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Time Traveling Through Food: Here Are America's Oldest Restaurants
Oct 23, 2020 | Ofek Hagag
Planning a cross country road trip? Other than famous sites and landmarks, it is also recommended to mark the best places to eat along the way. And if you can combine great food with historical landmarks in one experience, well that's just an added bonus.
The following restaurants are the oldest ones still in operation throughout America. They have served cowboys, presidents, and various celebrities over the years. Food fans and history fans alike would love to pay one or more of those restaurants a visit.
White Horse Inn (Since 1850)
Not to be confused with the White Horse Tavern in Rhode Island, this inn is located in Metamora, Michigan. After more than a century of successful operation, the building deserved some renovations. That restorative work was done from 2012 to 2014, and now it's better than ever.
Once a stagecoach resting spot, this restaurant has a menu with local dishes befitting every self-respecting cowboy. One such dish is the cowboy mac and cheese, and another one is the venison chili.
The Hancock Inn (Since 1789)
Dating back to the days of the French Revolution, The Hancock Inn in New Hampshire was founded by Noah Wheeler. In 1787, Wheeler got to the area and saw how big and successful it was going to be. Two years later he owned the inn.
There were other taverns around back then, but Wheeler was the first one who thought of offering sleeping arrangements as well as yummy stomach fillers. To this day, this is exactly what the place does.
Cranbury Inn (Since 1780)
There once were two neighboring taverns in New Jersey. For a while, the two operated separately until they decided to join forces. The two establishments were merged into one, turning into a multi-purpose establishment.
Other than having a dining room, the place also served as a justice of peace office space, a barn, and a dance hall. This collaboration was proven fruitful as the restaurant is still up and running. Happy diners at the Cranbury Inn are welcome to enjoy the history as well as the shrimp.
Glur's Tavern (Since 1876)
If you ever get to travel in or around Nebraska, you would do well to make a stop for lunch in Columbus. This town used to be busy with gold prospectors back in the days of the Black Hills Gold Rush. The traffic was ideal for a restaurant to open, which is how we got Glur's tavern.
Standing tall and fully operating, the tavern serves its many diners up until today. The place is famous for its great burgers eaten in the Western atmosphere. One of the most famous clients of this eatery was Buffalo Bill.
Ye Olde Tavern (Since 1790)
As its name might suggest, Ye Olde Tavern is indeed, very old. Established in the year of 1790, the place was initially named Stagecoach Inn. Similarly to other restaurants on this list, it did serve as a resting spot for stagecoaches, but things changed, and the name became somewhat irrelevant.
In the 1970s, the place went through renovations and changed its name to Ye Olde Tavern. The place has been fully modernized but it can still send you back to the 18th century with its antique kitchenware and good old-fashioned dishes.
Carolina Coffee Shop (Since 1922)
When the grandparents of North Carolina want to take their grandchildren on a trip down memory lane, they go to Carolina Coffee Shop. Located in Chapel Hill, this sweet restaurant is the oldest one in North Carolina.
After surviving a world war and economical lows, it's pretty safe to say there's nothing this place can't handle. Carolina Coffee Shop prides itself with no less than six menus: breakfast, brunch, lunch, dinner, small bites, and drinks & cocktails. There's truly something for everyone.
The Log Inn (Since 1825)
Indiana's crown jewel, The Log Inn, was founded by Henry Taub in 1825. It is located on what is now known as the US 41, a strategic place that has allowed it to take part in several history-shaping events such as hosting Abraham Lincoln.
The place started out as a simple place where stagecoaches could stop for a quick rest. It grew and expanded over the years, turning into a full-blown tavern with a dance hall added to it. Road trippers swinging by simply must try the famous fried chicken.
Antoine's Restaurant (Since 1840)
Opening a business, let alone a restaurant is anything but easy. This is why most people these days don't do it until they feel old and wise enough. As it turns out, Antoine Alciatore felt that way when he was only 18 years old.
He must have had a great business sense as his establishment operates until this very day. The most famous restaurant in New Orleans has been serving its French-Creole food to anyone and everyone – from Franklin Roosevelt to Pope John Paul II.
Hays House (Since 1857)
When founder Seth Hays opened Hays House back in 1857, it was merely a log cabin used for serving food and trading. With the strategic location on the Santa Fe Trail, Hays House enjoyed a steady stream of clients and good business.
In 1886, the place started catching fire and was nearly destroyed. But legend tells that the locals and loyal customers rushed to save the restaurant, which has been operating until this very day. Visiting the place is like taking a history class in the best way possible.
The Plaza Restaurant & Oyster Bar (Since 1916)
Georgia's oldest restaurant is located in Thomasville and is a little more than a century old. The Plaza Restaurant & Oyster bar has been in business since 1916 and it still serves its many happy customers great seafood and cocktails.
On its first days, the eatery was pretty small and had no more than 26 seats. Now, however, with its century-old reputation and experience, it has room for as many as 500 diners. Originally serving mostly Greek guests, the restaurant started with a menu of Greek-style dishes, some of which are still being served.
Breitbach's Country Dining (Since 1852)
Founded in 1852, this restaurant was purchased by Jacob Breitbach and given its current name in 1862. The business is still owned by the Breitbach family, which has been running the place for six generations and counting.
An Iowa gem, Breitbach's Country Dining is a great source of pride for the locals who like to stop by for some deep-fried pork tenderloin. They love it so much that they've helped rebuild it twice – once in 2007 when it burned down, and once in 2008 when it absurdly happened again.
The Buckhorn Exchange (Since 1893)
This place is not for the faint of heart. If you don't mind taxidermy wildlife staring down at you while you devour a juicy steak with some nice beer, then this Colorado establishment is for you. Not only is it one of America's first steakhouses, it is also the first place in the state to legally sell liquor.
Most of the business's clientele now is local families but initially, the locals were completely different. When it was first built, founder Henry H. Zietz hosted in his restaurant railroad builders and miners as well as silver barons and Native American chiefs.
Scholz Garten (Since 1866)
As its name might suggest, Scholz Garten was founded by a German. His name was August Scholtz and he moved to the US in 1866. Back then, there was a prominent German community in Austin, Texas, and those were the first people to enjoy Scholz Garten.
Soon after, the place became a center for German culture featuring a bowling alley with no less than six lanes and a professional club. The restaurant is America's first beer garden and Texas's oldest business.
Olivia's Bistro at The Historic Skagway Inn (Since 1897)
Founded in 1897, the Historic Skagway Inn was built to serve the people who came to Alaska during the Gold Rush. Back then, the immense traffic of people looking for gold in Alaska made the then-district blossom.
Gold Rush Alaska left modern-day Alaska with some historic sites and monuments to see. One of those is the inn's restaurant, Olivia's Bistro. The place takes great pride in its locally sourced seafood dishes. Specifically, their halibut cakes and king crab legs.
Kelly's Logan House (Since 1889)
Located in Wilmington, Delaware, this building was purchased by the Kelly family in 1889 and it is still owned by the family to this day. The place was named after General John A. Logan, who was a general during the American Civil War.
Initially, the place functioned as a hotel with an operating restaurant. The hotel kept a tradition of hosting St. Patrick's Day gatherings. However, in the past few decades, the hotel has been closed, but the restaurant is still open.
Old Ebbitt Grill (Since 1856)
Now within an arm's reach from the White House, the Old Ebbitt Grill was set in different locations throughout the years. It's been in its current location since 1983 but it opened way back in 1856. Initially a saloon, the business has changed over the years until it finally became a restaurant.
As the oldest restaurant in Washington DC, it has been able to outlast many presidents. Grover Cleveland, Teddy Roosevelt, Andrew Johnson, and William McKinley are just a few names of its frequent visitors.
Union Oyster House (Since 1826)
Walking along Union Street in Boston, you're sure to stumble upon the Union Oyster House. Actually, this sentence would hold true decades, and even a century ago. Sure, it hasn't always gone by that name, but that is to be expected from a business that first opened its doors in 1826.
Originally named the Atwood and Bacon Oyster House, the place has seen revolutions and wars, remaining one of the few constants throughout the years. One of its famous diners was none other than John F. Kennedy, who has even had a favorite booth.
North End Tavern & Brewery (Since 1899)
West Virginia will forever be linked to John Denver's hit Take Me Home, Country Roads. But true locals know that their true glory is the North End Tavern & Brewery. Not only does it serve good old-fashioned sports bar food, it has an array of excellent locally brewed craft beers to drink.
This is West Virginia's oldest restaurant and brewery, and they take their craft brews very seriously. They oversee every step of the brewing process so they can vouch for the quality of their materials and guarantee that there are no preservatives involved.
The Village Tavern (Since 1847)
The Village Tavern can be found in Long Grove – a suburb of Chicago. It was founded only a year after Abe Lincoln got a seat at the House of Representatives, representing Illinois. Cut to nearly two centuries later – the restaurant still stands, serving numerous diners.
It is currently the oldest bar and restaurant in Illinois, and there are no signs of it changing any time soon. Some of the tavern's best-selling dishes are the corned beef and the French onion soup. These dishes are best enjoyed by live performances of local talents.
Cattlemen's Steakhouse (Since 1910)
Despite being dubbed one of the best steakhouses in the United States, Cattlemen's Steakhouse in Oklahoma actually started out as a café. It was turned into a steakhouse when the café's original owner lost it in a game of dice to a man named Gene Wade.
After winning the place, Wade turned it into the landmark it is today – carnivores' heaven. Cowboys and cattle farmers alike have been enjoying this place for more than 100 years. Still, non-cowboys will be warmly greeted as well if they feel like trying some quality meat cooked on quality grill.
The Red Fox Inn & Tavern (Since 1728)
Certain things in life take time. Boiling an egg properly takes about 15 minutes. Getting a college degree takes four years. Becoming a grandparent can take as many as 60 or 70 year. But apparently, that kind of time means nothing to the Red Fox Inn & Tavern.
Founded in 1728, this place has been serving hot dishes to happy diners for nearly three centuries. When a restaurant has been around for so long, you can bet that it has served a wide array of people. If we were into namedropping, we would mention that some of those people were Tom Cruise and John F. Kennedy, but we're not so we won't.
The Bright Star (Since 1907)
This Alabama establishment was founded in 1907. It started out as a small café that could seat no more than 25 diners at once. Years came and went and the business has since evolved into a full-blown restaurant with room for over 300 guests.
Other than longevity, The Bright Star is known for its seafood gumbo and pies. The continuous commitment of the owners to the place is what's made it such a special landmark withstanding the test of time.
The Griswold Inn (Since 1776)
Two important things happened in 1776: the first is the USA declaring its independence, and the second is the foundation of The Griswold Inn in Connecticut. Unsurprisingly this makes the place Connecticut's first bar.
