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An overview of the popular seasoning made from chiles, lime, and sea salt. Tajín's blend of flavors makes it the perfect condiment for all foods.
FOOD HISTORY
The backstories behind some words and phrases we use when cooking and eating, from 'amuse-bouche' to 'umami' and beyond.
The menu is a restaurant staple nowadays, but they haven't always been a part of dining out. From the Song dynasty in China to the first inns and taverns of France, the path toward the humble menu is a long and winding journey.
If you've been using a knife to cut cheese for your Ritz, you've been ignoring a genius part of the cracker's design.
If the first thing you picture when you hear ramen is a precooked block that comes with a flavor packet, you can thank Momofuku Ando. And World War II ... and the Yakuza crime syndicate.
Though it may look like ranch, Alabama white sauce bears little flavor resemblance to the salad dressing—and we have former railway worker Big Bob Gibson to thank for the convention-busting, and often overlooked, white sauce.
Chocolate’s worldwide popularity streak has lasted centuries, but it wasn’t always the sweet, easily accessible treat we know today.
The latest episode of Food History looks at the stories behind deep-fried potatoes products, from French fries to tater tots.
Was beer brewed to make water potable? When did hops enter the picture? And what do the Budweiser Frogs have in common with Captain Jack Sparrow?
Feast Afrique is an online library that gathers recipes and culinary texts from the past 200 years of African diasporan history.
How did ketchup and mustard—two condiments with thousands of years of history between them—become associated with hot dogs and hamburgers?
From the chips, to the toppings, to the molten yellow cheese that’s become synonymous with the dish, the history of nachos can tell us a lot more than their simple ingredients list might suggest.
Sugar plums didn't originally contain plums, and their name once doubled as a not-so-sweet euphemism.
The story of mashed potatoes takes 10,000 years and traverses the mountains of Peru and the Irish countryside; it features cameos from Thomas Jefferson and a food scientist who helped invent a ubiquitous snack food.
For anyone who’s used the phrase “too pretty to eat,” we have a new benchmark for you: amezaiku, the ancient Japanese art of sugar sculpture.
Lynne Olver built and maintained the Food Timeline on her own for 16 years before her death. Now, the beloved resource needs someone new at the helm.
If you're looking for a new quarantine cooking project, consider making an Ancient Roman recipe for fish sauce in your kitchen.
Both decaf and regular coffee drinkers know what the orange spout and handle on a carafe means, but they may not know why the color was chosen.
The Feast of the Seven Fishes, or 'Festa dei Sette Pesci,' is a delectable blend of the sacred and secular, the old world and the new.
As Gentiles feast on turkey and roast beef during the Yuletide season, why do many Jews opt for chop suey? While convenience is king, other ingredients play a part in this delicious story.
Poutine—a staple of Canadian comfort cuisine—is comprised of a holy-hoser trinity of ingredients: French fries, cheese curds, and gravy.
