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American pokeweed is a flowering herbaceous perennial plant belonging to the Phytolaccaceae family. And while the leaves and stalks of this species are a nutritional powerhouse, high in vitamin A, C, iron, and calcium, its high toxicity will make humans extremely ill (perhaps even fatal) if not properly cooked.
For the uninitiated, egg creams, despite their name, contain neither eggs nor cream.
Of all the pies my momma baked during the holiday season, there was one very special pie she made just for herself . . . her Christmas mincemeat pie.
It was 1812 America when Philadelphia scientist and horticulturist James Mease created the first tomato ketchup, but it was H. L. Heinz that turned it into a global condiment.
The Great Depression brought with it a number of major changes in the American food scene — how to acquire food, how to make it last, and how to turn the available limited ingredients into tasty, nutritious meals.
Bread is one of the oldest, most important, yet perhaps the most presumed foods in the world. In its simplest form, bread is wheat flour and water formed into a shaped dough and baked.
Over the past two centuries, the worldwide marketplace has seen the development of hundreds of soft drink brands. While many have enjoyed lasting success, many more have fallen to the wayside.
1795 Nicholas Appert discovered how to preserve foodstuffs for long period of time, although it took 14 years of trial and error. Yet it took another 50 years before anyone knew why the Appert’s method worked.
Waffles are the second most popular breakfast food after pancakes, with 45% of American’s breakfast eaters claiming waffles are their go-to dish.
The term “Brunch” may have been created by British author Guy Beringer, it was on this side of the pond that its popularity grew.