Other than enjoying a good plate of food and a good room to spend the night in, it is also recommended to take a historical stroll through the building and its rooms. For those of you who don't feel like taking the trip, you can watch the inn serving as filming set for the TV show Dark Shadows.
McGillin's Olde Ale House (Since 1860)
This tavern first started operating in 1860 and hasn't stopped since, which makes it the oldest of its kind in Philly. The place was founded by Catherine and William McGillin, a couple of Irish immigrants who initially called the place the "Bell in Hand Tavern." The name "McGillin's" was commonly used by their frequent diners until it finally stuck.
The sense of time travel is strong at McGillin's. With true vintage signs from ancient next-door businesses that are no longer there, you can't help but hope to see Abraham Lincoln coming in for dinner.
The Palace Restaurant and Saloon (Since 1877)
Picture a western saloon – swinging doors, cowboy hats, and some wooden furniture. That was exactly what The Palace Restaurant and Saloon looked like in 1877 when it first opened. 23 years later the place was destroyed in a fire.
Good thing that it has earned some solid clientele in its first years. Those people helped the place recover, and a year later it was back in business, serving the cowboys who loved it so much. Going in is like going through a time portal and being sent to the Wild West.
Pekin Noodle Parlor (Since 1911)
Chinese food is usually not that hard to find in the US. Especially in big cities such as New York or Los Angeles. But it seems that the oldest operating Chinese restaurant in the US is actually located in Butte, Montana.
Serving noodles and other East Asian dishes since 1911, this restaurant was the first to bring such exotic flavors to the palettes of local Montana folk. The menu and dishes haven't changed much over the years and this might be the reason as to why this place has been thriving for so long.
Tadich Grill (Since 1849)
The oldest continuously operating restaurant in San Francisco started out as a mere coffee stand. It was bought by a Croatian immigrant named John Tadich in 1887, who soon expanded it into a seafood restaurant.
The place became known as the first of its kind in the US grilling its seafood using mesquite charcoal. In 1928 the place was bought yet again. This time it was purchased by the Buich family, who moved it to where it currently is but kept the previous owner's name.
J. Huston Tavern (Since 1834)
One of the stopping points on the Santa Fe Trail is the J. Huston Tavern. Others may know it as the Arrow Rock Tavern (named after the town it's located in), or simply The Old Tavern (seeing as it is very old). It was founded in 1834 by Joseph Huston (hence the official name), who was a judge.
There's more to this eatery than just being the oldest one in Missouri. Guests can enjoy the signature fried chicken in one of the tavern's three rooms or the taproom and tell their friends they are having lunch at the oldest operating restaurant west of the Mississippi.
Golden Lamb (Since 1803)
Ohio turned into its own state in 1803, which is also the year when the Golden Lamb was formed. The place was founded by a man named Jonas Seaman, who spent as many as four whole dollars on a license for what was then called "a house of Public Entertainment".
The Golden Lamb is the oldest hotel and the oldest restaurant in Ohio. Over the years, no less than twelve of America's presidents have had the chance to enjoy the establishment's hospitality. This is an all-American landmark with food to match that status.
Weidmann's (Since 1870)
In 1870, Swiss immigrant Felix Weidman opened his restaurant-hotel and called it the European House. After his death, Weidmann's son, Phillip, was the legal owner of the business. He moved it to a different location and changed its name to "Taft and Weidmann's".
The restaurant has since switched locations several times. It moved to its current location only in 1923 and can now be found in Meridian, Mississippi. Some of the restaurant's most famous dishes include peanut butter crocks and black bottom pie.
The '76 House (Since 1668)
This Tappan, New York tavern has been in business before the United States even existed. As you'd expect from a restaurant of its time, its first clients were English and Dutch settlers. Since it's been around for so long, no one can personally vouch for the restaurant's exact age. However, some say the Dutch were the ones to build it in 1668.
The place played an important part in the Revolutionary War – it used to be a meeting point for people on both sides of the war. Some even say that both George Washington and Benedict Arnold had meals there – on separate tables of course.
Miners and Stockmen's Steakhouse & Spirits (1862)
In the mood for feeling your cowboy fantasy? Feel like resting your spurs and enjoy a dish of satisfying food? Take a trip to Hartville, Wyoming, and visit the Miners and Stockmen's Steakhouse & Spirits. This veteran eatery has been serving cowboys since 1862.
The building screams Wild West architecture with its wooden façade and iron front sign. The state takes great pride in the restaurant's steaks. However, it seems that other than eating what might be the best steak you've ever had, there isn't much to do in Hartville. You see, the 2010 census says that there are only 62 people living there.
The Old Talbott Tavern (Since 1779)
The Old Talbott Tavern served its first dish in 1779 and has never been closed since. Legend has it that the rooms in the tavern accommodate guests that have never left. With a fair share of the spooky urban legend surrounding it, the place is known to some as the Old Stone Tavern.
Another one of those urban legends says that different historical figures still haunt the place. In fact, this Kentucky tavern has willingly tapped into that legend and named each room after the character supposedly haunting it.
White Horse Tavern (Since 1673)
With architecture typical of 17th century America, looking at the White Horse Tavern is like looking into history. This restaurant in Rhode Island was often visited by the Founding Fathers. This place is a true colonial-era establishment, you can be sure it has served interesting characters over the years.
Some say that the place is haunted. But when you take into account all the people that have passed through it, it's hardly surprising. One of the tavern's most popular dishes is the beef Wellington. Be sure to give it a taste if you think of stopping by.
El Farol (Since 1826)
Located in Santa Fe, New Mexico, the El Farol restaurant has pretty much seen all kinds of people. It started out as a saloon, seeing dueling cowboys or a regular basis, and now it serves its food to average locals and their families.
When touring the streets of New Mexico, the desert climate can be overwhelming. This is why this place is often seen as an oasis. Serving Mexican food as well as steaks, El Farol is also great for dinner and a show combo, as it features live entertainment.
The Old South Mountain Inn (Since 1732)
1732 was the year of great things being born. One of those things is George Washington. Another thing is the Old South Mountain Inn. This charming Maryland inn is bursting with history, serving people through wars, revolutions, and periods of economic turmoil.
It is said that the inn's hospitality services were used by John Brown as he sought to end slavery. If you feel like breathing some historical air and witness the hospitality firsthand, pay the place a visit. Oh, and don't forget to try the crab cakes.
The Bluebird (Since 1914)
When everyone around is trying to keep up with the latest trends, it's good to know some places still do things the old-fashioned way. With over a century's worth of experience, The Bluebird has definitely proven itself as an establishment.
Located in Logan, Utah, this restaurant was founded by Guy Cardon, Julius Bergsjo, and M.N Neuberger in 1914. It was originally meant to sell ice cream and candy, but business was good, and the menu has since expanded to include proper meals containing food groups other than sugar.
Red Circle Inn & Bistro (Since 1848)
Wisconsin is well known for its successful cheese industry. It has also made a name for itself in the beer brewing field. The truth is that it should also be known for the Red Circle Inn & Bistro, as it serves the state's premium beer and cheese.
Francis Schraudenbach, who moved to the States from Bavaria, founded the place in 1848. In the 1880s, the place was purchased by Fredrick Pabst, the man behind the local beer brand – Pabst Blue Ribbon (PBR for short). He is the one who gave the place its current name, after the beer logo.
Huber's Café (Since 1879)
Originally founded named "The Bureau Saloon", this restaurant had its name changed by Frank Huber, who bought it in 1891. Back then, Huber's used to offer a good deal on a drink-turkey sandwich-coleslaw combo.
Huber's café can be found in Portland, Oregon, where its happy diners can enjoy that same traditional turkey sandwich, as well as a variety of other dishes. Another famous Huber's staple is the Spanish coffee, containing coffee, nutmeg, whipped cream, and several brands of liquor.
I Banoffee pie, which stems from the words banana and toffee, is a rich and gooey British dessert pie whose main ingredients include bananas, toffee, and butter. Its crust may either be made of pastry or crumbled biscuits.
II The toffee, also known as dulce de leche, is made by boiling unopened cans of condensed milk for 2 to 3 hours. Other versions of this pie may call for chocolate, coffee, or both. Other add-ons include salted caramel, peanut buttercream or whipped cream, lemon juice, chocolate shavings, and pecans.
III The pie was developed by Nigel MacKenzie (proprietor of The Hungry Monk Restaurant, East Sussex) and chef Ian Dowding in 1971. The pair had been trying to improve an unreliable recipe for Blums Coffee Toffee Pie. After several attempts using various fruits, MacKenzie suggested they use bananas instead.
IV As suggested by MacKenzie, they named their creation Banoffi Pie, and it quickly became popular among customers. In 1974, the recipe was included in The Deeper Secrets of the Hungry Monk. It was later reprinted in the cookbook In Heaven with The Hungry Monk (1997). It was later claimed that banoffee pie was Margaret Thatchers favorite food to make.
V Many restaurants in other parts of the world soon began to serve banoffee pies using the original recipe. In 1984, several supermarkets began selling the dessert claiming that it was an American pie. This spurred Nigel MacKenzie to come out and offer 10,000 to anyone who could refute their claim as the original creators of the pie. Marks and Spencer, one of the supermarket chains that had been selling these pies, later apologized for making an erroneous claim.
VI Incidentally, the term banoffee has entered the English language (originally listed as banoffi by the Oxford English Dictionary) and is often used to define any food or product that smells of coffee and banana.
I Even though Chicken a la King has been around for a while, it was during the 1950s to 1970s that it became undoubtedly one of the most popular dishes in the United States. Generally considered a comfort food, it is a dish whose main ingredients include Chicken, cream sauce, mushrooms, green pepper, peas, and other vegetables. It is usually served over bread, rice, or noodles.
II The recipe for this dish was mentioned for the first time in 1893 in the New York Times and also appeared in other publications in 1900 and 1905. In 1906, a recipe for this dish was included in the Fannie Farmer Cookbook.
III Its origins are rather murky at this point as many claims and counterclaims have circulated throughout the years. One early theory asserts that the dish was concocted during the 1880s by Charles Ranhofer, a chef working at Dolmenicos. He reportedly named his dish Chicken a la Keene after the horse breeder Foxhall Parker Keene. It is theorized that years later, the name eventually evolved to Chicken a la King.
IV A competing theory insists that the dish was actually created at Claridges Hotel (London, UK) in 1881, and was in fact named after James R. Keene, who happened to be Foxhall Keenes father.
V Another theory points to chef George Greenwald of Brighton Beach Hotel (New York) as the creator. Greenwald was said to have invented the dish in 1898, and promptly named it after his favorite customers, E. Clark King II and his wife.
