The truth and myth behind Baby Ruth candy bars
6
votes
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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 -
How an apple from a rejected tree became the Honeycrisp
26 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 -
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 -
Ruby Tuesday | Bankrupt
6 votes -
Food that was eaten at the first Thanksgiving - American groundnut
17 votes -
The rise and fall of America's favorite junk foods | Rise and Fall
10 votes -
A brief history of onions in America
15 votes -
California man has gone viral for making and eating a historical or weird sandwich on camera every day
18 votes -
In 1886, a US agency set out to record new fruit varieties. The results are wondrous
18 votes -
Asin tibuok, nicknamed the dinosaur egg, is one of the rarest salts in the world. Only a few families on a small island in the Philippines still make it. | Still Standing
15 votes -
There's a belief that some form of cider was made by Vikings in Norway, and today, its growing popularity has people convinced it's the country's national drink
13 votes -
Rubaboo - Pemmican stew of Canadian Mounties
9 votes -
Bubble Tea, also called Boba, is everywhere. But who made it first?
11 votes -
Fajitas, a Mexican dish that was really born in Texas
16 votes -
No Meat Required - Alicia Kennedy’s new book explores the tensions and triumphs of leaving meat behind
21 votes -
The real Betty Crocker's pineapple upside down cake
17 votes -
Switchel - The farmer's Gatorade of the 19th century
11 votes -
Waging war on the Jamaican patty: Canada’s bizarre beef with the delicious snack | Patty vs Patty
6 votes -
How America fell out of love with ice cream
39 votes -
How to eat like a Celt
8 votes