is neither ice cream nor milkshake, but a beloved frozen treat selling 300 million annually.

The exact blend of cheeses can be subjective and sometimes mysterious, which is why expert input is valuable for crafting the perfect queso dip.

A good plate of Sinaloa-style aguachile starts with liquid hot peppers, lots of lime, and freshly butterflied, raw shrimp. The flavor and heat build like a strong corrido: dramatic and full of contrast, tension and release.

The grilled cheese sandwich has no single birthplace; its history spans across centuries and continents, evolving from ancient Roman cheese sandwiches to American favorites.

Carnation Breakfast Bars, launched in 1975, became a nostalgic favorite for foodies, offering a convenient and delicious meal replacement reminiscent of childhood.

In exploring Cuba's culinary landscape, one discovers profound historical influences and a unique blend of ingredients that reveal the island's rich agricultural heritage.

The seeming absence of evidence for McDonald's breakfast buffets has left many customers questioning their memories, leading to the belief that these experiences may be collective hallucinations.

Traditional French onion soup has less cheese in France, where it's associated with Les Halles, favored by market workers, and evolved from a hearty, simpler form.

In the U.S., we might find it strange that people in the U.K. eat black-headed gull eggs, while people in Taiwan eat pigeon eggs.

Eating malva pudding for the first time feels like meeting a soul mate, its swirl of butter and sugar instantly familiar to the deep heart's core, its softness, somehow simultaneously fluffy and dense, thrilling and intimate.

Peanut butter has been a staple in American households for over a century, evolving from a health supplement into a beloved food item.

I have just had the meal of meals—a Sunday lunch of such perfection that my next move should have been to lie down.

"Winter is the best time to familiarize yourself with persimmon, a quintessential cold-weather fruit. When picked, stored, and consumed correctly, it offers a nuanced flavor that's hard to pinpoint."

Ciabatta was invented in Italy to challenge the popularity of French baguettes, serving as a robust and versatile bread option for sandwiches.