VI A fourth claim states that the actual creator was William (Bill) King, a chef working for Bellevue Hotel (Philadelphia). He reportedly created his dish in the 1890s. A few days after he died on March 4, 1915, an obituary appeared in the New York Tribune, which included a description of the dish and credited King its invention.
I Beef Stroganoff (also beef Stroganov), which traces its origins in mid-19th century Russia, is a dish made with thinly sliced sauted beef cooked in a sour cream-based sauce. After it was introduced by Russian immigrants to other parts of the world, it was quickly embraced by local diners everywhere, who then made small modifications to the dish to suit their own taste.
II Its main ingredients include beef, sour cream, onion, butter, and garlic; other popular ingredients (optional) include paprika, tomato sauce, potato straws, and vegetables. Beef stroganoffs popularity first spread to China, particularly in Shanghai just before World War II started. The dish eventually made its way to the United States, where it found favor among American diners, particularly among those who lived through the 1950s.
III Beef stroganoffs exact origins are quite murky, yet it is recorded that in 1891, Charles Briere, a French chef, won a cooking contest in St. Petersburg. He called his dish Beef Stroganoff, ostensibly naming it after one member (Count Grigory Stroganoff) of the affluent Stroganov family.
IV However, it is also noted that the 1871 edition of the classic Russian cookbook, A Gift to Young Housewives (by Elena Molokhovets), contained the first known record of a recipe for Beef a la Stroganov, with mustard. Several known versions of the recipe, each one with slightly different ingredients, also appeared later on (1909 and 1938).
V There are various ways of preparing beef stroganoff in other parts of the world. For example, in the United States, UK, and Australia, the dish usually consists of strips of beef fillet cooked with mushroom, onion, garlic, and sour cream sauce; and is usually served over pasta or rice. Meanwhile, in the Brazilian version, cooks sometimes use chicken or shrimp instead of beef.
VI In Sweden, sausage such as korv-stroganoff or sausage stroganoff is sometimes used as a substitute for beef. In Finland, aside from the beef variant, there is another variant called makkara-stroganoff (any kind of sausage). The Finnish use diced brined pickles as a common ingredient.
I Succotash, which comes from the Narragansett word sohquttahhash, meaning broken kernels, is a side dish of vegetables (e.g., sweet corn, lima beans or other shell beans) served in a cream sauce. Other vegetables such as tomatoes, okra, peppers, and potatoes may also be added. For the cream sauce, some people use cream or milk. At times, people add loads of butter to the mix to make the dish creamier.
II As its ingredients were readily available and fairly affordable, this dish was quite popular in the United States during the Great Depression. Succotash was sometimes prepared in casserole form, usually with a light pie crust on top, which is similar to a traditional pot pie. It was traditionally served during Thanksgiving celebrations in New England, Pennsylvania, and other states.
III Colonists learned how to make succotash from Native Americans, who at that time used other types of beans (lima beans, which are native to South America, were brought by Europeans to North America). In the early 1800s, people started to add tomatoes, particularly in some parts of Pennsylvania, probably to add color and flavor to the dish.
IV Although various recipes have maintained the combination of corn and shell beans, the original tough field corn and native shell beans have been eventually supplanted by sweet corn and lima beans. Other ingredients such as corned beef, salt pork, okra, butter, fresh herbs, scallops, peppers, and a splash of cream also found their way into the succotash pot.
V In some areas of the American South, the term succotash is often used to refer to any mixture of vegetables served with lima beans and topped with butter or lard.
VI Incidentally, while some people arent exactly sure what succotash means, they are at least familiar with the iconic catchphrase Sufferin succotash! This exclamation is famously uttered by Looney Tunes cartoon characters Sylvester the Cat and Daffy Duck.
I Although it was particularly popular during the 1950s and 1960s in the United States, the earliest record of a recipe for tuna noodle casserole appeared around 1930. The first one, Noodles and Tuna Fish en Casserole, is attributed to a certain Mrs. F.W.S. of Kennewick, Washington, who submitted the recipe to Sunset Magazine.
II In that same year, The Modern Hospital magazine (a publication of the American Hospital Association) suggested a menu that featured a tuna fish and noodles casserole. The original recipe included white sauce, mushrooms, and cheese topping; but it was the introduction of Campbell Soups Cream of Mushroom soup in 1934 that really cemented tuna noodle casseroles place in the mainstream palate.
III Today, one can find more than 2,500 recipes for tuna casserole in allrecipes.com. However, the main ingredients of this dish have always stayed the same: tuna, egg noodles, and peas. To add a little zing to the mixture, cooks often topped it with corn flakes, bread crumbs, potato chips, or canned fried onions.
IV Historically, tuna casseroles are made with egg noodles, tuna, shredded cheddar cheese, green peas, onions, condensed cream of mushroom or cream of celery soup, and potato chips. The ingredients are placed in a dish, topped with potato chips and cheese, and then baked.
V The reasons for its popularity in the 1950s are often attributed to the fact that its ingredients are affordable and pretty easy to find in a supermarket, and the relative ease of its preparation. In rural areas, people would often serve this dish to those who were recovering from an illness or were going through bereavement. It was also a regular feature in potlucks.
VI Another popular variant of this dish is tuna Mornay, which is commonly prepared in Australia with a Mornay sauce (Bchamel with cheese; also known as cheese sauce). Corn and peas are often added (other options include celery, lemon juice, and yogurt); however, wheat pasta is used instead of egg noodles.
I The essence of 1980s food cannot be captured without an incredible spinach dip. This delicious recipe defined the era. Best served in a bowl or ramekin with tortilla chips on the side and a glass of wine to wash it down with, this healthy appetizer made countless appearances during Super Bowl events. (group a)
II Jell-O Pudding Pops are like a taste of childhood for 80s kids. These frosty treats were originally launched by Bill Cosby who famously raved about the deliciousness of Puddin' Pops! While no-one would want his brand endorsement nowadays, Pudding Pops benefited from it, enjoying impressive sales. They were eventually discontinued and then re-released under the new name Popsicle. (group b)
III Sloppy Joes were one of the most popular comfort foods of the 80s. The yummy dish served on a hamburger bun consists of ground pork or beef, onions, Worcestershire sauce, tomato sauce, and other seasonings. This popular sandwich originated during the early 20th century and several variations were made in the years that followed. (group c)
IV The earliest written mention of sushi in English is in a book from 1893. The Japanese dish became trendy in the 1980s thanks to its traditional use of medium-grain white rice mixed with seafood, such as salmon, tuna, or imitation crab meat. Best served with wasabi, pickled ginger, and soy sauce, sushi remains a favorite dish to this day. (group d)
V Food industry entrepreneur Jeno Paulucci is the guy behind the famous mini pizza rolls. After Pauluccis sold the brand in 1985, it was taken over by Pillsbury and later rebranded as Totino's Pizza Rolls. A series of commercial spoofs on Saturday Night Live boosted Totino's popularity and sales. (group e)
VI Fresh and vibrantly green, pesto was a hit during the 80s. Derived from the Italian word for crushed, pesto was originally made with a marble mortar and a wooden pestle in its home city of Genoa. A favorite addition to all sorts of dishes, from chicken to pasta, this classic garnish makes a bold and healthy addition to all food-based gatherings. (group f)
I Introduced in the 70s, Carnation breakfast bars headlined advertisements as The Hip Pocket Meal. Despite their popularity and strong sales during the decade, the chocolate-covered oat bars fell into decline in the 80s and finally disappeared from shelves in 1993. To this day, fans of this healthy snack keep hoping that Nestl will bring it back. (group a)
II Wonka Oompas were introduced in 1971 but discontinued in 1983. Made by Quaker Oats Company, Oompas were a lot like Reese's Pieces delicious chocolate coating and a center filled with creamy peanut butter. However, Oompas were bigger and came with a limited-edition chocolate and strawberry filling in 1980. (group b)
III Planters wasnt only famous for their nut varieties. Did you know that their Cheez Balls were a great hit in the 1980s? For a while, there were plenty of commercials marketing the salty cheesy snack, but it was discontinued in 2006. There have been online petitions begging the company to bring the Cheez Balls back. (group c)
IV Nabiscos Giggles Cookies were introduced in the 1980s but were discontinued after a decade. The famous shortbread cookies were similar to Oreo biscuits rich, fudgy cookies and vanilla cream smothered between them. These happy face cookies would likely be named as an emoji cookie today. Can you imagine the smiles these happy cookies brought to 80s kids? (group d)
V Keebler Fudge Magic Middles were launched in the '80s and became sensational while they were on the market. Created by the Keebler Company, the thrill of this snack was the rich chocolate fudge cream filling inside a shortbread cookie crust. Another variant had a peanut butter-flavored crust. Sadly, both varieties were discontinued in 1994. (group e)
VI Butterfinger BBshit the market in 1992 and enjoyed mass production until 2006. The mini-ball version of a Butterfinger bar was perfect for a movie snack and satisfied every chocoholics craving for a chocolate-coated experience. Butterfingers chocolate bars are still available, so theres hope that Nestl will bring back the BBs. (group f)
I Aside from swing jazz, 1930s parties were characterized by the mass consumption of Mint Juleps or Bellinis. Instead of feasting on extravagant, heavy meals, women of the decade preferred refined food when hosting teas or luncheons. For a children's party, Kraft Dinner and chocolate malts were great hits. Did we mention this is the era of soup kitchens?
II The 40s was a time of crazy USO canteen parties, filled with people dancing to big band music and chilling with Mai Tai cocktails. How about a potluck with friends that offers generous servings of "healthy" desserts like sugar-free cookies and egg-free cakes? Tomato or clam juice was also popular in this era.
III The 1950s saw the emergence of rock & roll. Cocktail parties were populated by returned soldiers who loved the new, Americanized versions of lasagna and pizza. For casual affairs, barbeque with kabobs, Waldorf, and fried chicken were popular offerings. Confused about what to put on your 50s dinner table? Betty Crocker's cookbook is your best ally. And don't forget to follow proper etiquette!
IV The 1960s were all about Jackie Kennedy being in the White House, French cuisine, lavish meals, and stylish guests. Add the Americanized versions of Japanese dishes, like teriyaki and sweet and sour snacks, and you've got a more "funky" 60s party. Of course, your soundtrack must include the Beatles, and you can feel free to add vegetarian food (and Steak Diane for the meat-lovers).
V The 70s saw a recreation of bistro food in home kitchens, with quiche, escargot, specialty kinds of pasta, and cheese or chocolate fondues making regular appearances. For an intimate 70s-inspired evening, wine and candlelight make a great duo, as do cheese and sandwich trays. Before heading out to the disco, you might want to snack on hummus, lentils, and the classic carrot cake.
