The Reason Why 'Doritos Breath' Stopped Being a Problem

iStock/FotografiaBasica
iStock/FotografiaBasica

In the 1960s, Frito-Lay marketing executive Arch West returned from a family vacation in California singing the praises of toasted tortillas he had sampled at a roadside stop. In 1972, his discovery morphed into Doritos, a plain, crispy tortilla chip that was sprinkled with powdered gold in the form of nacho cheese flavoring.

Doritos enthusiasts were soon identifiable by the bright orange cheese coating that covered their fingers. But there was another giveaway that they had been snacking: a garlic-laden, oppressive odor emanating from their mouths. The socially stigmatizing condition became known as "Doritos breath." And while the snack still packs a potent post-mastication smell, it’s not nearly as severe as it was in the 1970s and 1980s. So what happened?

Like most consumer product companies, Frito-Lay regularly solicits the opinions of focus groups on how to improve their products. The company spent more than a decade compiling requests, which eventually boiled down to two recurring issues: Doritos fans wanted a cheesier taste, and they also wanted their breath to stop wilting flowers.

The latter complaint was not considered a pressing issue. Despite their pungent nature, Doritos were a $1.3 billion brand in the early 1990s, so clearly people were willing to risk interpersonal relationships after inhaling a bag. But in the course of formulating a cheesier taste—which the company eventually dubbed Nacho Cheesier Doritos—they found that it altered the impact of the garlic powder used in making the chip. Infused with the savory taste known as umami, the garlic powder was what gave Doritos their lingering stink. Tinkering with the garlic flavoring had the unintended—but very happy—consequence of significantly reducing the smell.

“It was not an objective at all,” Stephen Liguori, then-vice president of marketing at Frito-Lay, told the Associated Press in April 1992. “It turned out to be a pleasant side effect of the new and improved seasoning.”

Frito-Lay offered snack-sized bags of the new flavor and enlisted former heavyweight boxing champion George Foreman to promote it. Ever since, complaints of the scent of Doritos wafting from the maws of co-workers have been significantly reduced, and the Nacho Cheesier variation has remained the Doritos flavor of choice among consumers.

When Arch West died in 2011 at the age of 97, his family decided to sprinkle Doritos in his grave. They were plain. Not because of the smell, but because his daughter, Jana Hacker, believed that mourners wouldn’t want nacho cheese powder on their fingers.

The Most Popular Christmas Cookie in Each State

Jen Tepp/iStock via Getty Images
Jen Tepp/iStock via Getty Images

While opinions about peppermint bark, reindeer corn, and other Christmas candies are important enough to warrant a map of their own, we all know that the real crown jewel of any kitchen counter during the holidays is an enormous platter of homemade cookies.

In a festive endeavor to guess which type of cookie is most likely to be on your counter this Christmas, General Mills collected search data from BettyCrocker.com, Pillsbury.com, and Tablespoon.com, and created a map that shows which recipes are clicked most often in each state.

Those universally adored Hershey Kiss-topped peanut butter cookies, known on Betty Crocker’s website as Classic Peanut Butter Blossoms, took the top spot in seven states, including Florida, Pennsylvania, California, Kentucky, Nevada, South Carolina, and Wyoming. And people don’t just love peanut butter in blossom form—Easy Peanut Butter Cookie Cups, Peanut Butter-Chocolate Cookies, and 2-Ingredient PB-Chocolate Truffles also made appearances on the list.

general mills christmas cookies map
General Mills

Peanut butter treats are definitely a popular choice among holiday bakers in general, and cookie decorators are likely responsible for the prevalence of plain old sugar cookies across the nation. Sugar Cookie Cutouts, Easy Spritz Cookies, and Easy Italian Christmas Cookies all offer a deliciously blank slate for your artistic aspirations.

Apart from peanut butter- and plain sugar-based desserts, the rest of the results were pretty scattered. Iowa most often opts for the figure eight-shaped Swedish Kringla, while Michigan loves a good jam-filled Polish Kolaczki. Surprisingly, Hawaii was the only state to choose gingerbread cookies as their seasonal favorite.

If you’re thinking classic chocolate chip cookies are suspiciously absent from this map altogether, you have great dessert-related detective skills: General Mills decided to omit them from the study, since they’re Betty Crocker’s most-searched cookie recipe all year long, and they would’ve dominated in a staggering 22 states.

Whether you’re looking for a new show-stopping cookie recipe or just wondering how your long-standing family traditions compare to others’, you can read more on the study—and see all the recipes in full—here.

[h/t General Mills]

Why Do Fruitcakes Last So Long?

iStock
iStock

Fruitcake is a shelf-stable food unlike any other. One Ohio family has kept the same fruitcake uneaten (except for periodic taste tests) since it was baked in 1878. In Antarctica, a century-old fruitcake discovered in artifacts left by explorer Robert Falcon Scott’s 1910 expedition remains “almost edible,” according to the researchers who found it. So what is it that makes fruitcake so freakishly hardy?

It comes down to the ingredients. Fruitcake is notoriously dense. Unlike almost any other cake, it’s packed chock-full of already-preserved foods, like dried and candied nuts and fruit. All those dry ingredients don’t give microorganisms enough moisture to reproduce, as Ben Chapman, a food safety specialist at North Carolina State University, explained in 2014. That keeps bacteria from developing on the cake.

Oh, and the booze helps. A good fruitcake involves plenty of alcohol to help it stay shelf-stable for years on end. Immediately after a fruitcake cools, most bakers will wrap it in a cheesecloth soaked in liquor and store it in an airtight container. This keeps mold and yeast from developing on the surface. It also keeps the cake deliciously moist.

In fact, fruitcakes aren’t just capable of surviving unspoiled for months on end; some people contend they’re better that way. Fruitcake fans swear by the aging process, letting their cakes sit for months or even years at a stretch. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. As it ages, it becomes even more flavorful, bringing out complex notes that a young fruitcake (or wine) lacks.

If you want your fruitcake to age gracefully, you’ll have to give it a little more hooch every once in a while. If you’re keeping it on the counter in advance of a holiday feast a few weeks away, the King Arthur Flour Company recommends unwrapping it and brushing it with whatever alcohol you’ve chosen (brandy and rum are popular choices) every few days. This is called “feeding” the cake, and should happen every week or so.

The aging process is built into our traditions around fruitcakes. In Great Britain, one wedding tradition calls for the bride and groom to save the top tier of a three-tier fruitcake to eat until the christening of the couple’s first child—presumably at least a year later, if not more.

Though true fruitcake aficionados argue over exactly how long you should be marinating your fruitcake in the fridge, The Spruce says that “it's generally recommended that soaked fruitcake should be consumed within two years.” Which isn't to say that the cake couldn’t last longer, as our century-old Antarctic fruitcake proves. Honestly, it would probably taste OK if you let it sit in brandy for a few days.

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