20 Foods That Are Buried Before You Eat Them
The Ground Does the Work. Putting food in a hole sounds like something you'd do to get rid of it. For most of human history, the ground doubled as one of the most reliable cooking…
The Ground Does the Work. Putting food in a hole sounds like something you'd do to get rid of it. For most of human history, the ground doubled as one of the most reliable cooking…
A Healthier Lunchbox. We know: packing lunch for your kids can be a headache. You want to cater to their individual tastes while avoiding anything too sugary or unhealthy, while also making sure you maintain…
When the Harvest Determined What Was for Dinner. Before supermarkets stocked nearly every fruit and vegetable year-round, Americans ate much more closely according to the harvest calendar. Fall meant cellars packed with root vegetables, baskets…
When the Kitchen Was the Snack Aisle. Before grocery stores were packed with brightly colored snack packs, individually wrapped treats, and foods marketed directly to kids, after-school snacking was usually a much simpler affair. Children…
Your Health Inspector Would Faint. Every culture had to figure out how to keep food from spoiling long before refrigerators existed, and some of the solutions meant putting bacteria, mold, and even insects to work.…
Old-Fashioned Tastes People Give You The Side Eye For. For whatever reason, some flavors seem to come with an unofficial age requirement that, if you don't meet, comes with certain judgment. Flavors like licorice, rum…
Food Vocabulary. When you think of food idioms, you probably think of the usual ones: "That's a piece of cake," "Cool as a cucumber," "That's not my cup of tea." But strangely enough, those are…
Chicago Has a Lot More on the Menu. Deep-dish pizza may get most of the attention whenever Chicago food comes up, but the city's culinary identity goes far beyond one famously saucy pie. Generations of…
Anastasia Belousova on PexelsTraditional Westphalian pumpernickel spends between 16 and 24 hours in a sealed tin at a little over 100°C. The long, low bake gives it its nearly black color and mild sweetness without…