VI Talk about the 80s, and you'll be picturing neon clothes, jelly bracelets, and Madonna albums. But did you know that this era was all about being healthy? People embraced a cholesterol-conscious, sugar-free diet as the norm. Though pizza and pasta also became popular during this time. Don't forget to serve wine coolers!
I This delicious dish has been around for centuries but became hot stuff in America in the 70s. Quiche a pastry crust filled with veggies or meat and mixed with milk and eggs becomes a solid custard when baked. Throughout the 70s and beyond, this popular dish has been a regular (and welcome) guest at meals and parties.
II Trips to the Hawaiian Islands gained popularity in the 1960s. But the aloha spirit was embraced wholeheartedly in the 70s thanks to pineapple. This tropical delight became an add-on to just about everything. Hawaiian cuisine, err, Hawaiian pizza, anyone?
III Watergate Salad became an instant hit at potlucks throughout the 70s. Who could resist this sweet dish that consists of Kraft's famous pistachio pudding, canned pineapple, marshmallows, and whipped cream? Although the inspiration for its name hasn't been verified, many attribute it to the Watergate scandal. Others believe a chef at the Watergate Hotel created the concoction.
IV Dinner parties in the 1970s wouldn't be complete without a section for fondue pots. A ubiquitous wedding gift throughout the decade, this Swiss dish features melted cheese in a communal pot, savored by dipping chunks of bread in with long-stemmed forks.
V The 1970s was a health-conscious period. Though carrot cake was deemed "healthy" because of the presence of vegetables. You've gotta love that 70s logic. With piles of sugar and cream cheese icing, we'd love to be able to convince ourselves carrot cake is healthy too! Nevertheless, this dessert is a classic favorite.
VI Following its appearance on the menu at Le Cirque, a famed New York restaurant, pasta primavera became famous during the 70s. The long and flat pasta is doused in cream, butter, and cheese, and mixed with fresh vegetables (making it healthy by 70s estimations). This easy to prepare dish was recreated in many households with the impression that it exuded sophistication.
I One of the most popular recipes of the 1960s was Lipton Onion Soup Dip. This "classic holiday party offering" involved an easy mix of instant onion soup and sour cream. Just grab a bag of potato chips and dip away! This throwback appetizer is best enjoyed as you watch your favorite film of the decade. Mary Poppins anyone?
II More than another beef stew, boeuf bourguignon is a classic French dish made famous by Ms. Julia Child. Its delicious odor alone is enough to have you canceling your appointments for the day as you enjoy bowl after bowl of this slow-cooked wonder. Boeuf bourguignon features beef peppered with onions, tender mushrooms, and other savory spices.
III Kids (and kids at heart) can't resist this American icon of the 60s Jell-O. While it may seem like a dessert-only treat to modern minds, 60s housewives loved creating crazy salads encased in gelatin. Though it's now been relegated to the dessert aisle, this classic treat remains a favorite snack to this day.
IV Introduced to the US in the leadup to the 60s, cheese and meat fondues became an instant hit throughout the decade. With generous amounts of melted cheese served in bowls, all you have to do is dip crusty chunks of bread in using a long-stemmed fork. Add a glass of wine, and your cheese party is set.
V Looking for a timeless appetizer? You'll never go wrong with shrimp cocktails. Known as Great Britain and America's most popular hors d'uvre, this classic 60s starter consists of shelled, cooked shrimp in a cocktail sauce, served in a glass. Sounds easy as pie, right?
VI Can we give credit to a single recipe for the bundt cake phenomenon? That recipe belongs to the Tunnel of Fudge Cake, of course. The 1966 Pillsbury Bake-Off winner was so magical that the demand to produce more was overwhelming. Chocolate lovers have the 60s to thank for this decadent dessert.
I White Castle was a standout in the fast-food industry back in the 1920s. With little competition, this hamburger restaurant grew famous for its sliders (small square hamburgers). Priced at five cents and filled with deliciousness, the signature mini-hamburgers became a massive hit. In fact, the fast-food chain is now so iconic that the Indianapolis White Castle, constructed in 1927, has been added to the National Register of Historic Places.
II The 1940s saw the exponential growth of KFC. America's favorite fast-food chain boasts Colonel Sanders' signature recipe for fried chicken that remains a favorite to this day. The secret? Eleven herbs and spices that have stood the test of time. With its global expansion, burgers, salads, fries, and many other treats were added to the KFC menu.
III Founded in 1940, McDonald's took off during the 1950s, outpacing the growth of other fast-food chains. Known for its cheeseburgers and french fries, the popular restaurant also features breakfast items, chicken products, and milkshakes. McDonald's is now present the world over, with thousands of branches and millions of employees.
IV Did you know that in the 60s, pizza parlors weren't that big? Then Domino's arrived and changed everything. With an exciting promise of store-to-door pizza, delivered in less than 30 minutes or you get it for free, plenty of clients jumped at the deal. And the rest, as they say, is history.
V Another fast-food restaurant that dominated the country decades ago is Wendy's. Founded in 1969, Wendy's expanded in 1978 with 1,000 new American restaurants and international branches a year later. Famous for its signature salad bar and low-priced burgers, the chain continues to serve customers high quality, affordable fast-food.
VI Burger King enjoyed a spike in popularity back in the 80s. The company, known for its specialty sandwiches and breakfast menu, included new products like French Toast Sticks, which became a big hit in the era. Joining its fellow fast-food chains who endured fierce competition throughout the decade, Burger King is still up and running with yummy treats for the whole family.
I Legit mommas of the 90s had to have goats cheese in their salad bowls. How about mixing the cool cheese of the decade with cranberries and pecans? And dont forget the balsamic vinaigrette! Goats cheese was featured in so many salad recipes of the 90s (and is still widely used today).
II Hot Pockets, anyone? This much-loved powdered-cheese junk food of the 90s was a massive hit, becoming a guilty pleasure turned to when days were rough or midnight cravings hit. The broccoli cheddar, ham and cheese, and pepperoni pizza flavors were persuasive enough to have many 90s office workers throwing them in the microwave after an unpleasant day.
III Back in the 90s, your personality (or mood for the day) could be determined by your favorite Lunchable. Ham and cheddar, extra cheesy pizza, chicken dunks, and the list goes on. Originally designed for Oscar Mayer to sell more lasagna, Lunchables were a convenient staple for working moms who didnt have the luxury of time to cook meals for their kids.
IV As the name suggests, Pizza Bagels were bagels with pizza toppings. To be more specific, these treats were comprised of flattened bagels with marinara sauce, topped off with mozzarella cheese. This popular recipe was created in the 1970s but became all the rage in the 90s. Kids of the decade couldnt get enough, to the extent that they would demand pizza bagels for breakfast, lunch, and dinner.
V The Chicken Caesar Salad is a classic, but it was extra cool in the 90s. This delicious treat came courtesy of Italian immigrant and restaurateur, Caesar Cardini, who invented the recipe when a 1924 Fourth of July depleted his kitchens supplies. Featuring romaine lettuce and croutons dressed with lemon juice and other healthy ingredients, the Ceasar is perfect for those following a healthy diet.
VI One of the best 90s treats was the irresistible molten chocolate cake. Invented by Jean-Georges in 1987, this delectable dessert was one of the hippest recipes in 1990s. Chocolate lovers couldnt get enough of the flourless chocolate cake and souffle combo, especially on cold nights.
I The 'Baby Ruth,' a popular candy bar, has been around since 1920, when the Curtiss Candy Company revamped its product, the Kandy Kake, into the chocolate bar we all know and love. After 70 years, Nabisco acquired the delicious bar. Nine years later, RJR Nabisco sold the rights to Nestle. In 2018, Nestles confectionery brands were acquired by Ferrero, including Baby Ruth.
II It is a common misconception that the candy bar was named after the famous baseball player, Babe Ruth. However, the Curtiss Candy Company firmly claimed that they named it after Ruth Cleveland, President Grover Clevelands daughter. Many think this is a big lie, as the bar was named right as the baseball star was at the peak of his career.
III In the 1920s, the rise of new varieties of candy bars was at an all-time high. The owner of the Candy Curtiss Company, Otto Schnering, knew he had to engage in an extravagant publicity stunt to gain the kind of attention he needed for his new product. In 1923, he successfully did exactly that by enlisting the aid of Atlanta pilot Doug Davis.
IV One afternoon, Davis Waco's biplane was seen just a few feet over the city, performing stunning aerial tricks such as flying in between buildings. The most wonderful stunt, however, was when he dropped a load of Baby Ruth bars, each attached to a paper parachute. Hundreds of parachutes flew over the city, delighting spectators from all over the country.
V According to a company publication, kids and kids-at-heart fought to grab a piece of the free candy. Some even risked falling from windows just to grab a parachute of the candy bar. Pittsburgh officials have since required planes to fly at least several hundred feet over buildings, and outlawed the distribution of chocolate bars from a plane.
VI When the brand was acquired by Nabisco in 1981, the Standard Brands Company discovered that the original recipes for both the Baby Ruth and Butterfingers bars had been lost, and that nobody from the original Curtiss factory still recalled how to make them. Nabisco had no choice but to develop new recipes that would please the public.
I In 1921, the Taggart Baking Company of Indianapolis, Indiana teased its consumers that come May 21, "wonder" was coming. On that day, they introduced their newest product: Wonder Bread. Inspiration for the white bread's name came from a day when its inventor witnessed hundreds of hot air balloons floating across the sky. The sense of wonder this produced triggered the perfect name for his miraculous new bread. In 2001, Wonder Bread bought its very own hot air balloon as an 80th-anniversary gift.
II The Taggart Baking Company was the first to bring to the market an unusually large loaf, which weighed 1.5 pounds, a contrast to the regular 1-pound bread. They were also the first company to introduce sliced bread, an invention so popular it gave birth to the famous phrase, "the greatest thing since sliced bread."
III As part of the government program, "Enriching White Bread," Continental Baking started incorporating vitamins and minerals into their Wonder Bread in the 1940s. White bread at that time had no nutritional value, and so the government deemed a revamp necessary. The program was a success, with the newly developed recipe reducing pellagra and beriberi incidents in the country.
I Traditionally, the wafers used should be thin, like the Nabisco Famous Chocolate Wafers, but other substitutes such as cookies work great as well. People have also experimented with the whipped cream to make a variety of flavors. The recipe is so basic that it is wide open for any variations a creative soul can dream up.
II A popular variation of the icebox cake can be created using graham crackers or vanilla wafers and chocolate pudding. The ingredients are placed in a square or rectangular container. This recipe is credited to an Italian immigrant from New York, Ernestine Emanuel, who whipped up the graham cracker recipe while on her honeymoon in Atlantic City, New Jersey.
