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What Ever Happened to Homemade Ketchup?
By the mid-1800s, some cookbooks listed as many as 20 recipes. Today the homogenized condiment is due for a paradigm shift
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Why Don’t Other Countries Use Ice Cubes?
A better question might be, why do Americans love ice so much?
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The Ecological Effects of Eating Frog Legs
As Kermit said, “All I can see are millions of frogs with tiny crutches”
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To Grill or Not to Grill: Commemorating a Saint’s Martyrdom
If the stories about him are true, St. Lawrence would probably appreciate this bit of perverse humor
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When Bad Things Happen to Good Food
It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief
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Saving the Flavor of Fresh Herbs
Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
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Thirty Years of Food in Music Videos
On MTV’s birthday, an appreciation of the coffee, cakes, candy, breakfast cereals and milkshakes of song
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If one were to go down to the crossroads at midnight and call the devil’s name three times, what dish would appear in a poof of fire and brimstone?
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The imaginary has come to life: Scooby Snacks, Cheesy Poofs and even Soylent Green
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Inviting Writing: The Mother-in-Law’s Kitchen
My folks thought it was time I started thinking about marriage and therefore take the kitchen more seriously. Seriously? Why?
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Marrons Glacés: $4 a Nut, But Worth Reminiscing Over
The ultra-sugary confections, popular in France and Italy, have a creamy texture and unmistakable warm chestnut flavor
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How to Eat Like the President of the United States
See Kennedy’s chowder, Eisenhower’s vegetable soup, Reagan’s jelly beans and Nixon’s last White House meal
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What’s Cooking Uncle Sam: A Must-See Show at the National Archives
The show was a revelation for exhibiting the breadth of the government’s involvement in our food
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To prove their versatility, here are five out-of-the-ordinary ideas for cooking with green beans, each from a different world culture
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Inviting Writing: A Humble Kitchen
The cabinets squeak every time you shut them, the sink needs reglazing and the backsplash is made of cracking tile
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S’mores: More American Than Apple Pie
Marshmallows are from Egypt; chocolate is Mesoamerican. But Graham crackers were invented—or at least inspired—by a Connecticut Presbyterian minister
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When and where did people learn to cultivate one of our favorite snacks?
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DIY Carbonation: The Fizz Biz Lifts Off
The gadget’s entry into the U.S. market comes as economic, environmental and health concerns have converged with an interest in do-it-yourself everything
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The Rickey Declared D.C.’s Native Cocktail
Lobbyist and Confederate army veteran Colonel Joseph Rickey—or possibly his bartender, George Williamson—invented the concoction in 1883
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