Much like with the history of coffee, ketchup’s extensive background can fill an entire book. Consequently, there are details and information going far beyond this post.
But let’s go over the rundown of all major points we can on the history of ketchup.
Curly parsley versus flat leaf parsley: Which is better for cooking, and which for a garnish?
Unlike other Food History posts, the background of chicken cordon bleu is not a long one – it is in fact a fairly recent addition to the American palate.
Chicken cordon bleu is not one of those recipes that was simply created one day; it is a dish that evolved over time. (more…)
If you’ve been to a county fair or carnival yet this summer, you may have had this sugar-spun sweet.
Four people are said to have invented cotton candy – and two of them are dentists.
I think coleslaw is almost making a comeback.
It is undoubtedly still a shoved-aside side item at picnics and diners: “It’s always there but rarely thought about.”
On the other hand, there are many exciting variations of coleslaw springing up, such as broccoli slaw. Broccoli slaw can come in its own bag, or you can shred your own broccoli.
Of course, traditional coleslaw’s main ingredient is shredded cabbage. Let’s find out where coleslaw originated.
Muenster and Munster – they’re the same cheese, right? Let’s see.
The history of baby carrots – let us find out if they’re really baby carrots. Or even real carrots.