III Other variations that also became popular are the ones made of alternating layers of chocolate and vanilla pudding. Adding fruits such as sliced bananas, pineapples, and mangoes between each layer is also a common choice. For better tasting results, it is recommended to use hot pudding rather than cold, instant pudding.
IV Fact 6a- In 2015, Jean Sagendorf published a recipe book called Icebox Cakes: Recipes for the Coolest Cakes in Town. Its enticing pages share different varieties of the classic favorite, combining unique ingredients into one explosion of delicious flavors. Some of the book' recipes include Key Lime, Banana Rum, Mexican Chocolate Spice, Red Velvet, Salty Caramel, Raspberry Ganache, and many more.
I Harry Burnett Reese invented the famous peanut butter cups in 1928, after a series of many failed attempts at concocting the perfect chocolate recipe that would be a hit in market stands. Reese started working at one of the Hershey Chocolate Company's dairy farms ins 1916, milking cows in the beginning but eventually managing the milk operations of the Round Barn. Reese was responsible for inventing various chocolate products, including chocolate almonds and raisins.
II The Round Barn facility closed in 1919 and left Reese without a job. He then decided to open a chocolate company on his own in Hummelstown, Pennsylvania, which he called the R&R Candy Company. After years of trying unsuccessfully, he eventually closed the business, and went back to work for Hershey.
III It was in 1928 when Reese finally concocted the recipe for the delicious chocolate covered peanut butter cup and found his way back into the candy game. Even he had no idea how big of a product it was destined to be. He packed it as part of a 5-pound mixed candy bag that had to be bought in bulk.
IV The peanut butter cups started to gain popularity, and people wanted more. Realizing the demand for the tasty treat, Reese started selling them as a freestanding item in 1935. Cups were sold at a penny a piece. There were larger varieties sold at two cents and five cents as well.
V During World War II, chocolate and sugar became scarce. Fortunately for Reese, there was no crisis for peanut butter, and making peanut butter cups was at that time already automated. He abandoned all his other products and dedicated his time and effort solely to producing the famous cups. As a treat that persevered with people throughout the war, peanut butter cups became even more famous.
VI Reese passed away in West Palm Beach, Florida, on May 16, 1956. A few years later, in 1963, the Hershey Chocolate Corporation acquired the H.B Reese Candy Company. This was a wise move on Hershey's part because up until today, the Reese's Peanut Butter Cup continue to be its best selling product.
I Based on its name, the recipe of this odd drink is pretty straightforward: heat the sweet-tasting soda in a saucepan to 180 degrees, and pour into a mug with a slice of lemon. Enjoy while warm. The "Dr." part of "hot Dr. Pepper" doesn't come from nowhere either. Would you believe that this was actually done during the '60s as a cure for different kinds of illnesses?
II The recipe for hot Dr. Pepper was invented by Wesby R. Parker, chairman and president of Dr. Pepper Co., to sell the drink during the winter. Since cold soda never did well during the colder months, he decided to whip up a recipe for a hot beverage that required their product. It was promoted in the 1960s with various advertisements, and (miraculously) some people did try and enjoy it.
III For a time, the idea became popular, mostly in the American South, but mainly out of pure curiosity. For the most part, the "innovative" hot soda idea fizzled out permanently. Surprisingly, up until this day, certain little towns still practice drinking Dr. Pepper hot. It goes to show that a persistent marketing campaign can make almost anything seem appealing.
IV According to the man behind the idea, Wesby R. Parker, the inspiration hit him on a cold Texas winter night. He believed it was essential to give consumers variety and choice. To him, this idea would allow Dr. Pepper to do precisely that.
V Parker also swore by the original recipe, and stressed the importance of adding the lemon. As he said, the taste would not be the same without it. After creating the formula, Parker's next challenge was to sell the product to his own employees. The man confessed, "people were hesitant to try it, and even felt that doing so was going against tradition."
VI However, once they tried it, people started to become enthusiastic about the idea. The next phase was to get consumers to try it. This is why the company and its 400 plus bottlers engaged in promotional and sampling activities. Parker noted the importance of getting people to give the novel idea a chance.
I Created by Hormel in 1937, Spam was America's very first canned ham that did not require refrigeration. It was developed by Jay C. Hommel, the son of George A. Hormel, the company's founder. It was initially marketed as "Hormel Spiced Ham." Spam's career did not kick off to a good start, with other competitors making their own versions of canned luncheon meat. However, a creative rebranding saved their business.
II Hormel offered $100 to whoever would be able to find a suitable name for their product. Of course, the winning name was "Spam," and the rest is history. Since no-one, until today, really knows what the word stands for, the term, "mystery meat" is the perfect way to describe it. Over the years, people have made speculations as to what Spam stands for, with one common guess being "Shoulders of Pork and Meat." Only Hormel's original executives truly knew what it meant, so the mystery will never be solved.
III The canned product was advertised as an anytime meat. In 1940, Spam released what could the first ever singing commercial. The jingle played to the tune of the chorus of the song "My Bonnie Lies Over The Ocean," and some of the lines included, "Spam Spam Spam Spam, Hormel's new miracle meat in a can."
IV Their sales significantly increased during World War II. It was great for the military, especially since Spam did not require refrigeration. Nikita Kruschev even acknowledged that Spam was responsible for the survival of the Russian Army. It became a staple in the American household because it wasn't rationed.
V As the years went on, more promotional ads came to life, especially during the late 1940s and early 1950s, including the Hormel Girls Performing Troupe who advertised and distributed Spam door-to-door. Spam even had a national weekly radio show, as well as advertisements that said, "Cold or hot, Spam hits the spot!"
VI Spam started selling its mystery meat in smaller 7-oz cans to complement its original 12-oz cans in 1960. They also began producing variations of the product in 1971 (their smoke-flavored Spam for example). Spam even introduced a lower sodium version of the meat in 1986. For their creativity and innovation, the Minnesota Association of Commerce and Industry described Spam as being "state of the art in its industry." In the 1990s, two more variations were introduced: Spam Breakfast Strips and Spam Lite.
I The Felinfoel Brewery in Wales discovered that adding plastic or a form of waxy substance to the cans interior would stop metal from ruining the taste of the drink. Soon after, canned sodas were introduced as well. Before this, beer and soft drinks were only sold glass bottles or barrels.
II Since this significant discovery was made, manufacturers have been able to use lightweight tin cans as well. This was an incredible breakthrough as it made export far more convenient without heavy, bulky, easily breakable glass bottles to deal with. During World War II, this was especially helpful. The arduous task of returning glass bottles for refilling was able to be terminated as well.
III The initial can models had a crown cork or a beer bottle top, instead of a pull tab. They were cylindrical, with a flat top and bottom. They were factory-sealed and needed a piercing tool colloquially called the church key to open and consume what was inside.
IV The can-opening tool would be latched onto the bottles top rim, which would then lift the handle and force its tip through the can, thereby forming a triangular-shaped hole. A second hole, which was a little smaller, would be made at the opposite end of the first hole to let air in while pouring, allowing the drink to flow smoothly.
V Eventually, during the mid-1930s, cone tops, or cans with caps, were introduced. This allowed the drink to be opened and poured like you would with a bottle. The name came from the fact that the top had a cone-shaped taper leading into the caps smaller diameter. The same opener used on bottles could be used to open the can.
I The famous Krispy Kreme donut shop was born in 1933, when 18-year-old Vernon Rudolph and brother Lewis Rudolph started working for their uncle, Ishmael Armstrong in a store in Paducah, Kentucky. The general store had many different offerings but was famous among locals for its donuts. Unfortunately, the store suffered during the Great Depression, so in 1934, they decided to move to Nashville, Tennessee, and open a new establishment.
II The brand new shop was located in a rented store on Gallatin Road and focused primarily on its best-selling product: donuts. They called it, "The Krispy Kreme Doughnut Company." It was the best move the family ever made as the shop was an instant hit. Vernon's father, Plumie, eventually left Kentucky and moved to Nashville to help them with the business.
III Vernon tried his luck as a solo donut purveyor, opening a franchise of his own in 1937. He chose Winston-Salem, North Carolina as his location after finding out that it was where Camel Cigarettes (his preferred brand) was also located. Vernon's main customers were convenience stores, but he did also sell his delicious donuts to customers who came by the store during production hours, from midnight until 4:00 AM.
IV Vernon's recipe for the famous doughnut is a well-kept secret. It is preserved in a vault in its Winston-Salem, North Carolina location. The same recipe is used in Krispy Kreme stores all over the country. Once a store obtains the unique dry mix, the doughnuts are prepared using a special yeast also from North Carolina.
V No one knows for sure where the secret recipe originated, but it is said that Vernon obtained it from Joseph G. LeBoeuf of Louisville. He was an Ohio River barge cook who was well-known for his coconut cakes, flapjacks, and delectable doughnuts. LeBoeuf was, by all accounts, a friendly guy who would've been flattered and happy to share his recipe after Vernon complimented his delicious doughnuts.
VI Nowadays, it is hard to imagine what life would be like without Krispy Kreme. Do you remember the first time a shop opened up in your area? How crazy people went during its first few days in business? Well, in 1998, when Krispy Kreme opened its doors in Las Vegas, a whopping 72,000 doughnuts were sold on the first day. By the end of its first week, the new donut hub had already sold 360,000.
I It is Ruth Wakefield, the manager of the Toll House restaurant in Whitman Massachusetts, that we have to thank for the invention of the Toll House Chocolate Crunch Cookie, more commonly known as the chocolate chip cookie. The cookie was invented as an accompaniment to ice cream. In 1938, Wakefield's recipe was first revealed to the public in her "Tried and True" cookbook. The recipe became so famous that even Marjorie Husted (Betty Crocker) featured it on her radio show.
I In 1928, along with his father, Frank, Daniel made the first batches of strained food for babies and decided to sell them through the Fremont Canning Company. Among the purees were carrots, spinach, prunes, and peas. The new product was such a massive success that by 1941, the Fremont Canning Company had transformed into Gerber Products, a company focused primarily on making baby food.
II The identity of the baby appearing on the Gerber products was a huge mystery back in the day. The Gerber Company opened a contest to find their model baby, but before the babys identity was revealed, many people speculated that he or she grew up to be famous. Among their guesses were Jane Seymour, Brooke Shields, Elizabeth Taylor, and even Richard Nixon.
III The true identity of the baby, however, was Ann Turner Cook. Dorothy Hope Smith, who was a famous artist known for making child portraits, submitted a charcoal sketch of her neighbors five-month-old baby in 1928. Ann Turner Cook grew up to become a mystery writer and an English teacher. Gerber kept her identity a secret until 1978 because they wanted the logo to represent all babies regardless of gender.
