Food in the trenches of World War One
12
votes
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From the front line to the freezer aisle: How World War II changed the way we eat
6 votes -
So that consumption doesn't get out of hand, there's a Swedish tradition called Lördagsgodis, or Saturday sweets
7 votes -
B-roll of a Starbucks in Seattle (November 1993)
19 votes -
Why does the UK have colour-coded milk?
26 votes -
The disturbing history of Dr. Oetker's success. What started as a small pharmacy in Bielefeld, Germany, grew into a food empire that aligned with Adolf Hitler’s regime and profited from the war.
17 votes -
The ripe stuff: In pursuit of the perfect fruit
10 votes -
Henry Kissinger's Moo Goo Gai Pan is real. Is it good?
6 votes -
Butter vs. margarine: One of America’s most bizarre food battles
18 votes -
The history and economics of frozen orange juice
9 votes -
Trying cocktails from the USSR
10 votes -
The United States of pizza, mapsplained
17 votes -
A forgotten farming technique - planting trap crops to fight pests - is making a big comeback – here’s why
21 votes -
Making US school cafeteria food from the 1980s and 1990s
11 votes -
How an apple from a rejected tree became the Honeycrisp
26 votes -
What are sugar plums? How to make real Victorian sugar plums.
14 votes -
It was once America’s favorite cake. Why is it now impossible to bake?
72 votes -
The truth and myth behind Baby Ruth candy bars
6 votes -
Surviving the Titanic - dining on Carpathia
12 votes -
The United States of beer, mapsplained - Phil Edwards (former Vox) explains the history of beer in America
6 votes -
The history of coloring margarine
14 votes -
The truly disturbing story of Kellogg's Corn Flakes
34 votes -
‘Goldmine’ collection of wheat from 100 years ago may help feed the world, scientists say
25 votes -
When tomatoes were blamed for witchcraft and werewolves
17 votes -
Chef cooks from 720 year old cook book
15 votes -
Red Lobster | Bankrupt
21 votes -
Meet the Finnish biotech startup bringing a long lost mycoprotein to your plate – proprietary single-cell fungus-based protein was originally developed by local paper industry
5 votes -
The hidden, magnificent history of chop suey
9 votes -
Cassava: The perilous past and promising future of a toxic but nourishing crop
6 votes -
What the first astronauts (and cosmonauts) ate - Food in space
3 votes -
Oysters: The luxury delicacy that was once a fast-food fad
14 votes -
We made and distilled the 1886 Pemberton Coca Cola recipe from 'Glen And Friends' then taste tested the results with Glen
7 votes -
Airline food during the golden age of air travel
13 votes -
Saffron: The story of the world’s most expensive spice
7 votes -
Bread in the Middle Ages
12 votes -
The food of war and isolation - International influences on Russian sausage cuisine
10 votes -
The United States of barbecue, mapsplained
15 votes -
Why a tire company gives out food’s most famous award
15 votes -
The US pepper that was nearly lost
24 votes -
The Roman Colosseum: What it was like to attend the games
12 votes -
Table manners in the Ottoman Empire - Acem pilav
16 votes -
A brief history of onions in America
15 votes -
The Mayor of Bologna is unequivocal: Spaghetti Bolognese doesn't exist. The real recipe from Bologna, Italy, is called Ragù.
16 votes -
Tallow to margarine
11 votes -
Cooking from clay tablets: Babylonian lamb stew
16 votes -
1917 US Reserve Ration preserved hard bread cooking review 24 Hour MRE taste test
12 votes -
The Kikkoman soy sauce bottle is priceless
22 votes -
Hot Dr Pepper from the 1960s
11 votes -
The history of fruitcake
7 votes -
Cardamom has been a key spice in Swedish culture since medieval times, and now it's popularity in soft, fluffy kardemummabulle is taking the pastry global
22 votes