Origin StoryHow PB&J Became America’s Favorite SandwichFrom fancy finger sandwich to lunch box staple, this seemingly simple sandwich has a history far more complex than you might think. By Sarah Lohman What Are Liquid Aminos and How Did They Become a Staple of Hippie Cooking?This salty, savory sauce has a story.By Margarett WaterburyMeet Your New Favorite Cocktail, Straight Out of 1977The disco decade may be known as the worst era in drinking history, but it also gave us one of the most influential cocktail books ever published.By Al SotackHow New Orleans Made Chicory Coffee Its OwnThe dried root was once an inexpensive filler ingredient. Now it’s a sought-after flavor.By Megan Braden-PerryHow Bagged Salad Mix Took Over the Produce SectionWho thought of packaging salad greens in boxes, bags, and kits in the first place—and do you have to wash bagged salad before using?By Margarett WaterburyThis Rule-Breaking Red Cocktail Is a Certified LegendThe Gunshop Fizz pairs a whole lot of bitters with a little fresh fruit.By Roger KamholzThis 2-Ingredient Thirst Quencher Is More Than a Century OldTo beat the heat, grab a bottle of beer and some fizzy lemon soda.By Matthew ZurasHow Ice Obsessives Brought Clear Cubes to the Home BarNeed a new hobby? Join the throngs of home bartenders who are working toward perfectly clear cocktail ice.By Anna HezelA History of Ketchup, America’s Favorite CondimentThis go-to cookout condiment originated in South Asia and contained no tomatoes.By Matthew ZurasHow Kolaches Became the Pastry Pride of TexasThese doughy circles are homemade vehicles for dried fruit, cream cheese, or any savory filling you could dream of.By Kayla StewartIt’s Not Just Pound Cake. It’s Philly Fluff Cake.My family has been trying to recreate this legendary cake, a staple of local Jewish-Italian bakeries, for decades. Here’s how I finally cracked the code.By Zoe DenenbergAlcohol-Free Cocktails Aren’t New. Just Ask a Soda JerkToday’s home bartenders have a lot to learn from the Razzle Dazzle, the Maple Frostbite, and the Orange Crush.By Al SotackThe Root Vegetable That Fueled a $25 Million Ponzi SchemeRich in carbohydrates and easy to cultivate, these little rhizomes once promised to solve all of our energy problems.By Margarett WaterburyThe Real Story Behind Kansas City’s Signature CocktailFor starters, it’s not even from Kansas City.By Emily FarrisIt’s Time to Give the Amaretto Sour Another ChanceThis classic transcends its reputation for hangovers and heartburn.By Roger KamholzThe Myth of the Margarita and Its Many InventorsFor a simple combination of tequila, orange liqueur, lime juice, and salt, this cocktail has a winding history.By Al SotackHow This Chicken Dish Went From a Military Staple to a Wedding TraditionThis Mughal-era delicacy has been a symbol of celebration for generations of Bangladeshis.By Anikah Shaokat Bananas Don’t Taste Like They Used To. Here’s WhyThe breads, puddings, and tarts of your grandparents’ generation were made with a completely different banana.By Brandon Summers-MillerEverything You’ve Heard About Toasted Ravioli Is WrongWho really invented this St. Louis classic?By Robert MossWeird Vintage Recipes Found a Second Life Online—And They’re ThrivingSavory Jell-O salads are natural-born social media stars, and history can tell us why. By Wilder DaviesPrevious1 of 2Next