IV Aside from baby food, Gerbers business expanded into selling dolls and toys during the 50s and 60s. Gerber also started offering life insurance via the Gerber Life Insurance Company in 1967. Nowadays, the company is known for its fruit juice, probiotic colic drops, yogurt, and cheese crackers. Its life insurance company also has more than two million active policies.
V Gerber attempted to sell a new line for single adults called the Gerber Singles. The strange idea involved marketing single-serving jars of baby food to young unmarried adults. It was not taken very well by its targeted market and failed as soon as it was released. It seems young adults just aren't keen on baby food for dinner.
I Lester Borchardt and a team of physicists working for General Mills in Minnesota invented Cheerios in 1941 by creating a guna machine that puffed oats into small letter o shapes. They initially named the product Cheerioats, but Quaker Oats claimed that they had ownership rights over the word oat. Cheerioats was deemed to be a trademark infringement, so General Mills changed the name to Cheerios.
II The first Cheerios mascot was a little girl called Cheeri O'Leary, who appeared in print ads during the 1940s. TV commercials also featured another character called the Cheerios Kid with Sue as his sidekick. In the ads, the Cheerios Kid would gain power after eating Cheerios and would be able to solve problems and save the day. The famous characters were revived in 2012 in an advertisement that described the nutritional value of the cereal.
III The Cheerios TV ads became famous in the 1960s for their vibrant animated characters, including Rocky and Bullwinkle, a moose and squirrel. A frog named Hoppity Hooper advertised games and activities on the cereal boxes as well. People of all ages loved these characters which helped boost the cereal's sales considerably.
IV Thirty years upon the conception of the classic Cheerios flavor, Cinnamon Nut Cheerios filled store shelves. Three years later, in 1979, Honey Nut Cheerios were introduced. This new flavor instantly gained popularity, with BuzzBee the bumblebee as the mascot appearing on the box. Indeed, Honey Nut became the ultimate favorite among the three variations, so much so that it has been dubbed Americas number one cereal since 2009.
V General Mills started introducing more and more flavors after the massive reaction they got to Honey Nut Cheerios. In 1988, it released the Apple Cinnamon; in 1992, the Multigrain; Frosted in 1995; in 2006, Fruity; in 2009, Banana Nut; in 2010, Chocolate; and in 2015, Cheerios + Ancient Grains. The most recent variation caters to the health-conscious, containing nutritious ingredients such as spelt, quinoa, and oats. Some flavors that were not so successful include Dulce de Leche and Berry Burst, both of which were discontinued.
VI Cheerios boxes once boasted that their contents could lower bad cholesterol by up to four percent in only six weeks, but the Food and Drug Administration was not buying it. The FDA issued a letter to General Mills ordering them to either change the label or apply to be classified as a cholesterol-lowering drug. The print was then changed to note that Cheerios may help lower cholesterol and heart disease as part of an overall healthy diet.
I While Nutella was officially invented in 1964, the idea of infusing hazelnut with chocolate started as early as 1806. When Napoleon tried to put a stall on British commerce to win the war, the cost of chocolate increased exponentially, causing scarcity of the key ingredient. As a workaround, they started mixing chopped hazelnuts into chocolate to magnify its supply as much as they could. The result was a delicious and creamy spread they called gianduja.
II Jump to over a century later, and during World War II chocolate once again became scarce. Pietro Ferrero decided to copy the old technique and created a customized version of gianduja which he dubbed Pasta Gianduja. After three years, he modified the recipe and turned the mixture into a spread. It was further tweaked by Michele, Pietro's son, who also simplified the name to Nutella.
III Ferrero purchases 25% of the world's supply of hazelnut per year. That's the equivalent of more than 100,000 tons. Because of this demand, farmers from regions that do not usually produce the nut, such as Australia and Chile, have started doing so. According to Ferrero, just two years' worth of supply of hazelnut would be able to fill the Roman Colosseum. Otlan Group, the leading hazelnut supplier in the world, was purchased by Ferrero in 2014.
IV Fun fact: every 14-ounce jar of Nutella contains 52 hazelnuts, which make up 13% of the spread. Pietro's son, Michele Ferrero, perfected the delectable recipe and became the richest man in Italy in 2008. He had an estimated $11 billion in wealth. In February of 2015, Ferrero passed away aged 89.
V Currently, the company is being run by CEO Giovanni Ferrero, Michele's son and Pietro's grandson. For a time, he shared his CEO-ship with his brother, Pietro. In 2011, however, Pietro suffered a sudden death during a cycling trip. While it is known that Ferrero also owns the brands Kinder and Ferrero Rocher, not many are aware that they also own the famous mint candy, Tic Tac.
VI The Nutella jars that North Americans enjoy are made in Canada, but certain specialty shops also offer its original version imported from Italy. And even though the ingredients are the same, true Nutella lovers suggest that the Ontario version is much sweeter and has less of the hazelnut taste compared to its Italian counterpart. According to a pastry chef, the slight difference may be attributed to the trans fats present in the Italian version.
I Curtiss Candy Company had a brand new product, but did not know what to name it. In 1923, it held a contest to get public ideas on what to name the flaky, chocolate-covered peanut butter candy bar. During the same period, the term butterfinger had been often used by sportscasters to call players who could not keep a hold of the ball. A self-proclaimed clumsy man from Chicago submitted the name and won.
II Curtiss Candy owner Otto Schnering is the man responsible for inventing the sweet and crunchy treat. It was a follow-up creation to his first and popular invention, the Baby Ruth. Although it was acquired by Standard Brands in 1964, and then later acquired by Nestle in 1990, Curtiss Candy was once truly the greatest chocolate factory in the United States, and Otto Schnering was its Willy Wonka.
III Before the insanely successful show the Simpson graced our TV sets in 1989, the characters actually started as a segment from The Tracey Ullman Show. Shortly after, the beloved characters Bart, Homer, and the rest of the gang starred in TV ads for Butterfinger in 1988, one year before the show premiered.
IV Nestle was supposed to bring its candy bars abroad and introduce them to the German market in 1999. Unfortunately, Butterfingers contained genetically modified corn at that time, which was a huge no-no for German activists. Instead of modifying the ingredients in the candy bar, Nestle decided to back out from supplying to German supermarkets instead.
V In a promotional campaign referencing the supposed end of the world, Butterfinger launched an ad in 2012 that included a functioning QR code appearing in a field in Manhattan, Kan. Along with the Barmageddon stunt was a press release that mentioned stories of Butterfinger bars magically disappearing from supermarkets, alluding to the Mayan doomsday theory.
VI The Butterfinger cup was the first variation the product had in so many years. It had been developed for two years, and Nestle was excited to introduce it to the U.S market in 2014. They were first seen in Nestles very first Super Bowl ad. The move has paid off really well, as the product earned a huge number of famous celebrities.
I According to womanandhome.com, the most popular foods in the United Kingdom during the early 50s include pineapple upside-down cake (1950), Spam (1951), baked Alaska (1952), deviled eggs (1953), and burgers and milkshakes (1954).
II At the end of the Second World War, the United Kingdom faced a scarcity in sweet treats. As such, when the pineapple upside-down cake was introduced in 1950, people welcomed it with much enthusiasm. Made largely from canned ingredients, this sugary concoction was a breeze to whip up, considering the shortage in sugar and butter.
III With fresh meat being heavily rationed at the time, Spam, a canned product made of processed meat, became a convenient source of protein for many British homes in the 1950s. Coated in batter and deep-fried in oil, crispy Spam fritters were a familiar sight in many dinner tables.
IV Those who lived through 1952 may well remember how baked Alaska became a standout dish in many parties. Made of ice cream and cake topped with brown meringue, the dessert is cooked in an extremely hot oven for a brief period just enough to make the pastry firm without melting the ice cream inside.
V When sugar and eggs were taken down from the list of rationed foods in 1953, homemakers and cooks went back to making some of their favorite dishes, including deviled eggs. These curried appetizers once again became the star of every party. To make the recipe, boil eggs for 7 minutes. Once done, cut the eggs in half and take out the yolks. To make the filling, combine the yolks, mayonnaise, and mustard. Generously pipe the filling onto the egg whites. Sprinkle toppings as desired.
VI In 1954, thanks to the end of food rationing, burgers and milkshakes became a mainstay in many food establishments. British teens, in particular, were the delicious pairs most avid fans. Until today, Brits love affair with American food continues on.
I According to womanandhome.com, the most popular foods in the United Kingdom during the late 50s include black forest gateau (1955), coronation chicken (1956), rice pudding (1957), chop suey (1958), and arctic roll (1959). These selections were partly shaped by events and prevailing trends that influenced the Brits food choices at the time.
II After having been invented in Germany years back, black forest gateau (known as Schwarzwlder Kirschtorte in German) became popular in the United Kingdom in 1955. This famous chocolate sponge cake is named after its key ingredient, a specialty liquor from the Black Forest regions of Germany. This classic cake remains a favorite of many even until today.
III The poultry dish, coronation chicken, was invented by Constance Spry and Rosemary Hume in commemoration of Queen Elizabeth IIs coronation in 1953. However, it wasnt until 1956 that it became truly popular. This unusual mixture of cooked chicken, curry powder, herbs, and mayonnaise became a favorite sandwich filling for many. In fact, a pre-made version of this dish continues to be sold in many grocery shops today.
IV 1957 was the year of the rice pudding. The sweet treat had already been around for decades, but its popularity didnt boom until that year. The demand for pudding heightened significantly that Ambrosia, the manufacturer, had to open up a new factory in order to produce more.
V As more and more foreigners entered the country, new cuisines were also introduced to the British palate. In 1958, Butlins, a chain of large seaside resorts in the UK, added the dish, chop suey, in its menu. It eventually became a favorite among local diners.
VI After it purchased an ice cream factory in Eastbourne in 1959, Birds Eye acquired the arctic roll. This dessert is made of vanilla ice cream wrapped in a thin layer of sponge cake, with raspberry-flavored sauce sandwiched in between the ice cream and the sponge.
I The first written record of pigs in a blanket is found in a cookbook called Betty Crockers Cooking for Kids, which was published in 1957. However, much earlier versions of sausage-based foods can also be found in other countries, such as the UK, Denmark, Germany, Ireland, Canada, Belgium, Russia, Denmark, and Japan.
II The sausage can come in the form of hotdogs or other types of sausages (Vienna, cocktail, breakfast, link, chipolata), while the blanket can either be made of pastry (biscuit dough, croissant dough, or pancake) or bacon. The practice of wrapping sausages in bacon (usually chipolatas) is highly prevalent in the UK.
III Although the classic way of making pigs in a blanket typically involves baking, they may also be fried, steamed, or deep-fried in vegetable oil, depending on the version youre following. For more flavor, you may also add cheese, butter, and various dips (ketchup, mustard, ranch dressing, barbecue sauce, you name it!). You may also sprinkle some coarse salt or poppy seeds to season the dish.
IV Pigs in a blanket are usually small and can be consumed in one or two bites, which is why they are often presented as appetizers or snacks. Most of the time, they are served with other dishes such as chips, macaroni and cheese, salad, and french fries. When offered as hors doeuvres, they are often partnered with a dipping sauce such as aioli and mustard.
V Because of their similarities, people tend to confuse pigs in a blanket with sausage rolls. These pastries are larger and more filling and are usually served for breakfast or lunch in Europe, Australia, New Zealand, and other parts of the world.
VI Other names for pigs in a blanket include kilted sausages, wiener winks, sausage in a blanket, sausage in dough, and franks in a blanket. In the United States, April 24th is marked as National Pigs in a Blanket Day.
I A Sloppy Joe is a sandwich whose basic ingredients include ground beef or pork, onions, and tomato sauce. Optional seasonings include Worcestershire sauce and ketchup. While its origins are kind of hazy, theres no doubt that this dish was created in the United States in the early part of the twentieth century.
II According to some sources, its roots can be traced back to 1930 Sioux City, Iowa, where a cook named Joe reportedly came up with the idea of sandwiches with loose meat filling. Others, on the other hand, contend that the original sandwich was actually created at Sloppy Joes, an iconic food establishment in Key West, Florida. (Fun fact: Ernest Hemingway was an avid fan of the diner.) Others insist that it was actually invented in Havana, Cuba, at Sloppy Joes Bar.
III Regardless of which version is true, references to the Sloppy Joe started circulating around the 1940s. For instance, in 1944, an Ohio news publication called Coshocton Tribune promoted the sandwich. Additionally, the term was also mentioned in several 1940s films such as Citizen Kane.
IV According to Charlotteobserver.com, the first printed recipe that officially used the term Sloppy Joe appeared in McCalls Cook Book in 1963. By the 1960s, several food companies began selling packaged Sloppy Joe sauces (e.g., Hunts Manwich).
V Over the years, people have come up with other names to call the sandwich dynamite, yum-yum, spoonburger, slush burger, tavern sandwich, and most famously, Manwich. Interestingly, the term sloppy joe was originally used to refer to an affordable lunch counter, restaurant, or piece of apparel.
VI It should also be noted that the New Jersey Sloppy Joe is altogether a different type of sandwich it is a cold, triple-decker sandwich that uses a combination of deli meats (e.g., turkey, ham, roast beef, pastrami), Swiss cheese, Russian dressing, and coleslaw.
I Quiche is a savory dish that has a pastry crust and a filling made of either meat, seafood, or vegetable mixed with eggs, cheese, and milk or cream. While it is a classic French dish, it is also quite popular in other parts of the world.
II According to Foodreference.com, although quiche is known as a part of French cuisine, its beginnings can actually be traced back to Germany. Specifically, it originated in the medieval kingdom of Lothringen which at that time was under German control, and was later annexed and renamed Lorraine by the French. The word quiche (ouiche in Middle-Age French) originated from the German term, kuchen, meaning cake or tart.
III The first recorded use of the term quiche Lorraine was made in 1925 in the Indiana Evening Gazette. It is said that the original version of quiche Lorraine was an open pie with a filling made up of eggs, cream custard, and smoked bacon. It was only later that cheese was added to the tasty dish (if onions are added, it becomes quiche Alsacienne).
IV Initially, the bottom crust was made of bread dough, but chefs later switched to puff pastry crust or shortcrust pastry. After the Second World War, quiche became popular in England. Around the 1950s, its popularity spread to the United States.
V Quiche is a versatile dish. It can be served hot or cold and can be consumed as a party appetizer, breakfast, lunch, brunch, or evening snack. Today, many varieties of quiche can be found, including desert-type variants. In many English-speaking nations, modern-day versions of the dish often contain mature cheese (the British usually opt for cheddar cheese). Additionally, bacon is preferred over lardons or bacon bits.
VI In honor of the tasty pie, The United States celebrates National Quiche Lorraine Day every 20th of May.
I Despite its name, Watergate salad has actually nothing to do with Nixon or his scandal and the subsequent Congressional investigations that led to his downfall in 1972.The dish has a lot of other monikers, such as Pistachio Delight, Shut the Gate Salad, Green Goop, Green Goddess, Green Fluff, or Green Stuff. While its referred to as a salad, its not exactly the most healthy dish. It is actually a dessert made of pistachio pudding, whipped topping, canned pineapple, marshmallows, and crushed pecan.
II Watergate salad, which is similar to ambrosia salad, is a breeze to prepare. All you need to do is combine all the ingredients and leave the mixture in the fridge to chill (or not. You may eat it right away if you want). You may also customize and add whatever ingredients you want to make it all the more delectable.
III The recipe was developed and published by General Foods (later renamed Kraft Heinz). As a promotional campaign, their recipe required two products they sold exclusively: Cool Whip whipped topping and Jell-O instant pistachio pudding. Kraft never referred to it as Watergate salad until customers began asking for the recipe using that name. Apparently, some unidentified Chicago food editor renamed their concoction Watergate salad, and the name just stuck with them.
IV There was also a rumor that the salad was actually a creation of a sous chef at the Watergate Hotel, and that on most weekends the salad was served during brunch. Rather unsurprisingly, the salad became highly popular during the Watergate scandal in the 1970s.
V Additionally, Watergate cake, which featured most of the ingredients used in the salad, also became popular at this time. Columnists Anne Adams and Nan Nash-Cummings claimed that both recipes were born out of the presidential scandal and that the Watergate cake has a cover-up icing and is full of nuts.
VI In 1922, Helen Keller, a world-famous American deaf-blind author and activist, published a strikingly similar recipe, whose ingredients included canned pineapples, nuts, whipped cream, marshmallows, and other components. The author noted that she had first eaten it in California and thus called it the Golden Gate Salad.
I Pasta primavera, an American dish made with pasta, fresh vegetables, and soffritto was invented during the 1970s in New York City. Typically, the recipe for the dish calls for veggies such as broccoli, peas, onions, carrots, and green bell peppers, and tomatoes.
II This pasta dish is characterized by light flavors, aromatic herbs, and bright colors. The sauce used is based on a soffritto of olive oil and garlic. When the dish is done, it is typically garnished with parsley and grated parmesan cheese.
III There are several conflicting accounts about the roots of the dish. Many believe it was invented by Jean Vergnes, a chef at world-renowned restaurant, Le Cirque, in New York City. For some reason, Vergnes banned the dish from being cooked in the kitchen and was rather cooked in the hallway, where a pot was set up.
IV Others say that in 1975, New York chef Sirio Maccioni traveled to Canada in Shangri-La Ranch, a summer estate of Carlo Amato, an Italian baron. Because the host and his guests yearned for something new and different, Maccioni whipped up a pasta sauce made of butter, cheese, cream, and vegetables.
V The chef later brought the recipe back to his restaurant, Le Cirque. There, he started serving the pasta dish as an unlisted special, which later became popular when food critic Craig Claiborne and French chef Pierre Franey mentioned the dish in a New York Times article. The feature also included a recipe for the dish.
VI However, Maccioni clarified that it wasn't really him who came up with the recipe. It was his wife, Egidiana, who actually created the dish after combining the only ingredients available while on a trip to Nova Scotia. On the contrary, Ed Giobbi, an amateur chef, claimed that it was his recipe and was only stolen by both Vergnes and Maccioni. If that's not confusing enough, another man named Franco Brigandi also claimed to be the dish' inventor. According to him, he concocted the dish while working as a maitre d' at Il Gato Pardo Ristorante, in New York City.
I Fajita refers to any type of grilled meat (vegetables may also be used in lieu of meat) served as a taco on corn or flour tortilla. Its main ingredients are tortilla, beef and/or chicken, peppers, and onions.
II According to the Oxford English Dictionary, the term started to appear in print in 1971. The term "fajita" was originally used to refer to small strips of meat cut from the beef skirt the cut typically used to make the dish. In Spanish, the word "faja" means belt, sash, or girdle, while the suffix "ita" denotes little. Thus, fajita literally translates to 'little belt.'
III The origins of fajitas as we know them today can be traced back to the 1930s, in the Texas ranch lands that dotted the Rio Grande Valley, where during cattle roundups, cows were often butchered to feed the laborers.
IV Many throwaway parts (e.g., hide, head, entrails, meat trimmings) were often given to Mexican cowboys (vacqueros) as part of their payment. The parts were usually cooked directly over a campfire or on a grill. Through this practice, many dishes such as fajitas, arracheras (a northern Mexican version of fajitas), and barbacoa de cabeza emerged and became part of a well-entrenched tradition among cowboys, butchers, and their families.
V From campfire and backyard grills, fajitas which eventually became one of the well-known dishes of Tex-Mex cuisine crossed over to mainstream dining. Numerous restaurants and hotels in San Antonio such as Ninfa's in Houston and Hyatt Regency in Austin introduced the dish on their menu. Sonny Falcon, a meat market manager in Austin, is often cited as the first person to operate a commercial fajita taco concession stand (1969). In the 1990s, many Mexican restaurants started using the term as part of their marketing strategy.
VI When fajitas are served, they are usually accompanied by a variety of condiments, including guacamole, sour cream, lettuce, salsa, refried beans, pico de gallo, diced tomatoes, and shredded cheese. In restaurants, the meat and vegetables are usually delivered to the table on a metal platter or skillet all the while emitting loud sizzling noises together with warmed tortillas and condiments.
I Nachos, typically served as a snack or entre, originated from northern Mexico and is made with heated tortilla chips (or totopos) topped with melted cheese. Other ingredients, such as beef, onions, diced tomatoes, peppers, olives, shredded cheese, guacamole, and sour cream may be added as desired.
II In 1943, a group of US military wives journeyed to Piedras Negras, Mexico, for a quick shopping trip. Later, they visited Victory Club for a quick bite just as the restaurant had closed for the day. Because the cook was no longer around, Ignacio "Nacho" Anaya, the restaurant's matre d', decided to whip up something for the ladies using whatever ingredients he could find at the time: tortillas, cheese, and jalapeos. After cutting the tortillas into triangles, he fried them and sprinkled them with shredded cheddar; he then heated the mixture and added sliced jalapeos.
III When the customers asked for the name of the dish, he answered: "Nachos Especiales" (which eventually became "special nachos"). Anaya, later on, went to work at the Moderno Restaurant, which continues to follow his original recipe.
IV In 1954, Anaya's recipe was featured in St. Anne's Cookbook. Nachos quickly became popular all over Texas and the Southwest. The first recorded mention of the word "nachos" in English was in 1949, with the publication A Taste of Texas, a book edited by Jane Trahey. group a
V When Ignacio Anaya died in 1975, a bronze plaque was installed in his honor in Piedras Negras. November 6 is designated as the National Nacho Day in the United States, whereas October 21 is celebrated as the International Day of the Nacho.
VI Among the more interesting facts about nachos is that while it is undoubtedly a staple item in Mexican restaurants, tortilla chips and nacho cheese were actually invented in America. In the 1940s, as a way to utilize warped and unsellable tortillas, a US factory collected and fried them up, then later sold them at 10 cents a bag. To make a more convenient option for melted cheese (which would require an oven), Frank Liberto invented nacho cheese, which according to FDA rules is actually not a real cheese.
I According to womanandhome.com, the most popular foods in the United Kingdom during the early 60s include Chicken Tikka Masala (1960), Lager (1961), Cheese and Onion Crisps (1962), Duck a lOrange (1963), 1964 (Prawn Cocktail).
II The marked increase of immigrants to the UK, particularly those who have originated from former British colonies, also influenced the way the British ate and saw food. In the year 1960, many Indian restaurants began to thrive, and one of their more popular dishes was chicken tikka masala. It is a dish made with chunks of roasted marinated chicken, yogurt, tomato, cream, onion, pepper, garlic, and chili pepper.
III Lager made its presence felt among British pub patrons in the 1960s. As a more refreshing alternative to traditional British favorites, ales and stouts, this pale golden beverage was a welcoming sight to many customers in taverns, clubs, and other drinking establishments in1961.
IV Proving to be a fitting accompaniment to lager, cheese, and onion crisps were brought to the attention of many pub customers by Golden Wonder (North Lincolnshire, UK) in 1962. Its popularity soon spread, making it a familiar sight in many pubs across the country.
V In 1963, duck a lorange was regarded as one of the most exotic flavor combinations of the time. While duck a lorange is considered a classic French dish, Italians claim that the recipe actually originated in Naples, Italy. At any rate, the dish, which consists of a roasted duck served in bigarade sauce, caught the fancy of many British diners and became quite popular during this year.
VI Prawn cocktail was introduced to British diners in 1964. The appetizer remained a huge favorite among the Brits up until the late 1980s. Also known as shrimp cocktail, this dish consists of shelled, cooked prawns dipped in a cocktail sauce. In commonwealth countries, the sauce is basically just ketchup mixed with mayonnaise. In the United States, mayonnaise is used instead of horseradish.
I Chiffon cake in its classic form is something of a cross between a sponge cake and an oil cake. It is made with eggs, sugar, flour, vegetable oil, baking powder, and flavorings. Because vegetable fat is used instead of traditional fat (e.g., butter, shortening), it gives the cake a foam-like texture. This texture is achieved by beating egg whites separately until stiff before being folded into the cake batter.
II Because of the absence of butter, some consider chiffon cake a healthier choice; however, this also means it has less flavor. As chiffon cakes are known to have high oil and egg content, and because oil remains liquid even at lower temperatures, they do not tend to harden or dry out. In fact, their texture is often characterized as moist and tender. This, in turn, makes them more suitable for filling or frosting with ingredients that refrigeration or freezing, such as ice cream and pastry cream.
III Chiffon cakes are typically baked in tube pans, but cupcakes or sheet cakes are also a good alternative. They may also be layered with fillings and frostings.
IV According to sources, Harry Baker, an insurance agent in California who later became a caterer, invented chiffon cake in 1927. Baker, who kept the recipe from public view for 20 years, reportedly sold his light and airy chiffon cakes to well-known Hollywood figures and served them at the iconic Brown Derby Restaurant.
V Baker later sold his recipe to General Mills, who retained the name, chiffon cake. In 1948, the company released a Betty Crocker pamphlet which contained 14 recipes and variations of the cake. Better Homes and Garden Magazine billed the cake as the first really new cake in 100 years.
VI The United States celebrates National Lemon Chiffon Cake Day on March 29.
I While vegetable dishes cooked with cream sauce arent exactly new to US diners, in 1955, Campbell Soup Co. created a new dish that eventually became a favorite side dish during Thanksgiving dinner. The Green Bean Casserole required only quite a few ingredients: beans (fresh or canned), milk, soy sauce, onions, and mushroom soup. group a
II The recipe for Green Bean Casserole was formulated by Dorcas Reilly and her team. At the time, Reilly was employed as a staff member of Campbells Home Economics department in Camden, New Jersey.
III According to Reilly, she and her team were inspired to create a simple recipe that only required ingredients that could easily be found in most US homes during the 1950s. Adding to its appeal was the fact that it was easy to make and could be easily customized to accommodate a wide range of taste. Although it initially tested poorly within the company, the dish eventually became popular later due partly to Reillys persistent efforts and was considered the ultimate comfort food.
IV According to Campbells estimates, 40% of its Cream of Mushroom sales can be attributed to Reilly's famous green bean casserole.
V The original recipe (name: Green Bean Bake), which was transcribed in an 8 11-inch recipe card, is currently housed in a museum, the National Inventors Hall of Fame (Akron, Ohio). In its 1972 version, the Good Housekeeping Cookbook recommended using sour cream instead of the cream of mushroom soup.
VI Incidentally, Campbells Condensed Cream of Mushroom flavored soup, which was introduced by the food company around 1934, was such a popular choice among customers in the Midwest as a casserole filler that it was sometimes called the Lutheran binder.
I Named after a 19th-century Chinese statesman and military leader, Zuo Zongtang, General Tsos Chicken is barely known in China (even in Hunan, where Zuo hailed from). The dish was actually created by chef Peng Chang-kuei, who had fled to Taiwan during the Chinese Civil War. In the 1970s, Peng moved to New York, where he opened his restaurant (Pengs Restaurant). Here, Peng started to create new recipes and modified traditional dishes.
II One of the dishes he introduced in the 1970s was General Tsos Chicken, a sticky, sweet and spicy, deep-fried, chicken dish. Its main ingredients consist of chicken, garlic, soy sauce, ginger, sugar, rice vinegar, hot chili peppers, Shaoxing wine or sherry, scallions, and batter.
III According to Peng, however, the flavors of the original version of the dish (which he served in his restaurant in Taiwan, Pengs Garden) were heavy, hot, sour, and salty. In an interview with China Times in 2016, he said that he first made this dish in 1952 during a 4-day visit by Admiral Arthur Radford, commander of the U.S. 7th Fleet.
IV Later, however, he decided to modify the dish to suit the taste of non-Hunanese diners, which resulted in the dish we now know and love. Because of the popularity of this version, cooks and food writers in Hunan eventually adopted the sweet variant. However, when Peng set up a new restaurant in Hunan, China, during the 1990s, local diners found the dish too sweet, and eventually, the restaurant was forced to close down.
V Meanwhile, the traditional recipe for this dish calls for the following basic ingredients: dark chicken meat and broccoli. The sauce requires soy sauce, rice wine, cornstarch, rice wine vinegar, sugar, garlic, and dried red chili peppers. For the batter, youll need egg and cornstarch.
VI General Tsos chicken is also known by several other names: Governor Tsos chicken, General Tsaos chicken, General Chos chicken, T.S.O. chicken, Admiral Chos chicken (at the U.S. Naval Academy), or simply Generals chicken.
I Molten chocolate cake also known as chocolate moelleux, chocolate lava cake, or just lava cake traces its roots in decadent chocolate souffl cakes that were popular during the 1980s. Combining the attributes of a souffl cake and a flourless chocolate cake, molten chocolate cake is a small, rich, and moist dessert with a hot, smooth, chocolate filling at the center that oozes out when the cake is sliced.
II Its creation is attributed to Jean-Georges Vongerichten, a US-based chef who claims to have concocted the dessert in 1987 in New York City. According to his account, he had removed a chocolate cake from an oven before it was fully baked, and was pleasantly surprised to find that although the center was still runny, the cake tasted well and had an interesting texture.
III This claim is disputed by chef-cum-chocolatier Jacques Torres, who insisted that such a dish already existed in France. While the question remains as to whose version is correct, Vongerichten has been credited with making the dish popular in the United States. Today, molten chocolate cake remains a popular choice for dessert in many high-end restaurants.
IV Its main ingredients include butter, chocolate, eggs, and sugar. Sometimes, in order to highlight the chocolate flavor, a chef might add a tablespoon of strong coffee to the mixture. Other add-ons include vanilla extract, cinnamon, and salt.
V These cakes are usually baked in individual units in ramekins. Still, there are some creative variants that allow chefs to bake them in a coffee or tea mug. Some recipes may even only require cooking them in a microwave oven.
VI For a more eye-catching presentation, the cake is sometimes drizzled with raspberry and/or chocolate sauce, and sprinkled with powdered sugar or topped with a dollop of whipped cream, if desired. It may also be garnished with a sprig of mint.
I The California roll (also known as California maki and makizushi roll among the Japanese) is an inside-out sushi (uramaki) that contains rice, crab (real or imitation), cucumber, and avocado. Sometimes, instead of crabstick, people use crab salad. The outer layer of rice is usually sprinkled with sesame seeds, capelin roe (masago), or flying fish roe (tobiko).
II It easily became popular in Southern California, and by the 1980s it spread to other parts of the United States, as well as in Canada. It is often credited as one of the catalysts that helped spark sushis global popularity and prompted many sushi chefs to create non-traditional fusion dishes.
III There are three competing claims as to who actually created the California roll. One of the claimants is Japanese-born Hidekazu Tojo, who has been living in Vancouver, Canada, since 1971. According to him, his creation was called California roll because it was a favorite among customers from Los Angeles.
IV Another claim was made on behalf of Ken Seusa, a chef at the Kin Jo sushi restaurant in California. According to an Associated Press news feed in 1979, the restaurants manager, Mrs. Fuji Wade, credited Mr. Seusa for creating the dish. According to food writer Andrew F. Smith, this claim has gone undisputed for over 20 years.
V The third theory claims that it was Ichiro Mashita, a sushi chef at Tokyo Kaikan restaurant in Little Tokyo (a small Japanese community in Los Angeles), who actually created the California maki. This account further asserts that Mashita developed the prototype for this sushi in the 1960s or early 1970s.
VI Even as the debate regarding the real creator of the California maki continues, Japan has decided to appoint Hidekazu Tojo as one of the 13 overseas ambassadors of Japanese cuisine. Regardless of the competing claims, the fact remains that California roll has become a prime favorite among diners all over the world, especially among those who are just starting to appreciate the complexities of Japanese cuisine.
What is Injera and Where is it From?
If you have ever visited a traditional Ethiopian restaurant, you have probably indulged in some injera.
How Kobayashi Trains for His Competitive Eating Challenges
Competitive eating is one of the strangest sort-of-sports out there, and Takeru Kobayashi is living proof of how odd things can get.